Gluten Free Low Carb Copycat Graham Pie Crust Recipe
Whether you’re whipping up a no-bake cheesecake, a classic baked pie, or some indulgent dessert bars, having this Gluten Free Low Carb Copycat Graham Pie Crust Recipe is essential.
Made with granulated sweetener and almond flour, this crust provides the perfect graham cracker taste while still using gluten free basic ingredients.
Keep reading as I show you how easy it is to make a quick almond flour crust for no-bake desserts or baked desserts with step-by-step photos, then give tips, substitutions and answer questions.
Why You’ll Love This Easy Gluten-Free Almond Flour Pie Crust
When it comes to desserts, the crust often makes or breaks the dish since a good crust complements the filling, while a bad one can fall apart or overpower the flavors.
Here are my top reasons why this is the best crust to choose for your next gluten free dessert
- Gluten-free: Finding a crust that holds up like a traditional pie crust made with graham crackers can be tough. This recipe uses almond flour as the base, which makes it a gluten-free and grain-free pie crust. When you use basic ingredients versus buying pre-made graham crackers, you control the sweetness and type of fat used.
- Low Carb: If you’re on a keto diet or just watching your carbs, this crust has you covered. It skips the sugar filled graham crackers, (even if they are gluten free) and uses almond flour and sugar free granulated sweetener.
- Versatility: This crust is not only perfect for a delicious pie, but it’s also a great base for dessert bars, cheesecakes, and more. Whether you’re baking or creating a no-bake treat, this crust can handle it. It all depends on how you will use the crust to determine whether you bake it for a little time or a long time.
- Graham Cracker taste and texture: Despite being made from almond flour and monk fruit, this crust has that classic graham cracker taste when baked thanks to the little bit of maple extract added in. It gets light golden brown and crisps up nicely, giving you that familiar texture with a healthier twist.
- Easy Make and Bake: There is no need to roll out the crust between sheets of parchment paper with a rolling pin. You simply mix up the ingredients, with an easy press-in application into your pan of choice and par-bake before its ready to use.
Ingredients you will need for the most perfect Pie Crust
These simple ingredients create a crust that’s perfect for all your dessert needs, whether baked or no-bake.
- Blanched almond flour
- Monk fruit/or erythritol
- Maple extract
- Stevia powder
- Butter; softened
Let’s make this super easy Low Carb Pie Crust recipe
Preheat oven to 350°F (175°C). In a large mixing bowl with a fork or pastry cutter combine dry ingredients of almond flour, erythritol, stevia and maple extract.
Add in the softened butter and press and stir until you get coarse crumbs.
This ensures it stays light and fluffy as the dough forms.
Keep in mind that for this easy keto pie crust recipe, you need softened butter versus cold butter.
You DO NOT want melted butter! Keeping the butter softened will help the almond pie crust hold its shape with a perfect crumbed crust! Do not throw it in a food processor, because it will turn into a big ball and not stay in crumb form.
Sprinkle lightly then press the raw crust mixture into an ungreased pie dish or parchment lined 8×8 pan. Use the flat bottom of a measuring cup or glass to press the bottom of the crust down well into the pie plate.
It will take some time, but the recipe for this pie crust dough is enough for the whole pie plate or square pan to be covered.
Your fingertips work just fine too, but the flat hard surface of a cup or glass helps this keto crust to compact better versus warm fingers which melt the butter.
No pie weights are needed, but you do need to dock the bottom of the crust by gently poking with a fork all over. This allows the heat to evenly distribute for baking and holding together better.
Blind bake pie crust for 15 minutes at 350F. Blind baking refers to baking the crust for a small amount of time to help it set up in the pie pan ready for fillings.
Do not bake any longer than this as it will appear as it is a raw crust but is just set. Watch to see if you need to get it out a few minutes early by the color as you do not want it any darker than a light golden brown.
Cool the crust completely for the best results on wire rack. I usually make up the crust first, then while it is baking work on the filling. By the time the crust is out of the oven and cooled, I am ready to assemble the pie.
