A classic graham cracker crust gets a low carb makeover with almond flour. This low carb keto graham cracker crust is the perfect keto pie crust for low carb cheesecakes and cream pies. Added bonus: this basic low carb pie crust is so easy and gluten free.
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Graham cracker pie crusts are the perfect pair of jeans of the baking world. Just like everyone should have one perfect pair of jeans in their wardrobe, every baker should master a graham cracker pie crust. Even low carb and keto bakers.
Just the perfect pair of blue jeans, a graham cracker pie crust is versatile. You can easily dress this pie crust up or down because it’s a classic. This keto graham cracker crust pairs with almost any pie filling to make your low carb baking amazing.
The best low carb keto cheesecake crust or pie crust!
This low carb graham cracker style pie crust is seriously the best keto crust. I put a lot of time into testing it. The combination of ingredients and the method for preparing this graham cracker style crust results in a crust that:
Holds up perfectly for cream pies, no bake pies, and cheesecakes
Resists getting soggy, making for a perfect crunchy crumbly crust with each bite
Not only does this graham cracker crust hold up well for almost any low carb pie filling you can dream up, but it’s so easy to make! It only requires a fork, which means no food processor! Plus, you don’t have to fuss with making low carb graham crackers first, which means less work and fewer steps stand between you and low carb pie crust heaven!
A great keto sub for graham cracker crust.
The key to making this low carb pie crust is the combination of ingredients. This blend of almond flour, golden flax meal, and protein powder creates a texture that is very similar to a store bought graham cracker pie crust.
However, like traditional graham cracker crust, this crust softens slightly as the pie filling sits but does not become soggy. Plus, the crust lifts out nicely instead of sticking to the bottom of your pie plate.
KETO LOW CARB GRAHAM CRACKER CRUST INGREDIENTS
Almond Flour: The almond flour provides an excellent base for the graham cracker style crust. Its mild nutty flavor approximates the subtle graham taste. Plus, almond flour is inherently low in carbs while being high in protein and healthy fats.
Ground Golden Flax: Golden flax meal is much more mild in flavor than brown flaxseed, making it a good choice for this very versatile crust. The flax meal also gives the crust a little resistance to the bite and helps bind the ingredients a bit.
Whey Protein Powder: With it’s slightly crystalline texture, whey protein powder prevents the ingredients from creating a solid mass. The best tasting protein powder in desserts is vanilla, but I use plain because it’s more versatile. I recommend Nature’s Best Isopure Zero Carb Whey Protein Isolate .
If you are vegan or can’t have dairy, I can’t speak about how pea protein powder will work in this recipe. I have never used pea protein, so I don’t know how it will perform. However if you are looking for a non-dairy alternative for the protein powder, you can try subbing oat fiber, but you may need to add additional melted coconut oil.
Bake or no bake- it’s up to you!
This graham cracker crust is so versatile. and great for no-bake pies like my low carb lemon curd pie and this no bake pumpkin pie. Of course, I bake my crust first because browning it makes it taste best, but you don't have to bake it in the oven.
If you are going to do an unbaked version of this recipe, I recommend toasting the almond flour in a pan to enhance flavor. Toasting the almond flour gives it a richness that makes this crust extra yummy. You can also use this method when you use this crust for cheesecakes that are insulated by a water bath. Water baths prevent crusts from browning and developing that rich flavor.
To do this, toast the almond flour in a pan over low heat, stirring so it doesn’t burn. Cool, then add the other ingredients. Alternately, bake the pie crust in the pan until golden brown. It enhances the flavor in the same way. Let it cool prior to filling.
What to Make with this Low Carb Pie Crust:
Low Carb Keto Graham Cracker Crust
Ingredients
- 1 ¼ cups Almond Flour (110 g)
- ¼ cup Bob's Red Mill Golden Flax meal (30 g)
- ¼ cup whey protein powder (15 g) (I use Isopure zero carb)
- 6 tablespoons butter, melted melted (80 g)
- 2 tablespoons Low carb brown sugar (Swerve Brown or Lakanto Golden)
- ¼ teaspoon salt
- ¼ teaspoon cinnamon (or more to taste)
Instructions
- Preheat oven to 350. Select a 9 inch pie plate.
- Powder the sweetener in a coffee grinder or food processor. Measure all of the dry ingredients into a smallish bowl and mix together.
