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Step 1
Preheat your oven to 350 F. Whatever pan you use, add foil, parchment, and grease your pan that you use.
Step 2
Start by adding your almond flour to a sauté pan over low heat. Move it around frequently to let it toast lightly to deepen the flavor.
Step 3
Remove from the pan and add to a mixing bowl and let it cool slightly.
Step 4
Combine the almond flour, low carb sweetener, salt, and cinnamon together. Then mix in the vanilla and melted butter. Use a rubber spatula to fold the mixture together until the butter is coating all the dry ingredients and looks similar to wet sand.
Step 5
Pour into your chosen baking dish. Use the bottom of a measuring cup or spatula and press down to pack the mixture into the pan. If making a cheesecake or pie in a round baking dish, press some of the mixture up against the sides/ edges as needed as well.
Step 6
Bake for 6-8 minutes (larger pans I do 6 min and for smaller pans I do about 8 since it's thicker). Let it cool before adding you filling.
Step 7
If you have a no-bake filling, you can eat the crust as is. It also works as a par-baked crust as well and will bake up fine in other desserts.