Pie Crust

This is a graham cracker style crust that's just fabulous. The erythritol based sweetener is recommended to give it the right texture. I haven't tried it without the sweetener for a savory crust. If you try it let me know how it turns out.

I usually use this to make medium sized cheese cakes. You may want to add an extra half recipe for a large pie shell, or double it for a large cheese cake with side crust

¼ Cup Golden Flax Seed, ground
1 Cup Almond Flour
¼ Tsp Salt
½ Cup Butter, melted
½ Cup Sugar Equivalent (Erythritol, Swerve or Truvia work well)


Preheat oven to 375° degrees F. 

Mix all ingredient together. Press into pie shell. Bake for 12 minutes. Cool completely before filling.