Home » breads 'n biscuits » (Extra Crisp!) Gluten Free & Keto Graham Crackers 🍪

(Extra Crisp!) Gluten Free & Keto Graham Crackers 🍪

My gluten free and keto graham crackers just got a big makeover, making them crisp (yes, *actually* crisp!). i.e. perfect for s’mores… at 1/2g net carb.

Melting a keto s'more with a torch
Sugar Free & Keto S’mores

Grain Free & Keto Graham Crackers 🍪

*Perfect* for s’mores!

With s’mores season fast approaching, I’m getting the basics ready for you! Yup, with some pretty legit keto marshmallows.

So this recipe for keto graham crackers is very similar to my (super duper popular!) keto cinnamon toast crunch. After all, many of you have coincided that it tastes like graham crackers without the cinnamon sugar topping (and less cinnamon!). And, clearly, I concur :).

Plus, think 1/2g net carb a cookie!

The Deets

Creaming the butter properly with the sweeter is paramount here to build a nice structure for the cookies (think rise and crunch!). And creaming with sweetener, in case you haven’t done it before, takes a bit longer to incorporate than with good-old sugar. But don’t give up, and keep going until you’ve got the sweetener well incorporated into soft, light and fluffy butter.

The other indispensable thing, is that the dough be thoroughly chilled before rolling and baking. Why? The butter in the dough has to solidify once again before you can roll it out and cut it up. Think 1 to 2 hours (or overnight).

And if the dough becomes too sticky while rolling and cutting, just pop it in the freezer for a few.

Gluten Free & Keto Graham Crackers 🍪 #keto #lowcarb #grainfree #healthyrecipes
Gluten Free & Keto Graham Crackers 🍪 #keto #lowcarb #grainfree #healthyrecipes

The Flours

Graham crackers are traditionally a wheat cookie. To make them gluten free and keto, I found that super fine almond flour did a killer job (solo!). Add a touch of xanthan gum, and we’re golden.

Note also that I add a bit more baking soda than is customary (1/2 teaspoon rather than 1/4 or even nil). Reason being, that the slight bigger rise helps aerate the almond flour and get a better texture (= crispness!).

The Sweetener

Erythritol lends a very similar crunch and chew to sugar for crisp cookies, and no other low carb natural sweetener does that (xylitol and allulose take up to a day to crunch up and will result in chewy crackers!).

My current favorite for these guys? Lakanto golden without a doubt

Gluten Free & Keto Graham Crackers 🍪 #keto #lowcarb #grainfree #healthyrecipes
Gluten Free & Keto Graham Crackers 🍪 #keto #lowcarb #grainfree #healthyrecipes
Gluten Free & Keto Graham Crackers 🍪 #keto #lowcarb #grainfree #healthyrecipes
Gluten Free & Keto Graham Crackers 🍪 #keto #lowcarb #grainfree #healthyrecipes
Gluten Free & Keto Graham Crackers 🍪 #keto #lowcarb #grainfree #healthyrecipes
Gluten Free & Keto Graham Crackers 🍪 #keto #lowcarb #grainfree #healthyrecipes

And… the video story!

Gluten Free & Keto Graham Crackers 🍪 #keto #lowcarb #grainfree #healthyrecipes

(Actually Crisp!) Gluten Free & Keto Graham Crackers

My gluten free and keto graham crackers just got a big makeover, making them crisp (yes, *actually* crisp!). i.e. perfect for s'mores... at 1/2g net carb.
4.75 from 24 votes
Prep Time 20 minutes
Cook Time 15 minutes
Chilling time 1 hour
Total Time 35 minutes
Course Breakfast, Cookies, Dessert
Cuisine Dairy Free, Gluten Free, Grain Free, Keto
Servings 24 graham crackers
Calories 71 kcal



  • See recipe video for guidance! 
  • Add almond flour, xanthan gum, salt, baking soda, and cinnamon to a medium bowl. Whisk until thoroughly combined and set aside.
  • Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to beat until thoroughly light and fluffy and much of the sweetener has dissolved. 
  • Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). 
  • With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
  • Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour and up to 3 days.
  • Preheat oven to 350°F/180°C.
  • Roll out the dough between two pieces of parchment paper until nice and thin. Using a ruler or pastry cutter, cut dough lengthwise and then crosswise into squares. Prick each piece with a fork (optional). 
  • Transfer parchment paper with the keto graham crackers to a baking sheet or tray, and place in the freezer for 10 minutes prior to baking. The shaped dough can be frozen for up to 3 months, and baked straight from the freezer (adding 2-3 minutes more to the baking time).
  • Bake for 8-12 minutes, until fully golden (depending on size and thickness). Keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden). 
  • Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (this may take a few hours for the sweetener to harden up again!). 
  • Store in an airtight container for up to 5 days.



*Coconut butter can be substituted if dairy free or paleo. Just note that your graham crackers will be less airy (and therefore crunchy).


Calories: 71kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 97mg | Potassium: 2mg | Fiber: 0.5g | Vitamin A: 95IU | Calcium: 19mg | Iron: 0.3mg
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Amanda says:

    Has anyone tried using these to make with pudding? I used to use graham crackers with cooked pudding and layer it. Pudding, cracker, pudding ect. Overnight the crackers would get soft like but not mushy..does anyone know if these would hold up? TIA!!

    • Paola van der Hulst says:

      Oh you want to make my ‘cookie crumbs’ then!! Since they’re going to get soft, don’t bake.

      Search the blog for the no bake cheesecakes (there’s a graham cracker and an Oreo version) and for the tiramisu. You’ll get a good idea that way of how I use them. Xo!

  2. Dedee says:

    5 stars
    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!

    • Paola van der Hulst says:

      I mean I could use an editor at times (and you guys catch a few of my typos…!)… but lol yes, that comment was a wee bit condescending as the English would say 😉

      Thank you Dedee!

  3. 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?

  4. 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!

  5. 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?

  6. Veronica says:

    4 stars
    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?

    • Paola van der Hulst says:

      Sugar alcohols take longer than sugar to crisp up Veronica, so you probably need to give erythritol a couple hours to crisp up 😉 xo!

  7. Lyla Gray says:

    5 stars
    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.

  8. 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!

      • Lori says:

        People are so rude and will complain about just anything won’t they? I mean who says that to another person? Some people need to keep their comments to themselves. Who else really cares about coincide vs concur LOL Smh

      • Jameela "Jamie" Burton says:

        Donna might not be impressed but I am! For it to be your third language you do extremely well!! Thank you for all the magical recipes you share with us.

  9. Tobi says:

    5 stars
    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!

  10. Liz says:

    5 stars
    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!

  11. Lisa says:

    5 stars
    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.

  12. Barbara says:

    5 stars
    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,

  13. Christine Thompson says:

    5 stars
    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!

  14. 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!

  15. John says:

    4 stars
    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.

  16. 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!

  17. Violet says:

    5 stars
    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.


  18. 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.