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.