A low carb pie crust that's easy, butter-free, and requires no rolling pin, gluten-free and keto baking just got so much simpler. This almond and coconut flour pie crust combines two flour options to make the perfect recipe that's both flavorful and flaky.
Why This Recipe Works
This almond and coconut flour pie crust recipe that's a low carb adaption to my all-time favorite press-in (no roll!) pie crust found in the Simply Classic Cookbook.
And I don't know about you, but for me, having a pie crust that fits both my husband's keto diet and my need to be gluten-free/dairy-free is kind of a must. Pie is an essential food.
And speaking of that final product. My daughter and I devoured it even before I could get a filling in the crust! Armed with a low carb pie crust and our favorite sugar-free jam we simply slathered the crust and enjoyed a job well done and some quality time together.
- Coconut and almond flours are perfect for baking for those who need to be gluten-free or choose to eat low carb
- Without butter in the recipe, this pie crust is optimal for dairy-free eaters and vegans alike.
- Two words - no rolling! 😉
- We show you how to cook the keto pie crust whether you need an unbaked crust, partially baked crust for custard pies, OR a fully baked crust.
Looking for more low carb desserts to satisfy that sweet tooth? Whether you are in the mood for some keto peanut butter cookies, an elegant creme brulee, or gluten-free blondies, we have plenty of dessert options for you to choose from.
Making a low carb pie crust takes just a few basic ingredients, and yes, it's essential you make this an almond and coconut flour pie crust. Almond flour and coconut flour react differently in baking recipes and they cannot be substituted for each other.
- almond flour
- coconut flour
- vegetable or canola oil - using a mild oil is important, don't use an oil like olive oil with a stronger taste
- almond milk - this can be replaced with half n half, whole milk, or another type of plant-based milk
- Lakanto monk fruit or erythritol (like Swerve)
- For an extra special pie crust, feel free to include a bit of seasoning to the dough.
- For a dryer crust, or if you are cooking in a humid environment, reduce the oil by a teaspoon or two.
- Experiment with adding cocoa powder for a chocolate version.
- Add crushed pecans or walnuts to the crust
How to Make Keto Pie Crust
Preheat the oven to 350F and put the rack in the center position.
In a large bowl, mix together the almond flour, coconut flour, oil, almond milk, sweetener, and salt until evenly blended.
This is what the gluten-free/keto pie crust mixture will look like after it's combined.
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 to use the Pie Crust
- Add filling with the raw pie and bake following the pie instructions.
- Partially bake the crust if you're making a quick cook pie like one that has a custard filling.
- Fully cook the pie crust if you're making a "no-bake" pie.
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.
For a partially baked crust, bake the keto pie crust for 15-20 minutes.
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.
More Keto Desserts
- Crustless pumpkin pie
- Keto raspberry custard pie
- Peanut butter chocolate fat bombs
- Keto 3 ingredient peanut butter cookies
- Keto creme brulee
- Low carb blondies
- Keto whipped cream
- Keto mousse (chocolate)
And be sure to pin the recipe for later on Pinterest so you can easily get back to it!
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