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 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 Swerve Brown (or 1/3 cup regular Swerve and 2 tsp molasses or Yacon syrup)
- 2 tsp cinnamon
- 1 tsp baking powder
- Pinch salt
- 1 large egg
- 2 tbsp butter melted
- 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).
Catherine Hochschild says
I'll try out the Hefty stuff!
Lick My Spoon says
Looking good….i make an indian version wit cumin but it's deep fried!!!! eek!! Yours looks much healthier but still yummy!
stephchows says
the almond meal makes these sound better than true ones!
Three-Cookies says
"the most environmentally-friendly paper plate is no paper plate at all"
Not sure, it depends. Surely energy goes into production and distribution of paper plates but the production system is very efficient. If we use normal plates and wash them, energy is used for washing – production and distribution of detergent, scourers, dishwashing machine, water etc etc. It is possible that paper plates could be more environmentally friendly, it depends. I discussed this previously in my blog: http://three-cookies.blogspot.com/2011/01/monday-january-17-2011.html
Lindsey says
These crackers look very tasty! I love graham crackers when I need a sweet fix but don't want to over indulge.
Rachel Callahan says
I am wondering if an air fryer would help in the second oven setting?
Carolyn says
I think it’s likely they would brown too much in an air fryer.
Stephanie says
I've been thinking about making homemade graham crackers as of late! You read my mind, woman! :-p
Rachel @ Baked by Rachel says
So much to comment on… paper plates – in no way are they environmentally friendly in my eyes. Unless they truly do compost well but how many people really do that? I thought about it but personally know no one that does.
I've never heard of the vanilla or cinnamon brands before. I think their packaging is genius as long as it's not causing a negative impact in the manufacturing process.
I try to do my best to buy organic when I can but honestly – when you've got little mouths to feed and the money is tight – sometimes you just buy what's cheapest. let's be real… if organic is double the price I'm not going to get it.
Terri says
Sometimes it’s better to use paper than waste water washing dishes…. Just my opinion & I am a true ” green” person.
Amanda says
You either pay now or pay later (meds and sickness ) it’s terrible mothers have to make that choice
Leanne @Healthful Pursuit says
I love, love, love that these are gluten free?! I've been toying around with a new bar recipe and was going to try and tackle the gluten free graham cracker [I refuse to pay $8 for the GF store bought ones] Thank you for showing me it CAN be done!!
BakingWithoutaBox says
Oh these crackers look good. Can I have some with a glass of milk? Right now? I'd have been with the kid you had to put on hold til after photos. Marvelous work again Carolyn.
Abigail says
Great for those crusts that call for graham crackers, too – I think I'll make 2 batches: one for crust crumbs and one for eating with homemade sugar-free marshmallows!
Megan says
Thank you for mentioning pie crusts. I was searching for that specifically. Can’t wait for cheesecake!
The Mom Chef says
Those Hefty plates sounds good for our family, especially Dudette. If you don't have three requests yet, I'd love to try them out. We do try to stick to regular plates and use the paper only when we have to (and yes, we reuse when we can).
I love the graham crackers too. Gorgeous. Cinnamon on graham crackers is so, so good.
Stephanie M. says
I’ve made these in the cannoli ice box cake and to do low carb s’mores with Lilly’s chocolate bars…both times came out super good! Her recipes are always easy to follow, and come out tasting amazing! These Graham crackers are definitely better than their store bought higher carb counterparts.
aipi says
That is amazing. I would like a one…or two…right now!:)
US Masala
Cara says
mmm. The real question is, do you have low-carb marshmallows and chocolate bars to go with them? That's my favorite way to eat grahame crackers!
Chef Dennis says
those graham crackers are beautiful, that is one thing I never thought of making, well that and marshmallows! But they do look delicious.
As for paper plates, I am not a fan, but would rather have paper than foam any day.
Have a wonderful weekend!
Dennis
Lauren at KeepItSweet says
I enjoyed reading your throughts on enviromentally friendly products! It is hard to always do the best thing for the environment, especially when it comes to cost. Oh, and this recipe looks terrific!
Katrina says
These look perfect! Buzzed ya! 🙂
freshandfoodie.com says
Wish I had had this recipe back when I made those marshmallows! These look great.
sara @ CaffeIna says
Oh i hear you! I don't understand why to be "green" I need to be spending 3 times more. I believe that often it's not that more expensive but they take advantage of us. I struggle with the same thoughts you do too.
