Keto Graham Cracker Crust (Bake & No-Bake)

Name: Keto Graham Cracker Crust (Bake & No-Bake)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 crust
Ingredients: 2 2 cups almond flour; 4 4 tablespoons powdered sweetener; 1 ½ 1 ½ teaspoon cinnamon powder; ½ ½ teaspoon salt; 2 2 tablespoons egg white powder; 4 4 tablespoons butter; ½ ½ teaspoon blackstrap molasses; 1 1 teaspoon Bee Pollen

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
1 crust
Calories
144 kcal
Course
Dessert
Cuisine
American

Keto Graham Cracker Crust (Bake & No-Bake)

Ava Acevedo

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This keto & gluten-free honey Graham cracker pie (and cheesecake!) crust has bake & no-bake options, is super easy to make and tastes like the real thing!

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Ingredients

Servings

2 2 cups almond flour
4 4 tablespoons powdered sweetener
1 ½ 1 ½ teaspoon cinnamon powder
½ ½ teaspoon salt (if using unsalted butter)
2 2 tablespoons egg white powder optional, helps set non-bake crust (see notes)
4 4 tablespoons butter melted, plus more to grease the pan
½ ½ teaspoon blackstrap molasses
1 1 teaspoon Bee Pollen diluted in 1 teaspoon hot water (optional, for honey flavor)

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Instructions

For better flavor, start by toasting 2 cups almond flour in a dry pan. Toss the almond flour around constantly to toast it evenly and avoid burning. If the crust is going to be baked, toast just until golden. If it's a no-bake crust, toast a bit longer until golden brown.
Mix the toasted almond flour with 4 tablespoons powdered sweetener, 1 1/2 teaspoon cinnamon powder and 1/2 teaspoon salt. For a no-bake crust, (optionally) also add 2 tablespoons egg white powder.
Melt 4 tablespoons butter and mix it with 1/2 teaspoon blackstrap molasses and 1 teaspoon bee pollen dissolved in one teaspoon of hot water
Pour the melted butter mixture into the almond flour mixture, and combine until you get an evenly moist crumb that keeps shape when pressed
Grease well the pan or pie dish, with butter or coconut oil. Additionally, you can put a disc of parchment paper on the bottom for easier serving. Pour the crumbs into the pan and press down with your fingers (not too hard) to form the crust.
If no-bake, refrigerate the pie crust while making the filling. If baking the crust, you can blind bake for about 10 minutes at 175 °C (350 °F) before adding the filling.

Notes

Please see post section on tips to avoid soggy bottom and burnt edges.
The egg white powder is an optional addition for no-bake crust, it makes the crumbs "stay together" and slice easier without breaking.
The sweetener must be powdered (not granulated). You can easily powder it yourself by blending/processing for a few seconds.
The blackstrap molasses adds a deep caramel, burnt sugar flavor. If you prefer not to use it, I recommend using a brown sugar keto sweetener.
Pan size: This recipe makes enough crust to cover the bottom of a 10" pan or the bottom and sides of a 9" (short) pan or a 8" (tall) pan.
Nutritional information displayed on card is for the crust without egg white powder. With egg white powder, one slice (of 12) has 150 calories, 1.8 gram of net carbs, 5 grams of protein and 12.8 grams of fat.