Gluten Free Graham Cracker Crust Recipe
The ultimate base for your favorite desserts, this Gluten Free Graham Cracker Crust Recipe is easy to make and delicious. With a nutty flavor and the perfect crunch, it's ideal for cheesecakes, tarts, and more. Impress your guests with a gluten-free treat that everyone will love!
Equipment
- Frying Pan
- Food Processor
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 1/4 cups Almond Flour
- 1/4 cup Monk Fruit divided
- 1 1/4 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 Egg Yolk
- 2 tablespoons Coconut Oil melted and divided
- 1 teaspoon Molasses
Instructions
- Preheat your oven to 400°F (200°C). Line the bottom of a 9-inch pie plate or springform pan with parchment paper for easy removal.
- In a large bowl, stir together the almond flour, 1/4 cup of monk fruit sweetener (reserve the remaining 2 tablespoons for later), baking powder, and salt.
- Add the egg yolk, 1 tablespoon of melted coconut oil (reserve the other tablespoon for later), and molasses to the dry ingredients. Use your hands to mix everything until the mixture is crumbly.
- Spread the crumb mixture onto a large baking sheet with sides, breaking it into very small pieces, like large grains of sand, in a single layer. Bake for 4 minutes, stir, then bake for another 3 to 4 minutes. Watch closely, as it can burn quickly. Once the crumbs are deep brown but not burnt, remove from the oven and let them cool for 15 minutes on the counter.
- Transfer the baking sheet to the refrigerator and chill the crumbs for 20 minutes. Lower the oven temperature to 375°F (190°C).
- Add the chilled crumbs to a food processor along with the remaining 2 tablespoons of monk fruit sweetener. Pulse until the crumbs are finely broken down. With the food processor running, drizzle in the remaining 1 tablespoon of melted coconut oil. Process until the mixture begins to stick together.
- Press the crumb mixture evenly into the prepared pie plate or springform pan. Make the bottom thin and compact, with slightly thicker edges for support.
- Bake the crust for 11 to 13 minutes, or until it is a deep golden brown. Remove from the oven and let it cool completely on the counter.
- Once cooled, transfer the crust to the freezer and chill it until it is completely hard, about 40 to 60 minutes. Make sure the crust is frozen and hard before adding your filling. For no-bake recipes, bake the crust for an additional 3 to 5 minutes before freezing to ensure it stays firm.
Notes
- Storage: Keep any leftover crust in an airtight container in the fridge for up to a week.
- Freezing: You can freeze this crust for up to three months. Just ensure it’s well-wrapped to avoid freezer burn.
- Pairing: This crust works wonderfully with fillings like cheesecake, chocolate mousse, or fruit tarts.
- Serving Suggestions: Try serving it with fresh berries or a drizzle of sugar-free chocolate sauce for added flair.
- Variations: Feel free to experiment with different sweeteners or add spices like cinnamon for an extra kick.