If you are looking for a rock solid keto chocolate pie crust with an optional hint of coffee – look no further! This chocolate cookie pie crust is low carb, gluten-free and delicious!
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Keto Chocolate Cookie Pie Crust
Ok, Ok, so this isn’t a beautiful deep, dark brown chocolate crust. Sometimes, looks can be deceiving! I can assure you the taste of this Keto Chocolate Cookie Pie Crust is just as chocolately as if it was dark brown!
The base of this recipe is my Keto Graham Cracker Crust. I swapped out the cinnamon for cocoa and coffee. But I chose to use the toasted almond flour because that makes the perfect keto pie crust EVERY TIME.
Are There Cookies In This Chocolate Cookie Pie Crust?
Absolutely not! We accomplish the cookie texture and flavor using toasted almond flour and freshly ground coffee together. I am not a coffee fan, but you will LOVE IT!
Is This Low Carb Chocolate Cookie Pie Crust Sweet?
You get to control the level of sweetness! The recipe calls for 2-4 tablespoons of powdered sweetener. I recommend the 2 tablespoons for those that want a nice base sweetness and then 4 tablespoons for those that want it sweeter.
How To Make Keto Chocolate Pie Crust
Have I mentioned that this can be a no bake crust as well? YES! It works beautifully for pies that call for no bake as well as baked pies.
Let’s get to the EASY steps for how to make this delicious low carb chocolate pie crust.
The first thing you need to do is to toast your almond flour. This is a very simple process, but if you want a quick little demo, check out How To Toast Almond Flour.
If you are making our own powdered sweeter, do that next. If you only have granular sweetener, then you can easily Make Your Own Powdered Sweetener by putting it in a small food processor and blending for 60 seconds!
Next you will want to combine all the ingredients into a medium size bowl and start mixing! I don’t use hand beaters, I simply use a spatula as it works really well.
Sometimes you’ll have clumps of almond flour or cocoa powder, so you can mash those out with your spatula as well.
Finally, you can lightly grease your pie pan with coconut oil and then start pressing our pie dough into it evenly. I use my fingers which is why you can see all the finger indents! But hey, it’s personal!
Then you simply bake for 15-18 minutes or until the upper edges start to darken. ENJOY!
Other Pie CrustsFrom The Keto Option That You Might Like
Keto No Bake Graham Cracker and Toasted Pecan Pie Crust
Chocolate Cookie Pie Crust
Ingredients
- 2 cups toasted almond flour
- 8 tablespoons butter melted
- 2 tablespoons unsweetened cocoa
- 1 teaspoon organic ground coffee
- 1 teaspoon vanilla extract
- 8 drops liquid stevia
- 2-4 tablespoons low carb brown sweetener
Instructions
- Preheat oven to 350.
- Grease pie pan with coconut oil.
- In a medium bowl, mix all ingredients well with spatula.
- Fold the mixture with the spatula towards the end to get a good mixture.
- Add pie mixture to prepared pie pan. Using your hands or spatula, press the mixture out evenly.
- Add to oven and bake for 18 minutes
Notes
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
What texture does this finished crust have? Is it soft?, crispy?, mealy?, crumbly?, crunchy?
Thank you,
Betsy
It is kind of a perfect mix of crumbly and crunchy