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low carb pie crust recipe

Low Carb Almond and Coconut Flour Pie Crust

Jenni Cole
A low carb pie crust with almond and coconut flour that requires no rolling! This is such an easy pie crust recipe that's also keto, gluten free, and vegan too.
4 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Keto Recipes
Cuisine American
Servings 12
Calories 155 kcal

Ingredients
  

  • 1 cup almond flour
  • ½ cup coconut flour
  • ½ cup vegetable or canola oil
  • 2 tablespoon almond milk
  • 1 ½ teaspoon Lakanto monkfruit or erythritol like Swerve
  • ½ teaspoon salt

Instructions
 

  • Preheat the oven to 350F and put the rack in the center position.
  • In a large bowl, add all ingredients and mix together the almond flour, coconut flour, oil, almond milk, sweetener, and salt until evenly blended. 
  • Pat the mixture into a 9-inch pie pan with your clean fingertips. One of the best things about this crust (other than the yummy taste!) is that no rolling is required. I'll never go back to a rolled crust again!
  • Be sure to spread the dough evenly over the bottom of the pan and up the sides. Be sure to add dough to the top edge of the pan and add a little extra dough to that section to create a crust edge. 
  • Prick the bottom of the crust with a fork to prevent air bubbles from forming, which can cause the low carb pie crust to puff up.
  • How Long to Cook? It Depends! For pies requiring an unbaked crust, just fill with your ingredients like pumpkin pie and then bake according to the recipe instructions. Cover the edges with foil if the pie crust starts to get dark around the edges.
  • There's no need to add pie weights or beans to the center of this almond and coconut flour pie crust! It doesn't puff up the way a traditional pie crust can and just pricking the bottom of the pie with a fork worked well for this recipe.
  • Sometimes you might want to make a pie that has you partially cook the pie crust before adding the filling, the reason for doing this would be if the filling takes less time to cook than the entire pie crust. 
  • Bake the keto pie crust for 15-20 minutes for a partially baked crust.
  • And if you need a fully baked pie crust, for a "no bake" filled pie then you'll want to completely cook the pie crust, which will take 30 minutes.

Nutrition

Serving: 1gCalories: 155kcalCarbohydrates: 5gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 0.3mgSodium: 28mgPotassium: 3mgFiber: 3gSugar: 1gVitamin A: 0.3IUVitamin C: 0.01mgCalcium: 23mgIron: 0.5mg
Keyword dairy free pie crust, gluten free, keto, low carb, no roll pie crust, vegan
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