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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Hi. How big is a size 6 egg? We use small, medium, etc. Thanks.
Hi, I updated the recipe for you as it appears that only New Zealand sort eggs by size 🙂 Weird I know ! A size 6 is a regular egg. Enjoy the crust my friend. xoxo, Carine.
Great grain free crust even the husband loves it haha
can I reduce carb numbers by subst. eryth. sweetener ?
Hi Anne, sure you can by erythritol is not sugar it does not ad carbs, calories or sugar in this recipe. Enjoy the crust !
Continue, could please give carb count. I am too busy to calculate these recipes but want to try them so bad, and I won’t eat any thing that I don’t know what the carb count is. Thanks Sondra
Hi Sandra, The nutrition panel appears after the recipe box. Enjoy the coconut flour pie crust!
The crust was incredibly simple. I made a bacon, pepper, and mushroom quiche. The crust was dry although it held together great. I know coconut flour is dry, but is this crust normally dry? I would make it again, but maybe just do it thinner though as the texture made it hard to swallow. Good flavor though!
Hi Jackie, thanks for your lovely comment. I love the quiche you made: it looks amazing! The crust is slightly dry indeed and you can bake it at a lower temperature or few less minutes to keep it softer. As you said it is mainly because coconut flour is really water absorbent but I love using it because it is very nourishing and low carb. I always do pies with a egg/milk filling using this crust, it tends to be less dry. I love making bacon quiche or custard pie with this recipe. As the filling is moist the overall recipe is perfectly balanced. Thanks for reading the blog and trying my recipes. See you soon around! xoxo Carine.
Can you roller pin the dough? I pressed it in last time but it was still really thick. I liked it that way but my husband is picky.
Hi Ashley, If I roll the dough to make it thinner I use two pieces of plastic wrap. Place the ball of dough between the two plastic sheet and start rolling. Then remove the plastic layer on top. Flip over the crust on your prepared pan. It could break as it is a crumbly dough so use your fingers to fill the holes and sides of the pan. It will create a thinner crust that will bake faster so be careful too ! I hope your husband will love it this way 🙂 Happy new year. Carine.
That is an amazing coconut flour crust, I made a pumpkin pie with it, sugar free!
I love this recipe that I made for years from your blog. I love it with any filling.
I made a asparagus and sausage quiche with this crust. I used coconut oil, but I think I’ll try butter next time as there wasn’t much flavor to the crust itself, but was still pretty tasty. I’d add a picture but I don’t see that as an option
Hi Jessica, Butter is a great alternative to coconut oil I simply don’t really tolerate dairy that is why I did not use it. You can share a pics on instagram and tag my account! i would love to see your asparagus & sausage quiche looks yum ! 🙂 Thanks for following the blog and my recipes! see you soon here ! xoxo Carine.
can this dough be frozen? I’m starting to think about the holidays and prepping pie crust ahead of time then thawed to pay into my pie pans. If so, how far in advance could I freeze the pie dough?
Hi Kellie,
I never freeze this dough but I keep it in the fridge up to 3 days with great results. It is a quick dough to prepare so 3 days in the fridge it already a great time save. I am not sure on how coconut flour dough will freeze – it is a very absorbent flour so it may change the crust texture if you freeze it for long. If you try, I would not recommend to freeze it more than 2 weeks. I will make sure that my dough is stored in an airtight container in the freezer to avoid humidity to goes in. Always defrost at room temperature the day before and add a bit more flour 1 tbsp. at a time if you see that the dough is too moist. Happy baking Kellie! See you soon on the blog. Carine.
Do you think it would work with a flax egg? In addition to gluten and dairy, I also have to avoid eggs. Baking is pretty tricky now sometimes! 😉
Hi Rosie, I never tried flax egg in this crust recipe. I am not sure it will wok because coconut flour is very absorbent and the egg really help the ingredients to hold together. It is not always easy to remove eggs in recipes using coconut flour I am sorry. If you try let me know! Good luck with the eggless diet, you should find lots of recipe for you on the blog though! I have a large range of vegan recipe if you browse from the recipe menu ;). Carine.
I have made so many low carb crust as well as other things that tasted so bad they had to be thrown away. Even my husband says noooo when it came to low carb crust. But this crust is wonderful!! I can not say too many good things about it. I follow your instructions except I used 1 large egg instead of 2 small eggs= size 6 eggs. To make it easy I just made sugar free chocolate pudding pie with cool whip. I didn’t really think it would be great. Thank you so much for making a crust that can be eaten. My husband said he would give it a A. You have made my diet so much easier. Now if I could just find a bread recipe (low Carb) that is eatable. Diana
Hi Diana, Thank you SO much for this beautiful comment! I am totally with you! When it comes to low carb recipe it is always difficult to find some great recipe that taste great! I am so happy that you love this coconut flour pie crust and if you love pie crust I highly recommend you to try my coconut and cashew crust too for your next sweet pie. Delicious too ! I do have a great healthy low carb burger bun recipe if you like. You can browse all my low carb recipes on the blog in the recipe menu under low carb recipes. Enjoy them and I hope I see on the blog again for more delicious low carb recipe testing and great comment 🙂 Have a great day Diana – and thanks to your husband for giving a A too ! ahaha XOXO Carine.
