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A slice of cheesecake with low carb graham cracker crust

Low Carb Graham Cracker Crust

Prep Time 15 minutes
Cook Time 8 minutes
Servings 8 Slices
Calories 97.28kcal



  • 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.


  • 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.


Calories: 97.28kcal | Carbohydrates: 2.56g | Protein: 2.28g | Fat: 9.46g | Cholesterol: 11.29mg | Fiber: 1.18g | Sugar: 0.37g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com