This easy keto graham cracker recipe is crispy, cinnamon-spiced, and completely sugar-free! Perfect for a quick snack or making low-carb s’mores, these crackers have a deliciously buttery texture with a hint of honey flavor. Made with almond flour, they’re gluten-free and super simple to bake. Enjoy them on their own or with your favorite keto desserts!
Recipe Ingredients
- 200g / 2 cups blanched almond flour
- 45g / 1.5 oz pork rinds, crushed finely (or an extra 100g / 1 cup almond flour)
- 80g / ½ cup brown monk fruit allulose blend
- 2 tsp ground cinnamon
- ⅛ tsp sea salt
- 70g / 5 tbsp unsalted butter, melted
- ½ tbsp vanilla extract
- 1 tsp honey extract
How To Make Low Carb Graham Crackers (Sugar-Free)
- Preheat the oven: Preheat the oven to 175°C / 350°F. Line a baking sheet with parchment paper.
- Mix dry ingredients: In a food processor, combine almond flour, pork rinds, sweetener, cinnamon, and salt. Pulse until evenly mixed.
- Add wet ingredients: Add melted butter, vanilla extract, and honey extract. Process until a dense, sticky dough forms, scraping the sides as needed.
- Chill the dough: Shape the dough into a ball and freeze for 10 minutes until firm. Alternatively, refrigerate until ready to use.
- Roll out the dough: Place the dough between two large sheets of parchment paper. Roll into a 1.5–3mm (1/16–1/8 inch) thick rectangle.
- Cut into crackers: Slice into squares and carefully transfer them to the lined baking sheet, ensuring they don’t touch. Prick each cracker with a fork or toothpick. Gather excess dough, roll it out again, and repeat the process. (You may need two baking sheets or to bake in batches.)
- Bake: Bake for 8-12 minutes until golden brown.
- Cool and crisp up: Let the crackers cool completely before serving. They will crisp up as they cool.
Recipe Tips
- Chill the dough for easier handling: Freezing the dough for 10 minutes helps it firm up, making it easier to roll out and cut into crackers.
- Roll the dough evenly: Keep the thickness between 1.5–3mm (1/16–1/8 inch) to ensure even baking and a crispy texture.
- Don’t skip the fork holes: Pricking the crackers with a fork prevents air bubbles and helps them bake evenly.
- Watch the oven closely: These crackers bake quickly! Check them at 8 minutes to prevent burning, especially around the edges.
- Let them cool completely: The crackers crisp up as they cool, so don’t eat them right away. For extra crunch, leave them on the baking sheet for at least 15 minutes before serving.
How To Store Leftovers?
- Refrigerate: First, let the graham crackers cool completely to room temperature. Store them in an airtight container at room temperature for up to 1 week. Refrigeration is not recommended, as it can make them soft instead of crispy.
- Freeze: Place the cooled graham crackers in a sealed freezer-safe container or bag. Freeze for up to 3 months. To enjoy, let them thaw at room temperature for about 15 minutes before serving. No reheating is needed.
Nutrition Facts
Serving Size: 1 cracker (out of 12)
- Calories: 166
- Total Fat: 14.9g
- Saturated Fat: 4.0g
- Cholesterol: 16.1mg
- Sodium: 103mg
- Total Carbohydrate: 4.6g
- Dietary Fiber: 2.2g
- Net Carbs: 2.4g
- Sugars: 0.7g
- Protein: 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
This easy keto graham cracker recipe is crispy, cinnamon-spiced, and completely sugar-free! Perfect for a quick snack or making low-carb s’mores, these crackers have a deliciously buttery texture with a hint of honey flavor. Made with almond flour, they’re gluten-free and super simple to bake. Enjoy them on their own or with your favorite keto desserts!
Ingredients
Instructions
- Preheat the oven: Preheat to 175°C / 350°F. Line a baking sheet with parchment paper.
- Mix dry ingredients: In a food processor, combine almond flour, pork rinds, sweetener, cinnamon, and salt. Pulse until evenly mixed.
- Add wet ingredients: Add melted butter, vanilla extract, and honey extract. Process until a dense, sticky dough forms, scraping the sides as needed.
- Chill the dough: Shape the dough into a ball and freeze for 10 minutes until firm. Alternatively, refrigerate until ready to use.
- Roll out the dough: Place the dough between two large sheets of parchment paper. Roll into a 1.5–3mm (1/16–1/8 inch) thick rectangle.
- Cut into crackers: Slice into squares and carefully transfer them to the lined baking sheet, ensuring they don’t touch. Prick each cracker with a fork or toothpick. Gather excess dough, roll it out again, and repeat the process. (You may need two baking sheets or to bake in batches.)
- Bake: Bake for 8-12 minutes until golden brown.
- Cool and crisp up: Let the crackers cool completely before serving. They will crisp up as they cool.
Notes
- Chill the dough for easier handling: Freezing the dough for 10 minutes helps it firm up, making it easier to roll out and cut into crackers.
Roll the dough evenly: Keep the thickness between 1.5–3mm (1/16–1/8 inch) to ensure even baking and a crispy texture.
Don’t skip the fork holes: Pricking the crackers with a fork prevents air bubbles and helps them bake evenly.
Watch the oven closely: These crackers bake quickly! Check them at 8 minutes to prevent burning, especially around the edges.
Let them cool completely: The crackers crisp up as they cool, so don’t eat them right away. For extra crunch, leave them on the baking sheet for at least 15 minutes before serving.
Low Carb Keto Graham Crackers (Sugar-Free)
