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Coconut Flour Pie Crust is low carb, gluten free and easy to make! Add your favorite filling like this sugar free cinnamon blueberry sauce to complete this dessert!
Coconut Flour Pie Crust Recipe
Low carb eating doesn’t mean that you have to completely cut all foods that have carbohydrates in them. We actually need carbs to help us digest our food and to give us energy.
Plus, did you know that stripping ALL carbs from our diet can force our bodies to use our own muscle for energy! We don’t want that, so pick your carbs wisely!
It is a hard balance to find, so I’m always testing what carbs are easy to minimize without obsessing over the fact that I’m limiting my intake.
Veggies are always on the “go crazy” eat up list with some fruits right behind them, but foods like breads (any thing made with wheat, rice) have been put on the occasional food enjoyment list with sugary treats.
Low Carb Pie Crust
Unless I’m training for a marathon, which I have no intention of doing any time soon, my body stores extra carbs (and sugar) as fat even though I workout 3-4 sometime 5 days a week! Annoying, right?!
But life is boring without some of our favorite treats, so one way to keep satisfied while keeping the extra carbs at bay is to substitute high carb ingredient for lower ones.
Making a coconut flour pie crust instead of a traditional wheat crust is one way to switch things up! This flour substitution is high in fiber, gluten free, and low in carbohydrates!
Coconut flour pie crust is adaptable for sweet and savory pies
For this pie crust I used an 8 1/2 inch pie plate, which is meant to serve eight. Guess how many carbs are in the crust…under 3 per slice! A traditional whole wheat crust will have about 30 grams of carbs.
I found this handy dandy recipe analyzer, which beats the heck out of working out the nutritional data the old fashioned paper and pencil method!
For a savory pie try:
In the mood for a sweet pie? Try one of these:
- Fill it with cinnamon blueberry sauce
- Add extra chunky strawberries to this sugar free strawberry topping
- Mix whipped topping with sugar free lemon curd
Give this coconut flour pie crust a try!
Coconut Flour Pie Crust
Gluten free pie crust made with coconut flour. This easy recipe can be used for sweet or savory pies.
Ingredients
- 3/4 cup coconut flour
- 2 tablespoons Organic coconut palm sugar or sugar alternative
- 1/8 teaspoon kosher salt
- 2 large eggs, room temperature
- 3 tablespoons coconut oil
- 1 1/2 teaspoons vanilla extract
Instructions
Notes
This dough is soft. Pat into the lightly greased pie plate.
Don't add sweetener for savory crust.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 134Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 56mgCarbohydrates: 10gFiber: 1gSugar: 5gProtein: 4g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
linda spiker
Love these gluten free alternatives!
Heather
I must try this! I love coconut flour 🙂
Sandra Shaffer
I’m finding more and more ways to add it to recipes! It’s fun to work with as well as filled will great fiber!
Marjorie Briggs
Did you formulate this pie crust yourself? It looks amazing! I’ve made almond meal crusts, but never a coconut flour – though I keep it on hand – it seems to make things all dry for me.
Sandra Shaffer
Yes, I played around with this recipe for awhile. I have found you do need to add more moisture with coconut flour. I love almond flour crust as well, and a combination of the two. I need to share those options too!
Dawm
Will I be able to use the almond flour?
Sandra Shaffer
Yes you can. I haven’t played with the ratios though, so I can’t give you exact measurements.
Kara
Can you use this for a pumpkin pie or custard type pie that needs to be baked? If so, do you still bake the crust first prior to pouring in the custard filling and baking that?
Sandra Shaffer
Hi Kara. If making a pie as you describe I would bake the crust with the filling. Not in advance. Good luck 🙂
Deborah
Will this work as a roll out crust? I’m making little two crust berry pies, hand sized.
Sandra Shaffer
It should work for that purpose just fine.