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.