This pecan-almond crust is a great choice for pies, cakes or tarts that work best with a more crumbly base. If the recipe might have used a graham cracker base back when you were eating a more standard carb-oriented diet, then this is a great swap. Plus, it’s just nice to use pecans for a change, especially since they’re so low carb and full of great nutrients.
Please note that if you’re using this recipe with a 9” springform pan rather than a pie plate, reduce the amounts by ⅓.
Pecan-Almond Cheesecake or Pie Crust
Ingredients:
- 1½ cups pecan halves
- 1 cup almond flour
- ¼ teaspoon ground cinnamon
- 2 tablespoons erithrytol (powdered in a coffee grinder)
- 10 drops liquid stevia (vanilla flavoured if you have it)
- ¼ cup unsalted butter, melted (*Swap for coconut oil to make it vegan.)
- ⅛ teaspoon Pink Himalayan sea salt
Directions:
Preheat oven to 350F. Process the pecan halves in a food processor or high powdered blender (I use a Blendtec blender) into crumbs.
Combine with the remaining ingredients in a bowl. Work it together with a fork until it forms a consistent, crumby dough.
Spray a 9 or 9½” pie plate the press the dough evenly into the plate. Poke holes into it with a fork to prevent bubbles from forming as it cooks. If you really want to keep the colour of the crust consistent, wrap the edges in foil for the initial baking phase and remove it before you add your pie filling for the second baking.
Bake for 12-15 minutes or until browning around edges. Allow to cool completely before filling.
And there you have it! A perfect crust ready to be used with your pie or cheesecake. If you’re looking for something to use it with, try my keto strawberry-rhubarb custard pie recipe. If you give this keto pecan-almond pie/cheesecake crust recipe a try, let me know what you think of it and what you used it for in the comments or if you share it on Instagram, tag me so I can see your creation. :)
