Almost every keto pie crust has some sort of nut flour, which can be problematic for those who are sensitive to them. That's why I decided to come up with a nut-free version. This recipe is just as good as my other crusts, and it works well for sweet or savoury pies, and it's just as good as my original almond flour based crust.
Keto Nut-Free Coconut Flour Pie Crust Recipe
Base Crust Ingredients:
- 2 tablespoons golden flaxmeal, soaked in 5 tablespoons
- ⅓ cup homemade vegan butter or extra virgin coconut oil, melted (*May sub with unsalted butter if not vegan.)
- ½ cup coconut flour
- ¼ cup vegan vanilla protein powder (*OR pea protein powder for savoury crusts.)
- 3 tablespoons oat fibre
- ¼ teaspoon fine sea salt
Sweet Crust Optional Add-On Ingredients:
(*Choose one or two, if desired.)
- ½ teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon (for pumpkin pie)
- 1 teaspoon ground ginger (for pumpkin pie)
- 1 teaspoon lemon zest (for lemon meringue pie)
Savoury Crust Optional Add-On Ingredients:
- ¼ teaspoon fine sea salt (on top of base recipe)
- 1 teaspoon garlic powder
- ¼ teaspoon white pepper
Directions:
Grease a 9-inch pie plate with butter or coconut oil. Preheat oven to 350F. In a large mixing bowl, whisk together soaked flax, melted vegan butter, and salt. Sift in the coconut flour, protein powder, and oat fibre. Stir with a spatula until a consistent dough forms. (*Note: You can prepare the dough up to 24 hours ahead of time. Simply wrap the dough ball in plastic wrap and store in the fridge. Remove from the fridge 3 hours before pressing into the pie plate to soften.
Shape the crust into a thick disk then add to prepared pie plate. Use your fingers to gently spread and press the dough evenly over the pan and press until it forms a smooth crust. Take care not to press the dough too thin at the edges or it will be harder to cut and serve clean slices without breakage.
Prick the crust in a few places across the base and sides and bake for 15-17 minutes if continuing to bake after adding pie filling, or 20-22 minutes if not returning it to the oven (until golden).
Did you make this nut-free coconut flour pie crust recipe? Please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
