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.
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).
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!
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).
*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! 🐕