This simple chocolate pie crust is nut free, grain free, gluten free, low carb, and sugar free—truly the most perfect allergy-friendly pie crust for your favorite keto recipes.
Low Carb Pie Crust Recipe
It may not win awards for beauty, but the taste makes up for it in every way. Think of it as the easiest press-in chocolate crust—slightly chewy, a little flaky, and just the right touch of sweetness.
Best part? You don’t need to roll anything out. Just blend the simple ingredients in your food processor, press into the pan, and bake.
Made with sunflower seed flour instead of the usual almond flour or coconut flour, this crust is a game changer for anyone living a low carb life with nut allergies. It’s also versatile: swap in melted coconut oil or vegan butter plus a flax egg for a completely dairy-free option.
Coconut Flour Chocolate Pie Crust
I’ve been trying to perfect a sugar free chocolate crust that’s both low carb and nut free for years. My youngest has severe tree nut and peanut allergies, while my oldest has peanut and soy allergies.
Combine that with my low-carb diet lifestyle and it’s been a challenge. Most keto pie recipes rely on almond flour, or sometimes coconut flour chocolate pie crusts, but those weren’t options for us.
Yes, I’ve made plenty of coconut flour desserts—from my Cream-Filled Vanilla Coconut Cupcakes to my Chocolate Coconut Mounds Pie—but my youngest just doesn’t like coconut flavor. So for years, this crust gave me angst!
Finally, I can confidently say this one is a winner. It works for any keto pie recipe like pudding pies, peanut butter pie, cheesecake mousse fillings, or chocolate fillings of all kinds. You name it—this crust holds up beautifully (though it’s not a fit for savory pies since it’s chocolate!).
Why You’ll Love This Chocolate Pie Crust
If you’ve ever struggled with a sweet tooth but needed to stay on track with your low-carb diet, this crust will be your new best friend.
It’s not overly sweet, but just enough to curb cravings without spiking your blood sugar. The combination of simple ingredients—from sunflower seed flour to a touch of sweetener and raw cacao powder—gives you that rich chocolate flavor you’d expect from a traditional dessert.
What makes this the best part is that you don’t need fancy techniques to make it. You don’t have to roll it out or chill it before baking.
Just mix the dry ingredients together, add the wet ingredients, press into your pan, and bake pie crust perfection. It’s the easiest press-in chocolate crust you’ll ever try, and it comes out with the ideal balance of chewiness and flakiness every time.
Nutritional Information
Macros will vary depending on the keto flour used, but this low carb chocolate crust is designed to help stabilize blood sugar and support balanced blood glucose levels while still fitting into your low carb eating plan.
Each slice is just a few grams net carbs—perfect for the low-carb diet lifestyle. The printable recipe card is at the bottom of this page.
Try this crust with my chocolate filling from my Chocolate Pecan Pie or even as the base for a creamy peanut butter pie. Once you taste it, you’ll see why I call it the best texture you can get from a nut-free, low-carb crust!
Another thing I love is how versatile it is. This isn’t just a crust you’ll make once for the holidays. It works year-round for keto pie recipes of all kinds.
Think chocolate pudding pies, peanut butter mousse pies, or even a creamy keto chocolate pie made with heavy whipping cream folded into a luscious mousse filling. The chocolate base complements them all beautifully.
And while the recipe itself is nut free and gluten free, you can adapt it for your own family’s needs.
Need dairy-free? Swap the butter for melted coconut oil.
Need vegan? Use a flax egg.
No matter what, the end result is a sugar free chocolate crust that looks simple but tastes indulgent.
If you’ve been living a low carb life and are craving a reliable dessert crust, this one is a true keeper. Not only will it satisfy that chocolate craving, but it will let you enjoy pie again—without the guilt.
The low-carb eating lifestyle doesn’t have to feel restrictive, and recipes like this prove that with a little creativity, you can still enjoy your favorites while keeping your health and blood glucose in balance.
Chocolate Keto Pie Crust Recipe
Low Carb Nut Free Grain Free Chocolate Pie Crust
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees.
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Add all dry and wet ingredients into a food processor and blend until smooth. (An electric mixer can work too.)
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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.
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Use a fork to prick the bottom of the crust.
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Bake crust 10-12 minutes.
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Cool completely before filling with chocolate pudding, cream pie, or your favorite keto chocolate pie recipe
Notes
- 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
Nutrition
The post Easy Low Carb Keto Nut Free Chocolate Pie Crust appeared first on Sugar-Free Mom.
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