This gluten free, paleo and keto graham cracker pie crust is incredibly tasty, instant and you can either freeze it solid or bake it up!
Paleo & Keto Graham Cracker Pie Crust 🥧
Instant (Bake or No-Bake!)
This instant ‘graham cracker’ crust is bomb! The taste, courtesy of the toasted almond flour, is explosive. And well, it doesn’t hurt that it’s one of the easiest recipes in the entire blog.
Make a batch for 1 or 8, and keep in the freezer handy for a rainy day.
It’s versatile-to-boot, and you guys keep leaving raving reviews about it throughout my cheesecakes-for-1!
p.s. the mini blueberry cheesecake (or fat bombs!) are from my Keto Summer Favorites eCookbook!
The only rule?! You must toast the nut flours until lightly golden. This is non-negotiable guys!
Want an ‘oreo’ crust instead? Simply add in 2 tsp cocoa powder, and switch the cinnamon forespresso powder or instant coffee.
You can pretty much use whatever sweetener floats your boat. But it must be powdered (unless you’re into the crunchy crystals that is!). So anything from allulose (my favorite because no aftertaste and zero GI!), erythritol (some slight cooling aftertaste, but no biggie!), xylitol (ensure its not corn derived to avoid tummy troubles!)
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of powdered Lakanto (just note that its twice as sweet… i.e. use half!).
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys!
(Bake Or No-Bake!) Instant Paleo & Keto Graham Cracker Crust
- Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). Make sure you're stiring it frequently to ensure its evenly golden, you know?! This is very important taste-wise, so don't skip!
- Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined. Press in to the pie dish or serving glass and refrigerate while you make the filling.
- NOTE: you can alternatively use this crust for a baked pie or tart too. The crust itself (i.e. blind-baked) will cook in about 10-18 minutes at 350°F/180°C (depending on size).