Extra Crunchy Grain Free Graham Crackers ๐Ÿช๐Ÿ“ฝ gluten free & keto

67 comments

  1. Stephanie says:

    My husband is Keto, and I really want to make these for him, but I have a son with severe tree nut allergies and cannot have almond flour in the kitchen. Can coconut flour be a substitute? If so, what are the conversion measurements, or is there another option? Thank you!

  2. Violet says:

    Very good โœ…๐Ÿ‘Œ made with coconut sugar instead. Came out great. I made as cut out Grahams in shapes of pumpkins and ghosts๐Ÿ‘ป! Came out great. Just did em the same way as the squares on wax paper. I also sprinkled with some coconut sugar and cinnamon.

    โค๏ธ

  3. Carly Courtright says:

    I’m confused. Is there 24 servings or 24 per serving? Because the recipe says 24 servings but everyone in the comments says 24 per serving. That’s a big difference!

    • Paola says:

      Hi Carly! It’s 24 servings (depends how many crackers you get… some have gotten 48?). Nutrition facts were estimated per cracker assuming a yield of 24 xo

  4. Laurie Beth says:

    I wonโ€™t use these often so I donโ€™t want to waste them.
    Will these stand up to freezing in small batches?

    • Paola says:

      You can either freeze them shaped and unbaked (= fresh cookies on demand), or yup just free them baked xo!

  5. Valissa says:

    We love these!! I am wondering if the sugar alcohols and fiber are already subtracted from the 1 carb?

  6. Paige Ostgaard says:

    Also forgot to ask about creaming the butter. Can I just start with heavy cream and whip it into butter?

  7. Patti says:

    Hi again,
    I have one more question. Do you blind bake the pie crust recipe before using it for your cheese cake and if so can you tell me how to blind bake it.
    Thanks again

  8. Patti says:

    Hi Paola,
    I want to use this as a pie crust for the cheese cake. Can you tell me how to do this. How long should I bake it for. I saw where someone above did this and it came out great. All help appreciated.
    Thanks so much

    • Paola says:

      I’ve never tried this one Patti as a crust, but I would imagine that the person who did it just mixed it with a little melted butter. I personally use the crusts from the cheesecakes-for-1 and in my opinion they come out MUCH better than this one as a crust ๐Ÿ˜‰ xo

  9. Cherie says:

    Can I ask what you used in the video to sprinkle on before rolling out? Doesn’t look like almond flour but maybe it was . . .
    Can’t wait to try some of your recipes – they all look wonderful – thank you for all the effort Paola!

  10. Cherissa says:

    I was wondering if a liquid sweetener could be used instead of the Swerve? Do you think it would it affect the outcome without the powdered sweetener to add more bulk to the recipe? Thanks!

  11. Laura says:

    This recipe turned out amazing! I did use a golden monk fruit sweetener, and I will probably decrease the amount of sweetener in the next time I make the recipe. This made a lovely surprise for my keto husband on Father’s Day, complete with a SunButter Nutella copycat recipe. Thank you, can’t wait to explore the other recipes on your site!

  12. Tysha says:

    Hi Paola,
    I have a bit allergy. Do you know if this recipe could be made with coconut flour? If not can you suggest another alternative to almond flour that is low carb. These look and sound amazing so I hope I can figure out how to make them but free.
    Thanks a bunch!
    Tysha

    • Paola says:

      Unfortunately coconut flour will make soggy crackers… but a few readers use sunflower seed flour as a sub to nut flours? maybe worth a shot!

  13. patricia says:

    I have to be dairy free so butter is out of the question for me. But, these look so good!
    would coconut oil work at all for a sub for the butter? or would spectrum shortening work?

    • Paola says:

      Hi Patricia! Coconut oil works ok (they don’t become properly crisp like with butter ๐Ÿ™ ). And unfortunately I’ve never worked with spectrum shortening, so I’m not sure?

  14. Kari says:

    How to find superfinely groud almond flour? How do you feel about first toasting the flour in oven, then letting it cool and THEN running it in a food processor/blender?

    • Paola says:

      Hi Kari! In all honesty you cannot get it finely ground yourself at home (I suggest brands I use in the post). Even with a powerful food processor, I’ve never ended up with good results xo!

    • Paola says:

      Unfortunately no Tracy, but you can do coconut sugar. And please note that erythritol (and sugar alcohols) are in fact low glycemic index natural sweeteners ๐Ÿ˜‰ xo!

  15. Sandra M says:

    Hello! I love your website for great keto recipes! I have shared your chocolate chip cookie one with a friend who is eating keto for cancer (she has had one recurrence and is working to get/stay in remission). My question is – would these turn out okay with using a chia goo “egg” instead of a real egg? Our daughter can’t eat eggs and I’m mostly making this for her – we have a S’mores party next Friday for a bunch of teen girls. ๐Ÿ™‚ Thanks!

    • Paola says:

      Hi Sandra! Thank you for your comment (and sharing!), so happy to hear you guys are enjoying ๐Ÿ™‚ On your question, I honestly don’t think chia eggs would work perfectly here. I did have a reader report back to using aquafaba (the garbanzo bean water) and saying it worked perfectly. I’m not very versed on egg replacers to be honest, but maybe worth a look? Vegan websites talk about it a bunch! xo and hope this helped!

