Go Back

Keto Coconut Flour Pie Crust


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



  • 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.