As per the crackers…I have been willing to try to make them myself 'cause I really don't like the store bought ones. I will have to try soon
Suchi says
crrackers look delicious! perfectly done 🙂
briarrose says
Beautiful job on these. They look heavenly.
Annie says
These sound like some fantastic products, I will have to check them out! The graham crackers look delicious!
Sandra says
You are little creative busy bee..looks fabulous and so delicious, plus it is healthy and homemade..you can;t get better than that!!!
Belinda @zomppa says
I am so impressed! I wish I was better at making my own treats like this.
Ang says
Sometimes you have to do the best you can and not beat yourself up about the things you missed. (Speaking for myself anyway) I'm trying to incorporate better foods, and better quality for myself and my family. These Graham crackers look so wonderful. I can actually see the texture difference.
Donna says
mmmmmmmmmmmmmmm….these look amazing! "Supermarket grahams" wouldn't even come CLOSE to these, I'm sure!
Emma says
Good post Carolyn! Good on you for using cloth nappies also.
Lovely biscuits. I think I'll make these because we don't have graham crackers here in Oz and I've always wondered what they're like!
Brandi {1 of 2} says
I'll try the Hefty plates if you still have a coupon. I also really want to try these crackers. They look fabulous!!
Medeja says
I think that everything what's made at home is much betteer, at least you know what you put in 🙂
sophiesfoodiefiles says
MMMMMM,..these home made gf crackers look so tasty & fabulous even!
You are recently on a baking high!! Go on, girl!
The Small Boston Kitchen says
Homemade graham crackers…I like! These would be great with some peanut butter on them, talk about a great little snack! YUM!
Pretend Chef says
I'm all for trying out new products and would love to try them out! My itty bitty goes crazy over graham crackers and they have become a "special" treat in our home because he will request them all day long. I would love to give these a try. I wonder if I'd be able to crush them up and use them for a pie crust. On a side note… primates make me giddy. I will check out Red Ape Cinnamon and purchase something to help support their cause!
Lynn @ I'll Have What She's Having says
Your graham crackers look just like the real thing, but sound so healthy, I'll have to try them.
I'm the same when it comes to environmentally friendly; I do what I can, but if the cost too high I have a hard time.
Kate @ Diethood.com says
Woooah – you did such a good job with them… these look just like Nabiscos! 🙂
christine says
I know what you mean about the cheap vs. environmentally friendly mental dilemma. Don't consider yourself a miser, though. I think that tagging things with the words "green" or natural is sometimes nothing more than a marketing scheme to get us idealists to spend more money.
The grahams look amazing. I agree with Stephchows about the almond meal making them sound better than the originals.
Katrina says
Congrats on Top 9!! 🙂
Terra says
Oh YUM!!! I always love the idea of homemade crackers, these look fantastic! Congrats on the top 9:) I actually think I have everything in the house to make them, I am sooooo excited now:)
Take care,
Terra
http://www.cafeterrablog.com
The Enchanted Cook says
Carolyn – You're so talented! I love the way these look and sound!
The Enchanted Cook says
..and Congrats on the Top 9!!
Dawn says
These look great — I'll have to try them! (PB and graham crackers is one of my faves, too.)
Just wanted to mention that those cornstarch packing peanuts are like the Magic Nuudles or other brands of colored cornstarch building blocks, so your kids can have some fun with them if you haven't composted them already. All they need is a wet rag to moisten the blocks (so they stick together) and maybe a few butter knives to cut them into shapes.
mr. pineapple man says
oh these look so good! never tried homemade before~ loving the blog!
Kristen says
Like you said, real graham or not, those crackers look fantastic.
Elisabeth says
Carolyn-I am so impressed! Never have I imagined that anyone could actually make home made graham crackers…and you did!
Wow!…Yummy!
baking.serendipity says
These look fantastic! I'm always impressed by the detail in homemade graham crackers…yours rock!
A little bit of everything says
lately i've been giving a lot of thought making graham crackers at home, you just read my mind with this recipe. thanks for sharing Carolyn.
hope you'll have a wonderful day
Brandi {1 of 2} says
I gave you a Stylish Blogger award. =)
Tiffany says
Crackers that smell like french toast?!?!?!? I'm in! 😀
Maria says
Homemade graham crackers are the best!
