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.
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 my cheesecakes-for-1!
p.s. the mini blueberry cheesecake (or fat bombs!) are from my Keto Summer Favorites eCookbook!

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.

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!). 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
Ingredients
For the keto 'graham cracker' crust
- 200 g almond flour
- 1/3/-1/2 cup powdered allulose erythritol or xylitol (to taste)**
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 112 g melted unsalted grass-fed butter
Instructions
- 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).
Notes
Nutrition
and some food (for thought) 👁️
a newsletter about functional food to nourish, create and evolve.
(p.s. we don’t talk about fight club 🪄 )
xo! Paola
Made the graham cracker version for 9×13 blueberry yum yum and it was perfect. Recipe is absolutely right, do not skip toasting the almond flour. This week, I used the same base recipe to make my peanut butter fluff pie in an eight inch spring form, but went with the chocolate version (less the espresso powder since I don’t like coffee flavored things). Only problem I had was that the texture was still great for packing into the bottom, but too crumbley to hold up the sides of the spring form. I took the amount that I needed for the sides and added a little extra butter, making it more pliable, and it was excellent. Thank you!
This is my go to crust. I use for key lime pie because I want a grain free option. Everyone loves it regardless of their dietary needs/preferences. I use a mix of different nuts- almond flour, walnuts and pecans. Toasting them is key. And then I bake it so it holds up to the wet filling. I like the texture as well as the taste. Sometimes I use real sugar and other times I will use the options in the recipe. I like both.,
This has become my go to recipe. I don’t/can’t do most of the artificial sweeteners so I’ve done this with subbing pure monk fruit extract and coconut sugar, both with success. I used 1/4 cup of the coconut sugar. The only reason I gave this 4 instead of 5 stars is the oil/fat ratio is too high. Using the whole 1/2 cup made it too runny, cutting down to about 1/4 cup was perfect.
Also a substitution tip for the folks looking for a nut free version. Try sunflower seed flour. You can make it yourself easily in a food processor if you can’t find it. The only thing that’s important to remember is sunflower products can turn green, and anything with baking soda will do exactly that. Fun on St. Patty’s day, not so much baking for other holidays.
What can I use instead of butter please?
I have made this many times and I like to use a mix of nuts- pecan, walnuts and almond flour. I grind them in food processor and then toast them. I also then bake the crust and use it for a key lime pie. It turns out nice and crunchy not soggy. I have used all types of sweeteners also. My family doesn’t know it’s grain free!