With a sweet, buttery, crumble these keto graham crackers make for the best desserts. Made with almond flour and with only 7 grams of carbs, these graham crackers are a healthier alternative to a classic indulgence.
From smores’ to crust, or even crumbled onto a cookies and cream protein shake these keto graham crackers make everything just a little bit yummier.
As a Certified Nutrition Coach, I love using this recipe as a healthier alternative with my kiddos so that we can keep reducing seed and palm oils in our foods.
These gluten-free graham crackers have all the buttery flavor you’re used to and come in a crispy exterior with a soft inside for maximum indulgence.
Why You’ll Love This Recipe
Easy to make: With only 7 ingredients and minimal effort in the kitchen these keto graham crackers come 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 peanut butter smores, as the base of a larger dessert, or crumbled onto a cheesecake or protein smoothie.
Ingredients and Substitutions
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 will work.
Use a vegan butter to make them dairy-free but know that it may change the carb count. Traditional dairy butter will have less carbs.
Originally these were made with flaxseed, I have since revamped them and removed it (why it’s still in the image below).
Expert Tips To Make Them
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 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!).
How To Make Them
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.
Making Keto Graham Cracker Crust
The best part about this keto graham cracker recipe is that it can easily be made into a gluten-free crust for pies and protein cheesecake also!
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.
Frequently Asked Questions
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.
How To Use Homemade Graham Crackers
- In a key lime protein shake.
- As the base of protein cheesecake.
- Crumbled onto a yogurt parfait.
- With gluten-free smore’s cups.
Other Keto Recipes You'll Love
- Keto chia pudding
- Egg roll in a bowl
- Kimchi deviled eggs
- Gluten-free honey baked chicken
- Salted keto fudge
Gluten Free Keto Graham Crackers
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"
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