Instant (Bake or No-Bake!) ‘Graham Cracker’ Pie Crust 🥧 gluten free, keto & paleo

This gluten free, paleo and keto graham cracker pie crust is incredibly tasty, instant and you can freeze it solid or bake it up!

Gluten Free, Paleo & Keto Graham Cracker Pie Crust #keto #lowcarb #paleo #glutenfree #healthyrecipes #pie #grainfree
Gluten Free, Paleo & Keto Graham Cracker Pie Crust #keto #lowcarb #paleo #glutenfree #healthyrecipes #pie #grainfree

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.

So feel free to use it anywhere from pies, cheesecakes, fat bombs or sprinkle it over ice cream or chia pudding.

It’s versatile-to-boot, and you guys keep leaving raving reviews about it throughout our cheesecakes-for-1!

p.s. the mini blueberry cheesecake (or fat bombs!) are from our Keto Summer Favorites eCookbook

Gluten Free, Paleo & Keto Graham Cracker Pie Crust #keto #lowcarb #paleo #glutenfree #healthyrecipes #pie #grainfree
Gluten Free, Paleo & Keto Graham Cracker Pie Crust #keto #lowcarb #paleo #glutenfree #healthyrecipes #pie #grainfree

The Flours

Almond flour, that’s it! In fact, this is probably the only recipe on the site where you an get away with using almond meal (less expensive and arguably more nutritional value!).

Or even homemade almond meal (i.e. ground up almonds!). And you can mix it up with half hazelnut meal, peanut flour, or ground up pecans.

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.

Gluten Free, Paleo & Keto Chocolate Pie Crust #keto #lowcarb #paleo #glutenfree #healthyrecipes #pie #grainfree
Gluten Free, Paleo & Keto Chocolate Pie Crust #keto #lowcarb #paleo #glutenfree #healthyrecipes #pie #grainfree

The Sweetener 🍯

You can pretty much use whatever sweetener floats your boat. But it must be powdered (unless you’re into the crunchy crystals that is!). We’ve test driven it with Swerve, xylitol and Pyure and it works great with all three.

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 Swerve (i.e. confectioner’s).

Or if stevia drops are your thing, go for it! Just sweeten very little by little to taste. We suggest SweetLeaf Vanilla to get the job done right.

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! 🐕

Gluten Free, Paleo & Keto Graham Cracker Pie Crust #keto #lowcarb #paleo #glutenfree #healthyrecipes #pie #grainfree
Gluten Free, Paleo & Keto Graham Cracker Pie Crust #keto #lowcarb #paleo #glutenfree #healthyrecipes #pie #grainfree
Gluten Free, Paleo & Keto Graham Cracker Pie Crust #keto #lowcarb #paleo #glutenfree #healthyrecipes #pie #grainfree
Gluten Free, Paleo & Keto Graham Cracker Pie Crust #keto #lowcarb #paleo #glutenfree #healthyrecipes #pie #grainfree
Gluten Free, Paleo & Keto Graham Cracker Pie Crust #keto #lowcarb #paleo #glutenfree #healthyrecipes #pie #grainfree

Instant Paleo & Keto Graham Cracker Crust

Course: Dessert
Cuisine: American
Keyword: dairy free, gluten free, grain free, keto, low carb, paleo, vegan
Prep Time: 20 minutes
Chilling time: 1 hour
Total Time: 20 minutes
Servings: 1 serving
Calories: 213 kcal

This gluten free, paleo and keto graham cracker pie crust is incredibly tasty, instant and you can freeze it solid or bake it up! 

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.



For the keto 'graham cracker' crust


  1. Make a batch for 1 or 8. So if you’re making a full-sized 8-inch tart, simply multiply the ingredients by 8 (e.g. use 2 cups of almond flour).

  2. Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!

  3. 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. 

  4. 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).

Recipe Notes

*Please see section on sweeteners for deets and possible substitutions. 

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! 🐕

Nutrition Facts
Instant Paleo & Keto Graham Cracker Crust
Amount Per Serving (1 generous slice)
Calories 213 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 6g 30%
Cholesterol 21mg 7%
Sodium 71mg 3%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Protein 5g 10%
Vitamin A 5%
Calcium 5.3%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Adrian McDonald says:

    I’m confused…nothing new, lol. If making a full size pie crust are we multiplying each ingredient X 8? So, 16 teaspoons of erythritol? Is that correct? Just don’t want to waste ingredients by making a flop. Thanks in advance!

