Homemade Low-Carb Graham Crackers
Naomi Sherman- Ready in 1h 15m
- 1.2 g net carbs
- 78 kcal
- Serves 24
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What was I thinking? When the lovely Martina asked if I could develop a keto Graham Cracker recipe, I though “Why not?”
There was just one teeny little problem though; here in Australia we don’t have Graham Crackers so I had no idea what they should look or taste like.
So, I called in my US friends and asked them to describe them for me. I then chose the three most popular recipes that I could find and cooked them.
Taking into account all of the similarities between the end results of the baking and the descriptions that I received, I deduced that these keto-friendly graham crackers should be not overly sweet or highly flavoured, but with a kind of malty, cinnamon type flavour.
They should be a study cracker and have fork marks on top. So, I’m desperately hoping that I’ve nailed it with this recipe. Let me know if I nailed it or completely bombed. Regardless, I think these are freaking delicious and will be making them again. Enjoy!
Step-by-step
Cream the butter and the Swerve until light and fluffy, approx. 5 minutes. This step is really important, so take your time and don’t rush it.
Combine almond flour, flax meal, salt, baking powder, vanilla and cinnamon in a bowl.
Add eggs and molasses to the creamed butter and mix until combined.
Note: If you don't have any blackstrap molasses, simply replace the granulated sweetener with any erythritol-based brown sugar substitute.
Add the dry ingredients and mix on low until a dough forms.
Cut a piece of silicone paper the size of your baking tray (or two, if your trays are smaller). Place the dough ball on top and cover with a second sheet of silicone paper. Roll out until the dough is about 5 mm/ 0.2" thick.
Score the dough with a knife, cutting it into squares. You can cut them into 24 regular sized crackers, or up to 40 smaller crackers but like I did. Prick each square with a fork in a repeating pattern. Place the sheet back on top and freeze for about 30 minutes.
Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove tray from freezer and bake for 10-15 minutes. Remove from the oven and switch oven off. Re-cut the lines in the crackers and move them apart on the tray.
Return the tray to the cooling oven and leave it there for about 10 minutes. The crackers will crisp up further as they cool.
Store in a sealed container for up to 14 days, although they will soften slightly towards the end.
Recipe
Homemade Low-Carb Graham Crackers
★★★★★4.8These crunchy homemade graham crackers taste amazing and make the perfect base for a keto cheesecake. They are ...
- Hands on
- 15m
- Overall
- 1h 15m
- Servings
- 24
- 1.2 g
- Net carbs
- 2.1 g
- Protein
- 7.2 g
- Fat
- 78
- kcal
Ingredients makes 24 crackers
Instructions
Cream the butter and the Swerve until light and fluffy, approx. 5 minutes. This step is really important, so take your time and don’t rush it.
Combine almond flour, flax meal, salt, baking powder, vanilla and cinnamon in a bowl.
Add eggs and molasses to the creamed butter and mix until combined.
Note: If you don't have any blackstrap molasses, simply replace the granulated sweetener with any erythritol-based brown sugar substitute.Add the dry ingredients and mix on low until a dough forms.
Cut a piece of silicone paper the size of your baking tray (or two, if your trays are smaller). Place the dough ball on top and cover with a second sheet of silicone paper. Roll out until the dough is about 5 mm/ 0.2" thick.
Score the dough with a knife, cutting it into squares. You can cut them into 24 regular sized crackers, or up to 40 smaller crackers but like I did. Prick each square with a fork in a repeating pattern. Place the sheet back on top and freeze for about 30 minutes.
Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove tray from freezer and bake for 10-15 minutes. Remove from the oven and switch oven off. Re-cut the lines in the crackers and move them apart on the tray.
Return the tray to the cooling oven and leave it there for about 10 minutes. The crackers will crisp up further as they cool.
Store in a sealed container for up to 14 days, although they will soften slightly towards the end.
