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