• On Oct, 03, 2024
•  ladyrecipes
•  Recipes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12
Calories 129 kcal
Ingredients
2 eggs
1 tbsp extra virgin olive oil
1 tsp vanilla extract- eliminate for savory
1/4 cup Swerve sweetener -eliminate for savory
1/4 tsp salt
1 cup coconut flour
1/2 cup butter cold cut into cubes
US Customary – Metric
Instructions
Preheat oven to 400 degrees F.

Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.

In another bowl whisk the remaining ingredients together until combined.
Pour the dry and wet mixture into a food processor.
Add the cubed butter.

Process by pulsing until it looks like crumbles.

Spray a pie plate with cooking spray and pour crumbles into pie plate.

Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.

Using a fork randomly make holes into the bottom of the crust.

Bake the crust 10 minutes or until golden.
Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
Once cooled out of the oven, add your filling.
Recipe Notes

Net Carbs: 2g

Brenda”s Notes:

I have not subbed almond flour with the coconut flour and I would not recommend it as I haven’t tried it. This crust is perfect as is.
If you want a savory pie crust, I would eliminate the vanilla extract and the Swerve sweetener.
I’ve also used softened butter instead of cold butter the first time I made this.  I found the cold butter and food processor method worked better and provided a less crumbly dough to place in the pie plate.
The third time I made this I added the oil simply because, even with the butter I felt the coconut flour can be so absorbent and dry that little bit of oil really helps.
My youngest HATES all things coconut and never noticed it any of the times I’ve made this crust! I never told him either!
This pie crust recipe was first published in March of 2016 and updated in 2018 with a video.
Nutrition Facts
Low Carb Coconut Flour Pie Crust
Amount Per Serving (1 12th)
Calories 129
Calories from Fat 90
% Daily Value*
Fat 10g
15%
Saturated Fat 5g
31%
Cholesterol 47mg
16%
Sodium 146mg
6%
Potassium 10mg
0%
Carbohydrates 5g
2%
Fiber 3g
13%
Protein 2g
4%
Vitamin A 275IU
6%
Calcium 6mg
1%
Iron 0.1mg
1%
* Percent Daily Values are based on a 2000 calorie diet.