Low Carb Nut Free Grain Free Chocolate Pie Crust

4.20 from 5 votes

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 147kcal

Author Brenda Bennett | Sugar-Free Mom

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

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

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