Vegan Keto Shortbread Crust - An easy and versatile low carb vegan pastry base.

Vegan Keto Shortbread Pie Crust

I think it’s safe to say that pie is the best dessert out there (don’t even try to argue that – I won’t hear it). I’m also a big fan of bars that use pie crust as a base, like these vegan keto lemon bars. In order to make delicious vegan keto pie crust based treats, it seemed necessary to create a good crust recipe. I decided to try and make these slightly shortbread-like, giving the world a vegan keto shortbread pie crust recipe that’s perfect as a base for bars, or as an actual pie crust!

Oh, and did I mention that this crust recipe is not only vegan, low carb, sugar free and grain free, but is also soy free and nut free? It’s definitely allergy friendly, and still so delicious!

Vegan Keto Shortbread Crust - An easy and versatile low carb vegan pastry base.

Notes on Baking Vegan Keto Shortbread Pie Crust

  • Because this recipe started as a base for lemon bars, it’s pretty sweet. In fact, the recipe calls for a 1/4 cup of Swerve granulated sweetener. If you’re using this crust as a base for something that isn’t as tart as lemon, I’d recommend using just 2 tbsp of Swerve.
  • Similar to the above note, if you’d like to use this crust for something savory, like a quiche or a tomato and gruyere tart (and if you make that, please invite me to dinner), omit the sweetener, add a 1/2 tsp of salt, and maybe even a little bit of ground black pepper.
  • This recipe uses two flax eggs, which are made by stirring 2 tbsp of flax seeds in 1/2 cup of water, and letting it sit for a few minutes to gel together.
  • If you don’t have ground flaxseeds, you could use chia instead.
  • This crust is made super tasty with the addition of a tsp of vanilla extract and a tsp of cinnamon.
  • The recipe turns out fluffier than a traditional crust, and less flaky. It’s still delicious, but it’s nice to know what to expect out of a recipe ahead of time.
  • “Docking” the crust means making those little holes so that steam can escape, and the shortbread cooks better.

Vegan Keto Shortbread Pie Crust

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 1 pie crust

Serving Size: 1/8th crust

Calories per serving: 184

Fat per serving: 17g

Carbs per serving: 3.2g net

Protein per serving: 2.6g

Fiber per serving: 5.6g

Vegan Keto Shortbread Pie Crust



  1. Preheat oven to 350F.
  2. Combine coconut oil, flax eggs and Swerve until pretty well mixed.
  3. Stir in coconut flour and mix until everything forms a stiff dough, and is well combined. Some small bits of unmixed coconut oil are fine, but be careful of clumps that are too big!
  4. Press dough into the pan and dock the crust. If using it as a pie crust, simply bake for as long as the pie recipe requires (typically around 45 minutes, with the filling inside).
  5. If baking the crust alone, a half hour should be plenty!


Calories are for 1/8th of crust, obviously the numbers will be different if you portion the crust into more than 8 servings! 🙂

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Vegan Keto Shortbread Crust - An easy and versatile low carb vegan pastry base.


  • Eliana May 15, 2017 at 8:38 pm

    Hi! I got so excited about the idea of vegan keto lemon bars, but the link doesn’t seem to be working! Could you post this magic recipe? And thank you for all your recipes, I couldn’t be doing keto without you! 🙂

    • Liz May 17, 2017 at 5:01 pm

      Hi Eliana, thanks for commenting! I’ve actually been trying to re-work that recipe, but will post it as soon as it’s done!!


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