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.
Notes
Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands areBob's Red Mill, Trader Joe's, or Costco brands.
Lakanto, Swerve, or Erythritol. I stick toLakanto andSwerve 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.