low carb pie crust with coconut flour
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5 from 2 votes

Perfect Keto Pie Crust - Coconut Flour Low-Carb Pie Crust

This keto pie crust is perfect for a low-carb classic pie crust replacement. It is paleo, gluten-free, grain-free, vegetarian and sugar-free.
Prep Time15 mins
Cook Time12 mins
Resting Time30 mins
Total Time27 mins
Course: Keto Desserts
Cuisine: American
Keyword: gluten free, keto pie crust, low carb, vegetarian
Servings: 8 servings
Calories: 197kcal
Author: Ioana Borcea from LowCarbSpark.com



  • Preheat the oven to 375°F / 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 into the pie pan. Use a fork to poke holes into the bottom of the crust.
  • Bake for about 10-12 minutes or until it looks golden. You can cover the edges with foil to prevent them from burning.


Serving: 1serving | Calories: 197kcal | Carbohydrates: 8g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 221mg | Potassium: 15mg | Fiber: 5g | Sugar: 1g | Vitamin A: 415IU | Calcium: 10mg | Iron: 0.6mg | Net Carbs: 3g