Recipes

Keto Coconut Flour Pie Crust

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Y’all!  Let’s get real for a quick min. When I started the Keto way of eating, I was genuinely worried about piecrust. You know, ‘cause I’m from the South and these things matter! It’s serious business.

   

   

But this crust I absolutely love!!

   

It can be used for sweet or savory dishes. It’s amazing for our Coconut Cream Pie!!

   

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As an avid baker, I’ve worked enough with keto ingredients enough to know how they behave in recipes. Believe me, I have done my research!

   

Coconut Flour is very absorbent and cannot be freely exchanged for almond flour so make sure you use all coconut flour here to be successful.

   

Crust Ingredients:

   

   

Instructions:

   

In a food processor, pulse together the cold butter and coconut flour. After a few pulses should and it should look like crumbles, and that’s what you want. Add the powdered Swerve, shredded coconut, beef gelatin, and salt then pulse to combine. Add the eggs and extracts and pulse again just until combined and a dough forms.

   

Processing butter and coconut flour

   

Form dough into a disk and wrap with plastic. Chill in the fridge for 30 min to an hour.

   

   

Preheat oven to 400 degrees.

   

Butter your deep-dish 9” pie plate or your sheet pan if making bars.

   

On a sheet of parchment paper, break the chilled dough into big chunks and form the shape of your crust. Place another sheet of parchment over it and roll it out.

   

   

Now, here’s where things can get frustrating… but don’t be intimidated.

   

Here’s what my piecrust looked like when I first flipped it onto my pie plate.

   

If yours looks like this, too then you’re in good company. Ha!

   

Piecrust Fail

   

So, because of this you can simply form the pie into the pie plate piece by piece. I still like rolling it out so the thickness is uniformed and it bakes evenly. Also, if you are using this crust for making bars then rolling out your rectangle and flipping is the way to go! There will be some cracks to push together but minimal extra work to be done.

   

The good news is that it is beautiful dough to work with, ends up looking great and tastes amazing!

   

Keto pie crust before baking

   

Shape the edges. Then using a fork to poke holes in crust. Bake for 10 min.

   

You can cover the edges with foil to keep them from getting too dark.

   

   

Notes:

   

Change up the extracts for the type of pie you are making. Here are a couple ideas:

    

Add in a bit of lemon zest or a couple true lemon packages (Watch the ingredients in this product. Use the individual packages only.)

    

Add coconut extract for Coconut Cream Pie.

    

For savory crusts omit the sweet stuff. You can keep half of the shredded coconut in there but add savory herbs and spices. The possibilities are endless.

    

I really hope you’ll try this recipe and enjoy it as much as we did. This will be perfect for the upcoming Holiday Season! A recipe you can proudly present to your family and friends! It can be made as a pie or baked on a sheet pan and made into a yummy bar for more servings and fewer calories!

    

    

We would love your feedback or suggestions… we love hearing from you in the comments. Happy Baking!

    

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Keto Coconut Flour Pie Crust

Ingredients

Crust Ingredients:

  • 1 ½ cups Coconut Flour
  • 10 tbsp. cold butter
  • 2 large eggs
  • ½ cup unsweetened shredded coconut
  • ¼ cup Powdered Erythritol I used Swerve
  • 1 tsp. beef gelatin
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 1 tsp. other extracts optional

Instructions

Instructions

  • In a food processor, pulse together the cold butter and coconut flour.
  • After a few pulses should and it should look like crumbles, and that’s what you want.
  • Add the powdered Swerve, shredded coconut, beef gelatin and salt then pulse to combine.
  • Add the eggs and extracts and pulse again just until combined and a dough forms.
  • Form dough into a disk and wrap with plastic.
  • Chill in the fridge for 30 min to an hour.
  • Preheat oven to 400 degrees
  • Butter your deep-dish 9” pie plate or your sheet pan if making bars
  • On a sheet of parchment paper, break the chilled dough into big chunks and form the shape of your crust.
  • Place another sheet of parchment over it and roll it out.
  • Form the pie into the pie plate.
  • Shape the edges.
  • Then using a fork to poke holes in the crust.
  • Bake for 10 min.
  • You can cover the edges with foil to keep them from getting too dark.

    

Keto-Coconut-Pie-Crust

    

Disclaimer

    

THE INFORMATION IN THIS POST IS FOR INFORMATIONAL PURPOSES. IT IS BASED ON OUR OWN PERSONAL EXPERIENCES AND OPINIONS. I AM NOT A MEDICAL DOCTOR AND WHAT IS WRITTEN SHOULD NOT BE USED TO DIAGNOSE OR TREAT ANY DISEASE OR ILLNESS. YOU SHOULD CONSULT YOUR DOCTOR BEFORE STARTING ANY EXERCISE OR DIET PROGRAMS.

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