Sommer J says
Paper plates are handy occasionally, but the most I got from this post is compost- hehe. I need to try to do it more often. We recycle (it's the law here) but not compost. Will read up about that, and will also look for the paper plates while at the grocery.
The graham crackers looks fab! Also love your daughter's reaction- too cute!
Claudie says
I don't really care what kind of crackers those are — I only care to have one (ok, two)! 🙂 They look really good!
Sylvie @ Gourmande in the Kitchen says
Water soluble packing peanuts, what a great idea! I always like to support environmentally conscious efforts like that. Amazing looking graham crackers, they are so golden and beautiful.
Feast on the Cheap says
I never considered making homemade Grahams, but these look terrific! Thanks for sharing. Thumbs up 😉
Cake Duchess says
These graham crackers look gorgeous Carolyn. They are a treat from my childhood. How cute that the smell was mistaken for French toast;) I will comment on giveaway when am on my regular computer and can RT on Twitter!!:)
Rosy says
I love the idea of homemade graham crackers! Amazing.
Vibey @ Yumbo McGillicutty says
Really thought-provoking blog (at least, it made me think!) and those Graham crackers, low carb or not, look the bomb.
susan says
there is really nothing better than a homemade graham cracker. i love your story behind these. great review, carolyn!
Bryn says
I just made these and they turned out great! Great flavor and nice and crispy. Thank you! I substituted extra almond meal for the flax meal, and a Splenda/Stevia mix for the erythritol.
Next we'll try to find a good sugar free marshmallow recipe to go along with these. We're so excited to find your site!
Lisa C says
I just made these and they turned out great! Great flavor and nice and crispy. Thank you! I substituted more almond meal for the flax meal, and a Splenda/Stevia mix for the erythritol.
Next we'll look for a good sugar free marshmallow recipe to go with these. We're so excited to find your site!
Lisa C says
(Sorry if you're getting this multiple times. Google login is giving me problems.)
I just made these and they turned out great! Great flavor and nice and crispy. Thank you! I substituted more almond meal for the flax meal, and a Splenda/Stevia mix for the erythritol.
Next we'll look for a good sugar free marshmallow recipe to go along with these. We're so excited to find your site!
Laura says
http://purelytwins.com/2013/02/08/how-make-sugarfree-marshmallows-gelatin/
Laura says
Yay! So excited to see a recipe for graham crackers. I have been wondering if there was a way to make a low carb version of them. Will definitely put this in my rotation.
Bonnie C says
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!
marla says
Love em!! Great recipe! Will be linking back to this in my post tomorrow.
aubrey thompson says
HI! JUst made these and they are great! just perfect to slather some peanut butter for a quick breakfast or snack! I did had to add about 1/8 cup of more erythitol because I like mine sweet:) Thanks for the great recipe!!
Gun says
I see the temperature is only 225F … is that correct? That makes for just about 107C. Most recipes with nut flours take about 350F … what is special here?
Carolyn says
Yes, it is correct. They dry out and get very crisp this way.
Crystal says
If I were to make these using real sugar (or possibly even maple syrup) would I use the same amount? I don’t like to use any sugar substitutes because they usually give me a headache.
Carolyn says
Yes, I think that might work, although I can’t say for sure.
Laura Robinson says
These would be wonderful with Skinny Chocolate (from Trim Healthy Mama) and Sugar Free Marshmallows! http://purelytwins.com/2013/02/08/how-make-sugarfree-marshmallows-gelatin/ Now if it would just get warm enough for a fire in the fire pit!
Elizabeth says
You have many wonderful recipes. This one is especially good substitute for graham crackers. I break them up and use them as “cereal” topped with unsweetened almond milk. I love your creations!
Elizabeth says
It is a shame you didn’t add the weight of the ingredients when updating the recipe. One cup of almond flour can weigh many different amounts thus affecting the outcome of the recipe. Many sites now give the option of both imperial or metric. Living in Australia and using metric I rarely used imperial only recipes because they fail most times. Even US cups are different from metric cups. Our Tablespoons hold 20 mls yours 15 mls. All those differences make a huge difference when baking. 😊. This is meant to be helpful, not critical. 😊
Carolyn says
Here’s the deal. A cup of almond flour weighs about 100g when using the scoop and level method. Just go with that.