- Melt the butter, ghee or coconut oil (or olive oil) and pour over the crust ingredients. Mix with a fork or a rubber spatula until the butter is incorporated and the mixture clumps. Press firmly into an oven -proof pie plate. Dock all over with a fork.
- Bake about 15 minutes until golden and set. Cool before using.
- Serves 8 at 1.59 g net carbs per serving.
Nutrition
Jennie L.
This is a great pie crust. Tastes just like Graham crackers. Thanks so much.
Kim Hardesty
I'm so happy, Jennie! -Kim
Eva
I just baked this crust as 8 mini crusts in a muffin tin. Was planning to make mini cheesecakes. Do you know of a "low-bake" cheesecake that I could bake without burning the already baked crusts? They look beautiful and smell divine!
Kim Hardesty
Hi Eva. You can make a no-bake cheesecake. Here is a good recipe you can use for no-bake cheesecake. Just do the cheesecake part. -Kim
Kelli
Is the 110 grams correct for 1&1/4 cups of almond flour? I’m thinking it should be closer to 140 grams. That being said, I really appreciate that you give the measurements in grams also!
Kim Hardesty
Hi Kelli. It's important to whisk any lumps out of the almond flour before measuring or you may end up using more than a recipe calls for. Also, don't dig into the almond flour or push it up against the side while measuring, just scoop and measure. -Kim
Kris
This is amazing – it tastes exactly like a graham cracker crust. I used swerve brown sugar, and substituted soy protein powder because that’s what I had. It’s perfect. Now I’m figuring out ways to roll it out and make graham crackers...
Michelle
This is the best crust I've ever tasted. The first time I made it, I put it in a tiny cupcake pan, then dolloped some keto chocolate pie filling and keto whipped cream. They were excellent out of the pan, but even better on day 2, when the crust softened just a smidge. I kept eating a few each night, and they were fantastic even on day 7. I then made the same crust in a tart pan and was afraid it was going to come out crumbly, but each slice held together perfectly. My non-keto family & extended family said it was the best pie they've ever tasted (there were alot of "that is keto??!?"), and then I made it again for my husband's family who are very picky eaters, and they said they could die for that pie. I just absolutely love this recipe. Thank you so much.
Kim Hardesty
I like this crust, too, Michelle. Thanks so much for coming back to let me know how this crust held-up to your recipes. It really is a GOOD CRUST, with each ingredient playing its part. I'm so happy you had a chance to shine with your tart and pie. Happy holidays to you and yours. -Kim
Lena
This may be a ignorant question. I usually make cheesecakes with the pie crust unbaked, thus both bake at same time. Can the pie crust be cooked with the cheesecake? Thanks.
Kim Hardesty
Yes it can, Lena. -Kim
Paula
Hi Kim
Is thete anything else you can substitute for the whey powder?
Kim Hardesty
Hi Paula. You could use coconut flour or oat fiber, but I think the would be just a little different. I don't think it would be bad, just a little different. -Kim
Yoan
Hi from France.
I tried this crust and I must say, the taste is amazing, congratulations. I liked it even better unbaked. For the filling I used your pastry cream with coconut milk although I didn't used vanilla but chocolate instead (but I also did your vanilla version and loved it). It worked nicely.
Since I really loved your pastry cream and this crust, I'll try putting the vanilla pastry cream on top of the unbaked crust, it might send me to heaven.
Again congratulations, excellent recipes. Thx for sharing.
Jennifer
Friend, you did it! This is just...wow! sharing on the best low-carb Facebook page. Thanks for all your hard work so that we don't have to! LOL
Kim Hardesty
Yay! Thank you, Jennifer! -Kim
Donna E.
Hi Kim,
I just went thru all your dessert recipes to find a pie crust that doesn't have nuts and found this am I'm excited because I'm allergic to a lot of different nuts. But I have a question. In step 2 you say to add erythritol but that is not listed as an ingredient. Should it be? And how much should I be adding? Do you mean the powder(solid) kind)? Could you clear this up for me. Thanks so much.
Donna E.
Kim Hardesty
Thanks for letting me know there was a problem with the instructions, Donna. I've corrected it. You can use brown sugar sub or regular erythritol based sweetener. It's better if the sweetener is powdered. Two tbsp of granulated sweetener will yield closer to 3 tablespoons of powdered. I use an electric coffee grinder that I use for spices, nuts, coconut and sweetener. Please let me know if there are any other questions. Have a nice evening. -Kim
Debbie
Hi! This looks great! Just wondering if you've ever tried it in muffin pans or mini muffins?
