Homemade gluten-free graham crackers are a great healthy snack for kids, but adults love them too. This low carb graham crackers recipe gets a much needed makeover!
The Original Low Carb Graham Cracker Recipe
Did you know that I am one of the first people to ever develop a keto graham cracker recipe? Oh my word, it seems like a lifetime ago. I originally wrote this post in January 2011. I’d only been doing low carb for about 8 months at the time. But I’d always loved graham crackers and I really wanted to enjoy them again.
Sometimes an older recipe deserves to be revisited and revised, and this low carb graham crackers recipe was desperately in need of an update. It’s actually one of the oldest recipes here on All Day I Dream About Food, and yet it remains one of the most popular.
For people new to the keto diet, it’s an absolute revelation that one can make their own healthier version of the popular sweet cracker. Heck, it was an absolute revelation for me to create them 8 years ago.
I remember how utterly delighted I was with myself, that grain-free graham crackers tasted like real grahams and that they crisped up just as I’d hoped. I’d craved graham crackers all through my pregnancy with my youngest, the one where I also had gestational diabetes. So a healthier graham cracker that I could eat without raising my blood sugar? Priceless. Absolutely priceless.
Keto Graham Cracker Video
How To Make Sugar-Free Graham Crackers
It’s really surprisingly easy and quite similar to making any keto crackers, except that you add a little sweetener and some cinnamon.
Flours: I always use almond flour for my homemade graham crackers, because it crisps up nicely when rolled out and baked. I don’t recommend coconut flour, it tends to make things a bit chewy.
If you are allergic to almonds or other nuts, your best option here is actually 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.
Sweeteners: When I first created this recipe, I had never even heard of Swerve! I used plain erythritol and added a little molasses for color and flavor. Then I started using Yacon syrup for the color and flavor.
But now that Swerve has come out with a brown sugar, it’s my go-to for this graham cracker recipe. It gives exactly the hint of color and rich flavor I am looking for.
Rolling out the dough: You really want to roll your dough thinly enough that it crisps up nicely, but not so thin that your crackers are really fragile. I’d say less than ¼ inch thick works best. Try to roll it as evenly as possible so they all cook evenly.
Oven temperature: You want a low oven temperature so that the crackers crisp without burning. They won’t be completely crisp after the first baking but you need them to cool so that you can break them apart along the score marks. Then you put them back in the warm oven to continue crisping up.
How to Use Homemade Graham Crackers
I’ve made this graham crackers recipe countless times over the years, in particular because my kids love them. It’s nice to be able to offer a healthy snack option that really competes and holds its own with the store-bought version. There are lots of ways to use them in snacks and desserts.
- Add a smear of peanut butter or homemade sugar-free Nutella
- Low Carb S’mores Bars
- Chocolate Covered Peanut Butter Graham Crackers
- Homemade S’mores with my Sugar-Free Marshmallows
My method has changed slightly over time and so have my ingredients. So I thought it was time to bring you the new and improved sugar-free graham crackers recipe.
At first, I was only going to update the recipe and add in the how-to video. But when I looked at the photos, I figured it was time to update those as well. And then I read the post and thought “Golly Gee Whiz, what the heck was I blathering on about back then?!?”.
Okay, so I don’t really say golly gee whiz in real life, but the point is that the whole post no longer seems very relevant and it was time to just update the whole thing. But I am leaving in one of the old photos because…golly gee whiz, my photography skills have improved and it’s fun to look back for comparison.
This recipe is featured in my cookbook, The Everyday Ketogenic Kitchen. It’s an Amazon Best Seller!
Homemade Graham Crackers
- 2 cups almond flour
- ⅓ cup Swerve Brown (or ⅓ cup regular Swerve and 2 teaspoon molasses or Yacon syrup)
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
- Pinch salt
- 1 large egg
- 2 tablespoon butter melted
- 1 teaspoon vanilla extract
- For the crackers, preheat oven to 300F.
- In a large bowl, whisk together almond flour, sweetener, cinnamon, baking powder and salt. Stir in egg, melted butter, molasses and vanilla extract until dough comes together.
- Turn dough out onto a large piece of parchment paper or silicone liner and pat into a rough rectangle. Top with another piece of parchment. Roll out dough as evenly as possible to about ⅛ to ¼ inch thickness.
- Remove top parchment and use a sharp knife or a pizza wheel to score into squares of about 2x2 inches. Transfer the entire piece of parchment onto a baking sheet.
- Bake 20 to 30 minutes, until just beginning to brown and firm up. Remove crackers and let cool 30 minutes, then break up along score marks. Return to the warm oven (with oven off...if it's cooled down too much, turn it on and set the temperature at no higher than 200F). Let sit another 30 minutes or so, then cool completely (they will crisp up as they cool).
these were very good. Im glad I came across this recipe. I came across a caramel recipe that I’m using to dip these in which is good as well. Just wondering how long these last in the fridge.
Corinne Yip says
Can you please clarify something ? The instructions mention vanilla and molasses extract but there is no molasses extract in the ingredient list . Is it either or ? Or both ?
I love this recipe so thank you –
If you read the ingredient list carefully, it actually says you can use a little molasses if you don’t have Swerve Brown.
Any chance I can get the older recipe version? I to am a displace Canadian but I live in australia and swerve is not available here (yet ) I was very excited at the thought of trying these as I love graham crackers they are also not available here and have recently been diagnosed as pre diabetic and am now having to follow the keto diet without the cheating.
Your site has been a godsend. Thank you
This is the same recipe except for the fact that it uses Swerve Brown. You can use any erythritol (ONLY erythritol will make them crisp up properly) plus a teaspoon or so of molasses.
I might have missed it but can these be frozen to be used at a later time?
I haven’t tried but I am sure they can.
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!!
Two questions: 1. The directions mention molasses, which I couldn’t find in the ingredient list – how much? 2. Could these be used for a graham cracker crust? Thank you.
If you have Swerve Brown, you don’t need the molasses.
how long do these stay good and could you freeze them, for example for a pie crust?
Sure! They’re good for at least a week on the counter but you can refrigerate them or freeze for longer.
I used to be intimidated of baking. Yet your recipes and the way you present them are so easy to follow. And I’ve loved everything I’ve made. From dessert to shepherds pie and broccoli soup. All fantastic. Thank you for sharing and teaching us all
I am so glad!
What did I do wrong? The mixture is dry, and I measured exact. I know egg size is difficult to anticipate. Since the egg and butter is the only moisture can I add more egg and/or butter. Right now, the mixture is just crumbles??
What almond flour did you use? Something went very wrong… did you use an almond flour that’s been defatted? Is it really powdery and fine, like actual flour? Or is it just ground, blanched almonds (which is the standard almond flour).
Rochelle Waddill says
Could you give a suggestion for how to make them a bit more crunchy/cracker like?
I feel like I have them thin enough, baked long enough, let cool
Then set it back in the Oven for over 30 min. But not crispy at all. Suggestions? They are tasty!!
What sweetener are you using? Because these should be crunchy if you are using Swerve.