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Baked Keto pie crust in a clear pie tin.
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Simple Keto Pie Crust Using Coconut Flour

How to make buttery and flaky keto pie crust with coconut flour. This 5-ingredient coconut flour pie crust recipe is low carb and gluten-free.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: 2 Net Carbs, Dessert Recipes, Gluten Free Desserts, Keto Desserts, Low Carb Desserts, Pie Crust Recipe, Vegetarian Desserts
Servings: 12 Slices
Calories: 111kcal
Author: Lighter Kitchen
Cost: $3.86

Ingredients

  • 3/4 Cup Coconut Flour
  • 1/2 Cup Unsalted Butter (Cold, Cut Into 8 Slabs)
  • 1/3 Cup Granulated Erythritol
  • 1/4 tps Sea Salt
  • 2 Eggs

OPTIONAL

  • 1/2 tsp Vanilla Extract (include for sweet recipes)

Instructions

  • Preheat the oven to 350 degrees F. Line the bottom of a 9" round pie tin with parchment paper (or grease well) and set aside.
  • Add the coconut flour, butter, erythritol, and sea salt to a food processor and pulse until fully combined.
  • Add the eggs and vanilla extract (if using) and pulse again until a dough forms.
  • Transfer the dough to the pie tin and press the into the pie tin as evenly as possible. Poke holes in the bottom of the crust with a fork.
  • Bake for 12-15 min, until light golden on the edges (not brown). Remove from the oven and let cool for 15 min before adding the filling of your choice.

Notes

  1. We used the It's Just Brand of Granulated Erythritol for this recipe.
  2. Include the vanilla extract if making a sweet based recipe.