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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 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!
Notes on Baking Vegan Keto Shortbread Pie Crust
- Similar to the above note, if you’d like to use this crust for something savory, like a quiche or a tomato and “cheese” 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 crust cooks more evenly.
Vegan Keto Shortbread Pie Crust
Ingredients
- 3/4 cup coconut flour
- 1/2 cup coconut oil softened
- 2 flax eggs 2 tbsp ground flax seeds in 1/2 cup water
Optional, for a sweet crust:
- 1 tbsp Swerve or other granulated sweetener
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F.
- Combine coconut oil, flax eggs and optional ingredients (if using) until pretty well mixed.
- 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!
- 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).
- If baking the crust alone, 20-25 minutes should be plenty!
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! 🙂
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!!
Do you think this would work for tarts? I’m worried if they will come out of the tray… have you tried this?
Hi Melina! This does work for tarts! I used this for mini pecan tarts at thanksgiving and it worked great! Max of 30 minutes in the oven if it’s a tart (and ideally 20-25), otherwise they get too brown!
Thanks Liz! You are making my vegan keto Christmas menu so amazing!!
Aww, I’m so happy to hear this Melina!! Merry Christmas!!
Used powdered egg substitute in this rather than flax and it turned out amazing! Used it as the base for the blueberry cheesecake and it was incredible!!
I’m so happy to hear this, Vanessa! I didn’t even think of using this for a base for the blueberry cheesecake, but it sounds like an amazing combination! I’m also glad to hear that powdered egg substitute works for this, so thank you for sharing that!