There are a lot of great keto pie crust recipes out there. But I haven’t found one that has a true graham cracker crust taste and texture, until now! By substituting keto cinnamon toast cereal for the graham crackers, you will be amazed how this recipe has the same flavor as one made with real graham crackers. Don’t forget this game-changing tip next time you need a graham cracker crust for a pie or cheesecake!
Keto “Graham Cracker” Pie Crust
Makes one 9” pie crust
2 cups crushed Catalina Crunch Cinnamon Toast Keto Cereal (or substitute their chocolate cereal for a chocolate crust)*
6 tablespoons unsalted butter, melted
1. Preheat the oven to 350°F.
2. Pulse the cereal in a food processor until very fine crumbs, almost a powder. Measure crumbs. You want to have 2 cups of crumbs; transfer to a medium bowl. Mix cereal crumbs and melted butter in the bowl until the mixture looks like wet sand.
3. Pour crumb mixture into a 9-inch pie pan and use the back of a measuring cup or large spoon to press it firmly in the bottom of the pan and a little bit up the sides.
4. Bake for 10 minutes. Remove from oven and allow to cool. The crust will be delicate while still hot from the oven. It will set up as it cools.
*Notes: You can use any flavor or brand of keto cereal to make a pie crust.
Make ahead instructions: This crust is a great make ahead recipe. You can prep the crust 1 to 2 days ahead of time and store it in the refrigerator until ready to use.
Freezing instructions: Prepare the crust and do not bake it. Cover it well and freeze for 2 to 3 months. Allow to thaw completely before baking and filling.
Nutritional Information per serving made with Catalina Crunch Keto Cereal (1/12th of recipe): 88 calories, 4.7 g carbohydrate (3 g fiber, 0.1 g sugars), 7.4 g total fat (3.8 g saturated fat, 0 g trans fat), 15 mg cholesterol, 37 mg sodium, 18.4 mg calcium, 12 mg potassium, 1 mg iron, 53 IU Vit A, 3.7 g protein. Net carbs per serving: 1.7 grams
Photos and recipe by Kathy Sheehan, copyright 2021
All rights reserved. Please do not duplicate without the author’s permission.