SERVINGS: 8
DAIRY-FREE, EGG-FREE, SOY-FREE, VEGAN
PREP TIME: 5 MINUTES
COOK TIME: 8 MINUTES
COOLING TIME: 20 MINUTES
TOTAL TIME: 33 MINUTES
COOK TEMPERATURE: 400°F
MACROS:
Fat: 77%
Carbs: 16%
Protein: 7%
PER SERVING:
Calories: 141
Total Fat: 14 g
Total Carbs: 6 g
Net Carbs: 1 g
Fiber: 2 g
Sugar: 1 g
Sugar Alcohol: 3 g
Protein: 3 g
Ingredients
Cooking spray
1 cup almond flour
2 tablespoons Swerve
1 teaspoon ground cinnamon
¼ cup coconut oil, melted
Directions
PREHEAT the oven to 400°F. Spray a 9-inch shallow pie pan with cooking spray; set aside.
In a medium bowl, whisk together the almond flour, sweetener, and cinnamon.
Pour in the coconut oil. Mix until the mixture is crumbly.
Transfer the mixture to the prepared pan. Pat the pie crust evenly into the bottom and up the sides of the pan. Prick the bottom of the crust with a fork.
Bake until firm and golden-brown, about 8 minutes. (If you find the edges starting to brown faster than the rest, either cover the edges with foil, or reduce the temperature to 375°F.)
Cool the crust completely on a wire rack before filling.
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