Sugar Free Graham Cracker Crust Recipe
An easy to make recipe for diabetic friendly graham cracker pie crust.
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Servings: 1 -9 inch pie crust
Calories: 950kcal
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Ingredients
- 2 cups Catalina Crunch Honey Graham Cereal
- 2 tbsp Splenda Granulated Sweetener
- ⅓ cup Butter - Melted
Instructions
- Preheat oven to 350 °F (175C)
- Pour 2 cups of Catalina Honey Graham Cereal into a food processor or blender.
- Pulse into crumbs.
- Pour the crumbs into a medium sized mixing bowl.
- Add granulated sweetener and stir until well mixed.
- Pour melted butter over the crumb mixture and stir, using a pastry blender or spoon, until well mixed.
- Pour into a pie plate or baking tin.
- Press into the bottom and up the sides of the pie plate.
- Bake in oven for 10 minutes.
- Cool the crust completely before filling.
Notes
Nutrition Information is for the full recipe - divide accordingly.
Nutrition
Calories: 950kcal | Carbohydrates: 56g | Fiber: 45g | Net Carbs: 11gr | Protein: 45g | Fat: 89g | Saturated Fat: 40g | Sodium: 522mg