Homemade sugar free graham crackers are a great healthy snack for kids and adults alike. These lightly sweet keto crackers have the perfect crisp texture, just like the real thing. They’re easy to make and have just 2.7g net carbs per serving.
Not to brag or anything, but I am pretty sure I was the first person to ever create a recipe for Keto Graham Crackers. I originally shared this recipe back in January 2011. Oh boy, now that feels like a lifetime ago!
I had only been doing on my low carb journey for about eight months at the time. But I’d always loved graham crackers and I really wanted to enjoy them again. So I set about turning almond flour into something that mimicked my beloved snack.
It took a few tries to get right, of course. The best recipes always do! But the crispy, cinnamon scented results were absolutely worth the effort. And I’ve been making them almost exactly the same way ever since.
It’s one of my oldest keto snack recipes and it remains one of the most popular to this day. You might notice that other recipes bear a striking similarity to mine. I daresay that’s because you can’t improve on the original sugar free graham crackers!
Why you will love this recipe
For people new to the keto diet, it’s an absolute revelation that they can make their own healthier version of a popular snack. I remember that sense of astonishment vividly.
I also remember how utterly delighted I was with myself. The fact that I could take something like almond flour and coax it into a reasonable facsimile of graham crackers was a turning point for me. It made me realize I could commit to a low carb diet for life.
These keto graham crackers are everything you love and nothing you don’t. Crisp and lightly sweet, they have no added sugar, no grains, and are completely gluten free. And they’re easy enough to make so you can whip up a batch any time.
How to use keto graham crackers
I’ve made this recipe countless times over the years because my kids love them. It’s nice to be able to offer a healthy snack option that really holds its own against the store-bought version. And there are so many great ways to use them.
- Add a smear of peanut butter or Sugar Free Nutella.
- Use them for Keto S’mores with my Sugar-Free Marshmallows. The new ChocZero marshmallows are wonderful in them too!
- Crush them up and use them as the crust for Keto Key Lime Pie.
- Crumble them into No Bake Keto Smores Bites.
- Use them as the layers in Keto Eclair Cake.
Reader reviews
“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” — Jo
“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!!” — Linda
“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!” — Bonnie C.
Ingredients you need
- Almond flour: I always use almond flour for my keto graham crackers, because it crisps up nicely when rolled out and baked. I don’t recommend coconut flour, as it makes them tough and they don’t have the right snap. See nut-free options in the Expert Tips section
- Sweetener: I like to use an erythritol-based brown sugar replacement for a deeper color and flavor. You must use an erythritol sweetener for these crackers to crisp up properly. Any amount of allulose or BochaSweet will make them soft. So make sure to read the ingredients on your sweetener. See more about sweeteners in the Expert Tips section.
- Egg: The egg helps bind the dough and hold it together properly. A standard large egg is about 3 ½ tablespoons of liquid egg.
- Pantry staples: Butter, baking powder, ground cinnamon, vanilla extract and salt.
Step-by-step directions
1. Mix it up. In a large bowl, whisk together the almond flour, sweetener, cinnamon, baking powder and salt. Stir in the egg, melted butter, and vanilla extract until the dough comes together.
2. Roll it. Turn the dough out onto a silicone liner and pat into a rough rectangle. Top with a piece piece of parchment and roll out evenly to about ¼ inch thick. You can go thinner, to ⅛ inch, but they will cook through faster.
3. Score it. Remove the parchment and use a sharp knife or a pizza wheel to score into squares of about 2×2 inches. Prick with a fork to make patterns as desired.
4. Bake it. Transfer the silicone mat to a large baking sheet. Bake at 300ºF for 20 to 30 minutes, until just beginning to brown and firm up.
5. Break it. Remove the crackers and turn the oven off. Let the crackers cool for 30 minutes, then break up along score marks and spread out over the pan in a single layer.
6. Bake again. Return to the warm oven (with the oven off. If it has cooled down too much, turn it on and set the temperature at no higher than 200ºF). Let sit inside another 30 minutes or so, then remove and let cool completely.
Expert tips
It is very important to roll the dough out as evenly as possible. It doesn’t matter if you do it thinner than ¼ inch, but an even thickness means they will bake more evenly. Keep your eye on them regardless as every oven bakes differently.
This recipe makes 30 to 40 crackers, depending on how thinly you roll the dough.
Nut-Free Option: If you are allergic to almonds, you can use 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.
Sweetener Options
As mentioned above, erythritol is the only sweetener that will create a crisp texture in these sugar free graham crackers. Any amount of allulose or BochaSweet will keep them from crisping up properly.
That means that the new versions of Swerve Granular and Swerve Brown won’t work here (the old formulas are just fine). But you can use other erythritol based sweeteners such as Lakanto and PureCane.
If you only have a granular sweetener and want a little of that brown sugar flavor, try adding a teaspoon of molasses along with the egg and butter. It will add less than half a gram of carbs to each serving.
Frequently Asked Questions
Store-bought graham crackers have 24g of carbs per serving, so they are not recommended for low carb diets. However, it’s easy to make your own healthier version. They’re crispy and delicious, and they satisfy that craving!
These easy sugar free graham crackers are made with almond flour, brown sugar substitute, cinnamon, baking powder, salt, egg, butter and vanilla.
This sugar free graham crackers recipe has 5.4g of carbs and 2.7g of fiber per serving. That comes to 2.7g net carbs per serving of 3 crackers.
Storage Information
These sugar free graham crackers will keep for up to a week in a covered container on the counter. If you live in a humid area, they may soften up. But you can always crisp them up again by placing them back in a warm oven for 20 minutes or so.
You can also freeze the crackers. Once they have cooled, place them in an airtight container. They will last up to 3 months in the freezer.
Keto Graham Crackers Recipe
Ingredients
- 2 cups almond flour
- ⅓ cup brown sugar replacement
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
- Pinch salt
- 1 large egg
- 2 tablespoon butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 300ºF.
- In a large bowl, whisk together the almond flour, sweetener, cinnamon, baking powder and salt. Stir in the egg, melted butter, and vanilla extract until the dough comes together.
- Turn the dough out onto a silicone liner and pat into a rough rectangle. Top with a piece piece of parchment and roll out evenly to about ¼ inch thick. You can go thinner, to ⅛ inch, but they will bake through faster.
- Remove the parchment and use a sharp knife or a pizza wheel to score into squares of about 2×2 inches. Prick with a fork to make patterns as desired. Transfer the silicone mat to a large baking sheet. Bake for 20 to 30 minutes, until just beginning to brown and firm up.
- Remove the crackers and turn the oven off. Let the crackers cool for 20 minutes, then break up along score marks and spread out over the pan in a single layer.
- Return to the warm oven with the oven off. (If it has cooled down too much, turn it on and set the temperature at no higher than 200ºF). Let sit inside another 30 minutes or so, then remove and let cool completely.
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!
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.
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.
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.
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. 🙂
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.
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?
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…
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!
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.
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.
Happy Hen says
Just tried these today… YUM!!! I’ll be making more in the very near future!!! Thanks for sharing!!!
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.
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.
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!
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
Ranette says
What molasses do you use?
Carolyn says
Blackstrap if I can find it.
Anita says
Thank you for a great recipe. I have made these a few times now and my husband I just love them.
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. ?
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!