sugar free gluten free graham cracker crust recipe

This sugar free Gluten Free Graham Cracker Crust Recipe tastes like store bought but is better for you! SO easy and perfect for many desserts!

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 25 minutes

Chilling time 1 hour

Total Time 45 minutes

Servings Crust

Calories 1010kcal

Author Taylor

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! ****

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.

Nutrition