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.
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
Makes: 9inch round
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 8x8 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
Can I use this crust recipe in a pie recipe that uses a filling like a classic apple pie or pecan pie? Yes, this crust will work with both types of pies whether an apple pie recipe or pecan pie recipe. For the best results, make sure you pre-bake the crust before adding the filling and then baking again.
Can I use a different type of sweetener than is listed? Yes, you can use whatever sweetener that you want as long as it is granulated. The texture of the granulated sweetener is what gives this copycat graham cracker pie crust its crunch and texture of crumbs.
If I want to use gluten free graham crackers instead of the almond flour, would it still work? Yes, it will still work. You will want to adjust the sweetener in half, or it will become too sweet since any brand of graham crackers already have a sweetener in them.
How far in advance can I make this crust for later use? You can make this crust ahead of time up to 3 weeks. The crust has to be made, completely cooled, then frozen in the pan you made it in. Once completely frozen, you can take out, wrap in plastic wrap, then place the wrapped crust in a freezer bag. In order to use, gently thaw on the counter and then proceed with the recipe.
Nutrition
Calories: 233kcalCarbohydrates: 11gProtein: 6gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 68mgPotassium: 3mgFiber: 3gSugar: 1gVitamin A: 262IUCalcium: 61mgIron: 1mg
Tried this recipe?Let us know how it was!