My keto graham crackers are crispy and gently sweet, just like the original! Let me show you how to make sugar free graham crackers in just over 20 minutes.
Regular readers of my website will know that I spent a year in the US as a teen. And guess what, one of the snacks my host family always had in the house was graham crackers.
Graham crackers are similar to digestive biscuits in the UK or Butterkekse (butter cookies) in Germany - gently sweet, simple cookies with a proper crunch. Utterly comforting.
My website is packed with sugar-free cookie recipes, inspired by classics from all over the world. So, it was about time to share my sugar free graham crackers!
The recipe evolved from my keto cinnamon toast crunch cereal. A reader mentioned to me how the taste reminded her of graham crackers. And you know what? She was right. I made a few adjustments and this recipe was born.
Want more basic cookie recipes? Check out my sugar free sugar cookies and these keto butter cookies.
"I've made these for a couple of years. I use this same recipe (no changes) to roll out a graham cracker pie crust too. It's delicious for Coconut Cream Pie and even Boston Cream Pie." (Nicci)
Jump to:
What's To Love About This Recipe
Flavor and texture. Just like the original, keto graham crackers are lightly sweet and have gentle cinnamon notes. They taste like a comfortingly simple wholewheat cookie, with an awesome crunch.
Gluten-free, grain-free and keto-friendly: One cookie contains just 0.5g net carbs. Knowing that I am not filling up on junk and keeping my blood sugar levels stable feels great.
This recipe is a satisfying on-the-go treat as it is easy to transport. My kids love it, and it has got the thumbs up from friends who aren't even sugar free.
Reader, this is the kind of recipe that will help you stick to a low-carb diet long-term. Because if you can replace your childhood faves with healthy versions, you'll never feel like you are missing out.
Ingredients
Here are the ingredients you'll need for sugar-free graham crackers:
- Butter - Should be cold and cubed
- Sweetener - I am using a brown sugar substitute because the caramel notes work well with the cinnamon. It is an erythritol monk fruit sweetener blend. Any erythritol-based sweeteners such as Swerve or Lakanto are good for this recipe because they make crackers crunchy. Don't use allulose or Bocha Sweet, these are only good for soft cookies.
- Almond flour - I use ground almonds, which is the same as regular almond flour in the US. Super-fine almond flour also works.
- Whey protein powder - Provides a finer cookie texture, similar to wholewheat.
- Ground flaxseed - Acts as a binder and also helps with crunch. I prefer golden flaxseed over brown flaxseed as it has a milder taste. Always store opened ground flaxseed in the freezer or it can go off and taste fishy.
- Flavor - Cinnamon and vanilla extract
- Baking powder - for a little rise
See the recipe card for full information on ingredients and quantities.
Instructions
It is simple to make low carb graham crackers. Here are the basic steps.
Scroll down to the recipe card for the detailed method with amounts, oven timing and nutrition info.
STEP 1
Cut the butter into small cubes. Blend it in a food processor with the sweetener until well-combined.
STEP 2
Add the dry ingredients and blend until a crumbly dough forms.
STEP 3
Form a cookie dough ball and roll it out thinly between 2 sheets of parchment paper with a rolling pin.
STEP 4
Trim off the sides and cut into rectangles. (Use the cut-offs to make more crackers).
STEP 5
Use a fork to make the essential graham cracker prick marks.
STEP 6
Spread the cookies apart as they puff up a little during baking.
STEP 7
Bake in the preheated oven until golden brown. Let them cool fully. The crackers are fragile when warm and become crunchy as they cool down.
Katrin's Top Tips
#1 Roll the dough thinly and evenly. This will make the cookies crunchier.
#2 Watch them closely while they bake. Check after 10 minutes and rotate the baking sheet if the cookies at the back are getting too brown.
Substitutions
No whey protein powder: Replace it with more almond flour. It makes the texture more rustic but works just as well.
Dairy-free: Use coconut oil in place of butter and egg white protein powder instead of whey protein.
It is possible to replace the almond flour with a 50/50 blend of sunflower seed flour and sesame seed flour. Note that these nut free flours have their own unique flavor and will change the taste of the cookies.
Serving Suggestion
I love my keto graham crackers with coffee as an afternoon snack. They are also great to dunk into milk. Or, take them along on your day trip, camping trip or hike.
You could also...
- spread them with butter and sugar free strawberry jam
- top them with peanut butter
- use them for keto S'Mores, with sugar free marshmallows and chocolate
- crush and sprinkle them over keto peanut butter mousse or this chocolate avocado mousse
- Dunk one half into melted sugar-free chocolate (this makes them taste like Bahlsen Choco Leibniz Cookies)!
