Gluten-Free Graham Cracker Crust Recipe (Sugar-Free!)
This Gluten-Free Graham Cracker Crust is SO EASY! A sugar-free, nutty crust perfect for cheesecakes, pies, and more.
Equipment
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Baking dish or pie pan
- Parchment paper (optional)
Ingredients
Ingredients
- 1 1/4 cups almond flour 125g
- 1/4 cup monk fruit divided
- 2 tablespoons monk fruit divided
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg yolk egg yolk
- 2 tablespoons coconut oil melted and divided
- 1 teaspoon molasses
Instructions
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the crust bakes evenly and becomes perfectly golden brown.
- In a mixing bowl, whisk together the almond flour, 1/4 cup of monk fruit, baking powder, and salt until well combined.
- In a separate bowl, combine the egg yolk, 1 tablespoon of melted coconut oil, and molasses. Mix until smooth.
- Pour the wet mixture into the dry ingredients and stir until fully incorporated. The dough should be slightly crumbly but hold together when pressed.
- Grease your baking dish or pie pan with the remaining tablespoon of melted coconut oil. Then, press the dough evenly into the bottom and up the sides of the pan. Make sure it’s compact for a sturdy crust.
- Place the crust in the preheated oven and bake for 10-12 minutes, or until it’s lightly golden and fragrant. Keep an eye on it to prevent burning!
- Once baked, remove the crust from the oven and allow it to cool completely before adding your desired filling. This step is crucial for preventing a soggy bottom!
Notes
- Store leftover crust in an airtight container in the fridge for up to a week.
- Add spices like cinnamon or nutmeg to customize the flavor.
- Bake a few minutes longer for a crunchier crust, watching closely to avoid burning.
- Chill the crust for 30 minutes after baking if using a no-bake filling.
- Freeze the baked crust wrapped tightly for up to three months; thaw overnight in the fridge before use.