- March 12, 2021
- Desserts
How To Make A Keto Graham Cracker Crust
This easy keto graham cracker crust comes together in just 10 minutes with a handful of simple ingredients and works beautifully as the base for cheesecakes, pies, and no-bake desserts of all kinds.
If you follow a keto or low-carb lifestyle, one of the first things you realize is that most classic dessert crusts are completely off the table. Traditional graham cracker crusts are made with honey, sugar, and wheat-based crackers, which means they are packed with carbs that knock you right out of ketosis.
This recipe solves that problem completely. By swapping in almond flour and a keto-friendly sweetener, you get a crust that has the same buttery, crumbly, slightly sweet character as the original but fits comfortably into both strict keto and general low-carb eating plans. The best part is that it is genuinely delicious on its own terms, not just a compromise.
Why This Recipe Works
- Almond flour mimics the texture of crushed graham crackers perfectly. It has a fine, slightly gritty texture that presses into a pan beautifully and holds its shape once baked or chilled. It also has a mild, nutty sweetness that makes it a natural stand-in for the real thing.
- Butter binds everything together without any fuss. Melted butter coats every bit of almond flour and sweetener and gives the crust that rich, satisfying flavor you expect from a classic graham cracker crust. No eggs or binders needed.
- A keto friendly sweetener keeps the carbs low without sacrificing flavor. Using a granulated sweetener like monk fruit or erythritol adds just enough sweetness to make the crust taste like the real deal while keeping the net carb count firmly in keto territory.
- It works baked or no bake. Press it into a pan and bake it for a firmer, golden crust with a little more structure, or chill it in the refrigerator for a no bake version that sets up just as nicely for cold desserts.
Supplies:
- Small Sauté Pan
- Measuring Cups / Spoons
- Mixing Bowl
- Rubber Spatula
- Baking Dish/ Springform Pan
Ingredients:
Almond Flour: I use a fine almond flour in place of classic graham cracker crumbs. If you wanted to substitute with almond meal, you could (or run it through a food processor). Please note that almond meal could potentially be a bit crumblier in the final product.
Can you substitute with coconut flour? Yes, you can! You just need to adjust the butter amount (see more below) because coconut flour is much more absorbent and therefore will need more liquid.
Low-Carb Sweeteners: There are several sweeteners on the market. If you’re here just to make a gluten-free crust, use a classic sugar or brown sugar to sweeten the almond flour. If you do want a low-carb and keto-friendly product, I recommend using Allulose or the Lakanto brand (a combo of erythritol and monk fruit).
Allulose (granulated) is my preferred sweetener for this because it doesn’t have a cooling effect like erythritol does and caramelizes like traditional sugar. I do, however, personally find it less sweet in comparison (which I actually prefer), so the amount added may need to be adjusted to your liking. At the end of the day, use what you like in this category of products!
Melted Butter: I like to use four tablespoons of melted butter. The liquid from the butter acts as a binder to help “glue” everything together nicely in your pan of choice when baking. Want to add more flavor? Carefully brown your butter in a pan first before adding to the crust, or sub for melted coconut oil (as a dairy-free option). If you’re using coconut flour, add in two extra tablespoons too!
Vanilla: This is simply to offset the flavors naturally found in the almond flour. While you could omit it, I do like a hint of the vanilla flavor to shine through.
Cinnamon (or other spices): I like to add a small amount of cinnamon to the almond flour to help add some flavor to the final product. You could always add a little bit of nutmeg or another complementary spice to pair with your filling product, for example.
How to form and bake your keto graham cracker crust:
I like to focus on enhancing the flavors of this pie crust recipe while keeping textures intact for the final product. One way I like to do this is to carefully brown the almond flour before forming it into the crust.
Add your almond flour to a small sauté pan and place on medium-low heat. Be extra careful if you’re using coconut flour because it can burn very easily. Once it’s in the pan, have a little patience to cook on lower heat and move it often in the pan with a heatproof rubber spatula.
Once it looks slightly golden brown and smells somewhat fragrant, remove it from the heat and set it aside. Melt your butter and let that cool slightly as well.
Next, simply combine your toasted almond flour, sweetener of choice, and the cinnamon together into a bowl. Pour the melted butter and then the vanilla over the dry ingredients and fold everything in until the mixture looks like slightly damp sand. You want everything to be fully coated in the butter!
How to form the crust and tips for baking:
Forming the crust really depends on the pan you’re using. This recipe works in tart pans, springform pans, and even in larger pans like a 9×13 inch baking dish. While it’s very versatile, there are some tips for creating the perfect crust every time. Here is what you need to know:
- Always place the crust in a pan with a non-stick surface (use a non-stick spray, parchment paper, or foil for example).
- Pour the mixture into your dish and ALWAYS press it down into the pan thoroughly. I like to use the bottom of a smaller measuring cup or a spatula to press and pack it down evenly into the pan.
