These Almond Flour Graham Crackers have the sweet, buttery crumble you expect, but with a healthier, keto twist. Made with almond flour and just 7 grams of net carbs, this easy keto graham cracker recipe works perfectly for desserts, crusts, or snacking.
A Quick Look At The Recipe
- ⏲️Ready In: 20 Minutes
- 👪Serves: 10
- 🍽 Calories and Protein: 189 kcals and 5 grams of protein
- 📋Main Ingredients: Almond flour, keto brown sugar, butter, egg, and cinnamon.
- 📖 Dietary Notes: Gluten-free, grain-free, keto, refined sugar-free, and can be made dairy-free.
- ⭐ Why You'll Love It: These keto graham crackers are buttery, lightly sweet, and a healthier low-carb alternative perfect for snacking or desserts.
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From s’mores to pie crusts, or even crumbled onto a cookies and cream protein shake, these almond flour graham crackers make desserts just a little bit better. Their lightly sweet, buttery flavor gives you that classic graham cracker taste while still fitting into a gluten-free, low-carb lifestyle.
I especially love making them for my kids because it’s an easy homemade alternative to store-bought crackers packed with seed oils. These gluten-free graham crackers still have the familiar graham cracker flavor with a crisp exterior and slightly tender center, making them perfect for snacking or using in your favorite desserts.
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💭Why You’ll Love This Recipe
Easy to make: With only 7 ingredients and minimal effort in the kitchen, this keto graham cracker recipe comes together pretty quickly.
Healthy: No palm oil or shortenings, these graham crackers are naturally gluten-free, grain-free, keto, and can be made dairy-free as well.
Versatile: Use the graham crackers for your favorite no-bake s'mores cups, as the base of a larger dessert. They work for everything.
Ingredients and Substitutions
- Sweetener: To keep the graham crackers keto, you’ll need to use a keto sweetener like Swerve Brown Sugar. If you just want them gluten-free, brown sugar or coconut palm sugar will work.
- Almond flour: Just like in these almond flour protein pancakes, make sure to use almond flour and not almond meal.
- Butter: Use a vegan butter to make them dairy-free, but know that it may change the carb count. Traditional dairy butter will have fewer carbs. I've even made these with coconut oil, but it does change the taste a bit.
- Quick note: Originally, these were made with flaxseed. I have since revamped them and removed it (why it’s still in the image below).
See the recipe card for full information on ingredients and quantities.
How To Make Almond Flour Graham Crackers
Step 1: Mix together the almond flour, butter, and sugar until combined.
Step 2: Add in the remaining ingredients and mix together until the mixture holds when pressed.
Step 3: Roll dough between two pieces of parchment paper until about ⅕th inch thick.
Step 4: Slice the dough with a butter knife to make rectangular shapes and slide the parchment paper onto a baking tray. Bake until golden.
Expert Tips
Make sure your butter is room temperature before trying to mix it so that it creams well.
Any keto sweetener will work but each one may change the taste of the crackers.
The mixture will look dry as it's mixed, but should hold together if pressed. If it won't, add just 1 teaspoon more butter.
You want to slice the batter into rectangles before baking them so that they just break apart once out of the oven.
They’re delicate out of the oven so let them cool fully before moving them. The longer they cool the crispier they get (I cool mine for about 4 hours!).
Making Keto Graham Cracker Crust
The best part about this keto graham cracker recipe is that it cna easily be made into a gluten-free crust for pies or something like my high-protein cheesecake.
To make it, follow the instructions to make the dough and knead it until mixed.
- Roll the dough between two sheets of parchment paper until about ⅓ inch thick.
- Place the dough into an 8-inch circular pie pan and press down into the pan until creased and covered.
- Bake for 8-10 minutes until golden and remove from the oven.
How To Use Them
My favorite way to enjoy the graham crackers are smeared with a bit of no oil peanut butter. But, any of the below options work too.
- In a key lime protein shake.
- Crumbled onto a yogurt parfait.
- As the base of cheesecakes or crumbled onto pies.
Almond Flour Graham Crackers FAQs
Store the gluten-free graham crackers in an airtight container at rom room temperature for 7-10 days. They’re even crispier a day or two later.
Yes. Place cooked graham crackers in a freezer-safe bag or container separated by layers of parchment paper. Store in the freezer for up to 3 months and let thaw at room temperature for 1 hour when you need them.
Keto graham crackers are usually soft because they’re slightly underbaked or rolled too thick. For a crisp texture, roll the dough thin and bake until the edges are lightly golden. They’ll also firm up as they cool, so let them rest on the baking sheet before serving.
More Keto Recipes You'll Love
If you tried this Keto Graham Crackers Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Gluten Free Keto Graham Crackers With Almond Flour
Equipment
Ingredients
- 2 cups Almond flour
- ⅓ cups Keto brown sugar + more sprinkled on top if you want
- 5.5 tablespoons Butter softened, see notes.
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
- 1 Egg
- ½ teaspoon Baking powder
Instructions
- Mix together the almond flour, butter, and sugar until combined.
- Add in the remaining ingredients and mix it together until it holds when pressed.
- Roll dough between two pieces of parchment paper until about ⅕th inch thick.
- Slice the dough with a butter knife to make rectangle shapes and slide the parchment paper onto a baking tray.
- Bake for 15 minutes until crackers look golden.
- Let cool fully on tray before moving them off the tray (30-60 minutes).
Notes
Any keto sweetener will work but each one may change the taste of the crackers. The mixture will look semi-dry, but it should hold together if pressed. Try to roll the dough evenly so each cracker comes out uniform. I decorated them with little fork marks, but you can leave them as is when rolled. You want to slice the batter into rectangles before baking them so that they just break apart once out of the oven. They’re delicate out of the oven so let them cool fully before moving them. The longer they cool the crispier they get (I cool mine for about 4 hours!). Serving is per crackers.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby S says
I personally love munching on these with some peanut butter, it makes the tastiest little treat.