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
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.
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.
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.
Other Recipes You Might Like:
- 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! ****
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
STAY IN DA KNOW WITH THINGS GOING ON AT FFF (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG ON PINTEREST, FACEBOOK AND TWITTER!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!