Keto Pie Crust

This keto pie crust with coconut flour is my go-to for low-carb baking! It’s buttery, flaky, and so easy to make that even on busy days, it’s a breeze to whip up. With just 7 simple ingredients, this grain-free, nut-free crust is perfect for sweet treats like pumpkin pie or savory classics like quiche.

I love using this crust because it’s so versatile—it works for everything and always turns out beautifully. Plus, it’s keto-friendly, low-carb, and gluten-free, making it ideal for healthy family meals. If you’re tired of pie crusts that crumble or taste bland, trust me, this coconut flour crust will win you over!

This keto pie crust recipe is a must-have for holiday baking! Whether you’re making a classic keto pumpkin pie or a rich keto pecan pie, this crust delivers every time.

It’s family-approved (like most of my recipes) because, let’s be honest, in our house, nothing goes to waste—they eat everything I cook! Perfectly buttery, flaky, and low-carb, this crust will be your new go-to for all your festive keto desserts.

Why Is This Keto Pie Crust the Best?

This keto pie crust is hands down the ultimate replacement for any traditional wheat crust. Here’s why it’s so amazing:

• Buttery and Flaky: It’s rich, tender, and has that classic pie crust texture you love.
• Sweet or Savory: Perfectly versatile, whether you’re making a salmon quiche or a vegetable tart.
• Nut-Free: Made with only coconut flour, this crust is a dream for anyone with nut allergies.
• Easy to Make: Simple ingredients and no complicated steps—it’s beginner-friendly!
• Low-Carb and Affordable: Coconut flour is both budget-friendly and lower in carbs than almond flour.

And here’s the best part: it doesn’t taste like coconut! Despite being made with coconut flour, this grain-free pie crust doesn’t leave any coconut flavor behind. Baking with coconut flour might seem intimidating at first, but it’s truly effortless and perfect for keto recipes.

For savory pies, like quiche or tarts, just skip the sweetener and vanilla, and you’re good to go. This keto pie crust is the ultimate go-to for all your sweet and savory keto creations!

Ingredients Needed

Here’s what you’ll need:

• Cold Butter – Straight from the fridge is best! Cold butter ensures a flaky crust, while softened butter works in a pinch (though the dough may be slightly more crumbly). Either way, the taste and texture are fantastic after baking.
• Coconut flour – Superfine coconut flour is key for this recipe! I always buy it in bulk for better pricing— perfect for all your low-carb baking needs.
• Olive Oil -Just a touch of olive oil keeps the dough from drying out, making it easier to handle and giving it a perfectly tender texture.
• Sweetener – I use a monk fruit blend, a low-carb sugar substitute with no aftertaste. It’s ideal for replacing traditional sugar and keeps the crust keto-friendly.
• Salt – A pinch of salt enhances all the flavors, even in desserts. It’s the secret ingredient that takes this crust from good to amazing!
• Eggs – Eggs bind the ingredients together and add moisture to balance the absorbent coconut flour, ensuring a dough that’s easy to work with.
• Vanilla Extract – My must-have ingredient! A splash of vanilla adds a subtle, sweet flavor that complements both sweet and savory pies. I even use it in my chocolate keto desserts for that extra depth of flavor.

How to Make a Keto Pie Crust with Coconut Flour

Once you’ve gathered your ingredients, it’s time to whip up the perfect keto dough for this coconut flour pie crust. This crust is everything you want—crispy, flaky, and just the right thickness. Here’s how to make it:

1. Start with the Wet Ingredients – Using a food processor (mine was a Christmas gift, and it’s been a game-changer!), combine the eggs, sweetener, olive oil, and vanilla extract. If you don’t have a food processor, a hand mixer works just as well.
2. Add the Coconut Flour – Gradually add the coconut flour to the wet mixture and blend until everything is fully combined and smooth.
3. Incorporate the Butter – Add the cold butter and pulse until the dough comes together in a ball. The cold butter is key for a flaky texture!
4. Shape the Crust – Transfer the dough to your pie dish. Using your hands, gently press it down and shape it evenly across the base and up the sides of the dish.
5. Bake to Perfection – Preheat your oven and bake the crust at 350°F (175°C) for 10–12 minutes, or until the edges are golden brown.

And that’s it! Your keto pie crust is ready to be filled with your favorite sweet or savory low-carb fillings. This easy-to-make crust is sure to be your go-to for everything from keto pumpkin pie to quiche!

Should I Blind Bake the Pie Crust?

Yes! Blind baking, or partially baking the crust before adding the filling, is a game-changer. It helps ensure the crust is crispy and flaky, avoiding that dreaded soggy bottom. I always blind bake this keto crust, especially for pies with moist fillings like pumpkin or custard. Trust me—you’ll thank yourself later!

Can I make a Dairy Free Low Carb Pie Crust?

Absolutely! You can easily make this pie crust dairy-free by swapping out the butter for a non-dairy alternative. Great options include coconut oil, ghee, olive oil, or avocado oil. Just make sure to grease your pan well to prevent the crust from sticking. It’s a simple tweak that keeps the crust just as delicious!

How Many Carbs Are in Keto Pie Crust?

This keto pie crust is wonderfully low in carbs and calories, making it perfect for your low-carb lifestyle. I usually slice mine into 8 generous servings, but you can cut it into 12 pieces for smaller portions. Here’s the breakdown for 1/8 of the recipe:

• 3g net carbs
• 197 calories
• 16g fat
• 3g protein

Other Recipes You Might Like:

• Keto French Silk Pie
• Keto Key Lime Pie
• No Bake Keto Peanut Butter Pie