Keto Graham Cracker Crust

This keto graham cracker crust is the most versatile, foolproof pie crust you’ll ever make. With only 3 grams of net carbs, I love how versatile it is!

If I had to pick a favorite dessert to make, it would be one with a sweet, buttery crust. This means that cheesecake, no bake tarts, and pies are always in my kitchen. 

Since going keto, I’ve had to re-create some of my typical baking staples to make them more low-carb-friendly. Que, this gluten-free keto cheesecake crust. 

• Easy to make ahead. I like to make a double batch of these crusts and freeze the extras. That way, I can make a keto cheesecake whenever the inspiration strikes. 
• 3 ingredients. You can make it with only 3 baking staples!
• Customizable. Since there are no actual graham crackers in this recipe, you have free reign to use whatever cookies you want.
• No blind baking is needed. Once you make the pie crust and let it firm up in the fridge, you’re free to add your filling. 

• Cookies. You want to use a mild-flavored cookie, similar to a traditional graham crackers. I prefer to use either keto sugar cookies or keto shortbread cookies. If you don’t have keto cookies on hand, you can use blanched almond flour. 
• Granulated sweetener. I used allulose, but any sugar-free sweetener, like monk fruit can be used. If you’re not strictly keto, you can use white table sugar. 
• Melted butter. I suggest unsalted butter so the crust doesn’t interfere with your pie fillings.

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Blend the cookies. In a high-speed blender or food processor, add the cookies and blend until a fine crumb remains. Measure out 1 ½ cups and place it into a large mixing bowl. 

Step 2- Finish the crust. To the bowl, add the sweetener and melted butter. Mix to combine.

Step 3- Assemble and chill. Transfer the crust dough to an 8 or 9-inch pie plate and press firmly into place. Refrigerate for an hour before using.

• Choose the right pie pan. I like to use a springform pan if I have one, but it isn’t necessary. Just make sure the pan you’re using has a nonstick surface or has been generously greased with cooking spray and lined with parchment paper.
• Make sure the butter has melted. Otherwise, you’ll notice chunks of butter and a crumbly texture. 
• Firm up the crust. If you prefer your crust to be crispy, bake it in the oven at 180C/350F for 10-15 minutes. Let it cool completely before adding the filling. 

• Switch up the cookies. This may seem obvious, but whatever cookie you use will be the predominant flavor in the crust. When making lemon-flavored treats, I like to use keto lemon cookies. 
• Add flavor. I kept this recipe simple so it didn’t overpower the filling, but if you want to enhance the flavor, add a few dashes of cinnamon, ½ teaspoon of salt, or 1 teaspoon of vanilla extract. 
• Make mini crusts. If you wanted to, let’s say, make cheesecake cupcakes, then you can do so by simply pressing your crust into a greased muffin tin.

To store: Graham cracker crust can be stored in the refrigerator, covered in an airtight container, for up to one month. 

To freeze: Place the crust in a shallow container (or the pie tin itself) and ensure it is completely covered. Freeze for up to 6 months. Thaw overnight in the fridge before using it.