Easy Keto Nut-Free Pie Crust: Perfect for Allergies

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If you’re on a keto diet but can’t eat nuts, this low-carb pie crust is your new best friend. It’s not just nut-free; it’s also incredibly easy to make and versatile enough for a variety of dishes. Whether you’re craving a classic Pumpkin Pie or a savory quiche, this keto nut-free pie crust has got you covered.

Why You’ll Love This Recipe

  • Nut-Free and Gluten-Free: Ideal for those with allergies or sensitivities.
  • Low-Carb and Diabetic-Friendly: Fits perfectly into your keto or low-carb diet.
  • Versatile: Works well with both sweet and savory fillings, and even no-bake options.

Ingredients & Substitutions

Heads up: For exact measurements, see the recipe card below.

Here’s what you’ll need to make this nut-free, low-carb pie crust:

  • Coconut Flour: Provides structure and a mild, coconut flavor.
  • Flax Meal: Adds fiber and helps bind the ingredients.
  • Sea Salt: Enhances flavor.
  • Butter: Adds richness and moisture. Alternatively, ghee or coconut oil can be used.
  • Eggs: Acts as a binding agent.
Can I use a different type of flour?

Coconut flour is essential for this recipe to keep it low-carb and nut-free. If you can eat nuts, you can use almond flour and make this flaky low-carb 5-Ingredient Keto Pie Crust instead.

Can I make this crust dairy-free?

Yes, you can substitute the butter with coconut oil, or ghee which is usually well tolerated.

How to Make Nut-Free Keto Pie Crust

Follow these simple steps to create a delicious, nut-free pie crust that’s perfect for your next pie or tart.

Combine Dry Ingredients. Start by preheating your oven to 320°F (160°C) if it’s fan-assisted, or 355°F (180°C) for conventional ovens. In a mixing bowl, thoroughly combine the coconut flour, flax meal, and a pinch of sea salt. This blend will serve as the base for your crust, providing both flavor and structure.

Add Wet Ingredients. Next, add the softened butter and a large egg to the dry mixture. Use a spoon or your hands to mix everything until a thick, sticky dough forms. The butter adds richness, while the egg acts as a binding agent to hold the crust together.

Dry ingredients in a mixing bowl.
Wet ingredients added to form a sticky dough.

Shape and Bake. Grease a 9-inch (26 cm) tart pan or your choice of smaller pans. Press the dough evenly into the bottom and up the sides of the pan. Place the pan on a baking tray and transfer it to the oven. Bake for 8 to 12 minutes, rotating the tray halfway through to ensure even cooking. Once it’s golden brown, remove it from the oven and allow it to cool on a cooling rack before filling.

Raw pie crust dough pressed into mini pie pans.
Baked pie crusts ready to be filled.

Tips for the Best Pie Crust

  • Measure Accurately: Be precise with your coconut flour and flax meal measurements since coconut flour is particularly absorbent and can affect the dough’s consistency.
  • Room Temperature Ingredients: Ensure your butter and eggs are at room temperature to mix evenly for a smooth, pliable dough.
  • Even Pressing: Press the dough firmly and evenly into your pie pan to avoid a crust that’s too thick in some spots and too thin in others.
  • Chill Before Baking: If time allows, chilling the shaped crust in the fridge for about 15 minutes before baking can help it hold its shape and prevent burning.
  • Use Baking Beans:  If using a large pie pan, consider using baking beans to weigh down the dough and prevent air bubbles.
  • Watch the Oven: Keep an eye on your crust as it bakes, as ovens can vary, and you want to prevent over-browning. If your oven doesn’t bake evenly, cover with a piece of parchment paper to avoid burnt parts.

Storage Instructions

How long will this pie crust last?

You can store it at room temperature for up to 3 days, or in the fridge for up to a week.

Can I freeze the pie crust?

Yes! For longer storage, you can store it in the fridge for 2 weeks, or freeze it for up to 3 months.

How To Use Keto Nut-Free Pie Crust

This pie crust is not just for sweet pies; it’s great for savory dishes too. It’s sturdy, tasty, and even works well with no-bake fillings. Try it in our classic Pumpkin Pie or Zucchini Apple Pie!

While it may not have the flakiness of our flakey 5-Ingredient Keto Pie Crust made with almond flour, it more than makes up for it in flavor and sturdiness. It’s perfect for no-bake fillings as well, giving you endless possibilities for your next meal or dessert.

Tools for This Pie Crust Recipe

  • Pie Pan: One 9 inch (23 cm) pie pan, or eight 4 inch (10 cm) mini pie pans.
Low-Carb Nut-Free Pie Crust
Low-Carb Nut-Free Pie Crust

Keto Nut-Free Pie Crust

5 star from 1 vote
This simple, 5-ingredient low-carb pie crust is a game-changer for those who can't have nuts. It's versatile enough for both sweet and savory fillings, making it your go-to crust for all your pie needs.
Servings8
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Print Pin Rate

Ingredients
 
 

  • ¾ cup coconut flour
  • ½ cup flax meal
  • pinch of sea salt
  • ½ stick unsalted butter (ghee or coconut oil)
  • 2 large eggs

Instructions

  • Set your oven to Fan Assisted320 °F (160 °C), or 355 °F (180 °C).
  • In a mixing bowl, combine the coconut flour, flax meal, and a pinch of sea salt.
  • Add the softened butter along with the eggs. Mix until a thick dough forms.
  • Grease a 9-inch (23 cm) tart pan or your choice of smaller pans. If using a large pie pan, line the bottom with a 9-inch (23 cm) round piece of parchment paper.
  • Press the dough into the bottom and up the sides of the pan. If using a large pie pan, consider using baking beans to weigh down the dough and prevent air bubbles.
  • Place the pan on a baking tray and transfer it to the oven. Bake for 8 to 12 minutes, rotating the tray halfway through for even cooking.
  • After baking, place the tray on a cooling rack. Once cool, carefully remove the crust from the pan. You may use a sharp knife to gently release the crust if needed.

Nutrition

Calories: 160kcalNet Carbs: 1.4gCarbohydrates: 6gProtein: 5.3gFat: 12.6gSaturated Fat: 5.9gSodium: 44mgMagnesium: 46mgPotassium: 138mgFiber: 4.6gSugar: 1g

Notes

  • Serving Size:  large pie crust, or 1 mini crust.
  • Storage Tip: Store the baked pie crust at room temperature in a covered container for up to 3 days. For longer storage, keep it in the fridge for up to 2 weeks or freeze for up to 3 months.
  • Pan Choice: Opt for non-stick pie pans with removable bottoms for easy release.
  • Parchment Paper: If using a large pie pan, line the bottom with a 9-inch round piece of parchment paper for easier removal.
  • Dairy-Free Options: If you’re lactose intolerant or prefer a dairy-free alternative, you can easily swap out the butter for ghee, which is generally well-tolerated, or coconut oil.

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4 thoughts on “Easy Keto Nut-Free Pie Crust: Perfect for Allergies”

  1. This pie crust is genius for nut allergies – so excited to try it! Do you think using coconut oil influences the taste a lot? 😊

    Reply
    • Hi Emma, In my experience, it does not, especially if you add toppings. There is a slight difference but it’s not noticeable for most people.

      Reply
  2. 5 stars
    Just gave this a try, and it’s amazing and so easy! Love how the crust stays together. Works perfectly for my savory dishes, too!

    Reply
5 from 1 vote

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