We use this all the time for both savory and sweet recipes. It is super simple to make (easier than a conventional pie crust) and provides all the flaky, buttery goodness that a wheat-based crust brings. It works well as a pie crust for quiches, meat pies, and desserts like our own Keto Pumpkin Pie. If going for a savory flavor adding herbs like basil, oregano, and thyme work well. For a sweet version the addition of cinnamon and stevia turns it into a graham cracker style crust lets dive in.
- 1/2 cup of coconut oil
- 3/4 cup of coconut flour
- 2 eggs
- 1/4 teaspoon of salt
- optional add-ons- For dessert use 2 teaspoons of cinnamon and 15 drops of liquid stevia. For savory pies use herbs like thyme, oregano, and basil.
- Preheat the oven to 400 degrees
- Combine all ingredients including optional add-inns until a thick batter forms. Press this batter into a greased 9-inch pie pan.
- Bake for 10 minutes. Watch the edges as some ovens run hot and may burn them. The crust is done when golden brown around the edges. Start checking around 7 minutes.
- Pour in filling and continue baking.
It’s that simple! Go ahead and use this for all of your pie needs. It’s a great way to get most of the carbs out of a conventional recipe you’ve been wanting to try. We use it in our Keto Pumpkin Pie recipe.
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Elliot Steele is a Primal Health Coach based in Chelan WA. He strives to empower those looking to regain their health after a lifetime of misinformed practices. This is the essence of Steele Back Your Health, to truly learn how to be healthy with sustainable habits. Check out the coaching and blog page for more info!