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.
Marian says
I got your Ultimate Guide To Keto Baking book as a bday present, and that’s how I discovered your recipes. I have made so many of them and they NEVER disappoint. Thank you!
Carolyn says
Great to hear!
Heather Hicks says
Hello! I haven’t made this yet as I just stumbled upon this recipe. I am curious if I were to make this could I ground up them up and add melted butter and a sugar substitute to make a Graham cracker crust for a keto cheesecake?
Carolyn says
Yes many readers do.
Amanda E says
Currently finishing the cut up crackers in the oven. When I pulled them out, some of the edges that I rolled too thin were already crispy. I had to sample them and they were delicious! Can’t wait till the rest are ready
Carolyn says
Same thing usually happens to me. It’s hard not to roll the edges thinner than the rest!
Skye Wathen says
Nevermind – I took a look again and the flour I bought is not the same. The recommended Bob’s Red Mill was only available through grocery delivery and the King Arthur substitute I bought was not the same. I’ve now gotten a correct substitute. Looking forward to trying again.
Jill Charter says
So good!!! A great recipe to make ahead and take camping.
Jess says
Have you tried to make this into chocolate graham crackers? Wondering what we could use that would keep them healthy
Carolyn says
You can make them similar to the chocolate wafers in this recipe: https://alldayidreamaboutfood.com/keto-thin-mints/
KathyZ says
The only issue I had with these is that by the time I got around to using them in another recipe. they were all gone!
Carolyn says
I feel your pain!
Toni Hauge says
I don’t have a silicone liner. Can I use parchment paper underneath instead?
Carolyn says
Yes but they may bake a little faster.
Vicki A Nelson says
Can you use Yacon Syrup instead of the molasses? Will Xylitol work instead of Erythritol?
Carolyn says
No, xylitol will make them very soft and not crisp.
Lawrie Williams says
I am SOOOOOOO happy to see you mentioning PureCane! I really like that product and yet I’ve never seen a keto recipe developer recommend using it. … until now. So thank you so much for that! I love your recipes!!
Carolyn says
Well, when it first came out, I tried some cookies with it and they were rock hard. Not crisp but like rock cakes. but I think they’ve improved it since then…
Lois says
quick question in the blog part you mention that you can use regular Swerve and molasses OR Brown Swerve, but in the recipe instructions it calls for adding the molasses. I assume that’s only if you’re not using Brown Swerve?
Carolyn says
Yes.
Jenniffer says
these were very good. Im glad I came across this recipe. I came across a caramel recipe that I’m using to dip these in which is good as well. Just wondering how long these last in the fridge.
Corinne Yip says
Can you please clarify something ? The instructions mention vanilla and molasses extract but there is no molasses extract in the ingredient list . Is it either or ? Or both ?
Thanks !
I love this recipe so thank you –
Carolyn says
If you read the ingredient list carefully, it actually says you can use a little molasses if you don’t have Swerve Brown.
Mary says
Any chance I can get the older recipe version? I to am a displace Canadian but I live in australia and swerve is not available here (yet ) I was very excited at the thought of trying these as I love graham crackers they are also not available here and have recently been diagnosed as pre diabetic and am now having to follow the keto diet without the cheating.
Your site has been a godsend. Thank you
Carolyn says
This is the same recipe except for the fact that it uses Swerve Brown. You can use any erythritol (ONLY erythritol will make them crisp up properly) plus a teaspoon or so of molasses.
Charbear says
How much erythropoietin would I use?
Carolyn says
What is erythropoietin?
Ann says
I might have missed it but can these be frozen to be used at a later time?
Carolyn says
I haven’t tried but I am sure they can.
Linda says
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!!
Sandra says
Two questions: 1. The directions mention molasses, which I couldn’t find in the ingredient list – how much? 2. Could these be used for a graham cracker crust? Thank you.
Carolyn says
If you have Swerve Brown, you don’t need the molasses.
Tay says
how long do these stay good and could you freeze them, for example for a pie crust?
Carolyn says
Sure! They’re good for at least a week on the counter but you can refrigerate them or freeze for longer.
Nora says
I used to be intimidated of baking. Yet your recipes and the way you present them are so easy to follow. And I’ve loved everything I’ve made. From dessert to shepherds pie and broccoli soup. All fantastic. Thank you for sharing and teaching us all
Carolyn says
I am so glad!
Edna says
What did I do wrong? The mixture is dry, and I measured exact. I know egg size is difficult to anticipate. Since the egg and butter is the only moisture can I add more egg and/or butter. Right now, the mixture is just crumbles??
Carolyn says
What almond flour did you use? Something went very wrong… did you use an almond flour that’s been defatted? Is it really powdery and fine, like actual flour? Or is it just ground, blanched almonds (which is the standard almond flour).
Erika says
I had the same problem. Did you ever figure it out? I ended up adding water so I could roll it. Just taking out of the oven now so we’ll see….
Skye says
This is exactly what has happened to me and I used the ingredients from the links. I am going to try adding some water….
Rochelle Waddill says
Could you give a suggestion for how to make them a bit more crunchy/cracker like?
I feel like I have them thin enough, baked long enough, let cool
Then set it back in the Oven for over 30 min. But not crispy at all. Suggestions? They are tasty!!
Carolyn says
What sweetener are you using? Because these should be crunchy if you are using Swerve.