Keto Graham Cracker Crust
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This keto graham cracker crust is the most versatile, foolproof pie crust you’ll ever make. With only 3 grams of net carbs, it’s my go-to for low carb cheesecakes and pies.
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.
When I first went keto, I tested countless versions of this crust with different keto cookies, different sweeteners, even baked vs. no-bake methods, until I found this version that holds firm every time. It’s now my go-to whenever I’m making cheesecakes or tarts.
Table of Contents
Why I love this recipe
- 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.
★★★★★ REVIEW
“This crust turned out perfectly for my cheesecake- no crumbling and so easy to make” – Suzanne
Ingredients needed
- Cookies. You want to use a mild-flavored cookie, similar to a traditional graham cracker. I prefer to use either keto sugar cookies or keto shortbread cookies. If you don’t have keto cookies on hand, blanched almond flour works best (I tested almond meal and found it made the crust gritty and crumbly).
- 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.
How to make keto graham cracker crust
The full printable recipe instructions and ingredient quantities are in 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.
Arman’s recipe tips
- 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 350°F (180°C) for 10-15 minutes. Let it cool completely before adding the filling.
In my testing, chilling works fine for no-bake pies, but baking them in the oven first makes them sturdier for heavy cheesecake fillings.
Variations
- 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.
Storage instructions
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. For best results after freezing, let the crust thaw overnight in the fridge, then bake it for 5 minutes at 325°F to bring back its crisp texture.
Frequently asked questions
Traditional graham crackers are high in carbohydrates, so they wouldn’t be suitable if you’re on a keto diet.
One serving of this keto pie crust has roughly 3 grams of net carbs.
Blanched almond flour is the best option, though you’ll need to add 1-2 tablespoons extra of butter to hold everything together.
Recipes using this low-carb graham cracker pie crust
✅ Nutrition reviewed
Since this crust is presented as a lower-carb and gluten-free alternative, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Keto Graham Cracker Crust
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.
I thought graham crackers have lots of carbs as normal ones. Am I wrong?
In your link to “2 tablespoon granulated sweetener of choice” it shows a recipe for keto brown sugar. Is this what will make the graham crackers taste more like the real thing? I am going to make your cheesecake today and really wanted that graham cracker taste for my non keto hubby for Valentines Day treat.
Yes it is 🙂
Oh my god. This crust is amazing. I made it with the keto pumpkin cheesecake, and it had the crunch, chew, and texture of crust! It made my Thanksgiving. Thank you for this recipe. It’s delicious.
Hey KAREN!!! If you read the actual recipe, you would see that it is in fact KETO/LOW CARB!!!! It says sees notes so what should you do SEE NOTES and not act like a KAREN and jump down someone’s throat. Clearly you don’t understand how to read.
You are right. Apparently the original poster doesn’t realize there is a hyper link to make the KETO shortbread cookies and you are not recommending to use regular non KETO shortbread cookies. It’s amazing how so many people still don’t know how to use the internet. This was very easy to make if you can read and follow directions.
Huh??? Graham Crackers are packed with Carbohydrates.
Graham cracker recipe is made of extreme high-carb ingredients, including all-purpose flour and sweetener including wheat flour, brown sugar, and honey.
Why on earth would you imagine this is a suitable keto ingredient? Do you even understand what low carb means?
Peter,
You’ve clearly not read the post or the ingredient list whatsoever. What an absolutely ridiculous comment.