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Coconut Flour Pie Crust feature

Low Carb Coconut Flour Pie Crust


  • Author: Leigh Oskwarek
  • Total Time: 30 minutes
  • Yield: 12 servings 1x

Description

This is a recipe for a very yummy and easy Coconut Flour Pie Crust that can be used as a base for a sweet or savory pie. You won’t find one of these low carb coconut flour pie crusts on the shelf at the grocery store, so we will show you how to make one of your own. It’s not only easy to make but also delicious to eat for so many types of pie.


Ingredients

Scale
  • 1 cup Coconut Flour
  • 2 Eggs
  • 1 Tbsp Vanilla
  • 8 tbsp butter 
  • ½ tsp salt
  • ¼ cup granulated monk fruit sweetener 

Instructions

Notes

2.9 NET Carbs Per Slice

When you are making your own coconut flour pie crust make sure that all of the moisture is out of it when drying it out in the oven or else you will have moldy flour. 

In order to make your easy coconut flour pie crust flaky, use cold butter, not soft or melted butter. 

For best results with this coconut flour pie crust recipe, chill the dough before you roll it out and then chill it again after it’s in the pie plate.

Use a glass pyrex pie plate for a better result making this keto coconut flour pie crust recipe.

Make sure to poke many fork holes in the pie crust to make the steam release which will avoid a soggy crust.

Using a liquid sweetener will make your coconut flour pie crust sticky.

Half way through the baking of your pie crust, put aluminum foil or a pie guard around the edges so that they will not burn while the rest of the pie crust continues to bake.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

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