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.
I love it when you comment on recipes and share your thoughts and tweaks. Keep the feedback coming and let's continue to inspire each other!
Want more basic cookie recipes? Check out my sugar free sugar cookies and these keto butter cookies.
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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
- Sweetenerย - 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! That said, it seems unnecessary work to make pretty crackers if you are going to crush them up afterwards. All my pie crust recipes contain similar ingredients to these crackers. Just take a look at this keto key lime pie!
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 Sugar-Free Oatmeal Cookies25 Minutes
- The Ultimate Keto Chocolate Chip Cookies18 Minutes
- Keto Breakfast Cookies17 Minutes
- Keto Shortbread Cookies41 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Graham Crackers
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- ยผ 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
- ยฝ 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.ย
- 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.ย Bake in the preheated oven on the middle shelf for 11 minutes or until browned.
gwen sigecan
can you use reglular protein powder instead ofwhey?
Katrin Nรผrnberger
Yes, that would probably work as well. You can also use egg white powder.
cori
Can I replace the almond flour with ground kernels (cashews/other nuts) or oat flour?
Katrin Nรผrnberger
You can definitely try! Readers have replaced almond flour with macadamia nut flour in other recipes and loved the result. The most recent comment I saw about this was for my keto chocolate chip cookies.
Aaron
This website has amazing recipes for keto. These turned out well and actually have a pretty good graham cracker taste, but graham crackers are not this sweet. I'd recommend reducing sweetner by 50% and sprinkle some on top of you want to mimic cinnamon and sugar graham crackers.
Katrin Nรผrnberger
Thank you for your feedback!
Barbara Hill
I just made these and they are really good. A tad sweet but not too much, just perfect and easy to make in the food processor. Thank you for the recipe!
Katrin Nรผrnberger
Glad you enjoyed them!
Lyla
can I replace whey protein powder with coconut flour?
Katrin Nรผrnberger
You could try, but the amount will be very different. You'll need a lot less.
Helen Hargreaves
Hi Katrin, these sound lovely but I donโt have whey powder. You say you can substitute almond flour. I always use extra fine almond flour so how much in total should I use? Thanks
Katrin Nรผrnberger
I would use 1 cup 2 tablespoons.
Dale
Hi Katrin, I like making cheesecake but always use a pressed almond flour crust. Do you think this dough would work without going through the baking, then crushing the crackers?
Katrin Nรผrnberger
Probably. If you don't bake it first, I would be tempted to reduce the butter by just a little (perhaps 1 tablespoon?) so the dough is even crumblier.
Beth H
miss graham crackers, will be trying this recipe very soon. Thank you.