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Keto & Paleo Chocolate “Oreo” Pie Crust is a versatile no-bake crust rich with cocoa-flavored cookie crumbs. Perfect for refrigerator and freezer pies. Also Low Carb, Vegan and Gluten-free.
Ingredients in Keto & Paleo Chocolate “Oreo” Pie Crust
Blanched almond flour is the main ingredient in this pie crust.
Additional ingredients are:
- butter or coconut oil
- cocoa powder — You have two choices when you make this crust: You can use regular, quality cocoa (here’s a good fair trade one). Or, if you want your crust extra dark, like an Oreo looks, you can buy organic black cacao (find it here). Regular organic cocoa is more naturally processed, but “Black Velvet” cocoa powder is fun for an occasional treat because of its pretty color. In this post, I share photos of both products and crusts. The photo below is the extra dark cocoa.
- powdered sweetener — For Keto: powdered allulose, erythritol or xylitol; for Paleo: powdered coconut sugar (simply blend coconut sugar in coffee grinder or blender, see process photo here) or powdered maple sugar.
- instant coffee — This ingredient is optional, but it does help to create the Oreo flavor. (I use this decaf.)
- sea salt
How to make Keto & Paleo Chocolate “Oreo” Pie Crust
I love how easy no-bake pie crust recipes are. But this recipe has one step before you stir together all of the ingredients.
- It’s important to toast the almond flour in a dry skillet. Don’t skip this step because it really does contribute to the overall flavor of the crust, which otherwise is raw and just doesn’t taste as good, or have the perfect texture.
- Once toasted, transfer the almond flour to a bowl.
- Add the remaining dry ingredients.
- Stir in the coconut oil or butter.
- Press the crust into your pie plate.
- Chill in the refrigerator until you’re ready to fill.
Which fillings to use
Any no-bake filling that compliments chocolate will be wonderful in this pie crust.
- Try dairy-free Vanilla Custard topped with fresh fruit for a Fruit Tart.
- Or top Vanilla Custard with Chocolate Ganache for a Boston Cream Pie.
- Make Grasshopper Pie (pictured below) — This is a Paleo, Vegan, Keto peppermint pie that’s fun, vibrant and delicious.
- Fill with any no-bake cheesecake filling: Chocolate Chip, Egg Nog, Vegan Fermented Raspberry or Saffron-Vanilla.
- Do a fun spin on Strawberry Cream Pie, by using a chocolate crust.
- Make Ice Cream Mud Pie — classic with an “Oreo” Crust.
How to store leftovers of no-bake pie
Leftover pie is almost better than fresh pie! Pie keeps great in the fridge for several days.
Once filled, cover your pie well. Refrigerate for up to 4 days.
To freeze an empty pie shell, press waxed cloth or plastic wrap directly on the surface of the crust. Then place entire pie plate into a large plastic bag, and press out all of the air.
Chocolate “Oreo” Pie Crust keeps well in the freezer for up to 3 months.
Keto & Paleo Chocolate “Oreo” Pie Crust (Gluten-free, Vegan)
- pie plate
- 1-½ cups blanched almond flour
- ¼ cup butter melted and cooled slightly, or coconut oil for dairy-free/Vegan
- ¼ cup cocoa powder
- ¼ cup powdered sweetener for Keto: powdered allulose, erythritol or xylitol; for Paleo: powdered coconut sugar
- 1 teaspoon instant coffee optional, powdered in a coffee grinder if you have one handy, or use a mortar and pestle, or just add it as-is
- ¼ teaspoon sea salt
- Please don't skip this step, for the best flavor!: Place almond flour in medium-large size dry skillet. Toast over medium heat for about 4 minutes, until golden brown and toasted.
- Transfer to mixing bowl. Add remaining dry ingredients: cocoa powder, sweetener, optional instant coffee and sea salt. Stir to mix.
- Using a fork or handheld beaters, add butter and combine thoroughly.
- Press into 9" pie plate. Chill in the refrigerator before filling.
Here’s how the Ice Cream Mud Pie looks.
This would be a great pie crust, and I’ve seen two of your recipes that use it. I’m wondering if sprouted walnut flour would work as well as blanched almond flour? I do have some blanched almonds, so almond flour is a possibility. I haven’t been buying almond flour recently. It’s difficult to get the right consistency blending up nut flour in either a blender or coffee grinder. But it’s worth a try. Also wondering if cartoon powder could be subbed for the cocoa?
Hi Dorothy, you’re a woman after my own heart. 😉 I like and prefer to use sprouted nut flours, too. The walnut flour will work IF you don’t mind it being nubbier. The crust will not hold together as well. So if you want a more professional outcome, I’d use the blanched almond flour. If you don’t mind the homespun, rustic quality of a crumbly chocolate walnut crust, the sprouted homemade flour would be yummy. Lastly, what is “cartoon” powder? Do you mean carob? OR …?
Carob powder! Please excuse my carelessness. ?
Hi Dorothy, no problem! Yes, I do think carob powder could be subbed for the cocoa in this recipe. I haven’t tried it myself to be sure, but it should sub in easily. Let us know if you try it. 🙂
Yes, I meant Carob, lol! Thank you for the explanation about the flours. I do appreciate your recipes and culinary coaching!!
I can’t have almond flour is there another nut flour I could use like cashew? This recipe looks yummy and want to try the crust for your grasshopper filling. Thank you!
Hi Joyce, I can’t say for sure, but I have many times subbed other nut flours for almond, and it typically works well. Oftentimes, there’s a little difference. In this case, cashews have more fat and are denser, so I think it will affect the crust a little, but I would personally take the chance and be curious how it turns out. The other issue is that sometimes it’s hard to get your own flour as fine, so… not sure if you have cashew flour on hand or if you’ll make your own. When I make my own, I just get a bit nubbier of an outcome. Overall, I’d say it’s a fine thing to try as long as you don’t mind a slight variation from the original recipe’s outcome.
Deren Ebdon says
I used this recipe for a keto chocolate cheesecake. Worked great!
Awesome! Thanks so much for sharing, Deren! 🙂 So glad you enjoyed! (yum, yum, cheesecake!)