Are you looking for the perfect keto pie crust that holds together? Look no further! This keto pie crust is keto, super low in carbs, grain free and amazing if you can’t eat almond flour.
You can enjoy fantastic keto thanksgiving pumpkin pie. This recipe is family approved (like most of my recipes) because they always eat what I cook. We are not fans of wasting food.
I can’t believe this pie crust is actually keto. It’s the perfect crust replacement for any wheat crust: it’s butter, sweet and flaky.
Does it taste like coconut? Absolutely not! You can’t taste the coconut flour is this keto pie crust. Baking with coconut flour might seem complicated and expensive, but in fact, it’s effortless and budget-friendly.
I love using coconut flour in baking goods because it’s very low in carbs and cheaper than almond flour. You can use this keto pie crust to make savory meals by eliminating the sweetener and vanilla.
What are the ingredients for the keto pie crust?
Here are the seven ingredients you will need to make a delicious coconut flour pie crust, insanely delicious that holds together and it’s fantastic for keto pumpkin pie or any low carb pie:
- Cold Butter – Use cold butter straight from the refrigerator. Softened, room temperature butter works too, but the dough will be a little more crumbly and harder (not impossible) to form in the pie pan. The result after baking: in taste and texture seems pretty similar to me.
- Coconut flour – Use a superfine flour. I love to buy it in bulk because of the cheaper price.
- Olive Oil – Adding these ingredients will prevent the dough from becoming to dry and adding some oil prevents this from happening.
- Sweetener – To replace real sugar in this keto pie crust I used my favorite Sweetener – Swerve that has no aftertaste, and it’s very low in carbs.
- Salt – I love to use a small amount of salt in desserts because it brings out all the flavors.
- Eggs – They help bind all the ingredients together and add moisture for the coconut flour.
- Vanilla Extract – For me is an essential ingredient, and I add it to all my keto desserts (even the chocolate ones) because it gives a subtle vanilla flavor that I love.
How to make a keto pie crust with coconut flour?
Once you have all the ingredients it’s time to learn how to make the keto dough for the pie crust. This pie crust is perfect in terms of consistency, thickness, it’s crispy and flaky. Here’s how to make it:
- I love to use a food processor (I got one as a gift last Christmas) but you can use a mixer to combine all the ingredients together. Start by combining the eggs with the sweetener, olive oil, and sweetener, vanilla extract in the food processor.
- Add the coconut flour and blend well.
- Incorporate the cold butter into the coconut flour pie crust dough until it comes together in a bowl.
- Using your hands, gently press the dough down in the dish. Bake in the preheated oven for 10-12 minutes or until the edges have a golden color.
Should I blind bake the pie crust?
Blind baking means to partially bake the pie crust before adding any filling. This process makes the crust crispy and flaky. I love to blind bake the crust to prevent the pie from having a moist crust. We don’t want that.
How many carbs are in the keto pie crust?
Believe it or not, this recipe is very low in carbs and calories. I cut mine into eight huge servings. You can definitely cut it into 12 pieces. Here are the macros for 1/8 of this recipe:
- 3g net carbs
- 197 calories
- 16g fat
- 3g protein
Do you love low carb pumpkin keto recipes? You’ll probably love these:
Perfect Keto Pie Crust - Coconut Flour Low-Carb Pie Crust
- Preheat the oven to 375F / 190C.
- In a food processor bowl add the eggs, olive oil, vanilla extract, erythritol, salt. Blend for about one minute or until it looks frothy.
- Add in the coconut flour and blend again for 30 seconds.
- Add the cubed butter and pulse until well incorporated. It should start looking like a crumbled dough ball.
- Press the dough within the pie pan. Use a fork to poke holes into the bottom of the crust.
- Bake the keto pie crust for about 10-12 minutes or until it looks golden. You can cover the edges with foil to prevent them from burning.