Our favorite childhood snack is now available in a low-carb form with this Sugar Free Graham Crackers recipe! Not only do we like to snack on them by themselves, but we love using them as a the graham portion of our Low Carb S'mores Recipe. Who doesn't love a low-carb sandwich made out of cinnamon cracker, chocolate and marshmallow? We sure do!
Now You Can Make Homemade Graham Crackers Too!
Matthew and I have just started getting into making our own nut butters, and trust us when we say, homemade is always better. We encourage you to try our Peanut Butter and Almond Dream Butter, but in the meantime you NEED to make homemade, sugar free graham crackers.
The benefit to homemade is you know exactly what is going into the foods you are putting into your body. No preservatives or ingredients you can't pronounce means a healthier you.
Low Carb Snacks
Since being on a low carb diet for two years now, we've made our fair share of low carb snacks. Snacking can sometimes be essential to getting through the day and we understand that. We want you to have options when the urge to snack comes upon you instead of having to deny yourself!
However, if graham crackers aren't your jam, you can turn to any of these great snack options.
We also have a full list of the Best Keto Chips you should check out for your next party.
Sugar Free Graham Crackers
The best part about this snack? Making S'mores of course! You can also travel easily with it and it is shelf stable for up to one month, if it will last that long...
We always get asked what to take for snacks on road trips or while traveling for work and now you have the ultimate, low carb, satisfying snack. These are extremely kid-friendly too, so next time you're meal prepping or trying to think of something to make for your kids, make these sugar free graham crackers!
Tip: If you want to use erythritol instead of stevia you can replace the 20 drops with 3-4 tbsp of erythritol. For swerve you should use 2-3 tbsp.
Recipe can be quickly added to MyFitnessPal - Search "KetoConnect - Sugar Free Graham Crackers"
Sugar Free Graham Crackers
Ingredients:
- 2 cups Almond Flour
- 5 tbsp butter, melted
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 35 drops Liquid Stevia
- 1 large egg (optional)
Instructions:
- Combine all the ingredients in a bowl and mix using a spatula. (Using an egg will make the mixture much less crumbly, but it will also make them more bread-like. We prefer them without an egg, but feel free to add one if you're having trouble forming the graham crackers without them breaking apart.)
- Pour the mixture out onto parchment paper and form a mound with your hands. Place another piece of parchment paper on top and using a rolling pin (or anything rollable) roll out the mixture into a thin layer.
- Using a sharp knife or pizza cutter score the flattened out mixture into as many big or little crackers as you want. Finally, use a fork to score the crackers giving it it's classic graham cracker look!
- Bake graham crackers at 300 degrees for 20 minutes. Allow to cool before breaking apart and enjoying!
- TIP: If your mixture seems to crumbly, add more butter.
- NOTE: The amount of crackers this recipe yields will vary on how many crackers you decide to make. We made 20, which is reflected in the nutrition.
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
A very misleading post. These might be tasty but they have nothing to do with Graham crackers. Which by definition contain whole wheat flour
Hi from Perth 🙂 Australia. I made these crackers yesterday and I am hooked. I substituted 1.5 tsp stevia and monkfruit sweetener. I added the egg too.
I whipped fresh cream and frozen raspberries and topped the crackers with this amazing cream.
Thank you for sharing this fabulous recipe.
Are you considering one cracker to be a serving here? Sorry to be a pest.
Yes, I believe one cracker is one serving.
After making these a couple times for thanksgiving they came out a little bland as iss. I added 1/2 a tsp of salt, doubled the cinnamon and sprinkled on just a dash of ginger and they came out a little more flavorful. Try it!
I understand that this made 20 crackers, but I don’t see what the actual serving size is… is it all 20 crackers? What am I missing? Thanks!
I believe the recipe makes 20 crackers, but the nutrition should be for each cracker.
Do you have a recipe for keto Oreos? If not, how can this be tweaked?
We do not – you could try adding cocoa powder and more sweetener! We are working on a keto oreo.
I was wondering if you use unsalted butter in most of your recipes. I noticed that you say if it’s salted or unsalted butter you use in recipes. I just want to make sure I don’t mess up any of these great recipes. Thank you.
