Keto “Oreo” Cookie Pie Crust


This is a wonderful imposter of a true chocolate cookie crust. After the crust has chilled in the refrigerator overnight you will be surprised at how crunchy, chocolatey it tastes!
Course: Dessert
Cuisine: American
Keyword: cookie crust, no-bake, oreos, pie crust
Servings: 8 slices


  • 2 cups of Almond Flour
  • 1/2 cup of dark cocoa powder (I like to use “black” cocoa powder for more of the “Oreo” flavour.
  • 1/2 cup Monksweet sweetener Swerve works too
  • 1 teaspoon of instant coffee optional
  • 1/8 tsp or pinch of kosher salt
  • 2/3 cup of melted butter you can use more if needed



  • Lightly toast almond flour in a dry pan/skillet on medium heat, until lightly golden and fragrant (2-4 minutes). This helps mimic the full “oreo” flavour.
  • Transfer toasted almond flour to a medium sized bowl, and mix in cocoa, sweetener, coffee (optional) and salt.
  • Add in butter, mix until thoroughly combined.
  • Press into springform pan or pie plate (I like to use the flat bottom of a large measuring cup for pressing) and refrigerate before filling.

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