It worked like a charm! Thank you so much. I have tried different pie crusts recipes and they were either labour intensive or fell short in the texture. This was easy AND good!
Hi Magda, Thank you so much for your lovely feedback on this coconut flour crust recipe! I am so happy to read you right now – always a pleasure to see that my recipes are simple & delicious in other kitchen around the world 🙂 I wish I see you again soon on the blog to try out some other delicious recipes! Carine.
Hi, I can’t wait to try this! Do you think it would work well as a pizza crust?
Hi Simi, I usually prefer to use this base for quiche or sweet pies. It is a slightly crumbly crust close to a pastry crust. I do not think it will be the best choice for pizza. When I do low carbs pizza I love to use a combo of cheese and vegetables. You can try my spinach crust pizza HERE or cauliflower pizza crust. Let me know if you try this coconut four crust as a pizza base! I am still curious to here your feedback ! Carine.
After a seemingly endless search for a low carb shortbread type crust using coconut flour (and not a ton of unusual, expensive, or hard to find ingredients) I ran across this! I was thrilled with the results. Lemon bars are my favorite dessert and I wanted to try and make this crust with a fabulous low carb lemon curd recipe I found. SUCCESS! It was great! Of course, it wasn’t exactly the same but close enough to quench craving without blowing my diet. I will try this crust with other treats, both sweet and savory. Thank you for sharing this uncomplicated yet yummy recipe!
This is the kind of comment that makes me smile ! I am so happy to hear your success story in the kitchen using my crust recipe. I love this crust very much too and I am using it for any kind of quiche or dessert. I love simple recipes so if you keep browsing on the blog ypu should find lots of easy low carb pie crust recipe you love. Another one I love very much for slices and with lemon curd is this coconut crust recipe. Give it a try next time !
Thanks Carine. I will definitely keep my eye out for more delicious recipes from this site. I already found a few new ones I’m gonna try this weekend!
Thank you so much 🙂 let me know how it goes ! see you around & have a good weekend. Carine.
How can I use this for a pumpkin pie? Will it work?
Hi Lora, I guess it will work well. I used this crust to make quiche and I bake all at once – crust + filling. It goes very well. Pumpkin filling is even less runnier than quiche filling so I do not see why it could work. Plus, coconut + pumpkin is just divine ! What a lovely idea. I must try myself! Thanks, Carine.
How long do you bake it for? Do you bake first then add egg mixture for finishing the quiche?
Hi Mary, I bake all at once and it usually take 35-40 minutes at 180C for quiche or apple pie. It is cooked when the crust is crispy and golden on the side and the filling has set. I always use a loose bottom pan to easily unmold the pie. When I prepare a fruit pie – where the fruits does not required baking like a strawberry & custard pie – I bake the crust alone at 180C for only 20-25 minutes. The crust tend to harden when cooling down so I wait until fully cool down to add the custard and fruit. I hope it help 🙂 enjoy this lovely recipe. My family love it ! Carine.
Thank you for verifying time to cook. I haven’t tried this recipe because the instructions were incomplete.
Your welcome! I love making things clear and easy for my readers. Always ask if you have got any issues. I am here to share my love and passion of cooking healthy recipes. I always enjoy helping people reproducing the recipes in their own kitchen around the world. Enjoy the coconut flour pie crust ! Delicious low carb crust for any pie! Love from New Zealand, Carine.
i am about to attempt a pecan pie with this…im sure it will be so good! coconut crust with a pecan top 😀 oh yeah! ty for sharing ill report back to let ya know how it worked out
Hi, I can’t wait to read your next comment! I love this crust and I also think that pecan + coconut will makes a delicious combo ! enjoy.
I made this with pecan pie and my crust was perfect around the edge but soft and uncooked underneath. I used a tin pie plate. I baked for 30 minutes. I love the flavour and ease of making this crust, so I need to figure out how to make it that the pie crust underneath is also crispy and not soggy. Any suggestions?
I would recommend you prebake the crust 15 minutes before adding the pecan pie filling. Pecan pie filling can be a bit runny and soften this particular low carb dough recipe. When you prebake, make sure you prick holes all over the crust. Enjoy the recipes on the blog and thanks so much for trying my recipes. XOXO Carine.
I am so excited to try this recipe! When making a fruit tart, do you blind bake with pie weights first or just bake to golden brown?
Hi Kate, if your fruits need to be baked like for apple pie, you can cook everything at once. It is working well and I usually know it is cooked when sides are golden brown and the filling is set. I always wait until fully cool down before unmoulding as this crust tend to be more fragile than regular pie crust. If your filling do not require any baking like for strawberry pie simply bake until golden brown then fully cool down before filling. I hope this helps ! Enjoy! Carine.
this is awesome! have you made cookies with this dough too?
Hi Liat, I did not made cookies with this recipe yet but I do a very similar cookie recipe with extra cashews nuts inside. I am sure it will work well too. Let me know if you try! Carine. xx.