Press in Short Crust

Press in Short Crust

A press in short crust made with almond flour, nut butter, and coconut butter that is easy to make, versatile, and sturdy.

This is a recipe I just made up on the fly one evening when I wanted a quick crust for a no-bake cheesecake. I was out of coconut oil, so I used coconut butter and it worked out great. And best of all it was easy to recreate, and the results are consistent. It is tender, but also sturdy and holds up really well. We actually like it much better than a traditional crumb crust for cheesecake.


Yield: one 9” crust


1 cup (3.5 ounces) fine, almond flour

1/3 cup (3 ounces) smooth nut butter

3 Tablespoons (2 ounces) coconut butter

1 Tablespoon granulated sweetener

½ teaspoons fine, sea salt

½ teaspoon cinnamon powder

½ teaspoon vanilla extract

1 extra-large egg

Taffiny Elrod June 2017


In a medium mixing bowl combine Almond flour, nut butter, coconut butter, sweetener, salt, cinnamon, and vanilla.

Mix or knead ingredients together until they are combined and the texture is somewhat crumbly, it is OK if there are still small bits of coconut butter visible.

Then add egg and mix or knead until fully combined. The dough should come together and you should be able to press it into a ball. If it is too wet or sticky, you can add more almond flour a teaspoon at a time until it begins to hold together. It will be soft, and shiny but shouldn’t be sticky or wet.

Press into an oiled 9” spring form pan, pressing it down to cover the bottom. Also be sure to press all around the edges creating a depression for the batter, so that there isn’t extra thick crust around the edges and too little space for the batter. See photo below


The crust will be about ¼ inch thick.  Finally, prick a few holes in the crust with the tines of a fork to create steam vents.

Bake the crust at 350 degrees for 10 minutes. When it is ready it should smell good and be just starting to brown around the outer edges. The inside should still look pale and dull. It will be baking again with the cheesecake so you don’t want to over bake it or it will become dry and hard.

Set aside to cool while you make the cheesecake batter.

Nutrition:  for one 9" crust

Calories 1,555; Fat 128g; Carbohydrates 65g; Fiber 21g; Erythritol 12g; Net Carbohydrates 32g; Protein 52g.

This recipe is also great fully baked and filled with no-bake fillings. You can bake it in a 9” pie pan and fill with no-bake cheese cake , berry or custard fillings

 To make a pie shell for a no-bake filling bake for an additional five minutes, keeping a close eye to make sure it doesn’t over cook. Allow to cool and add the filling of your choice.

Taffiny Elrod June 2017