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LOW CARB COCONUT FLOUR PIE CRUST

The coconut flour pie crust is a low carb recipe. It is the most suitable recipe for low
carb diets.  It is grain-free, gluten-free, and perfect for people with nut allergies.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 129kcal

Ingredients

  • 1 Cup Coconut flour
  • 2 Eggs
  • 1/2 Cup Butter (cold cubes)
  • 1 tbsp Olive oil (extra virgin)
  • 1 tsp Vanilla extract (eliminate for savory)
  • 1/4 cup Swerve sweetener (eliminate for savory)
  • 1/4 tsp Salt

Instructions

  • Preheat your oven at 400 degrees F.
  • Whisk eggs, vanilla extract, and oil using a food processor.
  • Take another bowl and whisk the other ingredients and combine well.
  • Add the wet and dry mixture into the food processor.
    Include the cubed butter.
  • Process all the ingredients until it becomes crumbles.
  • Spray the pie plate using cooking spray and add crumbles into the pie plate.
  • Press it using your hands to form a dough-like texture in the pie pan.
  • Subsequently, you can try to roll out the dough between 2-pieces of parchment paper and flip on 9-inches of the pie plate.
  • Use a fork randomly and make holes in the bottom of the pie crust.
    Bake this crust for 10 minutes till it gets golden.
  • Coat the crust edges using aluminum foil if you are using sweet pie or savory, which require to bake again, otherwise, it may burn.
  • Once the oven gets cool, add the filling.

Notes

Recipe Notes
Net Carbs: 2g
Use only coconut flour to make the perfect crust.
If you wish to make savory pie crust, then remove swerve sweetener and vanilla extract.
You can also use soft butter in place of cold butter. The food processor and cold butter method work well and provide less crumbly batter.