This keto coconut flour pie crust is a delightful alternative for those following a ketogenic diet or anyone looking to reduce their carbohydrate intake. Coconut flour, made from dried coconut pulp, is a gluten-free flour rich in fiber and low in carbs, making it a fantastic choice for keto recipes. Its use in pie crusts is particularly advantageous as it provides a mildly sweet, nutty flavor that complements both sweet and savory fillings beautifully. This recipe is designed to offer a simple and adaptable base for a variety of pies, from decadent chocolate to classic quiche.
This versatile pie crust pairs wonderfully with a myriad of fillings. For a sweet option, consider a luscious keto-friendly lemon curd or a rich chocolate ganache filling. If you lean toward savory, a filling of spinach, feta, and eggs makes for a delightful quiche. Pair these pies with a simple salad or a selection of roasted vegetables for a complete meal that impresses at any dining table.
Keto Coconut Flour Pie Crust
Servings: 8 servings
Ingredients
1 cup of coconut flour
1/4 teaspoon of salt
1/4 cup of unsalted butter, melted
4 large eggs
1 tablespoon of erythritol (optional, for a sweet pie crust)
Directions
