4-Ingredient Keto Coconut Flour Pie Crust
By Carine Claudepierre
Published on 09/03/2015 - Last updated on 12/28/2022
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This Coconut Flour Pie Crust is an easy keto pie crust made with only 4 ingredients. Plus, this coconut flour shortbread crust is dairy-free and, therefore, a paleo-friendly pie crust.
Delicious for either a sugar-free pie crust recipe or a savory pie.
What Is A Coconut Flour Pie Crust?
A coconut flour pie crust is a grain-free pie crust made with coconut flour and only 4 simple ingredients.
Coconut flour is a very low-carb gluten-free flour with only 6 grams of net carbs per 1/4 cup. Read more about Keto-friendly flours.
Therefore, this is the best flour to create a keto pie crust.
Why You’ll Love This Recipe
This keto pie crust is one of my favorite for sweet and savory pie because it’s:
- Gluten-Free
- Dairy-Free
- Grain-Free
- Paleo
- Keto-Friendly
- Made With 4 Ingredients
- Ready In Under 30 Minutes
How To Make Coconut Flour Pie Crust
You can prepare your coconut flour pie crust either in a food processor or in a simple mixing bowl.
Both methods work very well and create a pie crust in less than 15 minutes.
As this recipe uses beaten eggs, it is primordial to have all ingredients at room temperature.
In fact, cold eggs create lumps when in contact with coconut flour, and hot melted coconut oil (or butter) will cook your eggs.
Another great thing about this coconut flour pie crust, you can store the dough in the fridge for 24 hours to make any pie ahead. Isn’t that easy and simple?
Pie Crust Ingredients
This is an easy 4-ingredient keto recipe, and all you need to make this delicious easy keto pie crust with coconut flour are:
- Coconut Flour – always use fresh coconut flour with no lumps. Any lumps mean that your coconut flour has soaked some air moisture. Coconut flour is one of the best keto-friendly flours.
- Coconut oil – if you don’t like the flavor of coconut oil, you can also use refined coconut oil. It has no flavor. Otherwise, use grass-fed butter or ghee.
- Eggs – you must use large eggs at room temperature in this recipe. Don’t replace with flax eggs, or the crust gets very soft and won’t crisp.
- Salt or sweetener – add 1 teaspoon of salt for a savory pie. Otherwise, add 2 tablespoons of sugar-free crystal sweetener for a sweet pie along with 2 teaspoons of spices if desired – I like cinnamon and ginger to make a keto pumpkin pie.
Rolling Or Pressing The Dough
Obviously, the recipe works in any kind of pie pan, but it gets crispier in a non-ceramic pie dish.
After a few attempts, I noticed that this coconut flour pie crust is easier to remove from a non-stick removable bottom pan.
Also, note that this dough doesn’t obviously need to be rolled.
It is up to you to roll it between two pieces of parchment paper, then flip it over on the pan.
Or, press in the dough ball to cover the pan.
Both methods work very well. I personally prefer to roll my dough to keep the crust thickness the same all over the pie.
You will love this buttery coconut flour pie crust. It has a divine coconut taste.
What Keto Pie To Make
You can make either a sweet sugar-free pie or a savory pie like a delicious broccoli and bacon quiche as a healthy keto dinner.
Otherwise, you can also use this pie crust to make a fresh sugar-free lemon pie recipe or a sugar-free pumpkin pie. It should be noted that you need to prebake your crust.
If you use the recipe as a pastry shell, you must prebake the crust even longer. In this case, prick the crust and bake it for 20-30 minutes at 350°F (180°C).
Make sure you cover the crust with a piece of foil. This prevents the crust borders from browning too fast.
Remove from the oven when the crust is crispy and golden on the sides. Cool it down, then add any cold filling like cream cheese or custard.