This Low-Carb Pie Crust Recipe can be used in a variety of desserts like:
Pies: Use this crust as the base for your favorite dessert pies, whether they’re baked or no-bake. It works particularly well for cheesecakes, key lime pies, and chocolate silk pies. Try it with my Keto Chocolate Avocado Pudding Recipe for a chocolate pie. You can also adapt it to fit into savory recipes also. For savory pies like a quiche, omit the sweetener from the crust recipe and add in an extra tablespoon of almond flour to make up for the missing bulk. You will still need to par-bake it before using in your recipe.
Bars: This crust is also perfect for dessert bars. Press it into the bottom of a baking dish and top it with your favorite fillings, like lemon bars, cheesecake bars, or chocolate peanut butter bars.
Tarts: If you’re making a tart, this crust will work beautifully. Tart pans contain removable bottoms so the bottom can be pressed through once it is time for serving. If your tart pan is not like this, I would recommend using a springform pan so the crust does not fall apart when serving. Press it into a tart pan with a removable bottom and fill it with your favorite tart filling, like fresh fruit, lemon curd, or chocolate ganache.
Cheesecake: Whether you’re making a classic baked cheesecake or a no-bake cheesecake, this crust is the perfect base. It adds a delicious graham cracker flavor that goes well with the creamy filling. Most people will not even know it is not graham cracker as the little bit of maple extract gives it a graham cracker flavor. When using this crust with a springform pan, you can press it up and around the sides for an end crust, but you may need to double the recipe as the recipe only covers the bottom and a little bit up the sides.
Mousse: If you’re making a light and fluffy mousse dessert, this crust provides the perfect contrast to the airy filling. Try it with my 4 Ingredient Chocolate Mousse Recipe, lemon mousse, or my Easy Strawberry Fluff Mousse Recipe.
Storage Tips for Your Gluten-Free Low Carb Copycat Graham Pie Crust
Once you’ve made your crust, you’ll want to make sure it stays fresh and holds up well for your desserts. Here’s how to store it:
Refrigerator: If you’re using the crust for a no-bake dessert, store it in the refrigerator to keep it firm. It will stay fresh for up to 3 days in an airtight container.
Freezer: If you want to make the crust ahead of time, you can freeze it for later use. Wrap the crust tightly in plastic wrap while in the pan then freeze. Once it is frozen solid, then pop the crust out of the pan and wrap in the plastic wrap. Put the plastic wrapped crust in an airtight container or freezer bag. It will keep in the freezer for up to 3 months. When you’re ready to use it, thaw in the refrigerator for an hour before adding your filling.
Room Temperature: If you’re making a baked dessert, you can store the finished dessert at room temperature for up to 24 hours. Beyond this it needs to be in the fridge.
Tips, Substitutions and FAQS
- Substitute in 1/4 cup of finely shredded coconut for part of the almond flour to create a coconut style crust for my Low Carb Coconut Cream Pie.
- When baked, this crust crisps up and develops a lovely golden color, similar to a traditional graham cracker crust. It holds up well under baked fillings like pumpkin pie, pecan pie, or cheesecake.If you’re making a no-bake dessert, this crust works well when chilled. You still must bake the crust to set it, even though it will be chilled.
- If you are trying a keto pumpkin pie that will be baked, you still need to par-bake the crust, so the filling does not make the crust soggy.
- Don’t use this crust for pies that have a runny type filling that won’t set up in baking like a chicken pot pie or shepherd’s pie. The runny filling will cause the crust to become soggy, and it will be a mess. Reserve these recipes to use with a roll out traditional crust or flaky pie crust that will hold up to the fillings.
- Add extra protein to the crust recipe with a scoop of whey protein powder or any protein powder. Work it into the dry ingredients before adding the butter.
Can I use regular gluten free all-purpose flour instead of almond flour? The recipe calls for finely ground, blanched almond flour, which provides a crumbly texture to mimic store-bought graham cracker crumbs. Regular flour, even if gluten free, will be too finely textured. It will turn into a ball and not crumbly like what is wanted.
Can I use a different extract instead of maple extract? Yes, you can experiment with different flavors by using other extracts like vanilla or almond extract in the crust. The maple extract was chosen so it mimics the taste of brown sugar without using brown sugar.
How long should I cool the crust before adding the filling? After baking the crust, allow it to cool for approximately 20 minutes before spreading the cream cheese filling. This cooling period helps the crust set and prevents the filling from becoming runny before it has had a time to bake.