This is great! Going to use this for making ‘graham’ cracker crust for a pie…maybe with the Chocolate Avocado Pudding for the filling and whipped heavy cream on top! 🙂
Have you tried these with coconut flour since you discovered Megha’s tree nut allergy? Or maybe CF with some flax meal or psyllium powder thrown in? Just curious. I’m trying to learn how all this stuff interacts. It’s like having a new chemistry set! 😀
Can you store them in your pantry or does it have to be in the fridge?
I store them in the pantry, just be sure to feel them and check for moisture. The more moist they are the shorter the shelf life.
I just wanted to say that this recipe works incredibly well as a cereal (perhaps TOO well haha). Its a little tricky to figure out macros, because even though I cut them much smaller (I made around 60 crackers) they crumbled up more when I mixed them with add-ins. Speaking of which, I toasted some sliced almonds and chopped pecans with cinnamon, ginger, cardamom, and a gentle sprinkling of Swerve. Its fire, guys. I’m pretty sure I have to hide this from myself? My next attempt will probably involve some PB2 and cocoa powder because I am both a glutton and masochist :)) I guess now is as good a time as any to learn self-control…
Thanks for all your amazing recipes. Can’t wait for the cookbook!!
What a great idea, almost like golden grahams! My favorite cereal 🙂
I am having trouble finding Erythritol. Can I use liquid Stevia interchangeably?
Sure, there is no erythritol in the recipe though.
I don’t understand how these are able to stay together!
Did you use the egg in the mixture or no? If you’re having trouble with them staying together I would first add more butter and as a last resort add an egg.
This is perfect! I’ve been trying to figure out a way to make something like the old fashioned icebox cakes my grandma used too make, in the summer.
They’re traditionally done with a few layers Graham crackers, vanilla wafers, or other wafer type cookies, with some sort of whipped topping, and either pudding, a fruit curd, or jam. Then, they are pooped into the fridge overnight, so the wafers get soft and cake-like. They’re usually light, refreshing, creamy, and often, way too sweet to be healthy.
But these, plus homemade stevia (or other sweetener) sweetened whipped cream, and I’m sure I could come up with some pudding-esque other layer (maybe using protein powder, stevia, & erg yolks…), and we just might come up with something like grandma’s icebox cakes!
Thank you!
That sounds incredible Carla! That’s the next step for us. We want to try these graham crackers in some sort of layer dessert 🙂
For lemon ice box
Use a keto frosting recipe with lemon juice added, I use a third of a cup coz I love that Tang!!
To make it more pourable, this it with a bit of keto simple syrup maybe???
Then chill as usual
All you need is some fresh made whipped cream on top
Haven’t tried it, just thinking this may help
The frosting mix is just cream cheese and butter
Simple syrup is just water and sweetener
Definitely you’ll need to calculate the macros again
I love this recipe. I’ve made it twice now with excellent results both times.
Have you considered listing the weights of your dry ingredients, specifically the flours? I imagine that most of your viewers/readers have a kitchen scale and it would be extremely helpful to get a more accurate result. For me personally, I’m more likely to try a recipe that lists the weights than I am a recipe that does not. I think this would probably also cut down on your “this recipe didn’t turn out for me” comments. 😉
Just a suggestion.
Glad you liked the recipe Beth! We are definitely working on always listing weight measurements from now on. We forget sometimes as we’re so used to using volume in our daily cooking.
Girlfriend Loved these! I hate stevia so I’ll have to try with something else. The “mallow” is FANTASTIC Thanks!
Awesome! You can use a powdered sweetener instead of stevia!
Hi! Excited to try these but not crazy about stevia. How much erythritol should be used?
to taste, we’d say. Try the dough yourself!
Didnt love the after taste with the liquid stevia, too much for me. Can it be replaced by Swerve and if so how much should be used. Thank you!
Thinking these would be stellar in a “7 layer bar” kind of recipe. Any ideas on a keto-friendly sweetened, condensed milk replacement?
What a great idea!! It will get kind of soggy after a while in a dessert like that, but that’s almost what you want I think. At least that’s what I want. We’re going to work on a recipe! We really haven’t found a great replacement for condensed milk yet.
Where can I find the recipe for the low carb s’mores?
It just came out today! Here it is.
I will use these for a ket cheese cake crust rather than somores. The acting? Not so much❤️❤️
Do have video making these?