Coconut Flour Pie Crust - Gluten free

Want the perfect low carb pie crust that isn't made with almond flour? Give this pie crust made with coconut flour a try for both sweet and savory pies.

Photo by Delphine S.
Adapted from lowcarbyam.com

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

8

servings

Adapted from lowcarbyam.com

Ingredients

  • 1/2

    cup butter

  • 2

    eggs

  • 1/4

    cup Swerve or Sukrin (leave out for savory)

  • 1/4

    teaspoon salt

  • 3/4

    cup coconut flour, sifted (about 77g)

Directions

1.Place butter in a microwavable bowl. Microwave until melted. 2.Add eggs, sweetener, and salt. Mix well. 3.Stir in sifted coconut flour until dough forms. 4.Knead dough for about a minute and then form into a ball. If too sticky, knead in a little more coconut flour. 5.Roll out dough between wax paper to about 1/8 inch thick. 6.Turn rolled out dough into a 9 inch pie pan. 7.Prick bottom and sides of crust with a fork. 8.Back crust at 400°F for 10 minutes. Cool completely on wire rack. Nutrition Information Serving size: 1 slice Calories: 163 Fat: 14g Saturated fat: 9g Carbohydrates: 6g Sugar: 1g Sodium: 201mg Fiber: 4g Protein: 3g Cholesterol: 77mg

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