  2. texasgirlfarfromhome says:

    Paola, Since you just toasted almond flour for the graham crust flavor, could we also substitute toasted almond flour in the graham cracker recipe for the graham flour?? Curious as graham flour can be a very difficult ingredient in my part of the world. Love all you do, look forward to all you have coming for us in the future. Thanks for all your wonderful work.

    • Paola says:

      Thank you for your comment! Toasting the almond flour gives it a different flavor, tbh it’s not too graham-like but it’s so wonderful that I know many readers say they prefer it in their curst. So yup, you can definitely toast the almond flour for the cookies (I do it in the shortbread)- it’s wonderful, but not too graham like 😉 xo!

      • texasgirlfarfromhome says:

        Paola, Thanks so much for your QUICK reply. Since I mostly use the crackers for making crust, this will save me money when I can find the graham flour, and MUCH MUCH ingredient frustration. Living in Asia the Keto diet interest has not taken much root, and so many ingredients are impossible to find. If there is anything you can in future suggest for us “out of the loopers” would be greatly appreciated. Could I beg you to include a photo of your finished product on the “print” option, I love to have one as a reference that I”m on the right track of what I’m trying to prepare. God bless your hard work.

  3. Frances says:

    Hi Paola. Thank you for this recipe!😍 I wanted to ask if I opt to bake the crust instead, do I still have to toast the almond flour?

    • Paola says:

      Definitely! You’ll know what I mean once you incorporate the toasted almonds with the butter and ‘sugar’ 😉 xo!

  4. Kathleen Rainwater says:

    Paola, we so love most of your recipes, will be using this for a NY style baked cheesecake, soooo we are wondering when you are going to come up with a baked cheesecake, one with blueberries or rasberries baked into the cake Thanks again for great recipes.
    PS when I make your doughnuts instead of frosting I simply melt a half bar of 90% chocolate add a pinch of cinnamon and a little bit of butter and spread of the top of the doughnuts. Super gnom-gnom

  5. Janice says:

    When I switch to US cups it says 2-3 Tablespoons powdered erythritol or xylitol instead of teaspoons. I’m assuming teaspoons is correct, but you might check on that. I am looking forward to trying this!

    • Solora says:

      Oh no! I just made a pumpkin pie with this recipe yesterday and didn’t realize it was actually supposed to be teaspoons! Oh well, I guess we’ll see how it turns out today 😛

      • Paola says:

        Did you taste it Solora?! I’ve had readers comment on previous posts that they added a lot more sweetener to the base (taste buds vary a lot on keto). Though I’m very sorry about the typo- I totally missed it! 🙁

  6. Bonnie says:

    LOVE your recipes! Also of note: having just found out I cannot digest gluten, you should post that almost if not all your recipes are gluten free! Thank you so much for sharing!!!

    • Paola says:

      Welcome to the club Bonnie 😂! I have Celiacs, so ALL the new recipes are gluten free! There are just about 5 from when I started the blog the first time around (about 6 years ago before I was diagnosed). Enjoy!

  7. LaWanda says:

    Hi Paola! I could eat this crust all by itself. I just have one question. Can I use all hazelnut flour/meal? Why or why not?

    • Paola says:

      You can LaWanda, just keep in mind the flavor (some find hazelnut overpowering). So depending on the dessert I’m making, I’ll add in some almond to lighten it up xo!

  8. diana says:

    As always, I love your recipes and this one is delicious! Just one question: When it refers to one serving as “one generous slice” would that be 1/5 of the recipe, 1/8, 1/10, or what? I’d love to know the nutrition for either the whole thing or a specific fraction. Thanks!

    • Paola says:

      Awesome Diana! The nutrition info is calculated for the entire batch you see in the recipe card = enough for a generously sized slice or mini pie. As stated in the instructions, if you want to make a full-sized pie just multiply by 8. xo!

  9. Marie R says:

    My hubby and I make your cheesecake weekly! The first couple times I made the mistake of skipping the crust, but its for sure the best part. I would even say its better than the real deal for sure. Thank you for all that you do and hope you get better soon, know that you´re in our prayers sweet Paola.

    • Paola says:

      Oh thank you so much Marie, I’m so moved by your good wishes! Truly thank you.

      And so awesome to hear about the cheesecake! And I’m with you, for me the crust is the best part 😉 xo!!

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