Low-Carb Coconut Flour Pie Crust Recipe
Versatile low-carb coconut flour pie crust recipe that can be used for sweet or savory pies.
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Servings: 1 crust
Calories: 1268kcal
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Equipment
- Food Processor
Ingredients
- 75 g coconut flour
- 2 eggs - medium
- 115 g butter cold
- 1/4 tsp salt or 1 tsp sweetener
Instructions
- Add all the ingredients to a food processor. Mix the crust for 30 seconds to a minute until the dough forms small balls. Then transfer the dough to a zip bag and roll into a ball. Let the dough chill for 15-20 minutes.
- Remove the dough from the bag and press into the centre of a pie pan. Flatten the crust with the palm of your hand and work the crust up to the edges of the pan, trying to make the crust even.
- Prick the bottom of the crust several times with a fork. Then use the form to press a pattern around the edge of the crust. Cover the edges of the crust with small strips of foil.
- Fill the pie crust with your desired filling and bake according to the directions for that pie. If making a pie that requires a prebaked shell then preheat the oven to 400 degrees F/200 degrees C. Bake the crust for 10-12 minutes. Then remove the crust and let it cool completely before adding the filling.
Notes
The nutrition panel shows the values for 1 entire pie crust = 17g net carbs.
You divide this by how many slices your pie makes eg: 12 slices = 1.4g net carbs
Nutrition
Serving: 1whole pie crustCalories: 1268kcalCarbohydrates: 43gProtein: 23gFat: 112gSodium: 877mgPotassium: 121mgFiber: 26gSugar: 6gVitamin A: 3349IUCalcium: 77mgIron: 3mg