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 1/2 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 1/4 inch thick. You can go thinner, to 1/8 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 1/4 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 (215 g) almond flour
- 1/3 cup (60.67 g) brown sugar replacement
- 2 tsp cinnamon
- 1 tsp baking powder
- Pinch salt
- 1 large (1) egg
- 2 tbsp butter, melted
- 1 tsp 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.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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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
See how it says “optional”? That makes it sugar-free.
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
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.
What is the best way to store these crackers?
Covered container on your counter…unless you live in a really humid area, in which case, they will probably soften a lot anyway.
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!
These are so perfect for s’more season!!!
So good for snacking and making pies – yum!
How do you store these and how long do they last?
Store in a container on the counter…they can easily last a week.
Graham crackers are one of my favorite go to snacks all by themselves. Love that I can make them from scratch!
OMG definitely need to try this! Love graham crackers!
I don’t even miss the sugar with this recipe!
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!!
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!
I’ve tried that with different but similar crackers. They fell to pieces.
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.
Thank you!
Can you tell me what the carb count is if you leave out the molasses/yacon syrup? Thanks, Jillian
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.
Do they keep well? How long do they last?
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.
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?
The updated info is in the nutrition facts. 🙂 I changed recipe plug ins and I recalculated.