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 then 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!

Step-by-step

1. 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.

   

2. Add softened butter (or ghee or coconut oil) and eggs, and use a spoon or your hand to mix until thick dough is formed.

   

3. 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.)

4. 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.)

   

5. 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.

   

6. 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.

   

7. 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.

   

Recipe

Nut-Free Keto Pie Crust

★★★★★4.8 (101 ratings)

Easy nut-free low-carb pie crust made with just 5 ingredients. A great keto pie crust recipe for those who ...

Hands on

10m

Overall

20m

Servings

8

1.4 g

Net carbs

5.3 g

Protein

12.6 g

Fat

160

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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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 (60 ml)
• 2 large eggs

Instructions

1. 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.

2. Add softened butter (or ghee or coconut oil) and eggs, and use a spoon or your hand to mix until thick dough is formed.

3. 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.)

4. 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.)

5. 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.

6. 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.

7. 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.

Nutrition per serving, 1 slice or mini crust

Carbs 4%Protein 15%Fat 81% of calories

Net carbs

1.4 g

Total carbs

6 g

Fiber

4.6 g

Sugars

1 g

Protein

5.3 g

Fat

12.6 g

Saturated fat

5.9 g

Calories

160 kcal

Sodium

44 mg · 1.89% RDA

Magnesium

46 mg · 11.4% RDA

Potassium

138 mg · 6.92% EMR

Nutrition by ingredient

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

Serving size 1 slice or mini crust

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP
• Vegetarian