Low Carb Coconut Flour Pie Crust - To Try

 

Low Carb Coconut Flour Pie Crust

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12

Calories 129 kcal

Author Brenda Bennett | Sugar-Free Mom

 

2 eggs

1 Tbsp extra virgin olive oil

1 tsp vanilla extract (eliminate for savory)

1/4 cup Swerve sweetener (eliminate for savory)

1/4 tsp sea salt

1 cup coconut flour

1/2 cup butter, cold, cut into cubes

 

Preheat oven to 400 degrees F

Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.

In another bowl whisk the remaining ingredients together until combined.

Pour the dry and wet mixture into a food processor.

Add the cubed butter.

Process by pulsing until it looks like crumbles.

Spray a pie plate with cooking spray and pour crumbles into pie plate. 

Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.

Using a fork randomly make holes into the bottom of the crust.

Bake the crust 10 minutes or until golden.

Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.

Once cooled out of the oven, add your filling.

 

Even coconut haters don't taste coconut in this recipe!

https://www.sugarfreemom.com/recipes/low-carb-coconut-flour-pie-crust/?fbclid=IwAR0J27OkqYWp8bs8NjHermmT4Pvsrfkxsn2OyWbxpT9b7S1_xLmiWPQeCTQ