I’ve been making mini cheesecake muffins for about a year now, and they are a-MAY-zing! (I’ll post the recipe soon.) Normally I just pour the cheesecake mixture into cupcake liners, but this time I decided to make them look like REAL mini cheesecakes – and that meant they had to have a pie crust on the bottom. After a little bit of “research” (Google) I managed to find a recipe that fit my two requirements – 1 – it had to be easy, and 2 – it had to use almond flour.

Why almond flour? Well, for one thing, I try to avoid carbs whenever I can, which means no regular flour. I also happen to have a five-pound bag of flour in my cupboard that I’m trying to finish.

I was sooo happy with the way this crust came out! Especially because I used regular almond flour as opposed to BLANCHED almond flour, which I mistaken bought. I only made six cheesecake “cupcakes” with it and I had a bunch left over, so I’m guessing that this recipe would net about a dozen cupcakes. I’m really looking forward to trying this recipe in a full-sized pie, maybe a pumpkin pie for Thanksgiving. I’ll keep you posted!

Easy Almond Flour Pie Crust

Ingredients:

• 1 cup almond flour
• 2 Tbs. butter, at room temperature or softer
• 3 teaspoons of Truvia

Directions:

1. Preheat over to 350.

2. Mix all ingredients with a beater.

3. Pat into whatever type of pan you’re using and flatten with a spoon or your fingers. (I used one tablespoon per cupcake.

4. Bake for about 10 minutes. Careful not to let it burn.

That’s it! Just let the crust cool down a bit before pouring anything on top of it.