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.
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!