Coconut Almond Crust Gluten Free Pies and Cheesecakes

Learn how to make a coconut almond crust dessert that’s naturally gluten free, crunchy, and flavorful. Perfect for cheesecakes, tarts, or pies, this step-by-step guide will help you bake the best crust every time.

Introduction

If you’re looking for a gluten free pie crust alternative that’s both crunchy and flavorful, this Coconut Almond Crust is the perfect choice. Made with shredded coconut, almond flour, and a touch of sweetness, this crust is simple to prepare and works beautifully for pies, cheesecakes, and tarts. Whether you’re baking for a gluten-free diet or just want to try something unique, this recipe will become one of your go-to crusts.

Why this coconut almond crust recipe is the best:

• Naturally gluten-free and grain-free.
• Adds a delicious nutty-coconut flavor to desserts.
• Requires just a few simple ingredients.
• Can be made ahead and stored for easy use.

Ingredient Notes

• Almond Flour – Use fine blanched almond flour for the best texture.
• Shredded Coconut – Unsweetened shredded coconut gives the crust a perfect balance of flavor and crunch.
• Butter or Coconut Oil – Melted, to help bind the crust.
• Sweetener – Honey, maple syrup, or sugar (use your preference).
• Salt & Vanilla – A pinch of salt enhances flavor; vanilla extract adds aroma.

Step-by-Step Guide

Step 1: Preheat the Oven

Set your oven to 350°F (175°C) so it’s ready when your crust is prepared.

Step 2: Mix the Ingredients

In a mixing bowl, combine:

• Almond flour
• Shredded coconut
• Melted butter (or coconut oil)
• Sweetener
• Vanilla extract
• Pinch of salt

Stir until the mixture looks crumbly but sticks together when pressed.

Step 3: Press into the Pan

Pour the crust mixture into a pie dish or tart pan. Use a spoon or your hands to press it down evenly across the bottom and up the sides.

Tip: Use parchment paper or the bottom of a glass to press evenly.

Step 4: Bake the Crust

Place in the oven and bake for 10–12 minutes, or until it turns golden brown. Keep a close eye, as nut flours can brown quickly.

Step 5: Cool Before Filling

Remove from the oven and let the crust cool completely. Once cooled, fill with your favorite cheesecake, lemon curd, or pie filling.

Serve

Instructions:

Cool: Let the crust cool completely before adding your cheesecake, pie, or tart filling.otes

Preheat Oven: Set your oven to 350°F (175°C).

Mix Ingredients: In a large bowl, combine 1 ½ cups almond flour, ¾ cup shredded coconut, 3 tbsp melted butter (or coconut oil), 2 tbsp sweetener, and ½ tsp vanilla extract. Stir until crumbly but sticky.

Press into Pan: Pour the mixture into a pie dish or tart pan. Use the back of a spoon or your hands to press it evenly across the bottom and slightly up the sides.

Bake: Place in the preheated oven and bake for 10–12 minutes, or until golden brown.

Note

• If the crust mixture feels too dry, add a teaspoon more melted butter or coconut oil.
• For a no-bake version, press the mixture into a pan and chill for at least 1 hour instead of baking. This works well for cold desserts like icebox pies.
• Always allow the crust to cool before filling to prevent sogginess.
• Works perfectly for lemon bars, chocolate tarts, and no-bake cheesecakes.

SPECIAL NOTE

When baking with nut-based flours like almond flour, remember that they brown faster than wheat flour. Keep a close eye on the oven to avoid over-browning the edges of your crust. Also, ensure you’re using unsweetened coconut to keep the crust from becoming overly sweet.

If you want a firmer crust (for heavy cheesecake fillings), bake it for an extra 2–3 minutes, but be careful not to burn the coconut. For an extra layer of flavor, you can toast the shredded coconut beforehand—it makes the crust more aromatic and nutty.

Nutrition (per serving, 1 slice)

• Calories: 210
• Carbohydrates: 8g
• Protein: 5g
• Fat: 19g
• Fiber: 3g
• Sugar: 2g

Nutrition Disclaimer

Nutritional values are approximate and may vary depending on the brands and exact measurements used. For accurate results, please calculate with your own nutritional calculator.

Tips

• Use parchment paper at the bottom of the pan for easier crust removal.
• Add 1 tsp cinnamon or nutmeg for a warm spice flavor.
• Substitute butter with coconut oil for a dairy-free version.
• Store leftover crust (baked) in the refrigerator for up to 5 days or freeze for up to 1 month.

Frequently Asked Questions

Q: Can I make this crust ahead of time?
A: Yes! You can bake and store it in the fridge for 5 days or freeze for longer storage.

Q: Can I use almond meal instead of almond flour?
A: Almond meal is coarser and will give the crust a grainier texture, but it works if that’s what you have.

Q: Is this crust suitable for savory pies?
A: You can reduce or omit the sweetener and add herbs like rosemary or thyme for a savory version.

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