This coconut flour pie crust holds together beautifully when sliced, making it ideal for lemon meringue, blueberry, or coconut pies. It’s sturdy, flavorful, and a great low-carb alternative to traditional wheat pastry.
Traditional pie crusts rely on wheat flour and can be high in carbohydrates. For those following a ketogenic or gluten-free diet, coconut flour makes an excellent substitute. It’s low in carbs, high in fiber, naturally gluten-free, and lends a subtle sweetness that pairs well with many fillings.
This is one of the best coconut flour pie crust recipes—easy to make and surprisingly similar in taste and texture to a wheat-based crust. It’s versatile and forgiving, so it’s worth trying if you want a reliable low-carb crust.
BAKING WITH COCONUT FLOUR
Coconut flour is highly absorbent and offers a light, slightly sweet flavor. It works well in keto baking when combined with other ingredients that add moisture and fat. Because coconut flour behaves differently from wheat flour, recipes are usually formulated specifically for it.
PIE CRUST INGREDIENTS
An easy low-carb, grain-free pie crust made with a handful of pantry staples and prepared quickly in a food processor.
- Coconut flour – finely ground works best for a smooth dough.
- Almond flour – adds moisture, richness, and a nutty flavor that complements coconut flour.
- Granulated low-carb sweetener – monk fruit or erythritol blends are good choices; omit for a savory crust.
- Cream cheese – provides fat and a tender texture.
- Butter – cold and cut into chunks; coconut oil can be used for a dairy-free option.
- Xanthan gum – helps bind the pastry in the absence of gluten.
- Apple cider vinegar – a small amount improves dough pliability and makes rolling easier.
HOW TO MAKE COCONUT FLOUR PIE CRUST
Use a food processor to combine the ingredients quickly and form a cohesive dough.
Place all ingredients in a food processor and pulse until a dough forms.
Once combined, the mixture will hold together when pressed.
Roll the dough between two sheets of parchment paper to the size needed for your pie dish.
Transfer the crust to an 8–9 inch pie dish, press gently to fit, and repair any cracks with your fingers.
Chill the pastry for at least 30 minutes before baking. For pies with cold fillings, you can blind-bake the crust first; for pies with cooked fillings, bake as directed until golden and firm.
RECIPE TIPS
- Use a granulated low-carb sweetener for the best texture; omit it for savory pies.
- Chill the dough for at least 30 minutes wrapped in plastic wrap or parchment to make rolling easier.
- If the dough feels too dry, add one egg to help bind and moisten it.
- When blind-baking, prick the bottom lightly with a fork to prevent bubbling.
- A teaspoon of vanilla extract can enhance the flavor of a sweet crust.
- Don’t overwork the dough—overmixing can cause shrinking during baking.
STORAGE
Wrap unused dough tightly in cling film and refrigerate for up to 2 days. Baked crust keeps well in the fridge for a few days or can be frozen for longer storage.
KETO PIE FILLING SUGGESTIONS
This crust pairs well with a variety of low-carb fillings, such as custards, fruit fillings made with low-carb sweeteners, pumpkin, or coconut cream.
FREQUENTLY ASKED QUESTIONS
The crust has a mild, slightly sweet coconut flavor that varies depending on the coconut flour brand, but it is not overpowering.
Yes. Replace the butter and cream cheese with solid coconut oil or a dairy-free butter substitute for a dairy-free crust.
Yes. The dough can be prepared ahead and kept refrigerated until you’re ready to roll and bake.
If the dough seems dry or you want a richer crust, adding one or two eggs can improve texture and pliability.
Avoid overworking the dough and ensure there is sufficient fat (butter or coconut oil) to keep the crust from drying out and shrinking.
Yes, for nut allergies you can omit almond flour, though the dough may be less flexible; adding an egg can help compensate.
Coconut Flour Pie Crust
Angela Coleby
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Ingredients
- 1 cup coconut flour
- 8 tablespoons almond flour
- 1 teaspoon xanthan gum
- ½ cup butter cold, cut into chunks
- 4 oz cream cheese
- 6 tablespoons monk fruit sweetener
- ½ teaspoon salt
- 1 tablespoon apple cider vinegar
Instructions
Make the Dough
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Place all ingredients in a food processor and blend until a cohesive dough forms.
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Shape the dough into a ball, cover with parchment paper or plastic wrap, and chill for 30 minutes.
Bake the Pie Crust
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Preheat the oven to 180°C (375°F).
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Lightly butter an 8–9 inch pie dish.
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Remove the chilled pastry and place it between parchment sheets. Roll to a circle slightly larger than the dish.
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Lift the pastry on the bottom sheet of parchment into the pie dish, pressing to fit and repairing any cracks with your fingers.
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Fill with your chosen filling and bake for 20–25 minutes, until the pastry is set and golden.
Notes
Net carbs are calculated as total carbohydrates minus fiber; sugar alcohols are typically excluded from net carb calculations.
Nutritional information is an estimate provided by an online calculator and may vary with ingredient brands and preparation methods.
Nutrition
Calories: 205kcal
Carbohydrates: 9g
Protein: 4g
Fat: 18g
Fiber: 5g
Nutrition information is an estimate provided by an online calculator and should be used as a guideline only.