Homemade sugar free graham crackers are a great healthy snack for kids and adults alike. These lightly sweet keto crackers have the perfect crisp texture, just like the real thing. They’re easy to make and have just 2.7g net carbs per serving.
Not to brag or anything, but I am pretty sure I was the first person to ever create a recipe for Keto Graham Crackers. I originally shared this recipe back in January 2011. Oh boy, now that feels like a lifetime ago!
I had only been doing on my low carb journey for about eight months at the time. But I’d always loved graham crackers and I really wanted to enjoy them again. So I set about turning almond flour into something that mimicked my beloved snack.
It took a few tries to get right, of course. The best recipes always do! But the crispy, cinnamon scented results were absolutely worth the effort. And I’ve been making them almost exactly the same way ever since.
It’s one of my oldest keto snack recipes and it remains one of the most popular to this day. You might notice that other recipes bear a striking similarity to mine. I daresay that’s because you can’t improve on the original sugar free graham crackers!
Why you will love this recipe
For people new to the keto diet, it’s an absolute revelation that they can make their own healthier version of a popular snack. I remember that sense of astonishment vividly.
I also remember how utterly delighted I was with myself. The fact that I could take something like almond flour and coax it into a reasonable facsimile of graham crackers was a turning point for me. It made me realize I could commit to a low carb diet for life.
These keto graham crackers are everything you love and nothing you don’t. Crisp and lightly sweet, they have no added sugar, no grains, and are completely gluten free. And they’re easy enough to make so you can whip up a batch any time.
How to use keto graham crackers
I’ve made this recipe countless times over the years because my kids love them. It’s nice to be able to offer a healthy snack option that really holds its own against the store-bought version. And there are so many great ways to use them.
- Add a smear of peanut butter or Sugar Free Nutella.
- Use them for Keto S’mores with my Sugar-Free Marshmallows. The new ChocZero marshmallows are wonderful in them too!
- Crush them up and use them as the crust for Keto Key Lime Pie.
- Crumble them into No Bake Keto Smores Bites.
- Use them as the layers in Keto Eclair Cake.
Reader reviews
“This is a game changer! You see, we can’t get graham crackers in Australia so I’m very excited that not only can I make them myself but they are Keto too!! Thank you so much for yet another winning recipe xx” — Jo
“I am so fortunate I stumbled on to your website. You have done all the hard work I don’t have time for. You are making it easier for me to get back to the low carb lifestyle. I have been diagnosed with pre diabetes. I will take care of this issue with diet, not meds. Thanks for all you do!!” — Linda
“Looking for some special things for a camping trip I found your recipes and spent today wihipping a few things up. These are SOOOO delicious! They have not even the slightest low anything taste! They taste like gourmet graham crackers. I made the coconut macaroons too and they were also supremely special! I can’t wait to get busy on more of your recipes!” — Bonnie C.
Ingredients you need
- Almond flour: I always use almond flour for my keto graham crackers, because it crisps up nicely when rolled out and baked. I don’t recommend coconut flour, as it makes them tough and they don’t have the right snap. See nut-free options in the Expert Tips section
- Sweetener: I like to use an erythritol-based brown sugar replacement for a deeper color and flavor. You must use an erythritol sweetener for these crackers to crisp up properly. Any amount of allulose or BochaSweet will make them soft. So make sure to read the ingredients on your sweetener. See more about sweeteners in the Expert Tips section.
- Egg: The egg helps bind the dough and hold it together properly. A standard large egg is about 3 ½ tablespoons of liquid egg.
- Pantry staples: Butter, baking powder, ground cinnamon, vanilla extract and salt.
Step-by-step directions
1. Mix it up. In a large bowl, whisk together the almond flour, sweetener, cinnamon, baking powder and salt. Stir in the egg, melted butter, and vanilla extract until the dough comes together.
2. Roll it. Turn the dough out onto a silicone liner and pat into a rough rectangle. Top with a piece piece of parchment and roll out evenly to about ¼ inch thick. You can go thinner, to ⅛ inch, but they will cook through faster.
3. Score it. Remove the parchment and use a sharp knife or a pizza wheel to score into squares of about 2×2 inches. Prick with a fork to make patterns as desired.