Kim
Hi Debbie. I have used this as a bottom for mini cheesecakes (standard muffin size) and it's great. I even keep leftovers in the freezer to use next time because it only takes about 1 TBSP per cheesecake. For best flavor I would gently toast the almond flour in the pan before combining the rest of the ingredients. Also, brown sugar substitute makes it even better! -Kim
Kris S.
I have been looking for a low carb substitute for Graham cracker crust, to use with a recipe for key lime cheesecake mousse. My attempts did not work out at all. This was a hit with my husband. I used 1Tlb of the Sukrin and 1 of the Lankato, plus a touch more cinnamon than called for. Happy I found the recipe.
Stephanie England
I made one this last week for a cheese cake and it was delicious. Even sold my daughter on it who is not exactly Keto. I did 1 cup crushed pork rinds, 4 tbsp kerry gold butter, 2tbsp Monk fruit, 1/8 & a pinch cinnamon. My daughter can not stand pork rinds and she ate most of the cheese cake herself. The cheese cake part was 2 blocks cream cheese, 5 tbsp hwc, 2 tbsp Monk fruit , 3 tsp vanilla extract. It was a trail & error recipe and just tasted tiny amounts as I went along. Made 8 servings & 4 net carbs per serving.
Kim
Thanks for sharing your recipe, Stephanie! -Kim
Susan Stricker
Low carb graham cracker crust is the bomb.!!!
I have been looking for this to include more desert
type recipes for the family who needs to cut
Sugar . The time spent is so worth it. Love the
Taste and the texture , very close to a “real”
Graham crust. Thanks for the recipe!!
Susan , California
Joy
This looks like a great recipe. Thank you. I was wondering if I could use Brown Swerve instead of the confectioners Swerve in the crust?. I have a traditional graham cracker crust recipe using brown sugar in it and before going Keto I really liked it.
Kim
Absolutely, Joy! -Kim
Nancy
Would egg white protein powder work, or does it need to be whey? Thanks.
Kim
Honestly, Nancy, I haven't tried egg white protein in any of my recipes. I seem to remember that it gets a little sticky when introduced to moisture and whey protein does not. -Kim
Jovina Coughlin
this recipe is going to be so great for making pies. Thanks so musch for sharing.
Erica B
This crust is so good, Kim! Very similar to a graham cracker crust. I'd never have thought to use whey protein for texture; what a great idea. My oven is on the fritz at the moment, so I had to make the no-bake version (and toasted the almond flour, as you suggested). I and my family enjoyed it heartily beneath a lemon custard filling. I'll be using this for all of my no-bake pies in the future. Thank you!
By the way, I found that using a couple tablespoons of brown sugar substitute (we like Swerve) enhanced the graham-esque flavor and texture.
Kim
I'm glad you like the recipe, Erica. I love the idea of using brown sugar substitute. Since I am testing a new pie this week, I will try it. Have a wonderful day. -Kim
Erica B
A new pie recipe from you is an exciting prospect! We're pie fans too. Hope your day is lovely and your recipe testing goes well.
Jovina Coughlin
Was the brown sugar substitute in addition to the powdered sugar or was it in place of the powdered substitute?
Erica B
Hi Jovina, I'm sorry I only saw your comment just now. I don't remember exactly, but I think I used 1 T powdered Lakanto and 2 T Brown Swerve. You could probably just use 2 T Brown Swerve if you prefer. Erythritol often doesn't taste as sweet to us as it does to others, so I usually add a little extra sweetener to recipes.
Gigi Jones
I'm slowly getting my self to adjust the carb crave. I do have a question I see so many recipes with the "substitute sugar" can you tell me which ones closer to a real sugar taste and no that. Bitter stuff.
Kim
Hi Gigi. Xylitol tastes most like sugar, but it can also spike blood sugar in some individuals in higher quantities. It is also lethal to dogs. Most bloggers use an erythritol blend. Look for Sukrin :1, Swerve, or Lakanto Monkfruit sweeteners. -Kim
NKC
Hi Kim! I've made this crust several times, but the last time I went to make it, I realized I was out of whey protein powder. Looking through my baking arsenal, I decided to substitute an equal amount of oat fiber. I'm happy to say the crust still came out great. Just an FYI for those who may be avoiding dairy.