- Pre-bake your crust before adding your filling, but make sure not to overbake it either.
- If you’re pouring a low carb cheesecake filling over the top or any other kind of mixture, then make sure you really get the crust to seal up against the edges of the pan.
- Always let the crust cool 10-15 minutes before adding your uncooked filling as well.
The possibilities with this crust are truly endless! Have fun applying it or substituting it to use in all your favorite baked goods. Want a savory almond flour crust? Omit the sweetener and use it for other recipes as well!
Expert Tips
Use the bottom of a flat measuring cup to press the crust. Your fingers work fine, but a flat-bottomed measuring cup gives you a much more even, compact surface, especially along the bottom of the pan. Run it around the edges too for a clean, uniform look.
Do not skip the salt. A small pinch of salt in the crust makes a big difference. It balances the sweetness and enhances all of the other flavors in a way that is subtle but noticeable.
Watch the oven closely. Almond flour has a higher fat content than wheat flour, and it can go from perfectly golden to over browned quickly. Start checking at the 8 minute mark and pull the crust as soon as the edges look set and lightly golden.
Let the baked crust cool fully before filling. Adding a cold cheesecake filling to a warm crust can make the crust soggy and cause it to fall apart when you slice it. Patience here pays off.
Press the crust firmly and evenly. A loosely packed crust will crumble when you try to slice the finished dessert. Really press it in with firm, even pressure so it holds together as one cohesive layer.
Make it ahead. This crust can be made and refrigerated up to 2 days ahead of time before you add your filling. It can also be baked and frozen for up to 1 month. Having the crust ready to go makes assembling any dessert so much faster.
What to Make with Keto Graham Cracker Crust
This crust is incredibly versatile. Here are some of the best ways to use it:
Keto cheesecake: This is the most classic use and, honestly, one of the best. The buttery almond flour crust pairs perfectly with a rich, creamy keto cheesecake filling. Use it in a springform pan for a full sized cheesecake or press it into a muffin tin for individual mini cheesecakes. Use it with my keto strawberry cheescake recipe.
No bake keto pie: Press the chilled version of this crust into a pie dish and fill it with a no-bake chocolate mousse, keto lemon curd, or a simple whipped cream and cream cheese filling for a quick and impressive dessert. It works great with this keto French silk pie!
Keto key lime pie: The slightly sweet, nutty crust is a wonderful complement to a tangy keto key lime filling. Use the baked version for the best structure with this type of pie. It also works so well in these keto lemon bars too.
Keto pumpkin pie: Swap the filling of a traditional pumpkin pie for a sugar free version and use this crust as the base. It holds up beautifully against heavier, custard style fillings.
How to Store
Unfilled crust: An unfilled baked or chilled crust can be stored covered at room temperature for up to 1 day, in the refrigerator for up to 3 days, or in the freezer for up to 1 month. Wrap it tightly in plastic wrap and then foil before freezing.
Filled dessert: Once filled, store the finished dessert according to the filling recipe instructions. Most keto cheesecakes and no bake pies will keep in the refrigerator for 4 to 5 days covered tightly.
How To Make A Keto Graham Cracker Crust
Equipment
Ingredients
- 1.5 cups Almond Flour
- 1/4 cup Butter melted
- 1/2 cup Allulose or other low carb sweetener
- 1/2 tsp. Salt
- 1/2 tsp. Cinnamon
- 1 tsp. Vanilla
Instructions
- Preheat your oven to 350 F. Whatever pan you use, add foil, parchment, and grease your pan that you use.
- Start by adding your almond flour to a sauté pan over low heat. Move it around frequently to let it toast lightly to deepen the flavor.
- Remove from the pan and add to a mixing bowl and let it cool slightly.
- Combine the almond flour, low carb sweetener, salt, and cinnamon together. Then mix in the vanilla and melted butter. Use a rubber spatula to fold the mixture together until the butter is coating all the dry ingredients and looks similar to wet sand.
- Pour into your chosen baking dish. Use the bottom of a measuring cup or spatula and press down to pack the mixture into the pan. If making a cheesecake or pie in a round baking dish, press some of the mixture up against the sides/ edges as needed as well.
- Bake for 6-8 minutes (larger pans I do 6 min and for smaller pans I do about 8 since it’s thicker). Let it cool before adding you filling.
- If you have a no-bake filling, you can eat the crust as is. It also works as a par-baked crust as well and will bake up fine in other desserts.
Notes
- Use super fine blanched almond flour, not almond meal, for the best texture.
- Coconut oil can be substituted for butter at a 1:1 ratio for a dairy free version. Use refined coconut oil to avoid a coconut flavor.
- Any granulated keto sweetener works here. Monk fruit, erythritol, and allulose are all great options.
- Watch the crust closely in the oven as almond flour browns faster than traditional flour based crusts.