This chocolate pie crust is nut free, grain free, low carb and sugar free! It’s the most perfect allergy friendly pie crust!
It certainly won’t win any awards for beauty, but the taste is out of this world! Not to mention it’s an allergy friendly delight! Made with sunflower seeds and no flours or nuts, this recipe can easily be made vegan as well by replacing the butter used in the recipe and using a flax egg.
I’ve been working on a low carb pie crust that’s nut free for ages, literally. My youngest has a tree nut allergy as well as peanut allergy and my oldest has a peanut and soy allergy. Making everything is twice as hard. Making it low carb for me, even harder. Most often you see low carb recipes using almond flour or coconut flour, the first I can’t use, the second is difficult to work with.
- 2 cups sunflower seed flour
- 1/8 teaspoon salt
- 2 tablespoons butter, unsalted, softened
- 1 egg
- 1/4 cup unsweetened cocoa powder
- 1/2 cup Swerve or erythritol or 1/2 teaspoon pure stevia extract