Low Carb Coconut Pie Crust Recipes

LOW CARB DREAM PIE WITH TOASTED COCONUT PIE CRUST

Steps:

• Add the stevia and melted butter to the flaked coconut. Press mixture into a greased pie plate and bake at 325°F until the coconut is toasted a golden brown, about 5 to 10 minutes.
• In small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
• Stir together sweeteners and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into prepared pie crust.

LOW-CARB COCONUT FLOUR PIE CRUST RECIPE

Steps:

• Add all the ingredients to a food processor. Mix the crust for 30 seconds to a minute until the dough forms small balls. Then transfer the dough to a zip bag and roll into a ball. Let the dough chill for 15-20 minutes.
• Remove the dough from the bag and press into the centre of a pie pan. Flatten the crust with the palm of your hand and work the crust up to the edges of the pan, trying to make the crust even.
• Prick the bottom of the crust several times with a fork. Then use the form to press a pattern around the edge of the crust. Cover the edges of the crust with small strips of foil.
• Fill the pie crust with your desired filling and bake according to the directions for that pie. If making a pie that requires a prebaked shell then preheat the oven to 400 degrees F/200 degrees C. Bake the crust for 10-12 minutes. Then remove the crust and let it cool completely before adding the filling.

LOW CARB COCONUT FLOUR PIE CRUST

Steps:

• The first thing to do is to mix the dough.
• Add all of the ingredients, the flour, eggs, monk fruit, vanilla, salt, and butter to the food processor, or Vitamix.
• Mix the dough for 30-60 seconds or until it forms into little balls.
• Roll it into a large ball and put it into a large Ziploc bag.
• Let the dough chill in the refrigerator for 20-30 minutes. The colder it is the better it will be to work with.
• Remove the bag and press it into the pie plate and press it into the center of the plate and maneuver the dough around the whole pie plate, including up the sides to make the edges.
• If you would prefer to, you can use a rolling pin and roll out your dough on top of a piece of parchment paper. Once it's rolled out, place the pie plate upside down on top of the dough and then flip the pie crust and plate right side up.
• Peel off the paper and now maneuver the pie crust in and around the pie plate. If the crust starts to fall apart then you can just press the pieces into the pie plate to form the crust.
• Once you have it fixed into the pie plate the way that you want it, poke holes with a fork all along the bottom of the crust.
• Now it's time to put your formed crust back into the refrigerator for 30-60 minutes to chill up. The coconut flour pie crust will bake much better when it starts off cold.
• At this point in the recipe, you need to decide if your pie recipe calls you to pre-bake your crust or to bake it with the pie filling. If you don't need to pre-bake it, then stop here, and follow your pie recipe moving forward.
• Preheat your oven to 375 degrees. Bake the keto pie crust for about 20 minutes or so. Halfway through the baking, cover the edges with foil or a pie shield to protect it from burning.
• Continue to bake until it's golden and flaky.
• Take out the pie crust and cool it on a rack.

COCONUT FLOUR LOW CARB PIE CRUST

Steps:

• Preheat your oven to 400 and place the rack in the center of the oven. This recipe is for a 9" pie crust. I lightly spray my pie pan for nonstick.
• In a medium bowl, sift together the coconut flour and the salt.
• Next, in a mixing bowl, beat together the butter, eggs, and the sugar alternative
• For the next step, we will add the dry ingredients from the first bowl to the wet ingredients in the second bowl. Because we are working with coconut flour, we will gently stir it into the wet ingredients and allow it to set for a few minutes. This will allow the flour to absorb the liquid. The work the dough into a ball.
• Work the ball into the prepared pie dish and then poke a few breathing holes into the crust using a fork. Bake this crust for 8-10 minuter or until it begins to brown. Then allow it to cool.

COCONUT FLOUR PIE CRUST RECIPE - LOW CARB & GLUTEN-FREE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
• Combine the coconut flour, butter, erythritol, and sea salt in a food processor. Pulse until well combined.
• Add the eggs and vanilla extract. Process again until dough forms.
• Press the coconut flour pie crust dough into the pie pan. Poke holes in the bottom with a fork or toothpick.
• Bake for 10-15 minutes, until firm and just barely golden on the edges. Rest on the counter for at least 10 minutes before adding filling, then you can bake again as needed for the filling. If the edges start to brown too much before the filling is done, you can cover them with foil. Cool completely before cutting.

LOW-CARB PIE CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix pecans, butter, brown sugar substitute, vanilla extract, and cinnamon together. Press into the bottom and up the sides of an 8-inch pie pan.
• Bake in the preheated oven until lightly golden, about 12 minutes. Do not let pecans brown.