Keto Pie Crust | low carb, grain free, gluten free, sugar free, nut free

Three Ingredient Keto Pie Crust

It’s Pi Day, and since I love food (like the rest of the world), I’m also going to stretch this to mean “Pie Day.” In honor of this, I thought I’d trot out this recipe for a keto pie crust!

Anyway, I’ll admit it – I’ve never been able to make a good keto pie crust. I’ve tried (oh, how I’ve tried), but each and every time leaves something to be desired. Well, my friends, that has ended. I finally managed to get it together and actually create an edible keto pie crust. The secret? Butter and eggs. Yeah, I know. Years of watching Julia Child and Martha Stewart probably should have taught me this.

So, armed with my eggs, butter and coconut flour, I set off to make a keto pie crust. There was still trial and error (the first attempt involved salt, which has since been removed – you’re welcome), but we’ve finally arrived at a delicious crust recipe that was crazy easy to make and really, really tasty.

You can use this nut free beauty in both sweet and savory recipes. So, whether you’re in the mood for apple pie and pumpkin peanut butter pie, or you really have a hankering for spinach pie or buffalo cheddar pie… this is the recipe for you!

Keto Pie Crust | low carb, grain free, gluten free, sugar free, nut free

Some quick notes:

  • the butter and eggs should be used directly out of the fridge – nice and chilly (it makes the dough easier to work with)
  • when smushing the pie crust into the pan, wetting your fingertips will help them to not stick to the dough
  • not all coconut flours are created equal – I really like how Nutiva bakes up (and it’s cheaper than most)
  • if the dough becomes too soft, chill it in the fridge for a few minutes
  • this is a pastry cutter (but a fork will work, too) – it’s an awesome kitchen tool that I also use to chop up the eggs for egg salad. Do I make that much egg salad? Yes, yes I do.
  • this is how you use a pastry cutter – turn the volume down, there are children screaming in the background!
  • because of the eggs, this pie crust bakes up a little fluffier than traditional recipes. Just something to keep in mind!

Okay, on to the keto pie crust recipe!

Keto Pie Crust | low carb, grain free, gluten free, sugar free, nut free

Three Ingredient Keto Pie Crust

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: a single, 9-inch pie crust

Serving Size: 1/8 crust

Calories per serving: 150

Fat per serving: 14g

Carbs per serving: 2.5g net

Protein per serving: 4.6g

Fiber per serving: 6g

Three Ingredient Keto Pie Crust

This low carb pie crust is super simple, and bakes up flaky, yet strong enough to stand up to a solid filling!


  • 3/4 cup coconut flour
  • 1 stick (1/2 cup) chilled, salted butter
  • 2 eggs


  1. In a mixing bowl, use a pastry cutter (or fork) to blend the coconut flour and butter until the texture is sandy, and there are no giant lumps of butter, or free floating dry bits of coconut flour.
  2. Add in two eggs, and mix until a thick dough forms and can be formed into a ball.
  3. If the dough is too dry and crumbly here, add in a tablespoon of cold water and keep gently kneading until the dough comes together.
  4. Press the dough into a 9" pie pan.
  5. The crust is ready to be used in a recipe!
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  • Janet December 6, 2015 at 8:29 pm

    Can you recommend a low carb bread?

    • Liz December 12, 2015 at 5:35 pm

      Hi Janet – I have only tried the Julian Bakery breads. They’re okay, but pretty expensive!

      I’ve heard very good things about the breads from Thin Slim Foods, though I have yet to find them near me!!

      • Jan Monaco December 13, 2015 at 2:45 am

        Thanks so much for the reply. I have tried Samis Bakery multi grain bread – it is great but is $30.00 for three loaves on eBay. Comes from Florida. I really recommend it! I freeze it and it lasts me a long time.

        • Liz December 13, 2015 at 10:53 am

          Thank you for the recommendation! I’ll have to try that out. I’ve been trying to come up with my own recipe, but it is not easy!

    • Cammi February 5, 2017 at 9:33 am

      While researching for Keto recipes, I had found this one for Keto Pancakes & Waffles. The reviews were really good for it, and one from someone caught my eye when she said she alters the recipe a little bit and uses for a bread substitute. I decided to give it a try, following the waffle recipe but leaving out the vanilla, cinnamon, maple extract, and almond milk, and using only half the sugar. I can now have sandwiches again!! I make a batch like this every Sunday and usually get between 7 and 8 waffles. I cut one waffle in half and use it as bread to make a sandwich (half fills me up about 90% of the time). Oops, one more thing. I also replace one of the tablespoons of coconut flour with a tablespoon of flax meal. I haven’t tried the recipe the normal way for waffles yet, but I’ll probably do so.