  16. Kat says:

    Paola – you are amazing! You have tackled recipes so many steer away from, and you nail them every single time! Your tortilla recipe is a staple for me, and I use them not just for Mexican style tacos, but jerk chicken tacos and Asian style as well! I also use them as sandwich wraps. I add different seasonings to the dough to work with whatever I am making. I use different size pot lids to cut them, depending on what Iโ€™m making. They are fantastic for empanadas!!! I originally started Keto 5 plus years ago, and there werenโ€™t apps to count macros, nor were there a plethora of sites with Keto recipes. I fell off the wagon after a bad wreck, and started back last Summer. Anytime I look for recipes for things I want, your site always has them!! I am Admin of a Keto Group on FB, and your recipes give me amazing ideas to teach new Ketoers. We focus on positive re-enforcement and donโ€™t judge. We just gently guide people to better solutions – we all had to start somewhere! Thank you for your tireless and amazing creativity – you are helping so many people live a healthier life! Now Iโ€™m off to go make these graham crackers!!

    • Paola says:

      Hi Kat! I’m sorry I’d missed your wonderful comment earlier! So happy to hear you’re enjoying the recipes so much!! And can I say that I LOVE your idea of using the tortilla dough for empanadas (I usually make them with the pie crust, but this would be a quicker option!).

      And thank you for sharing the recipes on FB, cannot express enough my gratitude ๐Ÿ˜‰ xo and hoped you enjoyed them!!

  17. Ms. Dionne says:

    Hello Paola,
    Sorry if this question has already been answered, but what are you sprinkling on the parchment paper before rolling out the dough? Is that Almond flour?

    Thank you for sharing your magnificent recipes with the world! ๐Ÿ™‚

    • Paola says:

      Hi Dionne, sorry I missed your comment earlier! I sprinkled arrowroot, but in subsequent tries I realized you don’t actually need it once the dough is thoroughly chilled so I skipped it from the instructions. xo!

  18. Sherry says:

    I am so happy I found your site, going to try about 20 recipes. I have been looking for a graham cracker recipe for a long time. What I love to do with these is put peanut butter on top and then a slice of butter. Almost tastes like a nutter butter peanut butter cookie, it is a favorite snake of mine I used to eat with real grahams. Can’t wait to try these. Thanks so much for all your work and creativity. Your a life saver.

    • Paola says:

      Ooooh that sounds SO GOOD Sherry! I’m a huge PB fan, so I’m definitely trying that! And it’s my absolute pleasure, so happy to hear you’re enjoying! xo

    • Paola says:

      Hi Sheena! So happy you guys are enjoying! ๐Ÿ™‚ I used regular swerve for this one, but it would also work with powdered (but you would need to weigh it as its much sweeter volume-wise). xo!

  19. Ronalyn Hurley says:

    By the way, these crackers are fantastic! I’m having to restrain myself from eating too many.

    • Paola says:

      Got the perfect square by cutting it, but I accidentally deleted that part of the footage so it didn’t make it into the video…! :-S I’ll add it in when I make them again soon ๐Ÿ˜‰ xo!

  20. Jennifer says:

    Noo not another lovely looking recipe with xantham gum! ๐Ÿ˜ญ can you please come up with suitable subs?! X

    • Paola says:

      LOL omg I know! But it’s not up to me, it’s simply the best gluten replacer out there! This one actually has a note that you can use twice the amount of flax meal though (they come out a little but more dense but still great) ๐Ÿ˜‰ xo!!

        • Paola says:

          Hi Jennifer, sorry to have missed your second comment! Yes, that could also work for the CTC and also for the muffin recipes. My mom is intolerant to xanthan, so I do a lot of tests for her without it. They always come out better with xanthan, but in all honesty they’re still great with a flax sub. xo!

    • Paola says:

      Hi Linda! Do you mean receive our newsletter? Feel free to sign up in the footer! xo and welcome to gnom-gnom!

  21. Julie says:

    I too have been enjoying your website! It is my new favorite for keto cooking. ๐Ÿ™‚ I apologize if you have addressed this question elsewhere, but I was wondering if you had a good keto recipe for homemade keto marshmallows? These graham crackers would make amazing smorez if I could get a recommended marshmallow recipe. The few recipes I’ve researched mentioned that the sweeteners don’t brown like normal sugar nor do they melt correctly. They kinda dissolve instead. I thought I’d ask and see what you had to say! โ˜บ Thanks for all you do!

    • Paola says:

      Hi Julie! So happy you’re enjoying the recipes! In all honesty I’ve not tried to make keto marshmallows and I’m not sure it’s something I’ll try (as you mentioned, the sweeteners behave SO differently to sugar that I’m not sure you would get anywhere near a marshmallow!).

      Having said that, I JUST made some graham cracker ice cream sandwiches yesterday (testing a new graham cracker recipe that should be ready next week- it’s properly crunchy!). I know it’s different, but it filled the smores void ๐Ÿ˜‰ xo!

  22. Pat says:

    I just want to say thank you for sharing your wonderful recipes with us. I have made many of them and they turn out great. My favorites are the muffins, so good with breakfast and a cup of hot coffee. I appreciate all your work and effort, God Bless!

  23. Mary Anne B says:

    I made a batch for a graham pie crust this weekend and these worked GREAT! I was slightly skeptical when they came out the oven, very soft and tasted a bit weird. But they cooled down great! I think they were even crispier the next day? Is this normal?

    Anyways, once they became a pie crust they tasted like the real thing so we’re adding my usual cheesecake to the dessert table at Thanksgiving! THANX!

  24. Andrea says:

    Suggestion on how to mix without a food processor? I used the vitamix on a different recipe and it didn’t turn out well.

    • Paola says:

      Hi Andrea!

      Yeah a vitamin wouldn’t quite work… I suggest you go old school and do it by hand!

      So thoroughly whisk all the dry ingredients together. Add in the vinegar and vanilla, and whisk until evenly distributed. Then add the coconut oil and rub it with your hands until broken down (sort of like you’re making a crumble). Then add the egg and mix/knead it with your hands until you get a thick dough.

      Cover it with cling film and let it rest. Very important as the coconut flour will soak up more moist and the dough will thicken up a bit.

      xo! Paola

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