Ingredients
- 1 1/4 cups almond flour (125g)
- 1/4 cup + 2 tablespoons monk fruit divided
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg yolk
- 2 tablespoons coconut oil melted and divided
- 1 teaspoon molasses
Instructions
- Preheat your oven to 400°F (200°C). Line the bottom of a 9-inch pie plate or springform pan with parchment paper for easy removal.
- In a large bowl, stir together the almond flour, 1/4 cup of monk fruit sweetener (reserve the remaining 2 tablespoons for later), baking powder, and salt.
- Add the egg yolk, 1 tablespoon of melted coconut oil (reserve the other tablespoon for later), and molasses to the dry ingredients. Use your hands to mix everything until the mixture is crumbly.
- Spread the crumb mixture onto a large baking sheet with sides, breaking it into very small pieces, like large grains of sand, in a single layer. Bake for 4 minutes, stir, then bake for another 3 to 4 minutes. Watch closely, as it can burn quickly. Once the crumbs are deep brown but not burnt, remove from the oven and let them cool for 15 minutes on the counter.
- Transfer the baking sheet to the refrigerator and chill the crumbs for 20 minutes. Lower the oven temperature to 375°F (190°C).
- Add the chilled crumbs to a food processor along with the remaining 2 tablespoons of monk fruit sweetener. Pulse until the crumbs are finely broken down. With the food processor running, drizzle in the remaining 1 tablespoon of melted coconut oil. Process until the mixture begins to stick together.
- Press the crumb mixture evenly into the prepared pie plate or springform pan. Make the bottom thin and compact, with slightly thicker edges for support.
- Bake the crust for 11 to 13 minutes, or until it is a deep golden brown. Remove from the oven and let it cool completely on the counter.
- Once cooled, transfer the crust to the freezer and chill it until it is completely hard, about 40 to 60 minutes.
- Make sure the crust is frozen and hard before adding your filling. For no-bake recipes, bake the crust for an additional 3 to 5 minutes before freezing to ensure it stays firm.