Susannah says
Are these graham crackers really crispy? I’m looking for a softish graham cracker to use for making a low-carb copycat version of the Ciao Bella Key Lime Graham gelato squares (key lime custard cooling in fridge right now…) Do you think I could cook them for a shorter time to make them softer? Any thoughts? Thank you!
Carolyn says
Yes, I would bake them less AND make them slightly thicker to get a softer cracker.
Susannah says
Thank you! You are so nice to always respond to comments — and so quickly! Your website has been a lifesaver for keeping me on my low-carb diet. After a few weeks of eggs for breakfast, salad for lunch and meat plus two veggies for dinner, I always get burnt out and give up. Your recipes are getting me excited about cooking and eating again!
Lolette Stephenson says
I cant thank you enough for this recipe !! My husband and I have been low carbing for 2 months and your website has become my “go to” source for delicious recipes!! I really missed graham cracker crust with our occasional cheesecake and Thanksgiving is not far away and I was sad about no graham cracker crust and…welll….you are my hero!! Do you need a best friend ? Huge smile
Carolyn says
So glad you liked them!
Jennifer says
Just made these. I did not use the erythritol or the molasses and instead used 1/4 cup grade B maple syrup. They turned out amazing! We can’t thank you enough for giving us a recipe for graham crackers we can eat! This will be great to use as a crust for pies and cheesecake as well.
Aimee Adams says
I would like a free coupon if you still have one! LOVE your recipes!! Thank you for the time, effort, and money you put into these to perfect the recipe so we can have wonderful healthy food!!!!!!!!
Pam says
Have you tried making the grahams with honey? I haven’t read good things about the erythritol, because of the way it’s processed. I’m using honey in place of any sweetener, as recommended by Doc.
Carolyn says
These will not work with honey, it will introduce too much liquid and they will be soggy.
Carolyn says
Can I use regular sugar instead of the sweetener? Was also going to use a butter replacement, earth balance soy free instead. Will that work?
Carolyn says
I have no idea, I don’t bake with those things. It’s worth a shot!
Rosalyn says
One word – AMAZING!!! ? JUST MADE THESE….SO EASY AND DELICIOUS
..I cannot wait to try chocolate …pumpkin spice. ..or maybe peanut butter with pb2…your recipes are fantastic!
Carolyn says
All of your ideas sound delicious!
Lisa Ferris says
You cannot claim a recipe to be sugar-free when you are adding Molasses (which by definition is from sugar cane) to it. Just because you do not add granulated sugar, does not make the recipe sugar-free. Even black-strap molasses, the syrup produced after the cane has been boiled three times and the majority of sugar crystals extracted, although low in sugar content, does contain sugar (12.2 grams per Tbs).
Carolyn says
I didn’t claim these were sugar-free, I only called them Low Carb. But besides which, I can indeed call it that because the molasses is completely optional. No molasses, no sugar.
Allison Hutson says
Could I use the graham crackers to make a graham cracker crust?
Carolyn says
Of course!
Allison Hutson says
AWESOME!!!!!!! 🙂
sila says
any egg allergy options?
Sarah Hallford says
Do you think a pasta machine could be used to roll out this dough?
Carolyn says
No, I don’t believe that it would hold together.
@lowcarbdelights says
Golly Gee Whiz! You’re funny. Thanks for the update Carolyn!!
Carolyn says
🙂
Phyllis says
Is there another spice I can use instead of cinnamon? I am no longer able to eat it.
Carolyn says
How about cardamom? Ginger?
Rebecca Ujlaky says
Wondering if there is a different flour I could use. I have a nut allergy to ALL nuts 🙁
Carolyn says
You could use sunflower seed flour…just be forewarned that it reacts with baking powder to turn a bit green. This can be offset with a tbsp of lemon juice.
Lanie says
Is there another lower carb flour that I could substitute for the almond flour? We have a nut allergy in our house but I would like to try them,.Thank you!
Carolyn says
Try sunflower seed flour. Add a little lemon juice (like 2 tsp) to keep it from turning green (it reacts with baking powder and baking soda).
Lanie says
Interesting, thanks
Emily Wall says
Wow!! I just made this fabulous recipe and they turned out perfectly. I substituted the molasses for yacon syrup, which I just recently discovered, and it gave the perfect color and molasses type flavor. Thank you so much for this delicious recipe.
Carolyn says
Yep, I have some Yacon too and it’s good but oh my, it’s expensive!