More Keto Crust Recipes
For more keto crust recipes, check out the recipes below:
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Coconut Flour Pie Crust
Ingredients
- ¾ cup Coconut Flour
- 2 large Eggs at room temperature
- ⅓ cup Coconut Oil measure melted or melted butter
- ¼ teaspoon Salt or 1 tablespoon powdered sweetener for a sweet pie
Sweet pie crust add-ons – choose one or 2
- 2-4 tablespoons Granulated Sweetener
- ½ teaspoon Coconut Extract or Vanilla Extract
- 1 teaspoon Ground Cinnamon for keto pumpkin pie
- 1 teaspoon Ground Ginger for keto pumpkin pie
- 1 teaspoon Lemon Zest for keto lemon pie
Savory pie crust add-ons
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
Instructions
- Preheat the oven using the fan-forced mode at 350°F (180°C).
- Grease a 9-inch pie pan with butter or coconut oil. I recommend using a non-stick removable bottom pan, it will make the unmolding process easier. Otherwise, a glass or ceramic pan works as well but you will have to serve the pie in that pan and serve from the pan. Set aside.
- In a large mixing bowl (or a food processor with the S blade attachment), add the coconut flour, beaten eggs (at room temperature), melted coconut oil (not hot, lukewarm, hot oil burn eggs!), and salt (or sweetener depending on whether you are making a savory pie or a sweet pie).
- Combine with a spoon (or process on medium speed until it forms a crumbly dough). The dough is wet at first and dries as you go. After 30 seconds, use your hands to knead the dough. It shouldn't take more than 90 seconds to be able to form a dough ball. If you used the food processor, it would form a crumble of dough after 30-45 seconds. Stop the food processor, gather the pieces into a ball with your hands.
Press in method
- If you don't feel like rolling the dough, simply place the dough ball in the center of the pie pan. Press with your hand to flatten the ball. It will become crumbly again. That is what you want to have lovely shortbread coconut pie crust. Use your finger to spread and press evenly the dough all over the pan and press to stick the dough to the pan until it forms a lovely smooth crust.
- Use the back of a spoon to press the dough to the pan and smoothen the surface. The more you press the more it will hold together when serving.
Rolling method
- Place the dough ball onto a piece of parchment paper, press another piece of parchment paper on top. Yes, you don't have to refrigerate the dough at this stage!
- Roll the dough, thick as regular pie crust. Refrigerate the rolled dough for 10 minutes on a flat board. It will slightly harden the dough and make it easier to flip over on the pan.
- Remove the top layer of parchment paper and flip over the crust onto the pan.
- Remove the last parchment paper layer and press the dough in the center to go in the pan. It will crack and that is ok. Gather pieces of dough to fill holes and press them with your fingertips to stick. Use a spoon to smoothen the surface.
- Prick the crust before baking it. Avoid pressing the dough too much on the pan borders or it gets more difficult to serve slices without breaking.
- Pre-bake for 15 minutes at 350°F/180°C. Add a piece of foil on top of the crust to prevent the border from browning too fast.
- Remove from the oven, add the sweet or savory filling of your choice like quiche fillings, pumpkin filling.
- Return to the oven until the filling is set around 40-50 minutes for a pumpkin pie or 30-40 minutes for a quiche.
- If you used a removable bottom pan, you will be able to unmold your pie after it cool for 3 hours in the pan at room temperature. For ceramic and glass pan, don't unmold and serve directly from the pan.
Storage
- You can prepare the dough 24 hours before. Wrap the dough ball in plastic wrap and store it in the fridge. Remove from the fridge 3 hours before rolling to soften.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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This looks so good! Are there any kinds of pies it doesn’t work well with?
Sure! It makes delicious sweet pumpkin pie, lemon pie. Enjoy the recipe! XOXO Carine.
Pls help, my dough was very wet, not sticky at all, it wouldn’t stick together, kept falling apart, why? 🙁
Did you change any ingredients? If it is too wet it means that you either used too big egg or you didn’t measure the coconut flour well – some is missing. You can slightly add more coconut four until the dough come together.Add one tbsp at a time. It will fix it in no time! Enjoy the recipes on the blog. XOXO Carine.
By the way, does the crust have very strong coconut taste? Thanks
Well, yes it taste coconut so it is better if you like coconut 🙂 Enjoy! XOXO Carine.
