Keto Honey Graham Pie Crust Recipe

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This delicious keto honey graham pie crust is made with only a few simple ingredients; it is gluten-free, sugar-free, and low-carb! It’s sure to become your go to pie crust!

finished pie crust.

When I think of graham cracker pie crusts, I immediately think back to my grandma’s graham cracker crust. She always used it in her famous cherry delight recipe. This is my low-carb version of a honey graham cracker pie crust. This crust is perfect for any no-bake pie or cheesecake. It’s with simple ingredients that you likely already have stocked in your keto pantry. It’s gluten-free, sugar-free, and low in carbs!

Why you’ll love this recipe

With so many keto pie crust recipes available, what sets this one apart? If you’re a fan of the classic graham cracker crust flavor, you know how challenging it can be to capture that taste in a keto-friendly crust. My recipe uses a special ingredient – keto honey – to achieve that unmistakable honey graham cracker flavor you love. Once you try it, this pie crust will become your go-to recipe!

ingredients for pie crust. almond flour, vanilla, butter, keto honey, cinnamon, brown sugar substitute.

Ingredients & Substitutions

Almond flour – Use finely ground unblanched almond flour. Almond meal will work if you prefer a courser texture for your crust. However, keep in mind it will have a darker color.

Brown sugar substitute – Brown sugar has a richer flavor, but a white granular sweetener can be used.

Butter – Grass-fed butter is my preference because of its rich flavor. I recently discovered Costco’s grass-fed butter, and it’s delicious!

Keto honey – I use keto honey from Choczero. Its taste is spot on. Amazon has severy brands. You can substitute sugar-free maple syrup if you don’t have access to keto honey.

Cinnamon and Vanilla extract – Honey, cinnamon and vanilla give graham crackers their signature flavor.

Salt – Omit the salt if you use salted butter.

Equipment or needed

9-inch deep dish pie plate

This crust also works in a springform pan.

How to make pie crust

ingredients in a bowl.  A side by side collage.

Step 1

In a bowl, whisk together all of the dry ingredients. Add the butter, honey and vanilla to the bowl. Use a spatula to stir the wet and dry ingredients until thoroughly combined. Wrap the ball of dough in plastic wrap and refrigerate for 20 minutes. This will make the dough easier to handle.

Step 2

Preheat the oven to 350 degrees.

Step 3

Press the dough evenly into the pie plate, across the bottom and sides. Use a fork to prick the bottom of the crust gently. Only push the fork some of the way through the crust.

Pro Tip: Press the dough into the pie plate with your hands or a measuring cup. To avoid sticking and mess, you can reuse the plastic wrap to cover the bottom of your fingers or the cup. This will make the process smoother and less messy.

Step 4

Bake the pie crust for 12-15 minutes, until light golden brown. Let the crust cool before using.

side by side collage of pie crust. Left photo is uncooked crust. right photo is cook crust. The crust is in a white ceramic pie plate.

Serving suggestions

You’ll find so many amazing uses for this pie crust. You likely have a favorite pie you can convert to low-carb with this crust. It would also be delicious with my popular keto cheesecake recipe. That recipe uses a pecan almond crust, but honey graham would be a delicious alternative!


You should let the crust cool completely to room temperature. Once cooled, you can store it in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days. Finally, allow it to come to room temperature before use.

Honey Graham Pie Crust Variations

  • Chocolate – for a chocolate crust mix in a tablespoon of cocoa powder. This is my favorite!
  • Peanut butter – mix in a tablespoon of peanut butter powder for a delcious peanut butter flavor.
  • Coconut – for a tropical twist, mix in a few shreds of unsweetened coconut.
  • Spices – all spice or pumpkin pie spice is a good variation for fall pies.
  • Lemon zest – Add some lemon zest to the crust for a bright, citrusy flavor.

If you love down-home southern cooking, Check out my Southern Keto cookbooks! I’ve written 3 cookbooks, and each book has over 100 recipes in it. As always, they use easy-to-find ingredients.

Frequently Asked Questions

Can I make this crust ahead of time?

Yes, you can make this crust ahead of time and store it in an airtight container for up to 3 days.

Can I use coconut flour instead of almond flour?

Unfortunately, almond flour and coconut flour cannot be directly substituted for each other in this recipe. Coconut flour is much more absorbent than almond flour and requires more liquid.

Is honey keto?

Honey is not considered keto-friendly due to its high sugar and carb content. A tablespoon of honey contains around 17 grams of net carbs. That’s why this recipe uses Keto honey. Several brands can be found on Amazon.

finished pie crust.

Keto Honey Graham Pie Crust Recipe

This delicious keto honey graham pie crust is made with only a few simple ingredients; it is gluten-free, sugar-free, and low-carb! It's sure to become your go to pie crust!
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 10
Calories: 186kcal



  • Whisk together the flour, brown sugar substitute, cinnamon and salt in a medium size bowl. Add the butter, keto honey and vanilla, and use a spatula to combine to form the dough thoroughly. Wrap the ball of dough in plastic wrap and refrigerate for 20 minutes.
  • Preheat the oven to 350 degrees.
  • Press the dough evenly across the bottom and sides of the pie plate. Use a fork to prick the bottom of the crust a few times lightly.
  • Bake crust for 12-15 minutes, until light golden brown. Let the crust cool before using.
1 9-inch pie plate


Net carbs 1.6g
Tried this recipe?Mention @ketoislife or tag #natashassouthernflavor!


Calories: 186kcal | Carbohydrates: 5.7g | Protein: 4.3g | Fat: 17.4g | Fiber: 4g

Disclaimer: Nutritional information is included as a courtesy and is calculated to the best of my ability, using my preferred brands. I recommend calculation your own macros, as they can widely vary depending on the brands of ingredients you use.

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Author: Natasha Newton (Natasha's Southern Flavor)
Natasha is the founder of Natasha’s Southern Flavor. She has a passion for sharing delicious family friendly low-carb recipes that are easy to make and use readily accessible ingredients. Natasha has published three bestselling cookbooks. Her books and recipes have been featured by CNET, Delish, Mindbodygreen, Parade and Women’s Health. She enjoys traveling and spending time with her husband, two adult children, and three furbabies.
Read more about Natasha here.

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