No Bake Low Carb Keto Chocolate Pie Crust (Nut Free)
This Coconut Flour Chocolate Pie Crust is the easiest Press-In chocolate no bake crust for all your pie needs! This low carb pie crust is Almond flour free, Nut Free, Gluten Free and the best part is no baking is required! Just 1 gram net carbs per serving!
Chocolate Keto Pie Crust
It doesn’t get any easier than this simple recipe with just 6 ingredients needed for this tasty chocolate keto pie crust!
Only two steps and it’s ready to use for any no bake dessert filling or you can refrigerate or even freeze this pie until you are ready to fill it!
The simple crust ingredients are mixed in a food processor and pressed into a pie pan with your hands!
You could probably use an electric mixer in a large mixing bowl but the sunflower seeds would need to be ground or purchase sunflower meal or use almond meal if no nut allergies.
It takes just a few minutes to even it all out, but I have to tell you, it is so much easier than rolling dough and flipping it into a pie dish!
How to Make Keto No Bake Chocolate Crust
To view exact measurements, print recipe and see nutritional information please scroll to the bottom of the page for the recipe card.
Simple Ingredients Needed
Raw, unsalted sunflower seeds or sunflower seed meal or almond meal if no nut allergies
Unsweetened cocoa powder
Swerve Confectioners sweetener or see options mentioned below
Sea salt
Room temperature or melted unsalted butter or melted coconut oil
Easy Instructions
Place all ingredients into a food processor and process until smooth.
Press in to a 9 inch pie plate.
Once made, you can store this covered with plastic wrap in the refrigerator for up to 3 days until you are ready to add your no bake pie filling to make any keto pie recipe you like.
This keto recipe is from my Samoa Pie, but I felt it was/is so good, it really needed a post all by itself!
You could also enjoy this sugar free chocolate crust for these easy keto pies:
Here’s my Keto Chocolate Peanut Butter pie recipe that would be fabulous to use with this crust.
This festive Grasshopper pie is another no bake sensation! Making dessert with this pie crust has never been easier!
Can I swap sunflower seeds with nuts?
You can swap the same amount of sunflower seeds I used with any nuts of choice you like. Just be sure they are raw and unsalted.
Can I use raw cacao powder instead of cocoa powder?
Yes you can swap cacao powder and cocoa powder evenly in any recipes.
Can I freeze this no bake pie crust?
Yes you can freeze this pie crust just be sure to cover with with plastic wrap and then wrap with aluminum foil. Keeps in the freezer for up to 3 months.
How do I store this no bake keto pie crust?
Once made, you can store this covered with plastic wrap in the refrigerator for up to 3 days until you are ready to add your no bake pie filling to make any keto pie recipe you like.
Can I change the keto sweeteners used?
Yes in any recipes I have, you can change out the sugar substitute I used. For this pie crust, you can use either powdered sweetener or granulated keto sweetener or really any sweetener of choice you like.
I’ve been using this Monk Fruit Allulose blend in my low carb keto recipes lately and loving the taste!
Please see my Sweetener Guide & Conversion Chart to help you decide on accurate amounts.
Can I swap the coconut flour?
No, it isn’t easy to swap coconut flour with other low carb keto flours because coconut flour is quite dense and requires more liquids for moisture.
For example, 1/4 cup coconut flour is about equal to 1 cup almond flour.
For this easy no bake pie crust, I promise, you won’t taste the coconut flavor since the chocolate flavor is the star.
Easy Keto Dessert Recipes for filling this No Bake Pie Crust
Creamy Peanut Butter Filling for this cheesecake peanut butter dessert
Frozen Strawberry Cheesecake Pie
No Bake Keto Chocolate Crust
No Bake Keto Chocolate Pie Crust (Low Carb, Nut Free, Gluten Free)
Ingredients
- 1/2 cup sunflower seeds raw, unsalted or sunflower meal or almonds or almond meal if no nut allergy
- 1/2 cup unsweetened cocoa powder
- 1/2 cup coconut flour
- 1/2 cup Monk Fruit Allulose powdered sweetener or any sweetener of choice
- 1/2 tsp salt
- 8 tbsp unsalted butter room temperature or melted coconut oil
Instructions
- Place all ingredients into a food processor and process until smooth. Grease a 9-inch pie pan.
