Easy almond flour pie crust – gluten and sugar free!

finished 1

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.

almond flour crust ingredientsmixed 13. Pat into whatever type of pan you’re using and flatten with a spoon or your fingers. (I used one tablespoon per cupcake.

scooppressbefore4. Bake for about 10 minutes. Careful not to let it burn.

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

finsihed cheese cake, in liners

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This entry was posted in Blog, Cooking, DIet, Food, HCG, Personal, Recipes, Uncategorized and tagged , , , , , , , . Bookmark the permalink.

3 Responses to Easy almond flour pie crust – gluten and sugar free!

  1. melliblu says:

    I’ve made these a few times and they are absolutely delicious. I love that they’re grain and sugar free, but still have that perfect cheesecake taste.

  2. Pingback: Chocolate Covered Almond Gluten Free Cheesecake | Growing Up Gabel

  3. Ellen Sorrento says:

    How long will they keep?

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