Hi, can I use this crust as a tart base? I need the base to be a little bit harder, not the soft type? Thanks
Yes sure, the base is not soft, it is hard and crispy when baked so it will work for a sweet or savory tart too. Enjoy the recipe. XOXO Carine.
Thanks for your reply, can’t wait to try it out : )
My pleasure! Enjoy the crust, XOXO Carine.
Hi! I’m desperately trying to find a version of apple pie that I can send with my son to school – and this recipe would be perfect if I could use honey for the sweetener. Do you have any idea if it would still work?
Of course! Any liquid sweetener will work very well as long as honey. Enjoy the recipe. XOXO Carine.
Do you think this recipe will work well with Christmas fruit mince pies?
For the crust topping I would just cut out shapes. Would it work to make individual crusts in a muffin tin?
I guess it could work. But keep in mind that this is not a crust to roll, but a crust that you press in the pan. So it won’t unmold well from muffin tins, a loose bottom pan is needed or it gets very difficult to unmold without breaking. Same for rolling and cutting out it is not a crust that would hold very well for this. XOXO Carine.
Hi Carine: Could I use xylitol for the sweetener? Looking forward to trying this but wanted to check regarding the sugar!!
Sure any sugar free crystal sweetener will work well in this recipe ! enjoy the crust ! XOXO Carine.
I tried to make a coconut custard pie with this crust but the flavor was way to eggy.. Shame
I am sorry to read that ! Indeed this crust contains few eggs as it intend to be keto and low carb. May be add more vanilla extract or sugar free sweetener in the crust to hide the egg flavor. Enjoy the recipes on the blog XOXO Carine.
Could I use real butter instead of coconut oil?
Not in this recipe, coconut oil really makes the crust hold together! Enjoy the recipe. XOXO Carine.
Hi Carine – thank you for sharing this coconut crust recipe which I intend to use to make a lemon tart for my sister’s birthday. She is gluten n lactose free n allergic to egg whites. Do you think this recipe will work using on the egg yolks only?
Amazing ! You can replace egg white by 2 tablespoons of liquid from canned chickpea – called aquafaba. Or 2 egg yolks maybe ? I did not try the recipe without it so it is hard to provide a solution. I hope it comes out great this way. Enjoy the recipe with your sister. XOXO Carine.
Hi
For a baked cheesecake, is it best to bake the crust first???
Yes I would pre bake the crust. Enjoy the recipe. XOXO Carine.
I made this today for a low carb cream cheese chocolate pie. Was so good! I put it in a slightly larger pan so baked the crust for 15 minutes. It was flakey and just perfect. Thanks so much. Everyone enjoyed it and I have had requests to bring this to more family things. How is this crust for a chicken pot pie or something along those lines?
That chocolate pie looks so good ! I love coconut crust and chocolate filling, such a killer combo ! I never made chicken pot pie in my life as I am a vegetarian 🙂 But the filling looks kind of runny so I am worried this will soften the coconut crust too much. However, I do quiche with this crust, spinach quiche or broccoli quiche. It always work very well as the egg filling set during the baking and don’t soften the crust at all. Let me know if you try something new! I am sure others readers will love to learn new way to use that crust ! Thanks again for the lovely comment my friend. XOXO Carine.
Doing keto and allergic to almonds. I’d love to make a chocolate cheesecake crust with this recipe. How would you suggest going about adding unsweetened cocoa powder to this crust recipe? Thanks.
I would try to add 2 tbsp of unsweetened cocoa powder at first but keep in mind that this will considerably dry out the crust – cocoa has fibre and it is very liquid absorbent. You may have to adjust your dough with coconut oil to achieve a dough that hold together. Let me know if you give it a try. XOXO Carine.
Me again. Made the crust as written for cheesecake but pulsated the crust into crumbs and mixed with 4-6T coconut oil so the texture resembled a regular cheesecake crust. It’s great!
Hello! YEAH! I love to hear that. What a great idea you had to turn this simple crust into a cheescake base! Love it. Now, I must try this at some point 🙂 Thanks for taking some time to share, very appreciated! Enjoy the recipes on the blog. Talk to you soon ! XOXO Carine.
