Servings: 12

Low Carb Coconut Flour Pie Crust  Low Carb Coconut Flour Pie Crust
Prep Time 10 minutes  Prep Time 10 minutes
Cook Time 10 minutes  Cook Time 10 minutes
Total Time 20 minutes  Total Time 20 minutes
Servings 12  Servings 12
Calories 129 kcal  Calories 129 kcal
Author Brenda Bennett | Sugar-Free Mom  Author Brenda Bennett | Sugar-Free Mom
Ingredients  Ingredients
2 eggs  2 eggs
1 tbsp extra virgin olive oil  1 tbsp extra virgin olive oil
1 tsp vanilla extract- eliminate for savory  1 tsp vanilla extract- eliminate for savory
1/4 cup Swerve sweetener -eliminate for savory  ¼ cup Swerve sweetener -eliminate for savory
1/4 tsp salt  ¼ tsp salt
1 cup coconut flour  1 cup coconut flour
1/2 cup butter cold cut into cubes  ½ cup butter cold cut into cubes
Instructions  Instructions
Preheat oven to 400 degrees F.  Preheat oven to 400 degrees F.
Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.  Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
In another bowl whisk the remaining ingredients together until combined.  In another bowl whisk the remaining ingredients together until combined.
Pour the dry and wet mixture into a food processor.  Pour the dry and wet mixture into a food processor.
Add the cubed butter.  Add the cubed butter.
Process by pulsing until it looks like crumbles.  Process by pulsing until it looks like crumbles.
Spray a pie plate with cooking spray and pour crumbles into pie plate.  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.  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.  Using a fork randomly make holes into the bottom of the crust.
Bake the crust 10 minutes or until golden.  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.  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.  Once cooled out of the oven, add your filling.
Recipe Notes  Recipe Notes
Net Carbs: 2g  Net Carbs: 2g
Brenda's Notes:  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.  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.  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.  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.  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!  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.  This pie crust recipe was first published in March of 2016 and updated in 2018 with a video.
Nutrition Facts  Nutrition Facts
Low Carb Coconut Flour Pie Crust  Low Carb Coconut Flour Pie Crust
Amount Per Serving (1 12th)  Amount Per Serving (1 12th)
Calories 129 Calories from Fat 90  Calories 129 Calories from Fat 90
% Daily Value*  % Daily Value*
Fat 10g15%  Fat 10g15%
Saturated Fat 5g31%  Saturated Fat 5g31%
Cholesterol 47mg16%  Cholesterol 47mg16%
Sodium 146mg6%  Sodium 146mg6%
Potassium 10mg0%  Potassium 10mg0%
Carbohydrates 5g2%  Carbohydrates 5g2%
Fiber 3g13%  Fiber 3g13%
Protein 2g4%  Protein 2g4%
Vitamin A 275IU6%  Vitamin A 275IU6%
Calcium 6mg1%  Calcium 6mg1%
Iron 0.1mg1%  Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.  * Percent Daily Values are based on a 2000 calorie diet.