Lori B says
I just finished making these graham crackers and the are wonderful. I plan on using the for my snack at work with some peanut butter on them. Thank you for all of the great recipes you have.
Carolyn says
Wonderful!
Nora says
This recipe does not work without the molasses. I tried and it just came out as a grainy sand-like mixture.
Additionally, these are not sugar free if they contains molasses.
Carolyn says
It actually does work without the molasses as I have made it that way a few times. Any sandy texture would come from using almond meal and not almond flour. The molasses is purely for colour and flavour.
Emily Wall says
You could use yacon syrup instead of the molases and you’ll achieve the same effect without the sugar. I’ve made this recipe several times now with that one minor adjustment and they turned out wonderfully. Hope that helps. ?
Anita says
Thank you for a great recipe. I have made these a few times now and my husband I just love them.
Ranette says
What molasses do you use?
Carolyn says
Blackstrap if I can find it.
Stephanie says
Can I use something else for the sweetner? I don’t have any that you use!
Carolyn says
What do you have?
Stephanie says
I have Erythritol, Splenda,liquid stevia, and stevia glycrite. Oh and brown sugar splenda blend
Roxanne says
Just ran across this recipe, and it is perfect timing. We just made our first batch of homemade Almond milk, and dehydrated the almond meal that remains,… then we put it in the food processor and voila , Almond flour.. Going to give this a go…. thanks!
Denise S. says
I was just looking over a lot of “typical”recipes that call for a graham cracker crust so I decided to give these a try. They are really good. I plan on making low carb cheese cake or pumpkin pie but crush these over top. Not sure how they would do for a crust and I wouldn’t dare attempt it since the honeyville flour is so expensive. However, they really do turn into a “cracker” Really nice cinnamon taste and I am happy I only used 1 tsp of molasses.
Denise S. says
Carolyn,
Did you use Bob Red Mill almond flour?
Thank you
Carolyn says
Yes, I do now. I’ve made it many times with Bob’s.
Happy Hen says
Just tried these today… YUM!!! I’ll be making more in the very near future!!! Thanks for sharing!!!
Sharon Jessup says
I love these but I can’t get them to stay crisp I’ve done everything the receipt said but when I put them in container they soften up thanks they taste fabulous
Carolyn says
It might be in part where you live, if it has high humidity. Don’t put them in a closed container. I always leave mine out in the open.
Leigh says
I have a bottle of yacon syrup I use to make your cranberry chocolate chip granola bars, but otherwise I don’t really know what to do with it. Could I use it instead of the molasses? I see that Emily back in 2016 suggested it, but I’m wondering what you think. Thanks.
Carolyn says
Yes, absolutely. It’s become my go to molasses sub now.
Katie says
How would you recommend converting this recipe to a graham cracker crust for a 9 inch cheesecake or a pie? Maybe a keto key lime pie or something? Thank you so much!
Erica says
Could this be turned into a pie crust? I have an old peanut butter cream pie I’m trying to make friendly to my new way of eating…
lauren says
i found it extremely difficult to roll out dough! too sticky. followed recipe. what gives?
Carolyn says
I have no idea but something clearly went wrong. What almond flour did you use? What sweetener?
Barbara says
I made these yesterday and they are delicious. I had some for lunch today with sharp cheese. Yum. ?
I substituted graham cracker capella drops for the vanilla. Thanks, Carolyn for continuous delicious recipes.
Cher says
We want to make a graham cracker crust. My question is do you think we can just use the dough like a pie crust or should we make the crackers then do it like a traditional graham cracker crust?
Carolyn says
Just use the dough and press it into a pan. No need to even roll it out first.
Kathy Charest says
Scrolling the comments to get the answer I wanted! 🙂 I love your graham crackers, I’ve made them twice and they are SOOOooooo good! I’m making a low carb key lime pie today for our annual Keys camping trip (your sweetened condensed milk recipe is simmering as I type), and I was wondering if I should crush up the ones I already made or use just the dough…question answered! 🙂 Yay…I’ll save my cooked batch for snacking and make a fresh batch of dough for crust. 🙂
Crystal says
I’m confused on the net carbs…The nutrition facts say 6.21 carbs – 2.68 fiber = 3.53 net carbs but your recipe notes say 2.59 carbs – 1.12 fiber = 1.47 net carbs. What makes the recipe notes differ from the nutrition facts?