Recipe FAQs
In humidity, crackers can become soft. You can crisp them up by putting them back into the oven for 5 minutes at 180C or 350F.
This depends on how hungry you are! For me, 2-3 crackers are a satisfying amount.
Of course you can! All my pie crust recipes contain similar ingredients to these crackers. Just take a look at this keto key lime pie! Simply roll out the dough instead of making crackers first.
Storage
Store in an airtight container at room temperature for up to 1 week.
You can also freeze homemade graham crackers for up to 3 months. After defrosting, crisp them up in a hot oven for a few minutes. This way, all moisture evaporates and the crackers become crunchy again.
More Keto Cookie Recipes
- Keto Oatmeal Cookies25 Minutes
- Keto Chocolate Chip Cookies18 Minutes
- Keto Breakfast Cookies17 Minutes
- Keto Shortbread Cookies41 Minutes
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Recipe
Keto Graham Crackers
Ingredients
- ¼ cup butter 60g, cold, cut into cubes
- 3 tablespoon golden erythritol
- 3 tablespoon whey protein powder
- 1 cup almond flour 100g
- 2 tablespoon flax meal
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 170 Celsius / 340 Fahrenheit (electric).
- Cut the butter into small cubes. Blend it in a food processor with the sweetener until well-combined. *** Hand-held blender instructions in the notes.
- Add the dry ingredients and blend until a crumbly dough.
- Form a dough ball and roll it out thinly with a rolling pin between 2 sheets of parchment paper. Fold over any rough edges and re-roll to create a rectangle.
- Peel off the top layer of parchment paper and cut into crackers using a sharp knife, about 2 inches x 1.5 inches. Remove any excess dough and re-roll that to make more crackers. Prick the tops with a fork.
- Spread the cookies apart as they puff up a little during baking. Bake in the preheated oven on the middle shelf for 11 minutes or until browned.
Kathy
Awesome. I needed some graham crackers for a crust. Bonus roll out dough for several well shaped crackers and use the rest for a crumble crust.
Veronica Colson
I tried making this recipe today but I have ended up with a bowl of what looks likes breadcrumbs and there is no way that it is going to cling together and make a dough. I checked that I used all the right ingredients and amounts but I am at a loss. I have put the bowl in the fridge at the moment as I am hoping someone can help with my predicament.
Many thanks.
Katrin Nürnberger
Hi Veronica, it has to be either an error in measuring or perhaps you are using a different ingredient (another protein powder that’s more absorbent?)
Either way, we fix a dry batter by adding more wet ingredients. Just add a little more melted butter.
Nicci
I forgot to add, I've made these for a couple of years too.
I use this same recipe (no changes) to roll out a
graham cracker pie crust too. It's delicious for
piecrusts of Coconut Cream Pie and even
Boston Cream pie. Let it completely cool before
adding the filling to ensure a crispy pie crust.
Yumm 🙂
Nicci
I love, love LOVE this recipe. Thanks so much Katrin. We are Keto,
and can't use wheat products or standard sugar.
This recipe really is what you said it is. They are crispy, and
even without gluten these crackers hold together as good
as a "real" graham cracker.
You my Lady, are a Goddess! TY again 🙂
janet johnson
These taste great once the first bite is over. My first time eating whey protein and I think it must be this that is slightly odd/not v nice! Is it essential? or is there a substitute for it?
Also, I've been going slightly mad making lots of your lovely baked goods and drats!! I seem to be developing a sensitivity to almond flour, a slightly upset stomach and feel a bit unwell. I do eat nuts without any problems but not often almonds. .Do you know if this is this a 'thing'. The most I have eaten in one day would be 3 muffins, not all at once. It was quite a sudden change to my diet. It would be a shame if I couldn't carry on with this aspect of a low carb diet.
Thank you. Really helpful website.
Pauline Serrano
Although they tasted great, cookies were not crunchy. Should I lower the oven temp and cook longer?
Katrin Nürnberger
What sweetener did you use? Only erythritol sweeteners will produce tryly crunchy cookies. If you have used an erythritol-based sweetener and the cookies are still on the soft side, bake them for longer and that should sort the issue. Also know that the cookies do firm up as they cool.
Char
Hi
I can’t get your recommended zero carb whey powder. Do you have another recommendation I could try please?
Katrin Nürnberger
I have been using the Pulsin Pea Protein Powder recently. I found that there was a shortage in unflavoured Whey Protein Powder for a while in the UK - I could not get any anywhere.