- Press into pie pan.
- Once made, you can store this covered with plastic wrap in the refrigerator for up to 3 days until you are ready to add your no bake pie filling to make any keto pie recipe you like.
- Storage; you can freeze this pie crust just be sure to cover with with plastic wrap and then wrap with aluminum foil. Keeps in the freezer for up to 3 months.
Video
Notes
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 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
This is good, but like what someone else had a problem with, it was super liquidy once I added the melted coconut oil. Maybe next time I will just do softened coconut oil or even reduce the amount a bit. Also, I can’t have sunflower seeds. So I ground up pumpkin seeds in a small coffee grinder that I use specifically for grinding up seeds. Once it was flour, then I mixed it all together in one bowl with all the other ingredients. And I added vanilla to enhance the chocolate flavor. Can’t have chocolate without vanilla!
Not sure what happened to mine, but it was runny..so I added more coconut flour, and popped it in the fridge…
Hello:)
I’m wanting to make a pumpkin pie cheesecake no bake pie, but I don’t want to use the cocoa powder. Anything I can substitute with so I can still have a no bake crust? Thanks!:)
I don’t have a food processor. What can I use instead, to process the raw sunflower seeds? Would a regular blender work?
I think a blender would work, they might not get as fine as a food processor though.
Can you leave out the sunflower seeds and have it still work or are they an absolute ingredient?
You’ll need to replace them with something.
Hi! This is absolutely delicious, but I would like to point out that this is not “nut free,” as coconut is a tree nut.
Coconut is actually not a tree nut, it’s actually a fruit called a drupe. Commonly known as a stone fruit like a nectarine or peach.
My doctor told me it’s considered a fruit, seed, and a nut. I personally can’t eat them anymore because they react the same as tree nuts in my body, but I know not everyone is the same.
Hi! Looks awesome!
What would you need to adjust to make a non-chocolate version of this?
thanks!
Ana
Use this recipe instead; https://www.sugarfreemom.com/recipes/low-carb-coconut-flour-pie-crust/
This may be a stupid question, but could you bake it. If you wanted to make a baked pie filling, could you bake the crust or would that ruin it?
I’m not sure as I haven’t tried it. Why not just try one of my baked pie crust recipes instead: https://www.sugarfreemom.com/recipes/low-carb-nut-free-grain-free-chocolate-pie-crust/
this is my secound time making this crust we love it only changes i have made was 1\2 cup pecans instead of sunflower seeds and its go good. i have made a cheese cake that had to be baked and the crust was wonderful hoe this helps
Could you use coconut oil in place of butter.
I’m sure that would be fine.
Do you have a weight for the butter please? My butter always comes out of the fridge and trying to figure out 8 tablespoons of hard butter isn’t easy! Many thanks
Hello Brenda, I tried your Samoa pie.
A lot here told me it was the best Keto dessert they had !
Congratulation for this delicious pie!
But…the crust was like powder, I don’t know why.
Is this crust recipe holding well together? Better than the other one?
Thank you !
This is the exact crust from the Samoa pie and it holds well together.
I only have salted pumpkin seeds. Could I substitute them for the sunflower seeds?
I think so although because they are salted you may want to reduce the butter, use half and see how it looks. If it still looks too dry, use a quarter more. I’m just thinking the pumpkin seeds with salt may make the crust a bit oily.
I’ve never used Swerve! I’ve seen coupons in the paper, but I haven’t found it in stores. So I just searched Amazon and – of course – they have it, but they have both granular and confectioners. Does it matter, and which should I use? Should I buy both, I wonder?
Thank you for these awesome desserts – can’t wait to try them all!
You can buy Swerve online at iherb.com and use my discount code YAJ035. Either kind will work in this recipe. But for no bake recipes that require smoothness, like custard, mousse, etc I prefer the confectioners.
Meijer carries it and so does Whole foods. I use the powder one for everything. Due to the fact that the powder one sems to be the only one on the shelf every time I go to buy it. I don’t see a difference.
Hey! Can this be made vegan with vegetable shortening?
Sure!