Carolyn says
The updated info is in the nutrition facts. 🙂 I changed recipe plug ins and I recalculated.
Celeste says
Do they keep well? How long do they last?
Carolyn says
I’ve kept them on the counter for over a week. As long as you don’t live somewhere very humid, they stay quite crisp.
jillian hamm says
Can you tell me what the carb count is if you leave out the molasses/yacon syrup? Thanks, Jillian
Carolyn says
I don’t have that info handy but you should be able to calculate it yourelf. The Yacon syrup has about 11g total for the whole recipe.
Seema says
I am not a cinnamon fan, but I wanted to follow this recipe as is, since I have complete faith in you, and I LOVE it. I am not a baker, I haven’t even made the staples growing up, but I have tried several of your recipes and they turn out perfect! I have been on some sort of diet most of my life, and don’t really eat baked goods as its always been code for sugar. I can’t believe I am ‘allowed’ to eat this stuff. And for that I thank you. You are a Genius.
Carolyn says
Thank you!
Sandra M says
Do you think this would turn out well when using chia seed goo as an egg substitute? Our daughter can’t have eggs and we are hosting a S’mores party next Friday. I am trying to come up with a sugar-free, grain/gluten free and egg free alternative for us. Thank you!
Carolyn says
I’ve tried that with different but similar crackers. They fell to pieces.
Liz says
Wow, these graham crackers look perfect! And now I have a low carb substitute for some of those favorite dessert recipes that all for them!!
Jennifer Farley says
I don’t even miss the sugar with this recipe!
Suzy says
OMG definitely need to try this! Love graham crackers!
Jennifer Blake says
Graham crackers are one of my favorite go to snacks all by themselves. Love that I can make them from scratch!
Melissa says
How do you store these and how long do they last?
Carolyn says
Store in a container on the counter…they can easily last a week.
Erin @ Dinners, Dishes, and Desserts says
So good for snacking and making pies – yum!
Kellie @ The Suburban Soapbox says
These are so perfect for s’more season!!!
Melissa Zitar says
This is the one thing that I have been missing since I started Keto! Graham crackers!! I am so glad that you posted this recipe. I made them today and I love them! I wanted to cut down on the carbs even more so I did not add the molasses but used a no carb maple syrup instead. It turned out luscious! I had a little trouble rolling it thin enough but still keeping it square but all is well, I calculated 24 pieces out of the batch that I made. Voila!! I love them!
Melissa Zitar says
What is the best way to store these crackers?
Carolyn says
Covered container on your counter…unless you live in a really humid area, in which case, they will probably soften a lot anyway.
Patti says
Hi,
I don’t know what the issue is but I bake these recipes all the time every day to be exact. These burned before the 20 min were up. The second batch I turned the oven down to 225 instead of 300. And bakes for 9 min and they would have burned if I hadn’t kept my eye on them. The recipe clearly says 300. Can you tell me what might have happened. I’m a perfectionist so I’m perplexed.
Help
Carolyn says
I have no idea. I’ve made this recipe multiple times at the stated temp, as have many of my readers, and they turn out perfectly. What kind of pan are you using? If it’s dark coated, that may be an issue. Not really sure but I know this recipe works perfectly as written so it’s something with your oven or your pan.
SHARON J says
I am not understanding how these are sugarfree with the molasses. When I check 1T of molasses has 16g sugar and 16 carbs. Just not understanding that. Thanks
Carolyn says
See how it says “optional”? That makes it sugar-free.
Helen says
Thanks for the great recipe! Can’t wait to try it but I have a few questions. Do you use Swerve Granular or Confectioners? I find the Confectioners works in anything it’s sweeter. Have you tried Sukrin Gold syrup? It’s sugar free and worked great in my Pecan Pie. I will try it & let you know since many of us need sugar free. I just found Swerve Brown! Might be a nice flavor.
Carolyn says
I use granular. And nope, I steer clear of those fiber syrups as they typically raise blood glucose.
Helen says
Thanks for letting me know but I haven’t noticed a spike. I don’t use it often though. But, I will check my Blood sugar next time.
Lynette Shor says
I can’t wait to try these!
Perfect rainy day to bake something that is always comfort food…
Has anyone made them , crushed them up, added some melted butter, a pinch of salt & a bit of sugar free sweetener to use as a cheesecake crust???
