This keto graham cracker crust is a low carb and sugar free take on the classic crust! Perfect for baked and no bake desserts, it takes seconds to make!
In a high speed blender or food processor, add your cookies and blend until a fine crumb remains. Measure out 1 1/2 cups and place it into a large mixing bowl.
Add the sweetener and melted butter and mix until fully combined. Transfer into an 8 or 9-inch pie pan and press into place. Refrigerate it for at least an hour.
Notes
TO STORE: Graham cracker crust can be stored in the refrigerator, covered. It will keep well for at least 4 weeks. TO FREEZE: Place the crust in a shallow container (or in the pie tin itself!) and ensure it is completely covered. Place it in the freezer and it will keep well frozen for up to 6 months. Thaw it overnight in the refrigerator before using it.
Tips to make the best low carb graham cracker crust
If you’d like a crispy and firm crust, bake it for 10-15 minutes at 180C/350F. Let it cool completely, before filling.
You can use any cookie you like. Avoid ones that have chocolate chips or dried fruit/nuts mixed in. I like using chocolate cookies when making chocolate-inspired desserts.
Make sure your butter is melted, otherwise there will be chunks of butter throughout.
To store: Graham cracker crust can be stored in the refrigerator, covered. It will keep well for at least 4 weeks.
To freeze: Place the crust in a shallow container (or in the pie tin itself!) and ensure it is completely covered. Place it in the freezer and it will keep well frozen for up to 6 months. Thaw it overnight in the refrigerator before using it.