This sugar free gluten free graham cracker crust recipe tastes like store bought but much better for you! SO easy to make and perfect for many desserts!
PIN Gluten Free Graham Cracker Crust Recipe
IT’S BAKING SEASON
Which means you’re gonna need a crust to put that gluten free pumpkin cheesecake OR low carb keto pumpkin cheesecake in right?
Or, maybe, you’re a super weird person like me and you just prefer to eat crusts ALL BY THEMSELVES? For real, my Grandma used to make me a mini pie crust, with NO FILLING, for family get togethers. I might have even done that for MYSELF with the low carb paleo almond flour pie crust recipe.
Everyone is all being normal, eating some paleo pecan pie bars, and I’m just in the corner going FACE –> PLATE with a pile of crispy-crunchy CRUST.
Do not feel bad about it because TO EACH THEIR OWN.
One of my most favorite kinds of crusts in graham cracker crusts. It’s just loaded with the perfect sweetness, counteracting with a little spice, and that CRISPY-CRUNCHY-CRUSTY UGH it’s just so good.
The fact that it’s super easy to make is also a VERY key factor in the graham cracker crust LOVE.
Is graham cracker crust gluten free?
NOPE. The standard graham cracker crust is NOT gluten free because graham flour has gluten in it!
Since I like creating gluten free treats for you, I knew that this was going to be a little (LARGE) issue that was going to require my recipe-developer-thinking BRAIN to get to work.
Until I remember that I made you guys those low carb gluten free graham crackers a few weeks back so -LIGHT BULB – use THOSE to make a gluten free graham cracker pie crust!
DING DING DING. Oh my gosh you guys. This sugar free gluten free graham cracker crust recipe? I AM INTO IT.
Liiiike, the kind of into it where I would totally pick a pile of THIS over my Grandmas (SUPER flaky and delish) pie crust.
Don’t tell her that.
How to make gluten free graham cracker crust 101
- Step one is to mix all of your ingredients in a bowl until they form very FINE crumbs. Think sand here. You don’t want any large almond flour chunks sticking together.
- Spread your gluten free graham cracker crumbs onto a large baking sheet in an even layer and bake them until golden brown, stirring half way through, about a total of 7-9 minutes. Watch them closely because they BURN
- Cool to room temperature and then stick them in the fridge to chill.
- Once chilled, you can pulse the gluten free graham cracker crumbs in a food processor to break them up, and the rest is like a normal graham cracker crust! Add some monk fruit, coconut oil, press into the pan and bake!
Make sure your baked sugar free graham cracker crust is nice and set and frozen before filling, or else it will turn into a pile of mush! Trust me. It happened. And it was SAD.
Can you freeze Graham cracker crust?
Absolutely! You can bake it in advance, and then just keep it in the freezer until you need it, since it needs to be frozen anyway If you’re using it for a no-bake recipe, I’d recommend baking it a little extra, to counteract the time that it would be baked for something like a cheesecake!
Now you’re armed and ready for baking season.
Annnnd you’re armed to make goat cheese cheesecake with honey cinnamon apples. AKA The dessert that Mr. FFF declared the best thing he has ever eaten.
GOOOOO.
Other Recipes You Might Like:
Easy Sugar Free No Bake Keto Cheesecake Recipe for One
Low Carb Sugar Free Keto Blueberry Muffins with Almond Flour
Healthy Gluten Free Sugar Free Carrot Cake
sugar free gluten free graham cracker crust recipe
This sugar free gluten free graham cracker crust recipe tastes like store bought but much better for you! SO easy to make and perfect for many desserts!
Ingredients
- 1 1/4 Cups Almond flour (125g) *
- 1/4 Cup + 2 Tbsp Monkfruit, divided **READ NOTES
- 1 1/4 tsp Baking powder
- 1/4 tsp Salt
- 1 Egg yolk (NOT a whole egg)
- 2 Tbsp Coconut oil, melted and divided
- 1 tsp Molasses
Instructions
Preheat your oven to 400 degrees and line the bottom of a 9 inch pie plate or Springform pan with parchment paper.
In a large bowl, stir together the flour, 1/4 cup of the Monkfruit (reserving the rest for later) the baking powder and salt.
Add in the egg yolk, 1 Tbsp of the coconut oil (reserving the rest for later) and the molasses. Use your hands to mix until very crumbly.
