Keto Graham Cracker Pie Crust

Keto Graham Cracker Crust

Gluten FreeSugar FreeLow CarbKeto

A fabulous Keto Graham Cracker Crust can be the most satisfying base crust for just about any pie!  I created this pie crust for my Keto Graham Cracker Pie that was a childhood favorite!  I could not tell the difference!


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Keto Graham Cracker Pie

Keto Graham Cracker Pie Crust

I set out to make a Graham Crack Pie.  You know the one, right?  The old fashion pie that you had when you were a kid?  Ok, well that is what it was for me.  

There are some Graham Cracker Crust recipes out there on the internet, but none that appealed to me.  So, of course, I created my own.

The key is to toast the almond flour.  This is quite easy to master and quite easy to quickly mess up too.  The first time I tasted almond flour, I burnt it. 

Also - make sure you use powdered erythritol when it is called for!

Keto Graham Cracker Pie Crust

Now, all pie crusts are not made equal!  This one has a rich, cinnamon, "graham cracker" flavor.  If you are looking for a lighter crust and one that you can make those beautiful crisscrosses with on top - check out this tasty cream cheese keto pie crust.  YUM!

How to make a keto graham cracker pie crust

You are in for a treat here because there is nothing fancy that has to occur!

All the ingredients can just get dumped into a bowl and mixed with a spatula.  BOOM.  

Keto Graham Cracker Pie Crust

Do I need to bake my graham cracker crust?

No this one!  Some you do and some you don't.  I use this one in both cooked and no bake pies.  

How to toast almond flour

Are you ready for this?  You add the almond flour to a pan, over medium heat.  Then constantly stir until the almond flour is browned and fragrant. 

It doesn't have to really be CONSTANT, but every few seconds you should be getting the bottom layer off the heat and mixing it up.  That's it!  It takes about 5-7 minutes.

For more detailed instructions, see How To Toast Almond Flour

How to make powdered erythritol

Are you ready for more complex instructions?  Kidding, of course....

All you need is a food processor of sorts (could be as fancy as a ninja or as simple as a magic bullet.  I have both and both work!  Then you simply blend the erythritol for a minute or two until it gets fluffy like powdered sugar. 

It won't be quite as fluffy as real powdered sugar, but will definitely be fluffier than regular erythritol.  You can also buy powdered erythritol too, but I prefer to make my own.

How To Make Powdered Erythritol or Monkfruit from Trina Krug on Vimeo.


Other Pie Crusts You Might Like

Keto Chocolate Cookie Pie Crust

Keto Dairy-Free Graham Cracker Pie Crust


Let me know what you use this crust with!

Keto Graham Cracker Pie Crust

Keto Graham Cracker Pie Crust

4.49 from 50 votes
Servings 16
Calories 69 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 350 (if you are baking this on it's own. No need to bake first if you bake your pie).
  • Grease pie pan with coconut oil.
  • In a medium bowl, mix all ingredients well with spatula.
  • Fold the mixture with the spatula towards the end to get a good mixture.
  • Add pie mixture to prepared pie pan. Using your hands or spatula, press the mixture out evenly.
  • Add to oven and bake for 8-10 minutes

Nutrition

Serving: 1sliceCalories: 69kcalCarbohydrates: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 15mgSodium: 61mgSugar: 1g
Tried this recipe?Let us know how it was!

keto graham cracker crust

20 thoughts on “Keto Graham Cracker Crust”

  1. Hello, In the ingredient list, it doesn’t call for erythritol or how much to use even though you made a point in your post to use powdered. Could you please clarify? Thank you!

    1. GREAT CATCH! Thank you SO much! The recipe calls for 6 tablespoons of powdered erythritol. IT has been updated – please refresh!

    1. Absolutely! I like to use liquid stevia with erythritol because the two together balance eachother out and you no longer get a sweetener aftertaste. Often there isn’t one with erythritol, but on occasion there is. You could probably just leave it out all together and see how it turns out OR add just a smidgen more erythritol!

  2. Pingback: How to toast almond flour without burning it - In The Kitchen With Trina

  3. I absolutely LOVE this! I used this in a pie yesterday. I look forward to putting it under a Cheesecake filling next. It always makes my efforts to keep the family away from as many carbs as possible if the things you give them are still sweet and delicious. Thank you for all of these great recipes you share! We’ll be trying more soon. 😀

  4. I plan on using this crust to make a coconut pecan german chocolate pie! A keto one! Yum! I am hoping it all comes out great.

  5. Hi, I was just wondering about using it for a baked pie. Would I bake it first then add my filling and bake a second time?

  6. How many carbs per slice? It only has the fiber listed.
    In so excited to use this crust for the keto koolaid pie.

    Thanks in advance.

  7. I am going to use this crust for sweet potato pie. :-O Since this is a keto site, let me explain myself. LOL. I followed the keto diet in the past but not anymore. Still, I keep looking for keto versions of things to keep the carbs and sugar for getting out of control. Normal sweet potato pie has an obscene amount of carbs and sugar. which is awful since the sweet potatoes supply more than enough carbs naturally. My version is made with erythritol blended with stevia, butter, spices.The only carbs in it are coming from the sweet potato itself and some from the almond flour.

  8. Hi, I’m so glad I found your site and look forward to checking out your dessert recipes! This crust recipe is so close to ideal for me, with the exception of the erythritol (which aggravates my SIBO symptoms). Can I omit the erythritol and use only stevia? I tolerate stevia very well and have never noticed any unpleasant aftertaste from it, so I use it frequently. Hope to hear from you soon. Thank you 🙂

  9. Amazing recipe! Definitely tastes like the real thing. I omitted the liquid stevia and used half powdered erythritol and half powdered allulose (just because of what I had on hand). Still plenty sweet and great texture.

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