No-Bake Keto Pie Crust - Dairy-Free and Gluten-free

This No-Bake Keto Pie Crust is not only dairy-free and gluten-free but is incredibly tasty, super easy and you can either freeze it or bake. Once you know how to make a dairy-free keto pie crust, you’ll be able to whip up countless mouth-watering desserts. This simple recipe combines keto flours, coconut oil, and sweetener. That’s all there is to it.

this recipe

Just a handful of simple ingredients make the best foundation for just about any cream or custard filling you can imagine. Next time you’re making a Strawberry pie or No-Bake Keto Lime Cookie cups, this crust is going to be a must!

Start to finish, this keto pie crust only takes about 5 minutes to put together.

So feel free to use it anywhere from Keto Peaches and Cream Pie, the crust for this caramel crunch cheesecake, or crumble it and use it as a layer in this Easy Keto Strawberry Shortcake.

It since it is so easy, dairy-free, gluten-free, plant-based and vegan, you can use this no-bake keto pie crust as the base in this delicious Simple Vegan Chocolate Espresso Torte.

Ingredients

This super easy keto no-bake crust doesn't require any weird ingredients and you probably already have them in your pantry!

Almond flour - Almond flour has just the right texture to make this no-bake keto pie crust has just enough texture and flavour!

Unsweetened Shredded Coconut - Adding the shredded coconut helps to make this easy keto no-bake crust a little crunchy. Do not use coconut chips as they are too large.

Flax meal - Flax meal acts as a binder since we are keeping this recipe plant-based and vegan. You can take flax seeds and grind them in a spice or coffee grinder if you do not have any flax meal.

Sweetener - I used Lakanto Golden for this recipe but really any sweetener will work. If you use a different brand, make sure you taste the mixture and add any additional sweetener to suit your taste (and your pie!).

Coconut oil - To make this a dairy-free keto pie crust, we are substituting traditional butter with coconut oil. Coconut oil solidifies when cold so it helps to keep this crust extra firm. However, if you plan on not refrigerating your pie, you may want to par-bake this keto pie crust to ensure that it hardens as coconut oil will soften if not refrigerated.

Cinnamon and Salt - I LOVE cinnamon so I added it to this no-bake keto pie crust recipe but feel free to add different spices such as allspice, ginger or cardamom!

See the recipe card for quantities.

Instructions

Just like the ingredient list, learning how to make this dairy-free keto pie crust dessert crust couldn't be easier!

Hint: If the coconut oil is too soft and you find it hard to work with, simply place the crust in the fridge for 20-30 minutes or in the freezer for about 10-15 minutes. This will cause the coconut oil to harden and make it easier to form the crust. If you leave the crust too long and it becomes too firm, simply let it sit at room temperature until it softens.

Substitutions

If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

• Dry ingredients - You can pretty much use any type of dry ingredients for this keto no-bake dairy-free pie crust. You just need about 2 cups of dry ingredients. If you change ingredients, you may need to add more liquid to the mix as certain keto flour, such as coconut flour are VERY absorbent.
• Oil - To keep this keto pie crust dairy-free, I chose to use coconut oil. If you want, you could use palm shortening/oil instead or any type of dairy-free oil. If you do not care for making it dairy-free, you can replace the coconut oil with melted butter.
• Sweetener - I used erythritol-based sweetener (specifically Lakanto Golden) since I wanted my crust to have a little crunchier texture. If you use powdered sweeteners or allulose, your crust will not be as crunchy (but will taste just as good!). Just be aware that different keto sweeteners have different levels of sweetness so feel free to adjust the recipe to suit your taste.

Variations

One of the greatest things about this dairy-free keto pie crust is that with a few subtle changes, you can make a variety of different flavours!

• Chocolate - Simply add in 2 teaspoons of unsweetened cocoa powder, and switch the cinnamon for espresso powder or instant coffee.
• Peanut Butter - Replace the shredded coconut with peanut flour (such as PB Fit or PB2) and replace half of the coconut oil with peanut butter
• Cookie dough - Add 2 tablespoons of vanilla and ⅛ teaspoon of baking soda. Add 2 tablespoons of vanilla and replace the shredded coconut with Vanilla Pea protein powder. Stir in some chocolate chips and press the crust into a pie pan.

For more keto pie crust recipes, check out my The BEST Keto Flaky Pie Crust, my Almond flour pie and tart crust and my graham cracker pie crust recipes.

Equipment

Make sure that you use a large skillet when roasting the dry ingredients to ensure even browning. This recipe will make enough crust for a 9-inch deep pie pan or a 9 x 9 inch square baking dish if you want to make bars.

Storage

You can make this dairy-free keto pie crust and keep it refrigerated for up to a week. As for freezing it, you can freeze it for up to 3 months. If you plan on freezing this crust for a long time, I suggest not forming the crust and instead, storing it in a ball in an airtight container. Then, when you want to make your dessert, simply allow the dough to come to soften enough to be able to form it into whatever shape you want.

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