Description
This Keto Graham Cracker Crust is a buttery, crumbly low-carb alternative to traditional graham cracker crusts. Perfect for cheesecakes, pies, and no-bake desserts, it is quick to prepare and sugar-free.
Ingredients
1 batch keto shortbread cookies
2 tablespoons granulated sweetener
1/4 cup plus 1 tablespoon melted butter
Instructions
- Blend the keto shortbread cookies in a food processor until fine crumbs form.
- Measure 1 1/2 cups of the cookie crumbs into a mixing bowl.
- Add the granulated sweetener and melted butter.
- Mix until the crumbs are evenly coated and fully combined.
- Press the mixture firmly into an 8-inch or 9-inch pie pan, covering the bottom and sides evenly.
- Refrigerate the crust for at least 1 hour to firm up.
- Fill with cheesecake, pie filling, or another desired dessert before serving.
Notes
Add 1 teaspoon cinnamon for a graham cracker-inspired flavor.
Mix in a pinch of nutmeg for extra depth.
Use a brown sugar-style keto sweetener for a richer taste.
Add a small amount of vanilla extract for extra flavor.
Mix in finely chopped pecans or walnuts for texture.
Store covered in the refrigerator for up to 5 days.
Freeze tightly wrapped for up to 2 months and thaw overnight in the refrigerator before use.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 96 kcal
- Sugar: 1 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
