Home » breads 'n biscuits » Extra Crunchy Grain Free Graham Crackers 🍪📽 gluten free & keto

Extra Crunchy Grain Free Graham Crackers 🍪📽 gluten free & keto


  1. Dedee says:

    give the lady a break why don’t you…your getting her FREE recipes…I would think you could read past the words you think were used wrong. After all most of us could figure out what she meant…lighten up Dearie!

  2. Kat says:

    can you use anything other than flax? I know it may change the flavour but I daughter is allergic to flax. Is it used only for flavour or does it have another purpose?

  3. Kevin says:

    Hey Paola: Not sure if anyone has tried using hazelnut flour? I have found it has an amazingly Graham Cracker-ish taste and texture. I use it in place of almond flour for my cheesecake crusts and it comes out devine! I will for sure try a batch of these with it.

    • Venus Childress says:

      Hi Kevin,
      I love the flavor of hazelnut.
      Just wondering if you tried this recipe with hazelnut flour and if you did, did you make any other adjustments? Do you use a specific hazelnut flour for your baking?
      Thanks for any told you might give us!

  4. Milena says:

    Hi Paula!
    If I want to make these taste more like animal crackers, obviously I would leave out the cinnamon. Do you recommend I use a white sweetener vs golden? Anything else you may think will help?

  5. Veronica says:

    Made these today. The flavor is ON POINT. The only reason I didn’t give it 5 stars, was because it didn’t crisp up like I expected it to. I even put them back in the oven to brown them more, hoping they would crispy up, but didn’t. My 6 year old daughter thought it was cookies and enjoyed it! I didn’t have Golden Monkfruit on hand, so I used Swerve Brown sugar. Think this made a difference in texture?

  6. Lyla Gray says:

    The Keto Graham Cracker is exactly what I was looking for. I must say that when I watched the recipe video, that is what prompted me to contact you, as I am very capable of following written instructions. I so immensely enjoyed the the jazzy music that you had paired with this recipe video. I would love to know what it is (the song and the artist) as I would probably purchase it to listen around my home. I haven’t bought a music cd in probably a decade. I will probably watch the other videos now too….just to hear the jazz that goes along with the recipe. Your recipes seem to fit right in with my food protocol, so I am excited about your webpage.

  7. Donna says:

    Sweetie, you need an editor; “Many of you have coincided……” is incorrectly used. I believe it should read “Many of you have concurred……….”. Coincided is defined as “the same place in space or time”, while Concurred is defined as “to be of the same opinion; agree” which is what I believe you meant. That aside, I am looking forward to trying out THIS recipe as well as your SF, Homemade Marshmallows… even if I CAN’T scorch them! I can still have myself some s’mores and “lushes/lasagnas” and some just plain old graham crackers and milk!

  8. Tobi says:

    I made these yesterday…. Mine did not crisp up, but they remind us of Gingerbread Cookies so much that I may add some ginger to the next batch!

  9. Liz says:

    Let me start by saying these taste AMAZING!! I made these for the second time today but did something a little different this time. I love baking but hate rolling out dough, I never seem to be able to get it a consistent thickness, which was the problem the first time I made these. They tasted great but very inconsistent on the thickness. I found a solution!! I cooled the dough and then divided it into 24 balls (5/8 oz each) and used my tortilla press to flatten each ball. Problem solved! It was more time consuming but the end product is fabulous! Thank you for enabling me to have s’mores while camping this weekend. I also made your marshmallows…..simply delicious!

  10. Lisa says:

    This brought the joy of Graham crackers and similar simple, straightforward butter cookies back for me. Sitting here enjoying my first batch with a glass of macadamia nut milk. YUM 😋

    I think I’d like to try adding just a little ground flaxseed next time to see if I can increase the wheat-like/Graham flavor.

  11. Barbara says:

    This is a great recipe! I used part of the dough for a graham cracker crust for my cheesecake and it worked fantastic. Thanks for the recipe 🙂
    Will have to freeze half of the dough as I am the only one doing Keto in the family,

  12. Christine Thompson says:

    Oh WOW!! Ok, so I made these today (along with the marshmallows) to do s’mores this evening with the little one. I like s’mores but I’m not dying to have them again, however, making them with little ones isn’t the same if you can’t partake so here we are. They smelled JUST like the real thing- before, during and after baking! YAY! Tried a nibble on an extra edge piece once they cooled- YUM!! Ohhhh now for the real test- with peanut butter on one. (Unsweetened) PB is hard for me to stay away from but I’ve found putting it on keto bread is just blah tasting so I wasn’t sure what to expect here. Ohhhh Paola! You’ve made me sooooo happy!!!! (ok, to be honest, I LOVE all of your recipes but this one just about made me cry!) PLEASE PLEASE get a print cookbook, I’m out of ink again!! I started printing your digital cookbooks (and online recipes) and need more ink!

  13. Nicole says:

    Do you have any recommendations for alternative flours, orther than almond. I have an allergy to nuts and can not find an alternative for subbing out almond flour…that actually works. It’s hard trying to make everything work with coconut flour as it’s so different. I would love to make these!


    • Paola van der Hulst says:

      Have you tried sunflower seed flour Nicole?! It’s a 1-1 sub and readers with nutcaklergies swear by it! Just keep in mind that with baking soda it can turn green xo!

  14. John says:

    By themselves, not a hit… sorry. May be a personal thing. However, put a keto marshmallow in between two of them and POW, they are awesome! Seriously, just one of those bad boy sweet sandwiches and I’m Satisfied with a capital “S”.
    I followed the recipe to the letter (metric measurements) and they came out limp and I found them grainy with little taste.

  15. 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!

  16. Violet says:

    Very good ✅👌 made with coconut sugar instead. Came out great. I made as cut out Grahams in shapes of pumpkins and ghosts👻! Came out great. Just did em the same way as the squares on wax paper. I also sprinkled with some coconut sugar and cinnamon.


  17. 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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.