Keto Graham Cracker Crust (Bake & No-Bake)
User Reviews
5
Keto Graham Cracker Crust (Bake & No-Bake)
Description
The Keto Graham Cracker Crust is made from almond flour that’s toasted in a dry pan until golden to bring out its flavor. It is mixed with powdered sweetener, cinnamon, and salt to create a spiced base. Melted butter, combined with blackstrap molasses and optionally bee pollen diluted in hot water, adds moisture, binding, and depth to the mixture.
The resulting crumb mixture can be pressed into a pan to form a firm crust, suitable for baking or chilling depending on the intended use. The optional addition of egg white powder in no-bake preparations helps the crumbs hold shape and slice more easily.
This crust is sized for pans between 8 to 10 inches, accommodating a variety of pie or tart dishes. Its flavors emulate the warmth and sweetness of traditional graham cracker crusts while maintaining a keto-friendly profile by using almond flour and low-carb sweeteners.
Tips from the notes include using powdered rather than granulated sweetener to prevent graininess, adjusting pan size based on thickness preference, and considering substitutions like brown sugar keto sweetener if avoiding molasses. The crust can be greased well and optionally lined for easier removal and serving.
Ingredients
- 2 cups almond flour
- 4 tablespoons powdered sweetener
- 1 ½ teaspoon cinnamon powder
- ½ teaspoon salt (if using unsalted butter)
- 2 tablespoons egg optional, helps set non-bake crust (see notes, white powder
- 4 tablespoons butter melted, plus more to grease the pan
- ½ teaspoon blackstrap molasses
- 1 teaspoon bee pollen diluted in 1 teaspoon hot water (optional, for honey flavor)
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
- Use powdered sweetener to avoid grainy texture; you can powder granulated sweetener by blending briefly.
- The egg white powder is optional but helps the no-bake crust hold together and slice cleanly.
- Blackstrap molasses adds a caramel depth; substitute with brown sugar keto sweetener if preferred.
- The recipe suits a 10" pan bottom or a 9" (short) pan bottom and sides; use a disc of parchment paper for easier serving.
- Toast almond flour carefully to avoid burning; bake crust just until golden or longer for no-bake versions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1crust
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 144kcal | 7% |
| Carbohydrates | 3.4g | 1% |
| Protein | 3.7g | 7% |
| Fat | 12.8g | 20% |
| Fiber | 1.7g | 7% |
| Sugar | 1g | 2% |
| Net Carbohydrates | 1.7g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
