Easy Low Carb Keto Nut Free Chocolate Pie Crust
This simple chocolate pie crust is nut free, grain free, gluten free, low carb, and sugar free—truly the most perfect allergy-friendly pie crust for your favorite keto recipes.
Low Carb Pie Crust Recipe
It may not win awards for beauty, but the taste makes up for it in every way. Think of it as the easiest press-in chocolate crust—slightly chewy, a little flaky, and just the right touch of sweetness.
Best part? You don’t need to roll anything out. Just blend the simple ingredients in your food processor, press into the pan, and bake.
Made with sunflower seed flour instead of the usual almond flour or coconut flour, this crust is a game changer for anyone living a low carb life with nut allergies. It’s also versatile: swap in melted coconut oil or vegan butter plus a flax egg for a completely dairy-free option.
Coconut Flour Chocolate Pie Crust
I’ve been trying to perfect a sugar free chocolate crust that’s both low carb and nut free for years. My youngest has severe tree nut and peanut allergies, while my oldest has peanut and soy allergies.
Combine that with my low-carb diet lifestyle and it’s been a challenge. Most keto pie recipes rely on almond flour, or sometimes coconut flour chocolate pie crusts, but those weren’t options for us.
Yes, I’ve made plenty of coconut flour desserts—from my Cream-Filled Vanilla Coconut Cupcakes to my Chocolate Coconut Mounds Pie—but my youngest just doesn’t like coconut flavor. So for years, this crust gave me angst!
Finally, I can confidently say this one is a winner. It works for any keto pie recipe like pudding pies, peanut butter pie, cheesecake mousse fillings, or chocolate fillings of all kinds. You name it—this crust holds up beautifully (though it’s not a fit for savory pies since it’s chocolate!).
Why You’ll Love This Chocolate Pie Crust
If you’ve ever struggled with a sweet tooth but needed to stay on track with your low-carb diet, this crust will be your new best friend.
It’s not overly sweet, but just enough to curb cravings without spiking your blood sugar. The combination of simple ingredients—from sunflower seed flour to a touch of sweetener and raw cacao powder—gives you that rich chocolate flavor you’d expect from a traditional dessert.
What makes this the best part is that you don’t need fancy techniques to make it. You don’t have to roll it out or chill it before baking.
Just mix the dry ingredients together, add the wet ingredients, press into your pan, and bake pie crust perfection. It’s the easiest press-in chocolate crust you’ll ever try, and it comes out with the ideal balance of chewiness and flakiness every time.
Nutritional Information
Macros will vary depending on the keto flour used, but this low carb chocolate crust is designed to help stabilize blood sugar and support balanced blood glucose levels while still fitting into your low carb eating plan.
Each slice is just a few grams net carbs—perfect for the low-carb diet lifestyle. The printable recipe card is at the bottom of this page.
Try this crust with my chocolate filling from my Chocolate Pecan Pie or even as the base for a creamy peanut butter pie. Once you taste it, you’ll see why I call it the best texture you can get from a nut-free, low-carb crust!
Another thing I love is how versatile it is. This isn’t just a crust you’ll make once for the holidays. It works year-round for keto pie recipes of all kinds.
Think chocolate pudding pies, peanut butter mousse pies, or even a creamy keto chocolate pie made with heavy whipping cream folded into a luscious mousse filling. The chocolate base complements them all beautifully.
And while the recipe itself is nut free and gluten free, you can adapt it for your own family’s needs.
Need dairy-free? Swap the butter for melted coconut oil.
Need vegan? Use a flax egg.
No matter what, the end result is a sugar free chocolate crust that looks simple but tastes indulgent.
If you’ve been living a low carb life and are craving a reliable dessert crust, this one is a true keeper. Not only will it satisfy that chocolate craving, but it will let you enjoy pie again—without the guilt.
The low-carb eating lifestyle doesn’t have to feel restrictive, and recipes like this prove that with a little creativity, you can still enjoy your favorites while keeping your health and blood glucose in balance.
Chocolate Keto Pie Crust Recipe
Low Carb Nut Free Grain Free Chocolate Pie Crust
Ingredients
- 2 cups sunflower seed flour (or almond flour if no allergies)
- 1 egg (or flax egg for vegan option)
- 1/2 cup Allulose confectioners or erythritol or 1/2 teaspoon pure stevia extract or monk fruit (adjust amount of sweetener to taste, depending on your keto sweetener)
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons butter unsalted, softened (or melted coconut oil at room temperature for dairy-free)
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Add all dry and wet ingredients into a food processor and blend until smooth. (An electric mixer can work too.)
- Grease a 9-inch pie plate, press mixture evenly into the pan, and smooth with the back of a spoon or cover with plastic wrap to press evenly.
- Use a fork to prick the bottom of the crust.
- Bake crust 10-12 minutes.
- Cool completely before filling with chocolate pudding, cream pie, or your favorite keto chocolate pie recipe
Notes
- If you try to make sunflower seed flour yourself, just know it won’t get as fine as the pre-ground kind you can find online. Using homemade flour will give you a chewier crust.
- Always start with unsalted, raw sunflower seeds.
- If you don’t have allergies, you can easily swap almond flour for the sunflower seed flour.
- 3 gram net carbs for 1/12th of this pie crust
- This recipe was first published in Nov. 2014
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach, and certified Life Coach. She has been Sugar Free & refined-carb free for 20 years and is the author of four cookbooks: Sugar-Free Mom, Naturally Keto, The 30-Day Sugar Elimination Diet, and her newest release, Good, Better, Best (2025). Her work focuses on helping women detox from sugar, eliminate cravings, balance blood sugar, and lose weight while enjoying delicious, nutrient-dense whole foods. Brenda is also the creator of the Midlife Macro™ Method and the weekly Midlife Macro Meal Plans™, designed specifically for women in perimenopause and menopause who want simple, high-protein, low-carb meals to support hormones, metabolism, and long-term health.She is the founder of the Sugar Free Fresh Start course and the Sugar Free Mom Tribe membership.
Well, can’t say it was good. I jumped to the recipe, followed it exactly as noted including using almond flour and the 1/2 tsp. of monk fruit as specified…and it was bitter and awful.
This is a FABULOUS recipe! We used 2 cups of almond flour instead of sunflower seed flour with perfect results! We highly recommend this recipe! ⭐️⭐️⭐️⭐️⭐️
Thank you for sharing, happy to hear it worked well for you!
I see the recipe calls for 2 cups of sunflower seeds. If I were to use the sunflower seed flour would the quantity be the same?
Did you ever find out if you use the flour if it’s still 2 cups?
Has anybody tried making this with an egg replacement?
Hi, my sister is allergic to egg whites but not the yolk, do you think that this pie crust would work with 2 egg yolks versus one whole egg?
I think so.
Surprised to see So many nut fillings for a house where there’s tree nut allergies! Gonna try pumpkin cheesecake filling ?
My husband, daughter and I can still enjoy nuts in our house. My son can not eat it but can be around others who eat nuts.
i was just wondering if i could bake this a second time soon after the first as i have a baked tofu cheesecake recipe (not a watery batter) that i’d like to pair it with. do you believe that this would be possible by perhaps only baking it 5 minutes or so and then adding the tofu mixture to cook that through with it the remainder of the way, or would it maybe be possible to not pre-bake it at all and just straight up add the cheesecake mixture to it and bake it from the start together like that? and, if you’re not too bothered, a last question; at what point would you say that this crust just cannot be baked any longer? around the 20-25 minute mark?
(also, yes, i am aware that this is not a vegan crust recipe!! i’m just lactose free and try to keep dairy to a minimum)
thank you!! will of course try crust regardless of the answer for a no-bake version.
I think prefacing it for 5 minutes then adding your batter and baking another 15-20 would be fine. You may need to cover you crust edges so they don’t burn.
I just made this recipe into cookies (20). I used Sukrin in place of the Swerve and added some Lily’s chocolate chips to the batter. They are outstanding!!! Thanks so much for the recipe???
Thanks for the idea, I bet my kids will love it!
I am wondering if this pie crust could be frozen after it is baked. Would really like to have a pie crust on hand when the mood strikes to make a pie.
Sure!
Would mixing it in a bowl or kitchen aid have a negative impact on the dough? we are downsizing and I no longer have a food processor.
I use the food processor to make everything finer in texture. I think if you all ready have sunflower seeds ground and it’s fine all ready all of this mixture can go in the KitchenAid. I usually buy my sunflower seeds and grind them in the food processor.
I used the KitchAid and it turned out fine. The only difference it made is the dough ended up more like a graham cracker pie shell instead. It still has great flavor and it is wise to still wrap the edges in foil so they don’t burn.
Would this work with Splenda instead? Neither my husband or myself like stevia, it has a horrible aftertaste for both of us, even when cooking with it.
I’m sure it would work with Splenda, I honestly can’t say though how much you should use.
Sounds delicious, but do you think coconut flour would work in this recipe? Thanks so much!
Just took this crust out of the oven, except I put pecans in it instead of the sunflower or almond flour. I didn’t even grind up, just threw in the food processor. Turned out really good. Thanks so much and happy birthday to you!!
Awesome! Thank you!
I have the same question as Nichole. Love this recipe!
I have the same question as above.
I’m thrilled to have found you, sugar-free mom!!!
Do you think this would work without the cocoa powder?Would love a low carb crust for a pumkpkin pie.
Yes I’ve tried it but I wasn’t crazy about the color. It looks slightly tinted green, like sunflower seeds obviously are, But the taste was fantastic still.