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Coconut Flour Almond Flour Pie Crust {keto, vegan, no rolling}

No-roll coconut flour almond flour pie crust is tender, delicious and foolproof! It also happens to be keto, vegan, grain-free, gluten-free, & Paleo.

coconut flour almond flour pie crust

Good morning, everyone!

In this final week before Thanksgiving, I’ve decided to share three incredible pie crust recipes that will make your baking easier than ever.

First up, my Coconut FlourAlmond Flour Pie Crust.

A Pie Crust for Almost Everyone

This pie crust just so happens to be:

  • Keto
  • Vegan (dairy-free, egg-free)
  • Grain-free
  • Gluten-free
  • Paleo
  • Low Carb

No-Roll, Fuss-Free Pie Crust

It is also 100% fuss-free.

When I say fuss-free, I mean it. Think  2 to 3 minutes of measuring and mixing, followed by another minute of pressing into the pie pan or tart tin.

No chilling. No rolling. No worries about over-working the dough. No pie weights. Nada.

But true love for this crust peaks with the tasting: it has a delicate, nutty flavor that complements any filling, sweet or savory, and the texture is tender and crisp, every time.

I want to make sure you can use this crust in all of your favorite recipes, so I am providing instructions for unbaked crusts (i.e., for recipes that call for adding the filling to an unbaked crust before baking):

unbaked coconut flour-almond flour pie crust on a blue background

Par-baked crusts, sometimes called a 10-minute blind bake (i.e., recipes that call for adding the filling to a par-baked crust before baking):parbaked coconut flour-almond flour pie crust on a cooling rack

And also fully-baked crusts, for cream pies and other no-bake fillings:

baked coconut-almond flour pie crust on a piece of white parchment paper

The crust works best with coconut oil, ghee or butter. It is such a versatile crust that I decided to try it with a neutral vegetable oil (avocado oil). It was acceptable, but definitely not as good; the texture is less tender and the crust seemed slightly greasy. In short, I would advise against it.

Subbing other nut or seed flours for the almond flour is another matter. Use hazelnut, pecan, walnut, or pepita, they will all work beautifully in place of the almond flour!

If you like, add spices and/or a hint of sweetness to the crust for sweet fillings, or finely chopped herbs or savory spices for savory fillings. Have fun experimenting, and let me know what you make!

Cheers!

Related Posts:

  1. Tiger Nut Flour Pie Crust {grain-free, vegan}
  2. Coconut Flour Pumpkin Pie Bars {Vegan, Grain-Free, Oil-Free}
  3. Fresh Apple Pie Granola {Vegan, Gluten-Free}
  4. Chickpea Flour Pumpkin Muffins {Vegan, Grain-Free, Oil-Free}
  5. Vegan Cashew Cheesecake {Grain-Free, Easy}
Yield: 1 pie crust (8 servings)

Coconut Flour Almond Flour Pie Crust {vegan, keto}

coconut flour almond flour pie crust on a white napkin

No-roll coconut flour almond flour pie crust is tender, delicious and foolproof! It also happens to be keto, vegan, grain-free, gluten-free, & Paleo.

Prep Time 3 minutes
Cook Time 27 minutes
Total Time 30 minutes

Ingredients

  • 1/3 cup water
  • 4 teaspoons flaxseed meal
  • 1/2 cup coconut flour
  • 1/2 cup blanched almond flour
  • 1/4 teaspoon fine sea salt
  • 1/4 cup virgin coconut oil, melted and cooled slightly

Instructions

  1. Preheat oven to 350F.
  2. In a small bowl or cup, mix the water and flaxseed meal until blended. Let stand for 5  minutes to thicken/gel..
  3. In a medium bowl, whisk together coconut flour, almond flour and salt, breaking up any lumps.
  4. Add the flax eggs and oil to bowl, stirring until completely combined.
  5. Press dough evenly in bottom and sides of an 8-inch or 9-inch pie pan or tart tin.
  6. Unbaked Crust: the crust is ready for use in recipes that call for adding the filling to an unbaked crust before baking. It can also be loosely covered with plastic wrap and refrigerated until ready to fill and bake.
  7. Par-baked Crust: the crust is ready for use in recipes that call for adding the filling to a par-baked crust before baking. Prick the bottom of crust 2 or 3 times with fork (to release steam). Bake in preheated oven for 10 minutes. Cool on a wire rack and use in recipes calling for par-baked crust.
  8. Fully-baked Crust: Prick the bottom of crust 2 or 3 times with fork (to release steam). Bake in preheated oven for 23 to 27 minutes until light golden brown. Cool on a wire rack and use in recipes calling for fully-baked crust.

Notes

Eggs Options: If you do not need the recipe to be vegan, replace the 2 flax eggs (water + flax) in step 1 with 2 large eggs.

Net Carbs: The crust has 2.2 net carbs per serving

Nutrition Information

Serving Size

1/8 of crust

Amount Per Serving Calories 141Total Fat 11.6gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 84mgCarbohydrates 5.8gFiber 3.6gSugar 0.8gProtein 1.2g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

 

 

 

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Amber

Thursday 23rd of September 2021

Guess I should add I used egg instead!

Amber

Thursday 23rd of September 2021

I was skeptical at first.....Easy pie crust you say?! (never had any luck with homemade gluten pie crusts so why is gluten free gonna be any different). But holy shit this came out so nice. Followed the recipe to a T and the crust was soft yet fluffy and held my sweet potato pie with ease.

Only negative thing was I didn’t have enough dough to cover all the way up the sides of my glass dish. Next time I’m gonna double the recipe. Kudos to you because this is fantastic!!!!

Camilla

Thursday 23rd of September 2021

Amber, I am so happy you loved this so much! Whoohoo! Oh my Gouda, sweet potato pie...yum! I cannot wait for it to cool down a little more here so I can go full tilt with fall baking :)

Claire T

Thursday 22nd of April 2021

Thanks for sharing this pie crust recipe, I made it today & filled it with banana keto cream filling. The crust baked nicely & held up well once filled & sliced. I misread the instructions & mixed all dry then added the wet, not pre making the flax egg didn’t seem to be a problem so very forgiving. It tasted nice, the coconut was the prominent flavour.

Karissa

Wednesday 24th of February 2021

Can’t wait to try this! Would this work for a quiche possibly?!

Camilla

Thursday 23rd of September 2021

Yes, should work great with a quiche, Karissa :)

Julie Prasad

Friday 22nd of January 2021

Made this today and A++ easy and quick

Camilla

Thursday 23rd of September 2021

Fantastic, Julie!!!

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