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All-Around Dessert Crust

I apologize, I never think to take a photo before I put my filling in a crust, so I don’t have decent photography for this recipe.  I will make a point to update this with the next cake or pie that I make!

This is my oldest stand-by.  I use this crust for any type of cake, cheesecake, pie, tarts.  It’s very versatile, you can make it chocolate-y by adding a tbsp or two of unsweetened cocoa powder.  You can also use chocolate or vanilla protein powder to change the flavour.

Pecans are my nuts of choice, usually, though I have used macadamias, almonds and hazelnuts.  Depending on the recipe, I might add a pinch of cinnamon or nutmeg.

Once refrigerated, this crust holds together amazingly well.  The protein powder helps with this.  It can be baked for 5-10 minutes on its own before adding any filling, but again depends on the recipe and it’s totally optional.  I find coconut oil holds everything together a little better than butter, but depends on the flavours you’re going for.  Mostly I use refined coconut oil, unless I’m making something I want to have a coconutty taste, in which case I’ll use regular coconut oil.  Butter goes well with cheesecakes.

All-Around Dessert Crust
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  1. 2 cups of pecans (or any LC nuts), chopped in a blender for food processor to make a fine crumb
  2. 1/4 cup whey protein powder (any flavour)
  3. 1/4 cup powdered erythritol (or equivalent sweetener of choice)
  4. 1/4 cup refined coconut oil (or butter), melted
  5. 1 tsp cinnamon (optional)
  1. In a medium bowl, mix nut crumbs with whey protein powder, sweetener and cinnamon (if using)
  2. Drizzle in melted coconut oil or butter, and mix until incorporated and everything is sticking together
  3. Press into pie pan or whatever pan you're using
  4. Refrigerate until ready to use
  5. For a 'crispier' crust, you can bake for 5-10 minutes at 350F - but watch closely, it can burn quickly!

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