Sugar-free graham crackers are the ultimate kid’s healthy snack, but adults love them too. My healthy, low carb graham crackers recipe gets a much needed makeover!
Revising a Low Carb Graham Cracker Recipe
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, from over 5 years ago, and yet it remains one of the most popular.
For people new to the low carb 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 five 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.
How To Make Sugar-Free Graham Crackers
Ways to Use Sugar-Free 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. Not all of these are low carb, but many could be easily converted:
- Add a smear of peanut butter or homemade sugar-free Nutella
- Aimee’s Graham Cracker Toffee Brickle Bars
- Low Carb S’mores Bars
- Valerie’s Easy Blueberry Cheesecake Dessert
- Homemade S’mores (using these sugar-free graham crackers, Erin’s Healthier Marshmallows recipe, and sugar-free chocolate)
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 low carb Graham Crackers get a much-needed update! These healthy, grain-free crackers are the ultimate kid snack, but adults love them too.
- 2 cups almond flour
- 1/3 cup [url]Swerve Sweetener∞http://www.amazon.com/gp/product/B004X71550/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004X71550&linkCode=as2&tag=aldaidrabfo05-20&linkId=AWZAZMNFBFV3KRTQ[/url]
- 2 tsp cinnamon
- 1 tsp baking powder
- Pinch salt
- 1 large egg
- 2 tbsp butter melted
- 2 tsp molasses optional but improves colour and flavour
- 1 tsp 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 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).
Makes about 24 to 30 crackers (this will depend on how thin you roll your dough). Each cracker has 1.57 NET CARBS.
Food energy: 65kcal Total fat: 5.56g Calories from fat: 50 Cholesterol: 2mg Carbohydrate: 2.59g Total dietary fiber: 1.12g Protein: 2.17g