      • Liz February 5, 2017 at 11:12 am

        Thank you so much for sharing this!! It sounds amazing, and I’ve been looking for both a bread and a waffle substitute!!

        • Cammi February 7, 2017 at 1:46 am

          No problem! I hope you like it. I just got done having a sandwich, yum!! I really am going to need to try the recipe as written one day and make waffles, LOL.

    • Laura April 22, 2017 at 9:06 pm

      Thinslim bread. It’s only 1g net carbs per slice, and they have all kinds of low carb food. It’s only available through mailorder. I did find a frozen bread at Whole Foods, but it cost twice as much as Thinslim. They have a sampler pack for $19.99 that includes a loaf of bread, pasta, and several other items to try.

      • Liz April 22, 2017 at 9:08 pm

        Oooh, thank you! This sounds awesome! I’ll have to check it out 🙂

  • Denise December 19, 2015 at 1:37 pm

    Can you replace the eggs with flax? Being Keto but allergic to nuts and eggs is not easy when it comes to baking!

    • Liz December 19, 2015 at 2:13 pm

      Oh, wow! I’m allergic to nuts, so I can’t imagine adding eggs to that! I thinks a flax egg should be fine 🙂

  • kitti April 7, 2016 at 4:49 pm

    How long do you cook it?

    • Liz April 7, 2016 at 4:53 pm

      Hi there, that depends on the recipe! You can either bake it by itself for 20 minutes, and then fill it, or just bake according to whatever time the recipe for a pie you’re using says. That’s usually between 30-45 minutes, depending on the filling. I hope this helped! 🙂

  • Lindsey April 26, 2016 at 11:29 am

    Tried this for a quiche. It’s a little fluffier than I thought it would be, but it was still delicious!!

    • Liz April 26, 2016 at 12:02 pm

      Thanks for commenting, Lindsey! I’m glad it was still delicious! I’ll make a note in the recipe that it’s fluffier than normal pie crust, so people know what to expect 🙂

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  • Elizabeth Czilok June 10, 2016 at 9:25 am

    HI Liz!
    What type of pie do you use with this? Would this work as a cheesecake crust?


    • Liz June 10, 2016 at 9:32 am

      Hi Liz!! You could definitely use this for cheesecake!! I’ve made savory and sweet pies with this. 😀

    • Liz June 10, 2016 at 9:32 am

      And I’d love to know how your cheesecake turns out!!!

  • beth September 15, 2016 at 11:46 pm

    Will this hold up as a top crust, too?

    • Liz September 16, 2016 at 8:51 am

      Hi Beth – thanks for asking this question! I think if you chill the dough before rolling it out, and do so very carefully, it should hold up as a top crust. I’ve used it as a top crust on mini pies before and it was fine! It won’t be the prettiest, though!

      I’d love to know how it turns out if you try it!

  • Minerva November 17, 2016 at 9:08 pm

    Hello! What oven temp would you bake this at on its own?

    • Liz November 17, 2016 at 9:15 pm

      Hi Minerva! Thanks for commenting! This could be baked on its own at 350F as well, just for less time (try maybe 20 minutes at first and see). 🙂

  • Cynthia November 20, 2016 at 11:41 am

    Could you use this crust for pumpkin pie?

  • Diane Anderson December 17, 2016 at 3:02 am

    Hi! I can’t digest nut flours, so this looks perfect for me. However, I don’t live in the US so our butter doesn’t come in “sticks”, can you tell me how much a stick of butter weighs? I am really looking forward to trying this!

    • Liz December 18, 2016 at 10:28 am

      Hi there! Thanks for the comment 😀

      A “stick” of butter is 4 ounces/110 grams. I’ll fix the recipe to say that!

      • Diane December 18, 2016 at 10:49 am

        Thank you. I can’t wait to try this.

  • ann January 24, 2017 at 5:52 pm

    do you have to spread butter in the pan before you put the dough in it?

    • Liz January 25, 2017 at 10:27 am

      You do not! There’s enough fat in the dough that it should pop out without issue (I’ve never had a problem, at least!). If you’re worried, you could always add a teensy bit of butter or oil to the pan, but it’s definitely not necessary!

  • Theresa March 14, 2017 at 10:01 am

    Can I sub almond flour for coconut and would it be the same amount?

    • Liz March 14, 2017 at 12:25 pm

      You can certainly sub in almond flour, but it won’t be a 1:1 ratio. Coconut flour absorbs a loooot of moisture, and almond flour does not. So, you’ll at least have to double the amount of almond flour, and then keep adding in a little at a time until the consistency looks right!

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