Nutrition per cracker
Carbs 6%Protein 11%Fat 83% of calories
- Net carbs
- 1.2 g
- Total carbs
- 5.8 g
- Fiber
- 1 g
- Sugars
- 0.8 g
- Protein
- 2.1 g
- Fat
- 7.2 g
- Saturated fat
- 2 g
- Calories
- 78 kcal
- Sodium
- 36 mg · 1.57% RDA
- Magnesium
- 24 mg · 5.99% RDA
- Potassium
- 65 mg · 3.25% EMR
Nutrition by ingredient
| Per cracker | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Butter, unsalted, grass-fed | 0 g | 0 g | 2.5 g | 23 |
| Swerve, natural sweetener (Erythritol and chicory inulin based) | 0.2 g | 0 g | 0 g | 1 |
| Almond flour (blanched ground almonds, almond meal) | 0.7 g | 1.8 g | 4.4 g | 49 |
| Flax meal (flaxmeal), ground flaxseed | 0 g | 0 g | 0 g | 1 |
| Cinnamon, spices | 0.1 g | 0 g | 0 g | 1 |
| Baking powder, gluten-free | 0 g | 0 g | 0 g | 0 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0 g | 0 g | 0 g | 1 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0 g | 0.3 g | 0.2 g | 3 |
| Blackstrap molasses, organic, unsulphured | 0.2 g | 0 g | 0 g | 1 |
| Total | 1.2 g | 2.1 g | 7.2 g | 78 |
Serving size cracker
- Gluten free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (21)
Oh! I am so loving Martina's KetoDiet app, it is the best & more do now that I have finally found a biscuit that I can use as a cheesecake base. These keto Graham Crackers sound perfect for that! I can't wait to make them & the chocolate cheesecake in the mug recipe in the app for Christmas (but not in the mug) Everyone will love it. Thank you Martina & Naomi!
Thank you so much Lyndel, I hope you have a Very Merry Christmas filled with delicious keto treats!
Hello Martina and greetings from NZ! I am so happy to have found this recipe - so many recipes from the States call for Graham crackers and I had no idea what they were.
Not our idea of a cracker, right?
Will definitely be giving these a try..
Thanks and keep safe
Ava
Hi Ava, thank you so much! Apologies for the delay, I handle all comments and social media myself so it's not always possible to get to all comments in time. Thank you so much for your kind words!
I want to thank you SO much for a recipe that does NOT require graham flour. I am going to make these tomorrow -- I just have too much to do today to make these -- and I will give you my feedback afterwards. I am eagerly looking forward to making, tasting, and giving feedback. Have a very blessed day.
Thank you Donna, I hope you enjoyed!
Maybe I am missing it but, I don't see anywhere what the actual serving size is. It just keeps saying "Per Serving" What is the serving size?
Hi Melissa, it's 1 cracker (in the nutrition facts table) although you can have more - it's just that I thought it would be easier to list macros per one cracker.
These are delicious, buttery and with a nice texture. Thank you for a great recipe. I rolled mine into a log, wrapped in cling film and refrigerated before slicing into discs.
Thank you so much for the tips! Such an easy way to make crackers by rolling and slicing!
Does this HAVE to be gluten free baking powder?
Hi Tawni, you can use any baking powder - it will work for this recipe. The only reason I suggest gluten-free is to reflect the type of keto diet we recommend.
Please can you tell me what I can use instead of flax meal, as I can’t buy it where I live. Thank you
Hi Sue, you can use 1 tsp ground chia seeds or 1/2 tsp psyllium powder instead. I hope this helps!
Can I sub coconut flour for almond?
I'm afraid not. Coconut flour would not allow them to crisp up and it is very absorbent so you'd need to add more liquids resulting in a completely different texture. A better alternative if you are nut-free is sunflower seed flour - or any ground nuts if you can eat them.
Why is it necessary to freeze? I only have a small side freezer on my fridge and there’s no room for even a small cookie sheet. What will happen if I bake the crackers without freezing?
The freezing is ideal because it helps them bake and retain shape. You can skip the freezing but in that case you may have to reduce the baking time by about 2 minutes.
Is there something else you can use if you don't have vanilla powder?
You can use about 2-3 teaspoons of sugar-free vanilla extract 😊
oh these would be perfect with my lunch bowl today. Great recipe. Jo