I spent way too long trying to find a keto graham cracker that didn’t taste like cinnamon-scented sawdust. Most recipes? Either bland, too soft, or a weird mix of sweetener and regret.
So I went back to basics, did some almond flour alchemy, added pork rinds (yes, trust me), and cracked the code. These graham-style crackers are crisp, buttery, and lightly spiced—perfect on their own or layered into low-carb s’mores with some sugar-free chocolate and marshmallow fluff.
What Makes This Feel Like Real Food
- The combo of almond flour and pork rinds gives real crunch—no soggy middle here.
- Brown monk fruit sweetener brings that warm, graham-y depth without the carb hit.
- Honey extract? Totally optional, but that hint of flavor makes these nostalgic without spiking your blood sugar.
What I Used (And Why It Worked)
- Blanched Almond Flour (2 cups / 200g) – Keeps it low-carb, gluten-free, and gives structure. Don’t use superfine—your crackers will turn cake-like.
- Crushed Pork Rinds (1.5 oz / 45g) – Adds crunch, protein, and zero carbs. No pork? Sub 1 extra cup almond flour, but you’ll lose crisp factor.
- Brown Monk Fruit Allulose Blend (½ cup / 80g) – Caramel-y sweetness with zero net carbs. Allulose helps it brown like the real deal.
- Ground Cinnamon (2 tsp) – Classic graham spice.
- Sea Salt (⅛ tsp) – A pinch brings everything into balance.
- Unsalted Butter (5 tbsp / 70g, melted) – Adds fat and flavor; helps crisp during baking.
- Vanilla Extract (½ tbsp) – Rounds out the sweet profile.
- Honey Extract (1 tsp) – Optional, but gives that “real graham” smell. Totally keto-safe in small amounts.
Keto Swaps That Actually Work
| Ingredient | Swap | Notes |
|---|---|---|
| Pork Rinds | Extra almond flour | Loses some crunch, gains a little extra softness. |
| Brown sweetener | Classic monk fruit or erythritol | Works, but you’ll lose the molasses-y vibe. |
| Honey extract | Omit or sub maple extract | No spike, but the flavor shifts more to “fall” than “graham.” |
What I Got Wrong
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Dough too sticky to roll | Butter too warm, or not enough chilling | Freeze it for 10 minutes before rolling. |
| Crackers didn’t crisp | Too thick or underbaked | Roll to 1/16″ and check at 8 minutes. |
| Burnt edges, raw center | Uneven thickness | Roll evenly and rotate pan once during bake. |
How to Make It (Step-by-Step)
- Preheat oven to 350°F / 175°C. Line a baking sheet with parchment paper.
- Mix dry stuff: In a food processor, pulse almond flour, pork rinds, sweetener, cinnamon, and salt.
- Add wet stuff: Pour in melted butter, vanilla, and honey extract. Blend until a sticky dough forms. Scrape the bowl!
- Chill it: Form into a ball and freeze for 10 minutes until firm.
- Roll it out: Place between 2 sheets of parchment and roll to 1/16–1/8 inch thick. Not paper thin, not pizza crust.
- Cut + prick: Slice into squares, place on lined sheet, and use a fork to poke holes. Re-roll scraps.
- Bake: 8–12 minutes. Watch for golden edges!
- Cool completely: Let them sit on the tray at least 15 minutes—they firm up as they cool.
Smart Moves I Always Use
- I roll the dough between parchment—no sticking, no swearing.
- I chill it before rolling—sticky dough becomes a breeze.
- I use a pizza cutter to get clean lines fast.
How I Store and Track It
- Counter: Airtight container for up to 1 week. Do not refrigerate—they’ll go soft.
- Freezer: Freeze flat in a zip bag for up to 3 months. Just thaw at room temp—no reheating needed.
- Macros: I track it as 1 cracker = 2.4g net carbs, based on 12 servings.
What I Googled Before Making This
Q: Will the pork rinds make it taste meaty?
A: Nope. Totally neutral. You’d never know unless someone told you (and I just did).
Q: Can I toast these later for extra crunch?
A: Yes! Just pop them back in a 300°F oven for 3–4 minutes if they’ve gone soft.
Q: Can I use coconut flour?
A: Nope. Totally different texture and absorbency—will not work here.
Nutrition Facts
Serving Size: 1 cracker (out of 12)
| Nutrient | Per Batch (12 Crackers) | Per Cracker |
|---|---|---|
| Calories | 1,992 kcal | 166 kcal |
| Total Fat | 178.8g | 14.9g |
| Saturated Fat | 48.0g | 4.0g |
| Cholesterol | 193mg | 16.1mg |
| Sodium | 1,236mg | 103mg |
| Total Carbs | 55.2g | 4.6g |
| Dietary Fiber | 26.4g | 2.2g |
| Net Carbs | 28.8g | 2.4g |
| Sugars | 8.4g | 0.7g |
| Protein | 66g | 5.5g |
Check out More Recipes:
- Low Carb Keto Coffee Cake
- Low Carb Keto Popsicles (Sugar Free)
- Low Carb Keto Coconut Cream Pie (Sugar Free)
Low Carb Keto Graham Crackers (Sugar-Free)
Description
Crispy, cinnamon-spiced keto graham crackers with a buttery crunch and hint of honey—perfect for snacking, s’mores, or low-carb dessert layering.
Ingredients
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment.
- Mix almond flour, pork rinds, sweetener, cinnamon, and salt in food processor.
- Add melted butter, vanilla, and honey extract. Process into sticky dough.
- Chill dough for 10 minutes in the freezer.
- Roll between parchment to 1/16″–1/8″ thick. Cut into squares. Prick with fork.
- Bake 8–12 minutes until golden. Cool completely on pan to crisp.
Notes
- I roll the dough between parchment—no sticking, no swearing.
- I chill it before rolling—sticky dough becomes a breeze.
- I use a pizza cutter to get clean lines fast.
Low Carb Keto Graham Crackers (Sugar-Free)
