Easy Rustic Coconut Flour Pie Crust (Keto, Low-Carb, Gluten-Free)

Easy Rustic Coconut Flour Pie Crust


A basic pie crust made with coconut flour, because I have an excess of coconut flour 😄. I haven't used it for a savory pie yet, but I think a curry based savory pie would pair well with the coconut flour.  Only 0.5 net carbs per serving. Happy π Day!

Makes 8 servings/slices (9" pie pan).

Ingredients:
1 cup coconut flour
1/2 cup butter, cubed and cold
1 tsp. vanilla extract (omit for savory pie)
1/2 scoop (80mg) stevia powder (omit for savory pie)
1/4 tsp. salt
2 eggs

Directions:
  1. Preheat oven to 400°F (200°C).
  2. Combine eggs and vanilla and mix well in food processor.
  3. Add coconut flour, salt, and stevia powder to food processor and pulsate until combined.
  4. Add cubed butter and pulsate until mixture is crumbly. 
  5. Put mixture into pie pan and press dough evenly around pan.
  6. Poke bottom with fork several times.
  7. Bake for about 10 mins.

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