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Preheat oven to 400u00b0F and line the bottom of a 9-inch pie plate or springform pan with parchment paper.
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In a large bowl, stir flour, 4 tablespoons monkfruit, baking powder and salt. Add egg yolk, 1 tablespoon of the coconut oil, and molasses. Use hands to mix until very crumbly.
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Spread onto a large baking sheet with sides. Make sure to really break it all up so it's spread into very small crumbs (like large grains of sand) in an even single layer. Bake for 4 minutes, stir, and then bake another 3-4 minutes (watching very closely as it burns fast!) until deep brown, but not burned. Let cool on the counter for 15 minutes and then place pan in the refrigerator to chill for 20 minutes. Reduce oven temperature to 375u00b0F.
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Once chilled, add the crumbs into a large food processor, along with remaining 2 tablespoons of monkfruit, and process until broken down and very crumbly. With the food processor running, stream in remaining 1 tablespoon of coconut oil and process until the crumbs begin to stick together.
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Press evenly into the pie plate, making sure the bottom is thin with the edges a little thicker. Bake for another 11-13 minutes, until deep golden brown. Let cool on the counter completely and then transfer to the freezer to chill until completely hard, about 40-60 minutes.
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Use as needed!
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Notes:
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1. Please weigh flour to ensure accurate results.
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2. Do not try this with regular sugar, brown sugar, coconut sugar, etc. as the moisture content will throw it off. You can probably use any sugar substitute you'd like, but I've only tested it with monkfruit.
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3. Make sure you use the crust when it's frozen and hard. Don't put it into an oven at room temperataure.
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4. When using this crust for a cheesecake with a water bath, make sure the water doesn't get into the pan, or else the crust will be totally soggy.