Kim
Thanks for letting me know, NKC. I'll be reshooting some old pie recipes and will try the oat fiber in the crust to see. Have a nice weekend. -Kim
Jennifer
Do you use one of the flavored versions of isopure zero carb whey protein powder? If so, which one?
Kim
Hi Jennifer. I just use unflavored, but I used to use vanilla and loved it. -Kim
Simone
What size pie plate did you use. It indicates 8 servings but does not say what size to use. I want to make the Lemon Curd Low Carb pie and that one refers to this recipe but says one serving is 1/10th of the pie. That one also does not indicate what size pie plate was used, Thanks for your help.
Kim
Hi Simone. I have a 9 inch pie plate. I will add that to the recipe. Thanks for letting me know it was missing. That pie is very good, thick, and so filling. Enjoy. -Kim
Vicki Robinson
I'm wondering if I use 2 TB of the "confectioners" style Serve (instead of grinding the granular), would the amount still be correct?
Kim
Great Question, Vicki. If you powder 2 tablespoons of granulated erythritol you will get more than 2 tablespoons. The Swerve confectioners is more sweet than regular erythritol so you could sub the straight 2 tablespoons and it will be fine. I tend to undersweeten my desserts a bit, so taste as you go. Enjoy. -Kim
DonnaL
Dear Kim,
I am trying to incorporate more coconut flour into my diet. Is there a way to substitute some into this recipe.? I know it absorbs more liquid, but I really need help. Thanks so much for the recipe. My husband love Lemon Meringue pie and I think this will work.
Kim
Donna, you might be able to sub coconut flour for the flax, I haven't tried it, but it may work. It should give it a nice flavor. If it seems like you need more moisture, add butter and not an egg or water or the crust will be tough. I have tried all-coconut-flour crusts before and they tend to crumble and need eggs. My kids are home for the Summer and just won't stop interrupting me. If my response doesn't make sense, let me know! Lol. Have a great week. -Kim
Carolyn McInnis
My family has some members with celiac disease, so we have all adopted a gluten-free diet. I am always looking for good recipes that don't make everyone feel deprived, and this recipe looks wonderful! I am planning to try it this weekend, but I am wondering about the vanilla whey protein. Is that the same thing as the bodybuilders use? If not, can you tell me where to find it? Thanks!
Kim
Hi Carolyn. It's fun finding and trying new recipes, isn't it? Yes, body builders use whey protein powder to give their muscles the necessary amino acids to build and repair. Because I am low carb, I buy a zero-carb protein powder. I really like Nature's Best Isopure Zero Carb Whey Protein powder. I buy a large container and it's about $50, BUT it lasts f-o-r-e-v-e-r. Each serving is two scoops and I only use about 1 scoop (1/3 cup) in most recipes. I get it at The Vitamin Shoppe, buy from Netrition.com or from Amazon. Buy whatever whey protein powder you feel comfortble with. Enjoy the recipe! - Kim
Carolyn McInnis
Thank you so much!
Kim
You're very welcome!
Vicky
I always add cinnamon to my crusts. Gives them an extra nod towards graham cracker crusts. Awesome recipe!
Kim
Vicky, what a wonderful suggestion. Thanks for sharing! Have a nice week. -Kim
Caitlin
What a great idea! I love almond meal, and I love butter, so this looks like a fantastic combination! The perfect base for raspberry cheesecake? I think so!
And your Genesis Theme looks great! (Also - do you use FBP for you nutrition labels? They look familiar!)
Kim
Hi Caitlin. Thanks for the nice comment, and I'll have a piece of your cheesecake! I use Easy Recipe and it generates its own recipe label. Easy Recipe is supposed to help with SEO - but don't ask me how. Have a nice weekend! -Kim
deb E
I would love to try this. Have you tried using Stevia instead? Just seems easier to find.
Kim
Hi Deborah. Great question. For years I actually used KAL Pure Stevia powder, Splenda packets, or whatever other sweeteners I had in the house to sweeten my baked goods. I have found through blogging that most people prefer or even expect to use erythritol, so that is what I use for the blog. Use what you want and be happy. Taste the ingredients before adding the butter or oil and see if it is just a little sweet. That is my guide. Have a great night. -Kim