In the realm of gluten-free, paleo, and keto baking, discovering a delectable pie crust can pose quite a challenge. But worry not, because we’ve got a recipe for a graham cracker pie crust that is here to save the day! Whether you’re craving a no-bake delight or planning to bake it and fill it with your preferred keto-friendly filling, this crust is remarkably versatile and incredibly tasty.
The Flour Choices
One of the standout features of this recipe is its reliance on almond flour as the primary ingredient. If you prefer, you can use almond meal or even create your own by grinding almonds. Looking for a twist? Experiment with half hazelnut meal, peanut flour, or ground pecans. The important step is toasting these nut flours until they turn a light golden color, as it significantly enhances the crust’s flavor.
Sweetening the Deal
When it comes to sweetening this graham cracker crust, you’ve got several options at your disposal. You can opt for powdered sweeteners like allulose, erythritol, or xylitol. Allulose is a crowd favorite due to its lack of aftertaste and zero glycemic impact. However, exercise caution if you have pets around when using xylitol, as it can be highly toxic to them.
Recipe: Graham Cracker Pie Crust (Gluten-Free, Paleo, and Keto)
- Preparation Time: 20 minutes
- Chilling Time: 1 hour
- Total Time: 20 minutes
- Servings: 1 serving
- Calories: 213 kcal
Ingredients
- Almond flour (lightly toasted)
- Your choice of powdered sweetener
- Cinnamon
- Salt
- Butter
Instructions
- Gently toast almond flour in a dry skillet or pan over medium heat until it turns fully golden and fragrant. This step is pivotal for enhancing the crust’s flavor.
- In a small bowl, combine the toasted almond flour with the sweetener, cinnamon, and salt.
- Introduce the butter and mix thoroughly until well combined.
- Press the mixture into a pie dish or serving glass and refrigerate while you prepare the filling.
- Note: If you prefer a baked crust, you can utilize this recipe as a base for a pie or tart. Blind bake the crust at 350°F/180°C for approximately 10-18 minutes, depending on the size.
This graham cracker pie crust is the ideal companion for all your beloved keto desserts. Whether you’re crafting a traditional pie, a velvety cheesecake, or even some delightful fat bombs, this crust is sure to impress. And if you’re feeling adventurous, you can sprinkle it over ice cream or chia pudding for an added crunch.
So, don’t hesitate to give this gluten-free, paleo, and keto graham cracker pie crust a shot. You won’t be disappointed!