Zero Carb Pie Crust
🥧✨ A pie crust with zero carbs, no nuts, and no gluten… that actually tastes amazing? You’re not dreaming — this one’s real. In this video, I’ll show you my secret recipe for a crispy, buttery, zero-carb pie crust that’s perfect for both sweet and savory recipes. 🙌
Make Sweetener: https://youtu.be/Rr8VJVyZ3Y0
Make Vanilla: https://youtu.be/edBcySx9bWc
Whether you’re keto, diabetic, gluten-free, or just tired of almond flour everything, this recipe changes the game. It’s easy to make, holds together beautifully, and bakes up golden every single time — no soggy bottoms, no weird texture, no nut flour needed.
✅ In this video, you’ll learn:
The exact ingredient swap that makes this crust totally carb-free 🧈
How to get that perfect texture without flour or nuts
My step-by-step method for pressing, pre-baking, and filling it right
The best pies and desserts to pair it with (both sweet & savory)
How to make it ahead, freeze it, or fill it right away for easy prep 🍴
💡 Why you’ll love it:
0 carbs. 0 gluten. 0 nuts. 100% delicious.
Perfect for keto, carnivore, and allergy-friendly baking
Golden, crisp, and buttery every time
Easy to make — even if you’ve never made pie crust before
This is the ultimate zero-carb pie crust — and once you try it, you’ll never go back to almond or coconut flour again.
Tutorial: https://youtu.be/NcYQ5y3F3H4
Zero Carb Pie Crust
Ingredients
- 1¼ cups oat fiber
- 2½ tablespoons coconut flour (or 2 tablespoons unflavored whey protein isolate if coconut-free)
- ¼ teaspoon salt
- 1 teaspoon cinnamon (optional)
- 7½ tablespoons melted butter (just under ½ cup)
- 2½ tablespoons keto sweetener
- 1 large egg plus 1 egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together oat fiber, coconut flour (or protein powder), salt, cinnamon, and sweetener.
- Add melted butter, egg, yolk, and vanilla; mix until a soft dough forms.
- Press evenly into a 9½-inch pie dish, working the dough up the sides.
- Prick the bottom lightly with a fork to prevent bubbles.
- Par-bake for about 10 minutes, until lightly set.
- Cool while preparing the filling.