Can I make this nut-free pie crust? Yes, you can easily make this crust without nut flours. Try seed flour like sunflower seed flour instead. Whir some raw sunflower seeds in a food processor.
Does this crust work for baked desserts and no-bake desserts alike? When baked, this crust crisps up and develops a lovely golden color, similar to a traditional graham cracker crust. It holds up well under baked fillings like pumpkin pie, pecan pie, or cheesecake. If you’re making a no-bake dessert, this crust works well when chilled. The best way to make sure it works for your recipe is to bake the crust to set it, even though it will be chilled.
Would this recipe work using almond meal instead of almond flour? I would not recommend using almond meal in place of almond flour because the almond meal contains the skins of the almonds. The brown flecks may be ok for a breading or baking, but not with this pie dough. The bits of almond skins will cause the crust to fall apart as they do not absorb the butter and do not stick together, which is what we want with this delicate crust.
Can I use coconut flour instead of almond flour in this recipe to make a coconut flour pie crust? This recipe does not work with a substitution of coconut flour. Coconut flour crust is too absorbent to be able to be baked with just butter to work out. It would most likely turn out into a shortbread style dough which is not what we want for a graham cracker like crust. Almond flour is coarser and not as absorbent as coconut flour, like a graham cracker, so it bakes up just right to hold your favorite pie filling.
Will this crust work for a fruit pie filling whether homemade or from a can? Yes, it will work for a fruit pie. Try sugar free cherry filling, keto pecan pie, sugar free strawberry filling or even blueberry filling for a blueberry pie. Blind bake the crust so it is firm enough, then put in your filling and bake to set.
What other kinds of sweeteners can be used instead of erythritol or sugar alcohols? You can use any type of granulated sweetener that you wish. Keep in mind it needs to be granulated and not liquid for the recipe to work.
Is there a way to make this dairy-free and use something else instead of butter? Yes, vegan butter or coconut oil works just the same. Make sure that the substitute you use is soft or solid at room temperature. This allows the crust to crumb and stick as you press it into the baking dish.
This Gluten-Free Low Carb Copycat Graham Pie Crust recipe is a must-have for anyone following a gluten-free or low-carb diet. It’s easier to make than a regular pie crust and uses simple gluten free ingredients.
Not only does it taste great, but it’s also versatile enough crust to be used in your favorite keto pie recipe as a sweet pie crust to a non-sweet crust for savory pies.
Gluten Free Low Carb Copycat Graham Pie Crust Recipe
Equipment
- 1 Large Bowl
- 1 Fork
- 1 pie plate or square baking pan
Ingredients
- 2 cups almond flour
- 1/3 cup monk fruit or your favorite granulated sweetener
- 1/4 teaspoon maple extract
- 1/4 teaspoon powdered stevia
- 6 tablespoons butter; softened
Instructions
- Preheat oven to 350°F (175°C). In a large mixing bowl with a fork or pastry cutter combine dry ingredients of almond flour, monk fruit or erythritol, stevia and maple extract.2 cups almond flour, 1/3 cup monk fruit, 1/4 teaspoon powdered stevia, 1/4 teaspoon maple extract
- Add in the softened butter and press and stir until you get coarse crumbs.6 tablespoons butter; softened
- Sprinkle the crust mixture lightly, then press the raw crust mixture into an ungreased pie dish or parchment lined 8×8 pan. Use the flat bottom of a measuring cup or glass to press the bottom of the crust down well into the pie plate.
- It will take some time, but the recipe for this pie crust dough is enough for the whole pie plate or square pan to be covered. Your fingertips work just fine too, but the flat hard surface of a cup or glass helps this keto crust to compact better versus warm fingers which melt the butter. No pie weights are needed, but you do need to dock the bottom of the crust by gently poking with a fork all over.
- Blind bake pie crust for 15 minutes at 350F. Blind baking refers to baking the crust for a small amount of time to help it set up in the pie pan ready for fillings. Do not bake any longer than this as it will appear as it is a raw crust but is just set.
- Watch to see if you need to get it out a few minutes early by the color as you do not want it any darker than a light golden brown. Cool the crust completely for the best results on wire rack before using in your recipe.
Notes
Nutrition
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