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
Ingredients
- 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
Instructions
- 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).
Video
Maggie H says
Quick question- is it possible to add cocoa to make chocolate graham crackers? Would I need to add more butter so the dough doesn’t become too dry? I used to eat the chocolate graham crackers with a blanket of PB on them and I miss those so much! Thanks for your input!
Carolyn says
This is what you’re looking for! Use almond flour if you want… it’s the same basic idea. https://alldayidreamaboutfood.com/keto-chocolate-cereal/
KC says
Step 2 says “molasses”.
Patti Weyers says
Hi Carolyn,
So, you have a great graham cracker and a sugar free marshmallow. Then we have Lil’s chocolate!! I see a 3 year along waited smores in my future, lol. Thank you for all you do!!
Carolyn says
Enjoy!
Denise says
Carolyn,
Long time lurker on your website, FB, and YouTube channel. I also bought your last book as a gift for my mom whose struggling with T2 and weight loss.
This recipe intrigued me enough to finally ask a question.
Can this dough be blind baked as is for pie crust or do we need to bake as stated and then blitz after cooled, as if they were store bought?
My family and I thank you so much for all you do. You’ve made our LC / Keto journey so much easier.
Carolyn says
Yes, you can! But it’s going to be much too much for a single pie crust. If you can cut it down by about 1/3, it will be better. It’s hard to cut an egg down so you can just use 2 or 3 tbsp of egg white and see how it is and if you need to add more.
Claudia Fiore says
I’m excited to try this recipe! I recently got a keto version of Nutella from a fairly known brand, so I need a vehicle to spread it on. By the way, I have your baking cookbook and love it! I have recommended it to friends.
May I ask an unrelated question? I have a cake recipe of my grandmothers that I am converting to keto. It calls for 3 cups of all purpose flour. I’m thinking I should use 2 3/4 cups of almond flour, and 1/4 cup of coconut flour. Does that sound about right to you? I would really appreciate your input! Thanks Carolyn and keep up the great work!
Carolyn says
3 cups of flour is a big cake, and almond flour is very moist. I would probably do 1/3 cup of coconut flour and at least 4 eggs. Plus, if you want it rise nicely, I’d do 1/4 cup protein powder.
Brandi says
May have been answered before, but couldn’t find it. Any idea on shelf life? Should they be kept refrigerated for longer shelf life?
Carolyn says
Don’t store in the fridge, it may make them softer (fridges often have a lot of moisture in the air). They can be stored on the counter for up to a week. Or frozen in an airtight container.
Nicole S says
Looking forward to trying these!
I’m new to Keto… in the nutrition info, is the “carbs” listing total carbs? Or Net carbs?
Thanks!
Carolyn says
Make sure you read my nutritional disclaimer… I list total carbs but I don’t count erythritol at all.
Sharon says
I love all your recipes but I cannot have almond flour because of skin condition. What can I use in place of almond flour?
Carolyn says
https://alldayidreamaboutfood.com/how-to-make-your-own-sunflower-seed-flour/
Rachel says
My husband dubbed this the “best keto replica you’ve made yet!” He immediately knew it was one of Carolyn’s recipes. 🙂 I accidentally made the squares too large (more like 2×3 instead of 2×2) but they were still about 1/4 inch high so they still cooked up nicely. Next time I’ll try to cut them in 2×2 squares. We just found no sugar added Jif pb and I cannot wait to spread some on these!
Carolyn says
Wonderful!
Aly says
The new recipe says to add in the molasses. Do you mean the brown sugar?
Carolyn says
Yup.
Melanie says
I have made a savoury version, using salt and cracked black pepper instead of the sugar, this was to serve my smoked mackerel pate as little bit-sized appetizers, and it was amazing!
They are really crunchy, which is something that sometimes miss on a low carb lifestyle!
My guests were so impressed they asked for the crackers again when the cheese was served!
Carolyn says
What a fun idea!
Debi says
Sounds like a great idea. How much salt & pepper did you use? Did you also change sugar to Erythritol instead of Swerve brown sugar?
Mary Katherine Ducich says
Hi Caroline,
I’ve been using your recipes for over 6 months & love them! My husband loves the Samoa’s. We are still eating Keto & would love it if you could formulate the snack called “Hilo”, tortilla style chips made with almond flour?
Thank you so much for all your great recipes ❣️Merikay
Carolyn says
I will certainly think about it!
Lori Kidd says
My husband and I love these! I have been sprinkling monk fruit golden and cinnamon on before baking. Delicious!
Debi says
Recipe says makes 10 servings And the batter is to be scored in 2”x2” squares. This seems to equal a try 20”x20”?
10 x 2= 20. Is this correct?
It Would be so helpful to know the dimensions of the rectangle? Can you provide this? or is it a 20”x20” square?
Thanks
Carolyn says
Dough like this does not roll perfectly into a rectangle so it’s best just to go by thickness. Also, it makes 10 servings of 3 crackers each (that is in the recipe). Not sure how you are assuming that cutting them into 2 inch squares has any bearing on the size of the rolled dough…
Debi says
Thanks! I adjusted the recipe a little & used 100g Brown Swerve, 1 TBSP Vanilla extract, 1/4 tsp vanilla bean powder & mixed it all with a spatula then formed it like I would a ball of regular bread dough. I used a silicone mat and a silicone rolling pin with height guides on it so there would be no guessing with the thickness. It rolls out beautifully and I trim the edges with a spatula, to make it a rectangle. Just put back the scraps wherever it’s needed to make it. I made a 10”x12” rectangle and was able to cut exactly 10 servings of 3 squares 2”x2” each.
They are the absolute BEST Keto Graham Crackers E V E R!!
C says
How long will these last and can you freeze them ahead of time if you want to take them camping?
Carolyn says
They last really well since they are baked so dry. At least a week, if not two. I’ve never attempted to freeze them but I can’t see why not.
Jo says
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
Diane Wilson says
Can Monkfruit Golden be substituted for Swerve?
Carolyn says
Yes that should be fine.
Lynn Kirouac says
This recipe sounds wonderful! And especially useful to make a pie crust as well. But I have a question. Step 2 of the recipe mentions mixing in the molasses, but there is no molasses in the ingredient list. If there IS supposed to be molasses could I sub in yacon syrup
Carolyn says
Sorry, now that there is Swerve Brown, that’s what I use, no molasses. I will fix the instructions.
Marcelle says
CAN I GIVE IT 10 STARS!!!!! YOU did it!!!! For two years I have been trying to replicate the wonderful taste of my favorite “light” (not keto) lime ice cream with bits of graham crust. A week ago I tried your lemon curd ice cream but made it lime flavored instead. It was TOO.DIE.FOR! (You may have seen my comment about how I messed up and used half monkfruit and half BochaSweet in the curd and it made the ice cream SUUUUPER creamy!) So yesterday (after I polished off the entire quart in a few days – NO I do not feel guilty! LOL!) I decided to try adding some crumbled keto graham crackers from this recipe – and OHHHH…MYYY…GOD… IT WORKED!!!!! The store bought brand is no longer available and last year the only way I could get it was to order online and pay a small fortune to have it shipped. I refused and set about finding a recipe to make my own and make it keto. Now I CAN make my own and I owe it all TO YOU!!!!!! AND it tastes even better than the store bought non-keto brand! YOU ROCK!!!!!
Carolyn says
Wow, with an endorsement like this… can I hire you as my publicist??? 🙂
jen says
Do you think I could use ghee for butter?
Carolyn says
Sure!