KETO GRAHAM CRACKER CRUST
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!
Ingredients
- 1 batch shortbread cookies * See notes
- 2 tablespoon granulated sweetener of choice
- 1/4 cup + 1 tablespoon butter melted
Instructions
- 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.
Calories: 96kcal
Carbohydrates: 3g
Protein: 12g
Fat: 8g
Sodium: 44mg
Potassium: 2mg
Fiber: 1g
Vitamin A: 154IU
Calcium: 2mg
Iron: 1mg
NET CARBS: 2g
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.
- This crust can be used for individual desserts, like cheesecake cupcakes.
Storing and freezing graham cracker crust
- 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.
Calories: 96kcal
Carbohydrates: 3g
Protein: 12g
Fat: 8g
Sodium: 44mg
Potassium: 2mg
Fiber: 1g
Vitamin A: 154IU
Calcium: 2mg
Iron: 1mg
NET CARBS: 2g
Tried this recipe?Let us know how it was!