Spread onto a large baking sheet with sides. Make sure to really break it all up so it's spread into very small crumbs (like large grains of sand) in an even single layer. Bake for 4 minutes, stir and then bake another 3-4 minutes (watching VERY closely as it burns fast!) until deep brown, but not burned. Let cool on the counter for 15 minutes and then place the pan into the refrigerator to chill for 20 minutes. Reduce your oven temperature to 375 degrees.
Once chilled, add the crumbs into a large food processor, along with the remaining 2 Tbsp of monkfruit, and process until broken down and very crumbly. With the food processor running, stream in the remaining 1 Tbsp of coconut oil and process until the crumbs begin to stick together.
Press evenly into the pie plate, making sure the bottom is thin with the edges a little thicker. Bake for another 11-13 minutes, until deep golden brown. Let cool on the counter completely and then transfer to the freezer to chill until it is TOTALLY hard, about 40-60 minutes. ***
Use as needed! ****
Recipe Notes
* Please weigh your flour to ensure accurate results
**Do not try this with regular sugar/brown sugar/coconut sugar etc as the moisture content will throw it off. You can probably use any sugar sub you'd like, but I've only tested it with Monkfruit.
***Make sure you use the crust when it's frozen and hard. Don't put it into an oven at room temp
****When using this crust for a cheesecake with a water bath, I follow THESE INSTRUCTIONS to make sure the water doesn't get into the pan, or else the crust will be totally soggy.
DID YOU MAKE THIS RECIPE?
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Brittany Audra @ Audra's Appetite says
Love how simple this is to make a gluten-free graham cracker crust! LOL I was nervous I’d have to make homemade graham crackers first…haha 🙂
Taylor Kiser says
Haha! You KINDA do…but you don’t need to “cracker-ize” them! 😉
Heidy L. McCallum says
I am so glad that you posted this recipe. My friend Tricia has Gluten allergies and I have been looking for a recipe that would have the right flavor and texture of Cracker Crust. I can’t wait to make this for her to try.
Taylor Kiser says
Yay! I so hope she loves it Heidy! 🙂
Brian Jones says
That looks and sounds wonderful, such a great rich colour.
Taylor Kiser says
Yes! Super golden brown and delicious! 🙂 Thanks Brian!
Kelsey says
This looks so good! I love homemade anything and will give that a try to stay on the healthier side of things! Cannot wait to make a pie with this crust!
Taylor Kiser says
I hope you love the crust Kelsey!
Danielle says
This looks so simple and there would be so many uses for it too. Even better that it’s gluten free.
Taylor Kiser says
Thank you Danielle!
Linda Nortje says
Gotta love those light bulb moments ! This is the perfect gluten-free crust recipe to have on hand as it can be used for so many desserts !
Taylor Kiser says
Absolutely! SO versatile! Thanks Linda!
mary m grech says
Im gluten free and my husband has a tree nut And peanut allergies. Could I try this with coconut or rice flour ? Thanks!
Taylor Kiser says
Both of those flours are VERY different than almond flour, so I don’t think it would work – I’m sorry. If you do try, please let us know how it turns out!
Cassie Autumn Tran says
I am all about pie crusts…IF they are either SUPER DUPER healthy raw vegan pie crusts made of just dates and walnuts, OR if they are the SUPER DUPER refined and unhealthy pie crusts consisting of shortening, flour, and sugar. LOL! This Graham cracker crust looks absolutely perfect, I will say that! The toasted crumbs just look phenomenal and so warming and comforting!
Taylor Kiser says
HAHAHA I am SOOO with you. I LOVE a good crust!! Thanks girl!
Allison K says
When you are making the crumb prior to toasting it the first time you add the egg yolk, correct? Then after cooled you add the coconut oil, put in the springform and parbake? The egg yolk part was throwing me off because I didn’t expect it to go into the first half of the directions! Thanks!!
Taylor Kiser says
You got it right! Put it in the crumbs BEFORE baking! Then coconut oil/more sweetener in the food processor, pan and bake!
Dawn says
This recipe sounds great but I’m confused about how it’s sugar free. Molasses has quite a bit of sugar in it and it sounds like a key ingredient that can’t be left out.
Taylor Kiser says
It’s only 1 tsp in a WHOLE pie crust 🙂