Coconut Flour Pie Crust

Course: Dessert

Cuisine: American, gluten free

Keyword: coconut flour recipes

Prep Time: 10

Cook Time: 25

Chilling time: 30

Servings: servings

Calories: 205kcal

Author: Angela Coleby

This coconut flour pie crust recipe is perfect for those looking for a gluten-free and low-carb option. Made with a combination of coconut flour, almond flour, and butter, this crust is easy to make and has a deliciously nutty flavor.

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Ingredients

1 cup coconut flour
8 tablespoons almond flour
1 teaspoon xanthan gum
½ cup butter cold, cut into chunks
4 oz cream cheese
6 tablespoons monk fruit
½ teaspoon salt
1 tablespoon apple cider vinegar

Instructions

Make the Dough

Place all the ingredients into a food processor and blend until you have a dough.
Form the dough into a ball with your hands, cover with parchment paper and place in the fridge. Chill for 30 minutes.

Bake the Pie Crust

Preheat the oven to 180C/375F degrees.
Lightly butter an 8 or 9 inch pie dish.
Remove the pastry from the fridge
Place on a sheet of parchment paper and cover it with another layer of parchment paper. Roll out gently into a circle slightly larger than the pie dish.
Remove the top layer of parchment paper, then using a hand under the bottom parchment paper place the pastry into the pie dish. If it breaks or cracks, repair it with your hands.
Spoon the filling of your choice and bake for 20 -25 minutes until the pastry is firm and golden.

Notes

This recipe makes a pie crust in a 8 to 9 inch pie dish which should yield about 10 slices.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition