Comments on: Easy Low Carb Keto Nut Free Chocolate Pie Crust

By: Bb

Bb — Tue, 18 Nov 2025 22:45:39 +0000

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.

By: Brenda

Brenda — Mon, 18 Dec 2023 16:00:43 +0000

In reply to Aaron Uhl. Thank you for sharing, happy to hear it worked well for you!

By: Aaron Uhl

Aaron Uhl — Mon, 18 Dec 2023 13:00:45 +0000

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! ⭐️⭐️⭐️⭐️⭐️

By: Julie

Julie — Wed, 10 Nov 2021 01:31:51 +0000

In reply to Kelly. Did you ever find out if you use the flour if it’s still 2 cups?

By: Kelly

Kelly — Fri, 16 Apr 2021 23:23:34 +0000

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?

By: melanie mckittrick

melanie mckittrick — Wed, 18 Nov 2020 02:34:56 +0000

Has anybody tried making this with an egg replacement?

By: Brenda

Brenda — Tue, 09 Jun 2020 20:12:20 +0000

In reply to Dayna. I think so.

By: Dayna

Dayna — Tue, 09 Jun 2020 15:57:19 +0000

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?

By: Brenda

Brenda — Fri, 21 Sep 2018 11:09:25 +0000

In reply to Danielle. 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.

By: Danielle

Danielle — Fri, 21 Sep 2018 03:15:13 +0000

Surprised to see So many nut fillings for a house where there’s tree nut allergies! Gonna try pumpkin cheesecake filling ?

By: Brenda

Brenda — Sun, 08 Jul 2018 12:45:45 +0000

In reply to matheus. 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.

By: matheus

matheus — Sun, 08 Jul 2018 04:58:02 +0000

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.

By: Brenda

Brenda — Fri, 15 Dec 2017 11:25:24 +0000

In reply to Deb Porteous. Thanks for the idea, I bet my kids will love it!

By: Deb Porteous

Deb Porteous — Thu, 14 Dec 2017 19:37:02 +0000

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???

By: Brenda

Brenda — Mon, 17 Jul 2017 11:10:57 +0000

In reply to Val. Sure!