Homemade Low Carb Coconut Flour Pie Crust Recipe (2024)

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This Low Carb Coconut Flour Pie Crust Recipe is the key to the perfect pumpkin pie this fall! Add on the fact that it is low carb and it’s a recipe for success that everyone is going to love!

I’ve been trying many pie crust recipes and this one is perfect for homemade pies! This recipe will be a gem around the holidays! I’ve already made a Low Carb Pumpkin Pie recipe with this crust and it turned out amazing!

This recipe will make one 9 inch pie crust. Feel free to double the recipe if you need two at a time. I tend to need more around the holidays.

Grab the printable version of this recipe at the very bottom of this post.

Homemade Low Carb Coconut Flour Pie Crust Recipe Ingredients

2 Tbs Lard
1/2 cup butter, melted
3 large eggs, beaten
1 cup coconut flour
1 Tbs Swerve Sweetener
1/4 Tsp Salt

Homemade Low Carb Coconut Flour Pie Crust Recipe Instructions

First, Melt the butter.

Next, add the lard to the melted butter.

In a separate bowl, combine 3 large beaten eggs.

Add the eggs to the butter mixture.

Add the remaining ingredients.

Mix the dough with your hands until all the ingredients are fully combined and it resembles a dough.

Note: This is not the type of dough you will be able to roll out with a rolling pin. It crumbles and will not hold together. Don’t attempt it.

Spray your pie pan with non-stick cooking spray. Grab a little bit of dough at a time and press it firmly and evenly into the pie pan working your way from the center of the pan up and finishing up to the edges of the pan. I like to create a thicker edge at the top rim of the pie pan (as seen in the photos below)

You can bake your crust now or add the filling and bake it all at the same time. I added a pumpkin pie filling to this crust and baked it at the same time. It took a total of 35 minutes to be fully baked.

TIP: I added a small amount of tin foil around the edges of the dough to protect them from burning. The center needs to cook longer than the edges of the crust and this works perfectly to allow them to cook at the same time. I do this will all my pies.

If you decide to cook the pie crust ahead of time before adding a filling to the pie. It will only take about 15 minutes or so to bake. I would use a fork and press some holes into the bottom of the pie crust before baking it.

Homemade Low Carb Coconut Pie Crust Recipe Nutrition

Pie Crust Only

Serves 12

Calories 107, Total C 0.8g, Fiber 0.2g, Net C 0.6g, Sugars 0.1g, Fat 11.8g, Protein 1.7g

Here is a video we made to show you how to make this Homemade Low Carb Coconut Flour Pie Crust Recipe.

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Homemade Low Carb Coconut Pie Crust Recipe

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 1 pie crust

Calories 107

Ingredients

2 Tbs Lard
1/2 cup butter melted
3 large eggs beaten
1 cup coconut flour
1 Tbs Swerve Sweetener
1/4 Tsp Salt

Instructions

First, Melt the butter.
Next, add the lard to the melted butter.
In a separate bowl, combine 3 large beaten eggs.
Add the eggs to the butter mixture.
Add the remaining ingredients.
Mix the dough with your hands until all the ingredients are fully combined and it resembles a dough.
Note: This is not the type of dough you will be able to roll out with a rolling pin. It crumbles and will not hold together. Don't attempt it.
Spray your pie pan with non-stick cooking spray. Grab a little bit of dough at a time and press it firmly and evenly into the pie pan working your way from the center of the pan up and finishing up to the edges of the pan. I like to create a thicker edge at the top rim of the pie pan (as seen in the photos below)
Bake your crust at 350 degrees now or add the filling and bake it all at the same time.