Nut-Free Keto Pie Crust

Can’t eat nuts? This is a great keto pie crust for those of you who are nut-free. This basic pie crust recipe is perfect for sweet pies and tarts such as these Low-carb Cranberry Curd Tarts, savoury pies like this Low-Carb Easter Torta Pasqualina Pie and quiches including this Low-Carb Broccoli Cheese Quiche.

How to Make Nut-Free Keto Pie Crust

It’s easy to make this nut-free low-carb pie crust in just a few minutes using 5 common ingredients:

coconut flour
flax meal
sea salt
butter
eggs

Simply combine all the dry ingredients, and then add the wet ingredients and them form into a sticky dough. If you’re using a large pie crust, it’s better to use baking beans — like I did in this keto pie crust recipe — to prevent the dough from forming air bubbles on top. You won’t need them if you’re making small pie crusts. You can then bake the crust with or without your preferred low-carb filling.

Just like my Flakey Keto Pie Crust, this low-carb pie crust is neutral in taste so it will work well with both sweet and savoury pie fillings. It’s sturdier and not as flaky as the one made with almond flour but it’s still delicious. Check out my this recipe for sweet, savoury and even no-bake pie filling ideas!

0 days, 0 hours, 10 minutes

Serving size 1 slice or mini crust

Nutritional values (per serving, 1 slice or mini crust)

Net carbs1.4 grams

Protein5.3 grams

Fat12.6 grams

Calories160 kcal

Calories from carbs 4%, protein 15%, fat 81%

Total carbs6 gramsFiber4.6 gramsSugars1 gramsSaturated fat5.9 gramsSodium44 mg(2% RDA)Magnesium46 mg(11% RDA)Potassium138 mg(7% EMR)

Ingredients (makes 1 pie crust, 8 servings)

³/₄ cup coconut flour (90 g/ 3.2 oz)
¹/₂ packed cup flax meal (75 g/ 2.7 oz)
pinch of sea salt
¹/₂ stick unsalted butter, ghee or coconut oil (30 ml)
2 large eggs

Instructions

Preheat the oven to 160 ?C/ 320 ?F (fan assisted), or 180 ?C/ 355 ?F (conventional). In a bowl, mix the coconut flour, flax meal and a pinch of salt.
Add softened butter (or ghee or coconut oil) and eggs, and use a spoon or your hand to mix until thick dough is formed.
Transfer into a greased 9-inch (23 cm) tart pan, or into 8 individual 4-inch (10 cm) pans, or into 4 individual 5-inch pans. (Tip: It’s best if you use non stick pie pans with removable bottoms. If using a large pie pan, line the bottom with a piece of 9-inch (23 cm) round parchment paper.)
Using your hand or a small roller, press the dough down the bottom and up the sides to create an edge. If you’re using a large pie crust, it’s better to use baking beans to weigh the dough down and prevent air bubbles from forming. (Note: Check the tips in the recipe for fillings.)
Place in a baking tray and transfer into the oven. Bake for 8 to 12 minutes, depending on the preferred browning, turning the tray halfway to ensure even cooking.
Remove the tray from the oven and place on a cooling rack. When cool, remove from the pie pans. If needed, you can use a sharp knife to help gently release the pie crusts.
Store at room temperature in a covered container for up to 3 days, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.

Ingredient nutritional breakdown (per serving, 1 slice or mini crust)

Net carbs	Protein	Fat	Calories
Coconut flour, organic
1.2 g	2 g	1.7 g	41 kcal
Flax meal (flaxmeal), ground flaxseed
0.1 g	1.7 g	4 g	50 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Butter, unsalted, grass-fed
0 g	0.1 g	5.7 g	51 kcal
Eggs, free-range or organic
0.1 g	1.6 g	1.2 g	18 kcal
Total per serving, 1 slice or mini crust
1.4 g	5.3 g	12.6 g	160 kcal

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