I’m trying that and will LYK👌🏼
Carolyn says
Yes, you can do that for a cheesecake crust. It’s delicious!
Melissa says
So I’m lazy and didn’t skim thru 7 years of comments to see if anyone has asked you this yet… I apologize if you e already addressed this…
What is your opinion on replacing the Swerve/molasses combo with just brown sugar swerve? It is my absolute favorite tho g right now and just wondered if you thought it would be successful.
You were right – these are amazing with a smear of peanut butter! I am now in possession of ALL your tremendous cookbooks and – pardon my gush- I am loving them! You are by far my favorite Keto Chef and your books are just beautiful! Thank you so much!
Carolyn says
I think it would be fine. I haven’t used it in this recipe yet since this is an older recipe. Thanks so much for your kind words!
Heba Saudy says
these turned out pretty good and very easy to make and do not take much time to prepare
I am thinking to try replacing the cinnamon and molasses with orange zest or other flavours
I like how crispy and thin they turned out
Kristin says
Do you think if I was really careful I could make these into cutout shapes rather than squares, or would the dough be too fragile? These will be a perfect addition to an afternoon snack for my 5 year old T1D. Thanks in advance!
Carolyn says
It should work. I have similar cut out cookies.
Kristin says
Perfect, I have made your cutout cookies several times with great success!
DuAnne Mednick says
Fabulous! I have been missing “sweet” crackers. These hit the spot. I made them twice first time I overcooked them but they still were good. Much better the second time. Perfect with peanut butter & coffee. Thank you
Libbie says
I just bought graham cracker flavoring a few weeks back I can’t wait to make some and try adding that. Thanks!
Joan says
Hi!! Can i use stevia instead?
Carolyn says
Stevia doesn’t crisp up the way Swerve does so your crackers may never be very crisp.
Sandi says
I am a diabetic who pee’s her sugars out rather than put my kidneys through too much, but because I pee my sugar out( sorry for this) I’m wary of causing a uti…. it happened onceChristmas 2018 and it was no fun at all. So I can’t put molasses or (whatever yacon is)and of course honey is out of the question too so what can I use? Keep in mind that there are very few keto ingredients available to us in the backward country of Australia!! 😟☹️😥
Carolyn says
You can just skip it. It won’t be quite the same but should still be tasty.
Kim Smyth says
I used to love graham crackers and cream cheese with jelly-these would be perfect for that, you could just add homemade sugar-free jelly or even store bought if the carbs were low. I don’t have the brown swerve yet or yacon syrup, but I will get some at some point and try this recipe. It sounds pretty easy if you have the time!
Amy T says
I feel like I’m not doing something right when I use swerve. Things taste great out of the oven but once it cools it’s like eating sugar that has not desolved. All I noticed is the crunch of raw sugar. Any suggestions?
Carolyn says
I have had that in a few recipes but not in this one.
Erica B says
Hi Amy, erythritol has a tendency to recrystallize. I don’t like that texture either, and can suggest a few options that often mitigate the crystallization.
1. Try using part powdered Swerve and part granulated.
2. Be sure to incorporate your sweetener into the recipe properly. For example, if a recipe instructs to “cream sweetener and butter,” be sure to beat the two together until light and fluffy. This can take several minutes.
3. Try substituting allulose for a small portion of the Swerve (probably no more than 1/4 of it or so, since allulose keeps things softer than erythritol).
4. If it’s safe to do so, keep the finished baked good on the counter. (Use common sense for this one, please! Don’t let them sit out more than a couple days, especially if your climate is on the warm side.) Alternatively, warm it slightly if it was kept in the fridge.
5. Consider exploring other erythritol-based sweeteners; some have a tendency to recrystallize a little less, despite the similar ingredients. Find one you enjoy using and eating.
Carolyn says
Please don’t sub allulose here. Your crackers will never crisp up properly. Even if you use a tiny bit. I’ve been experimenting a lot with it and it’s just not going to produce a crisp cookie.
Erica B says
Thanks Carolyn; I was thinking more in terms of cakey items than hard, crispy ones, since erythritol crystals are more noticeable in softer baked goods. I’m sorry if my response was confusing. I’m definitely no expert, and I defer to the recipe author for further graham cracker-related issues!
Carolyn says
No worries! It’s funny but I rarely get the crystals in my baked goods. Only in frostings and custards and such. But the grahams need erythritol for sure. Bocha sweet or allulose will keep them from crisping up.
