Coconut Pie Crust Low-Carb, Keto, Gluten-Free Recipe

Di Bauer January 9, 2015 Dessert Recipes, Recipes, Vegetarian Recipes 1 Comment 1,462 Views

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Written by Di Bauer December 15, 2001, Update by Andrew DiMino January 9, 2015

Low-Carb, Gluten-Free, Paleo Optional, Primal, Vegetarian, Vegan Optional, Nut-Free

This Low-Carb coconut pie crust is keto, gluten-free and grain-free and super easy to make!

There is no rolling involved and it takes less than 5 minutes to prep.

It complements almost any filling and is absolutely delicious!

It’s perfect for any season and for every occasion.

Coconut Pie Crust Low-Carb Keto Gluten-Free Recipe

Coconut Pie Crust Low-Carb Gluten-Free Recipe

Print Recipe

This Low-Carb coconut pie crust is both gluten-free and grain-free and super easy to make! There is no rolling involved and it takes less than 5 minutes to prep. It complements almost any filling and is absolutely delicious! It’s perfect for any season and for every occasion.

Author: Di Bauer
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 8 1x
Category: Low-Carb, Gluten-Free, Paleo Optional, Primal, Vegetarian, Vegan Optional, Nut-Free

Ingredients

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2 cups unsweetened flaked coconut
2 tablespoons granular Swerve (See note)
3 tablespoons grass-fed butter, melted

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Instructions

Combine the unsweetened flaked coconut, the Swerve, and the melted butter in a mixing bowl and toss to combine them thoroughly.
Turn the mixture into a 9″ pie plate and distribute it evenly over the bottom and sides of the plate, pressing it to form a firm, even crust.
Bake at 325° F for about 20 minutes, or until the crust is golden but not darkly browned.
Cool thoroughly on a wire rack before filling.