4. Bake it. Transfer the silicone mat to a large baking sheet. Bake at 300ºF for 20 to 30 minutes, until just beginning to brown and firm up.
5. Break it. Remove the crackers and turn the oven off. Let the crackers cool for 30 minutes, then break up along score marks and spread out over the pan in a single layer.
6. Bake again. Return to the warm oven (with the oven off. If it has cooled down too much, turn it on and set the temperature at no higher than 200ºF). Let sit inside another 30 minutes or so, then remove and let cool completely.
Expert tips
It is very important to roll the dough out as evenly as possible. It doesn’t matter if you do it thinner than ¼ inch, but an even thickness means they will bake more evenly. Keep your eye on them regardless as every oven bakes differently.
This recipe makes 30 to 40 crackers, depending on how thinly you roll the dough.
Nut-Free Option: If you are allergic to almonds, you can use sunflower seed flour. It can be used to replace almond flour in a 1:1 ratio. Be forewarned, however, that it reacts with leavening agents like baking powder and can produce a green color as it cools. You can offset this by using a tablespoon of acid like lemon juice or apple cider vinegar.
Sweetener Options
As mentioned above, erythritol is the only sweetener that will create a crisp texture in these sugar free graham crackers. Any amount of allulose or BochaSweet will keep them from crisping up properly.
That means that the new versions of Swerve Granular and Swerve Brown won’t work here (the old formulas are just fine). But you can use other erythritol based sweeteners such as Lakanto and PureCane.
If you only have a granular sweetener and want a little of that brown sugar flavor, try adding a teaspoon of molasses along with the egg and butter. It will add less than half a gram of carbs to each serving.
Frequently Asked Questions
Store-bought graham crackers have 24g of carbs per serving, so they are not recommended for low carb diets. However, it’s easy to make your own healthier version. They’re crispy and delicious, and they satisfy that craving!
These easy sugar free graham crackers are made with almond flour, brown sugar substitute, cinnamon, baking powder, salt, egg, butter and vanilla.
This sugar free graham crackers recipe has 5.4g of carbs and 2.7g of fiber per serving. That comes to 2.7g net carbs per serving of 3 crackers.
Storage Information
These sugar free graham crackers will keep for up to a week in a covered container on the counter. If you live in a humid area, they may soften up. But you can always crisp them up again by placing them back in a warm oven for 20 minutes or so.
You can also freeze the crackers. Once they have cooled, place them in an airtight container. They will last up to 3 months in the freezer.
Keto Graham Crackers Recipe
Ingredients
- 2 cups almond flour
- ⅓ cup brown sugar replacement
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
- Pinch salt
- 1 large egg
- 2 tablespoon butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 300ºF.
- In a large bowl, whisk together the almond flour, sweetener, cinnamon, baking powder and salt. Stir in the egg, melted butter, and vanilla extract until the dough comes together.
- Turn the dough out onto a silicone liner and pat into a rough rectangle. Top with a piece piece of parchment and roll out evenly to about ¼ inch thick. You can go thinner, to ⅛ inch, but they will bake through faster.
- Remove the parchment and use a sharp knife or a pizza wheel to score into squares of about 2×2 inches. Prick with a fork to make patterns as desired. Transfer the silicone mat to a large baking sheet. Bake for 20 to 30 minutes, until just beginning to brown and firm up.
- Remove the crackers and turn the oven off. Let the crackers cool for 20 minutes, then break up along score marks and spread out over the pan in a single layer.
- Return to the warm oven with the oven off. (If it has cooled down too much, turn it on and set the temperature at no higher than 200ºF). Let sit inside another 30 minutes or so, then remove and let cool completely.
April D Harkness says
My kids are eating so many graham crackers and I worry about their dental health. So I found this and…. so EASY. My kids also love them!!! So easy and I feel so much better about my toddlers eating these crackers. Taste better than storebought! Already making a second batch! I bought a graham cracker cookie cutter off of etsy so it make them look just like the ones at the store.. but taste so much better!
Marlene says
I noticed someone asked my question but didn’t get an answer. Can you use these in a pie crust? I so miss the Graham cracker crust for pies. Thank you.
