This keto graham cracker crust recipe is so sweet and beautifully cinnamon-y!
When it comes to low carb desserts, I can never say no to a slice of pie. Fall is the best time of the year for pie-making (is there ever a bad time?) which means you need the best low carb pie recipes!
Unlike store-bought pie crust (which is full of sugar and carbs), this low carb pie crust got just 2 grams of carbs per serving! Plus, by making these low carb recipes at home, you can ensure full control of your nutrition!
Grab your pie pan and let’s bake!
Looking for more keto desserts? Check out my coconut flour pie crust, keto pie crust, or my keto cheesecake.
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What I Love About This Low Carb Graham Cracker Crust Recipe
This keto graham cracker crust recipe is wonderfully crumbly and buttery, with only 2 grams of carbs per serving! Here are some more reasons to LOVE it:
- You just need 4 ingredients
- It only takes 15 minutes
- It’s the perfect base for any pie or cake!
Recipe Notes
Let me walk you through how to make this easy yet delicious low carb graham cracker crust recipe:
Ingredient Notes
Almond Flour – Almond flour is my secret for this crust! Normally, a graham cracker crust recipe is made with crushed graham crackers, but did you know a cup of crushed graham crackers has 66 grams of carbs and 21 grams of sugar? No, thanks!
Instead, I use one of my favorite low carb flours to recreate the tasty, crumbly texture of graham crackers! And unless I spill the beans, no one suspects the difference!
As a bonus, almonds are rich in healthy fats to boost your cardiovascular health and are a good source of vitamin E! It’s also a gluten-free flour.
Erythritol – Erythritol is my go-to choice for a keto-friendly sweetener! It’s the best sweetener in my opinion because it sweetens healthy recipes without any bitter after tastes, and it doesn’t spike your blood sugar levels!
Butter – Butter makes the world go around as far as I’m concerned. It’s what combines the flour and erythritol into a crust.
Cinnamon – I wrote the cinnamon as optional because you might not want it depending on the pie you’re making. For example, it might not be the right move if you’re making a savory pie.
But cinnamon adds such a wonderful touch and creates more of the graham cracker flavor, so I highly recommend it for sweet fruity pies and cheesecakes!
Tools To Make
There’s nothing crazy you need, just these few tools!
- Medium bowl
- Pie pan, or a springform pan depending on your recipe
- Measuring cup
Storing Tips
If you make this keto graham cracker crust recipe ahead of time, cover it in plastic wrap and store it in the fridge!
When you’re ready to pie things up, pour in your filling and bake!
Can You Freeze This?
You can freeze graham cracker crust by wrapping it tightly in plastic wrap then putting it in a resealable bag. This is ideal if you need to make the crust more than just a few days in advance.
There’s no need to thaw the crust. Just grab it from the freezer, pour in the filling, and bake!
Meal Prepping Tips
You can save yourself a lot of hassle during the holidays by making graham cracker crusts ahead of time!
Or make them any time of the year to bake some healthy desserts at a moment’s notice!
Recipe Variations
This low carb graham cracker crust recipe is pretty straightforward, but as with most baked goods, there isn’t a lot of wiggle room with the ingredients.
Here are some questions you may have:
- Try different kinds of crusts. This graham cracker crust is an almond flour pie crust. I think the light nutty taste is wonderful, but if you have allergies or you’re just not a nut person, there are recipes for different flours! like coconut flour pie crust — you’ll have to follow a coconut flour specific recipe rather than just swapping ingredients.
- Turn this into a no-bake low carb cheesecake crust by simply skipping the last step!
More Keto Dessert Recipes
Low carb pie desserts give me so much joy! Here are a few other recipe ideas to check out:
Keto Graham Cracker Crust
Print Recipe Pin RecipeIngredients
- 3/4 Cup Almond Flour
- 3 Tablespoons Swerve or Lakanto (see sweetener notes below) granular
- 3 Tablespoons Unsalted Butter melted
- 1/2 Teaspoon Cinnamon optional
Instructions
- In a medium bowl, combine the ingredients for the crust until the flour is coated in butter and it resembles a rough sand texture.
- Press the crust into the bottom of your pan.
- Use the bottom of a measuring cup to press the crust into an even layer.
- TO PREBAKE: Bake crust at 350 F for 8 minutes.
Fans Also Made These Healthy Recipes:
Lindsey's Tips
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- This crust makes just enough to fit the bottom of a 9" springform or pie pan. If you'd like more crust (to decorate the edges of your cheesecake), double the crust recipe.
When you list nutrients, have you already subtracted fiber from the carbs?
Hi Margaret! No I have not, the carbs listed are the total carbs. Hope you enjoy!
Hi Lindsey,
To make this with fruit that needs to be baked, I just wanted to make sure this crust can be baked for the 50 or so minutes?
Thanks
Sarah
Hi Sarah! Yes, most of my pies bake for a while as well! I suggest building a foil collar around the edge, as the high-fat content of this crust (especially with a longer bake time) has a tendency to burn. Hope you enjoy!
I get so confused reading these recipes. Can you tell me how you choose which one needs Apple cider vinegar, and which I does not? There must be a rule of thumb I do not know about. Thanks these recipes sound so yummy. Thanks for the link to Tara and Jeremy Wright.
Hi Judy! Thanks for your kind words! Generally speaking, I add apple cider vinegar when I use baking soda, as these ingredients combine to help leaven recipes that need leavening, like bread recipes, cakes, etc. (this crust does not). If I use baking powder in a recipe, I will not add apple cinder vinegar, as baking powder already contains an acid to neutralize it.
Hope this helps!
What size pan?
Hi Shelli! This crust makes just enough to fit the bottom of a 9″ pan (springform or pie). Hope you enjoy!
May I substitute Stevia for the Erythritol ?
Hi Susan! Stevia is typically combined with another sweetener (such as erythritol) as on its own it’s incredibly strong. So, if your stevia-based sweetener has erythritol as the base, then yes you can! If not, stevia is too strong, and adding less of a sweetener will change the texture. Enjoy!
If I am making this for a no bake recipe do I still need to bake the crust?
Hi Rosemary! Yes, prebake the crust even if you’re using it for a non-bake recipe. This will enhance the flavor. Enjoy!
This sounds so good – I’ve been dying to try a keto cheesecake. I read somewhere that if you toast the almond flour in a pan on the stove, it will make the crust taste just like Graham cracker crust. I am so trying this recipe!
Hi Marlene! Yes I’ve seen other recipes toast the almond flour first, although I typically just prebake it. I hope you enjoy!!