Easy Vegan Keto Pie Crust

Easy Vegan Keto Pie Crust

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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!

Super Easy Low Carb Vegan Keto Pie Crust | Meat Free Keto - this awesome low carb pie crust recipe is super easy to make, and is soy free, nut free and totally vegan!

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

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Category: dinner, dessert

Cuisine: Low Carb, Vegan, Keto, Gluten Free

Yield: 1 pie crust

Serving Size: 1/8th crust

Calories per serving: 176

Fat per serving: 15.7g

Carbs per serving: 2.3g net

Protein per serving: 1.8g

Fiber per serving: 4.2g

Vegan Keto Shortbread Pie Crust

This awesome low carb pie crust recipe is super easy to make, and is soy free, nut free and totally vegan!

Ingredients

    Optional, for a sweet crust:
  • 1 tbsp Swerve, or other granulated sweetener
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350F.
  2. Combine coconut oil, flax eggs and optional ingredients (if using) 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, 20-25 minutes should be plenty!

Notes

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

https://meatfreeketo.com/vegan-keto-shortbread-pie-crust/

Super Easy Low Carb Vegan Keto Pie Crust | Meat Free Keto - this awesome low carb pie crust recipe is super easy to make, and is soy free, nut free and totally vegan!

Super Easy Low Carb Vegan Keto Pie Crust | Meat Free Keto - this awesome low carb pie crust recipe is super easy to make, and is soy free, nut free and totally vegan!


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8 thoughts on “Easy Vegan Keto Pie Crust”

  • 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!!

  • 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!

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