If your following the Keto Diet or eating low carb, you know that graham crackers are off limits. My daughter has Celiac Disease and can't eat gluten so staying away from gluten is another reason you may need a Graham Cracker Crust substitute. Whatever the reason, this crust is simply delicious and has a real aroma of the actual graham crackers. This is achieved by simply pan roasting almond flour. Browning this gluten free flour, gives it this robust flavor.
Ingredients:
2 C Almond Flour *finely ground
1/2 C Butter
1/8 ts. Pure Stevia
2 TB. Erythritol
1/8 ts. Salt
Directions:
- Place almond flour into a small pan and turn heat to med. After pan is warmed through, stir often and watch for browning to start. It will take approx. 10 min. to achieve a golden brown color which is needed to get a graham cracker flavor.
- Turn off the heat but keep pan on stove. Push almond flour to the side and place butter in the open area to melt.
- While butter is melting you can add remaining ingredients. *Pro tip: Pure stevia is very concentrated. Sprinkle it directly into warm melted butter and stir into butter to mix completely.
- Press firmly into a 9" pie crust dish or *" for a thicker crust. Also works perfectly for an 8" or 9" cheesecake crust (bottom only). Chill for 1/2 hr. before filling with scrumptious chocolate pudding or coconut cream pudding.
Makes a perfect no-bake cheesecake graham cracker crust too!
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