Natasha Ancalade says
Just seeing if anyone happened to try this recipe with an egg replacement? I have an allergy and I don’t mind experimenting but just thought I would see if it has been tried and proved by anyone else!
Carolyn says
I am sorry, I really can’t say. I think it might be too fragile but give it ago and see what happens!
Susanna Bergner says
Can I use honey to sweeten it instead?
Carolyn says
Not if you want it to be low carb.
Carissa says
Can I use monfruit instead?
Carolyn says
Monk fruit extract or “monk fruit” sweetener, which is usually mostly erythritol?
KSG says
Do these taste exactly like the name brand graham crackers? No, but they’re a VERY GOOD alternative for those! I made them with Truvia Brown Sweetener (Ingredients: Erythritol, molasses, and Stevia). My only issue is that I want to grab one each time I walk by them. Sigh.
Carolyn says
Glad you like them! And I feel you on the wanting one every time you walk by…
KSG says
I’m assuming my Pyure Brown Sweetener will work in these, but I feel better asking if you know, as I’m quite new to cooking for someone with diabetes. The first listed ingredient on the package is Organic Erythritol and Organic Stevia Leaf Extract is next to the last. Thank you immensely for helping a newbie!
Carolyn says
As long as it doesn’t have allulose or xylitol, it should work!
KSG says
The Pyure doesn’t contain either of those. I can…and will…get busy on these crackers and other recipes you’ve provided!
Thanks so very much!!
KSG says
Living with diabetes present in my house, I’d love to try these…and plan to do so. I’m wondering, though, if the cinnamon would be prominent if these were used to make a crust and, if so, if sugar-free maple syrup might be incorporated in some way to prevent the cinnamon from “shining through”.
Carolyn says
Sounds like you will need to experiment.
Rosalyn says
Caroline, can I make a double batch and freeze half of the dough to roll out and bake at a later date?
Carolyn says
That’s a good question, I have never tried. I would think so!
Kathy Zawacki says
I plan to make these graham crackers as I have several camping trips planned. I like that I can freeze them. (will keep them in my trailer’s freezer). Do I need to just let them thaw or will I have to “crisp” them up before using? I plan to use Lily’s chocolate bars as they are readily available. I am also going to make some of your chocolate keto macaroons flatten out as the chocolate component.
You have become my favorite go to for Keto recipes.! Thanks!
Carolyn says
You may need to crisp them a bit after being in the freezer.
Amy T says
In the picture for the Eclair Cake, it looks like they are dark brown crackers, like chocolate graham crackers. But in this picture they look like regular light brown graham crackers. Am I seeing something? Or did you actually use a different recipe?
Thanks
Carolyn says
I just happened to make my graham crackers with pecan flour for this recipe. That is all.
Beth S says
I’m FINALLY making these today. I’ve been eyeing the recipe forever.
Jane Sprague says
Hello, Carolyn! Can these be used for a pie crust? Thank you!
Haritha says
I made the almond flour cracker and it’s a hit with my daughter and husband!!
Can I use pumpkin seed flour instead of almond for a nut free version ?
Carolyn says
Sure!
Jim Passamonte says
I used coconut flour and the dough did not even firm up, it was just all crumbs. Is that really just because of the flour? It seemed like the recipe needed more liquid to bind together into a dough.
Carolyn says
Yes, well… that’s because you CANNOT replace almond flour with coconut flour. They do not behave similarly in any way, shape, or form. Please read this: https://alldayidreamaboutfood.com/low-carb-basics-baking-with-coconut-flour/ and this: https://alldayidreamaboutfood.com/low-carb-basics-baking-with-almond-flour/
Amber Jackson says
Does the eryithitol have a cooling mouth effect though? That seems to be my problem when baking with it and I’m not sure what to do for that I usually avoid recipes that require it. I’ve seen where some recipes also include liquid stevia to help with that but not sure if that’s why. Just wondering about that in this recipe. .
Carolyn says
Yes, often some stevia can help offset the cooling, if you experience it. Try cutting back on the sweetener by 1/4 cup and adding 1/4 teaspoon stevia extract.