Our gluten free and keto graham crackers just got a big makeover, making them much (muuuch!) crunchier. Plus less ingredients and even less carbs!
Grain Free & Keto Graham Crackers 🍪
For s’mores and pie crusts alike
With s’mores season fast approaching, we’re getting the basics ready for you! And yup, it seems like there will be a marshmallow sub quite soon after all. So keto s’mores are definitely in your near future (hint hint!).
So this recipe for keto graham crackers is essentially our popular grain free & keto cinnamon toast crunch slightly reworked. Many of you have coincided that it tastes like graham crackers without the cinnamon sugar topping (and less cinnamon!), and we must definitely agree.
Plus, think less than 1g 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 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 (and a sprinkle of cocoa powder always helps too).
The Flours
Graham crackers are traditionally a wheat cookie. To make them gluten free and keto, we found that super fine almond flour did a killer job (solo!). Add a touch of xanthan gum, and we’re golden.
In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds.
Note also that we 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.
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 takes up to a day to crunch up and will result in chewy cereal!).
My current favorite for these guys? Lakanto golden without a doubt
Gluten Free & Keto Graham Crackers
Our gluten free and keto graham crackers just got a big makeover, making them much (muuuch!) crunchier. Plus less ingredients and even less carbs!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Ingredients
- 192 g almond flour
- 1/2 teaspoon xanthan gum or 1 tsp flax meal
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 80 g grass-fed butter at room temperature*
- 96 g golden erythritol
- 1 egg
Instructions
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.
Recipe Video
Recipe Notes
*Coconut butter can be substituted if dairy free or paleo. Just note that your graham crackers will be less airy (and therefore crunchy).
We love these!! I am wondering if the sugar alcohols and fiber are already subtracted from the 1 carb?
Yup already deducted! xo Valissa!
Also forgot to ask about creaming the butter. Can I just start with heavy cream and whip it into butter?
I love these! I need to ask, how big is a single serving?
24 squareper serving but what are the dimensions of the squares?
In all honesty I didn’t measure them Felisha, but I would say about 2×2 inches? xo!
How many servings were you able to get from this recipe?
How many per serving regarding the macros? It serves 24.
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
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
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 😉 xo
Ok thanks. I made these and they were great. Awesome!!!
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!
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!
You do need a powdered one here to cream the butter unfortunately Cherissa xo!
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!
Oh that’s wonderful to hear Laura! Hope you love the recipes 😉 xo!
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
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!
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?
Hi Patricia! Coconut oil works ok (they don’t become properly crisp like with butter 🙁 ). And unfortunately I’ve never worked with spectrum shortening, so I’m not sure?
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?
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!
It is possible to substitute honey for the artificial sweetener?
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 😉 xo!
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. 🙂 Thanks!
Hi Sandra! Thank you for your comment (and sharing!), so happy to hear you guys are enjoying 🙂 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!
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 I’m making. They are fantastic for empanadas!!! I originally started Keto 5 plus years ago, and there weren’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 don’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 I’m off to go make these graham crackers!!
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 😉 xo and hoped you enjoyed them!!
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! 🙂
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!
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.
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
Am I the only one thinking “Hello, Golden Grahams cereal!”? 🤔
Hi, all your recipes have been a hit in our household! For this recipe, is the Swerve the powdered or granulated? Thanks!
Hi Sheena! So happy you guys are enjoying! 🙂 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!
Hi these look amazing I’d just like to ask what the serving size is per macros
Hi Stamatia! Number of servings is always listed on top of the recipe card and nutrition facts are always calculated per serving. xo!
Thanks hun love your recipes cant wait to try
24 crackers is one serving? That in itself is exciting!!
By the way, these crackers are fantastic! I’m having to restrain myself from eating too many.
And that’s awesome Ronalyn! So happy you enjoyed these so much 😉 xo!
How on earth were you able to roll out that perfect square?
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 😉 xo!
Noo not another lovely looking recipe with xantham gum! 😭 can you please come up with suitable subs?! X
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) 😉 xo!!
Thanks, may give that a go! Could the same be done for the cinnamon cereal?
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!
I would live to receive your recipes. They sound absolutely delucious.
Hi Linda! Do you mean receive our newsletter? Feel free to sign up in the footer! xo and welcome to gnom-gnom!
I too have been enjoying your website! It is my new favorite for keto cooking. 🙂 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! ☺ Thanks for all you do!
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 😉 xo!
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!
Thank you so much Pat! That means a lot! xo!!
This might be a silly question, but is the weight of the almond flour pre-toast or post-toast?
Hi Deb! No such thing as a silly question, its pre-toast 😉
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!
Suggestion on how to mix without a food processor? I used the vitamix on a different recipe and it didn’t turn out well.
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