Preparation Time: 10 mins
Cooking Time: 13 mins
Rating:
FatSecret Members Average Rating
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Gluten free and low carb.
Ingredients
Directions
- Preheat oven to 350 °F (175 °C). Line the bottom of a 9" pie pan with parchment paper or grease very well.
- Combine the coconut flour, butter, stevia and sea salt into a food processor. Pulse until well combined.
- Add eggs and vanilla extract. Process again until dough forms.
- Press the coconut flour pie crust dough into the pie pan. Poke holes in the bottom with a fork or toothpick.
- Bake for 10-15 minutes, until firm and just barely golden on the edges. Rest on counter for 10 minutes before filling it with filling, you can bake it again after adding filling.
- Serving size is 1 slice or 1/12 of entire recipe.
10 members have added this recipe to their cookbook.
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Reviews
I was very pleased with this crust, but was surprised at how sweet it is - worked nicely with our pumpkin pie filling. Put it in my deep pie dish and only put dough on the bottom of pan on top of parchment paper (is that correct?) Do not own a food processor but a pastry blender worked well. Thanks for posting.
07 Jan 22 by member: alilduckling
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Nutritional Summary:
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There are 118 calories in 1 serving of Coconut Flour Pie Crust.
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Calorie Breakdown: 64% fat, 28% carbs, 8% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
492 kj
118 kcal
Protein
2.63g
Carbohydrates
9.49g
Sugar
0.57g
Fat
9.75g
Saturated Fat
6.367g
Trans Fat
0g
Polyunsaturated Fat
0.402g
Monounsaturated Fat
2.306g
Cholesterol
56mg
Fibre
3.2g
Sodium
79mg
Potassium
13mg
Calorie Breakdown:
Carbohydrate (28%)
Fat (64%)
Protein (8%)
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*Based on an RDI of 2000 calories
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