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Coconut Pie Crust Low-Carb Gluten-Free Recipe

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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.

Ingredients

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

Instructions

  1. Combine the unsweetened flaked coconut, the Swerve, and the melted butter in a mixing bowl and toss to combine them thoroughly.
  2. 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.
  3. Bake at 325° F for about 20 minutes, or until the crust is golden but not darkly browned.
  4. Cool thoroughly on a wire rack before filling.

Notes

I don’t like a terribly sweet pie crust. I suggest you taste the ingredients before baking and adjust the sweetening to your own personal taste.

VARIATIONS
Vegan Option: Substitute coconut oil for the butter.
Paleo Option: Substitute finely ground coconut sugar in place of the Swerve.

Nutrition

Find it online: https://www.carbsmart.com/coconut-pie-crust.html

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