No Bake Keto Chocolate Pie Crust (Low Carb, Nut Free, Gluten Free)

3.87 from 15 votes

Prep Time 10

Total Time 10

Servings servings

Calories 127kcal

Author Brenda Bennett | Sugar-Free Mom

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

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.

Net Carbs 1g

This recipe was first published in Feb. 2017.