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 1/4 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
- 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 1/8 to 1/4 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).