We have been searching for a sturdy and delicious crust to use for cheesecakes and pies. We decided that shortbread would be an easy crust for these desserts. Since my husband’s favorite nuts are pecans, and he puts them in anything he can fit them into, we use ground pecans to add stability and flavor to our crust.
- 1/2 cup almond flour
- 1/2 cup pecan meal (You can grind your own pecans in the food processor. Chunks are fine.)
- 1/4 cup coconut flour
- 1/4 tsp xanthan gum
- 1/2 cup erythritol
- 1/8 tsp salt
- 4 tbsp salted butter, melted
- 1 tsp vanilla
- 1 large egg, beaten
Combine the almond flour, pecan meal, coconut flour, xanthan gum, erythritol, and salt in a small bowl.
In a large bowl, combine melted butter, vanilla, and the egg. Add the dry mixture and stir until combined and a dough forms. Let the dough rest for 10 minutes to give the coconut flour time to absorb the liquid.
After the dough has rested, press it into the bottom of a 9-inch springform pan or into a 9-inch pie plate. You can also press 1/2 ounce of the dough into muffin tins for mini-pies.
A couple of tips:
- You will need to grease the baking vessel before pressing the dough in. We use coconut oil spray.
- If the dough sticks to your fingers, wet them slightly before pressing.
Bake at 350 degrees for 15 minutes until the crust starts to turn golden brown.
Makes 16 servings for a 9-inch pie or 24 servings for a mini-pie.
Macros in One Serving
For a 9-inch pie: 67 calories, 1.9g protein, 6.0g fat, 8.5g total carbs, 1.1g net carbs
For a mini-pie: 45 calories, 1.3g protein, 4.0g fat, 5.7g total carbs, 0.7g net carbs