I tried this last night. I added 2T of cocoa powder and just a tad more melted coconut oil. The dough didn’t seem too dry and was able to come together into a ball. I did add an additional 1T of Swerve, totaling 2T for the entire recipe. The darkness of the cocoa needed the extra sweetener to balance it out. Thanks for the tip!
Amazing ! thanks for your feedback, now I have to try this chocolate coconut crust 🙂 Looks so yummy. Thanks for sharing ! XOXO Carine.
Thank you for this delicious recipe as it really looks stunning .. I can’t find coconut oil so Can I use vegetable oil instead of coconut oil ??
Hello! I would not use vegetable oil in this recipe. Coconut oil is essential for this crust as it firms up at room temperature and makes the crust hold together with a delicious crisp. I guess feed grass butter could work but I would not use vegetable oil at all. Thank you SO much for reading the blog and my recipes. XOXO Carine.
Hi! Do you think I could double the recipe and use the 2nd portion to roll out and lay on top of apple pie to have an enclosed apple pie? If so, would I bake the crust before and then bake again after I fill with apples and top crust?
Hi ! It is not a top crust recipe, the dough is crumbly when you roll it – as you can see in my video – so you won’t be able to perfectly roll a thin layer of dough to flip over your pie without breaking. It is great as a base crust because even if it breaks slightly when you transfer the rolled dough in the pan, you can still pres the dough with your fingers or a spoon to fill the gaps and looks great. I would rather recommend you to use a cookie cutter, roll the dough, cut out few cute shapes, lay them on the baked apple pie and return to the oven until those are cooked through. Enjoy! Don’t forget to share with me your experience! xoxo Carine.
Hi, i found this recipe on Pinterest, looking for something gluten-free. I wanted to try this recipe with broccoli and feta filling, but I’m not sure if coconut flour +broccoli is a good combo.. Can I use any other ‘basic’ gluten-free flour like rice, millet, maybe chickpea and rice 1:1 flour?
Welcome on my little blog ! Coconut flour goes well with broccoli! I do make broccoli bacon quiche with coconut flour pie. I would not recommend to swap the coconut flour by another one, this recipe won’t work. Enjoy the recipe xoxo. Carine.
Thanks for sharing this recipe it turned out perfect! Love when I find a new recipe that turns out before Holiday time!
Hello! welcome on the blog and THANK YOU for sharing your positive feedback about my coconut flour pie crust recipe ! I am so glad you love it too! I am going to make a pumpkin pie with it this year, a always ! Love it too. Enjoy the blog and crust! XOXO Carine.
I have a question can you freeze this crust? And if can, can I put in freezer raw or should I cook it then put in the freezer? (with filling)
Hi, I never freeze this crust. I will not recommend to freeze it but it will store well in the fridge for 24h if wrapped in plastic wrap. Then roll and bake. Enjy. XOXO Carine.
Hello! This pie crust looks amazing and i can’t wait to try it, but i need the ingredients in grams, because we don’t use cups for measuring in europe. Can you help? Thanks in advance
Hi Dana, I am sorry if I don’t post the recipe in grams. I am using cups in New Zealand. I would recommend you to use a cup to grams converter to make the recipe. There is plenty online that are very accurate, simply google cups to grams and you will find something that help you out ! Enjoy the recipe and thanks for reading me from Europe, XOXO Carine.
Hi, I was wondering about the carbs. In 3/4 cup of coconut flour there is 16 grams of carbs and 10 grams of dietary fiber, so there would only be 6 net carbs in the entire crust. Maybe add another for the eggs, so 7 in the entire crust. Now, divided into 12 pieces, it would be just slightly ,ore than half a carb per slice. That’s way less than what you have listed.
Thank you so much for your comment ! Yes you are correct. The nutrition panel was not right I am now using an approved calculation tool and I just uploaded the nutrition facts card with the precise carbs count. There s only 4.1 g of carb per slice including 2.6 g fibre so 1.5 g net carbs. Enjoy the recipe. xoxo Carine.