Posted November 21, 2019

Coconut flour pie crust

This is a simple recipe to make and it's very versitle. For a savory crust for things like chicken pot pie or our taco pie, eliminate the swerve and vanilla

3.58 from 7 votes

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Course: Dessert, Side Dish

Prep Time: 5

Cook Time: 10

Servings: slices

Calories: 90kcal

Ingredients

1 cup coconut flour
8 tbls butter (must be cold)
2 eggs
1/2 tsp vanilla extract
2 tbls powdered erythritol
.5 tsp xanthan gum

Instructions

In a bowl or stand mixer,mix all dry ingredients
Add the eggs and vanilla (if you're making the sweet crust)
Cube up the butter and add to mixture
All mixer to fully incorporate all the ingredients.
Roll into a ball and allow to chil for 20-30 minutes in the fridge.
Remove from fridge and place between 2 pieces of parchment paper and roll to desired thickness. You can also spread it in pie pan and using your palms and fingers by spreading the dough to edges of pan.
Poke holes in the bottom with a fork
Bake in 350 degree oven for about 10 minutes then allow to cool

Video

Notes

This recipe makes enough dough for 2 shallow dish pie pans or one deep dish pie. Nutrition below is for the sweet version and based on using the recipe for 2 pies. If you are making the savory version, the total carbs drops to 4 per piece but net carbs is still 1

Nutrition

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