John-Mark says
Hi Carolyn!
Your recipe has two sets of nutritional information. While one is clearly labeled, “3 crackers,” and I THINK the other might be per 2″ square cracker, could you please help unconfuse me? Thanks.
Carolyn says
I deleted the other info… that was from a previous time when I couldn’t add the nutritional info directly to the recipe card. Hope that helps!
Barbara says
I made the old version many times and love it. Thank you for all your wonderful recipes. You are a genius and I never hesitate to make anything of yours.
Might want to take a look at the updated wording. The molasses is an option in the ingredient list but is added in the instructions. Might be confusing to some.
Duane Wiley says
Have you tried using Nutritional Yeast in your crackers or Psyllium Husks? One of those two seem to make the buns have some of the graham consistency. Haven’t tried this recipe yet but will be doing so once I get some Brown Swerve!
Melanie Thompson says
Love these, but I always seem to overcook them.
Transplant west says
Can’t wait to try these with Skinny pumpkin Dip …. Woooooo hoooooo !
Marcia W says
I have Sukrin Gold in my pantry. Could you substitute the Sukrin Gold for the Swerve Brown?
Carolyn says
Sure, that would work.
Momma G says
Wow! Im a convert!!! We are new to Diabetes and consequently Keto. I Made the graham crackers tonight so my Type 1 kid can partake in s’mores tomorrow with all the other kids. The whole time I was making them, I was warning her that these “wouldn’t taste rhe same,” “don’t get your hopes too high”, “we are just trying it…”.
Our response NOW is WOW. These are better than the “other” graham crackers! By far! She was THRILLED and excited to go to campfire again! I will be eating these ones too! And easy enough for even this non-baker to make!!
I will be making more things stat! Thank you for all your work!
Carolyn says
I am beyond happy to hear that. They don’t taste exactly the same but they are so great on their own. That’s the way with most keto foods… it’s not an EXACT replica, but it’s delicious and can be loved and appreciated for exactly what it is without feeling deprived.
Melissa says
I am following the F-Factor diet. I made these as a treat and they were delicious! I have a question, though. I have a friend who has an auto immune condition. I would like to make these for him. Unfortunately, he can’t have butter. Is there something else I can substitute? I was thinking that I could try with coconut oil or sugar-free applesauce. Any suggestions?
Carolyn says
Coconut oil will make them too soft. Try avocado oil.
Chris says
I’m wondering if you could use this recipe for a graham cracker crust?
Carolyn says
Sure, of course.
LadyJ1225 says
AMAZING!!!! Thank you, thank you, thank you!!! I was recently putting together a list of dishes for a family birthday celebration and one dish used graham crackers. How was I to make this desset on a keto diet? And BAM there you are with the solution. These are fantastic and the dessert worked out great. Everyone – even non-keto people – loved it! And I now have another tasty snack to enjoy as I adore graham crackers and haven’t had them in years. Thank you for all you do = )
Carolyn says
So glad to hear it!
Cookie says
God bless and thank you!! I’ve been following your recipes for 4 yrs! I’ve spent too much money on ketos ice cream. I got the courage to make yur vanilla ice cream! YESSS! Your a genius! I’ll never buy ice cream from the store again. It was quick and EZ. I didn’t have boca sweet, I used powdered swerve for entire recipe.I also made the condensed milk. I don’t mind taking out ice cream 15 minutes before eating. It is delicious! Going to make maple walnut next, and Graham crackers. I have yur books. LOVE U 2 THE MOON, AND BACK!!!😀
Carolyn says
Well glad to hear it!
Cookie says
I Also wanted to mention the cuisinart ice cream maker. It chrun the cream in twenty minutes. Also, what’s the difference between regular vanilla extract and bourbon vanilla? Can bourbon vanilla sub for plain? Would maple extract work in Graham cracker recipes? These are the only extract I have left. Couldn’t find vanilla extract in 2 stores 😁
Carolyn says
You can use any extract you like in either of them!
Tawny says
Have you ever made a graham cracker crust with these?
Carolyn says
You really don’t need to go that far, to be honest. Just mix up about 2/3 of this recipe, press into a pie plate, and bake10 to 12 minutes. Saves the step of baking the crackers and then making the crust. 🙂
Gun says
Thank you! I suspected that could be the reason but I wanted to make sure :0)