Keto Graham Crackers

Name: Keto Graham Crackers
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 10 serving
Ingredients: 1 ¾ cups Super Fine Almond Flour; ¼ cup oat fiber; ⅓ cup butter; ¼ cup brown swerve; ¼ cup monk fruit/erythritol; 1 whole egg; 2 teaspoons vanilla extract; 2 teaspoons ground cinnamon; ½ teaspoon baking soda; ½ teaspoon xanthan gum

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings
10
Calories
177 kcal
Course
Dessert
Cuisine
American

Keto Graham Crackers

Iris Warren

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These delightfully crispy, homemade Keto Graham Crackers have all the same delicious flavors of traditional graham crackers, with a perfect hint of sweetness and warm cinnamon flavor.

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Ingredients

Servings

1 ¾ cups Super Fine Almond Flour
¼ cup oat fiber
⅓ cup butter softened
¼ cup brown swerve
¼ cup monk fruit/erythritol
1 whole egg
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon xanthan gum

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Instructions

Preheat oven to 325°F.
In a mixing bowl, add in the almond flour, oat fiber, cinnamon, baking soda and xanthan gum. Whisk until well combined, then set aside.
In a separate bowl, add in the sweetener and butter. Using a hand mixer, mix until the butter has absorbed the sweetener and the mixture is smooth.
Add in the egg and vanilla extract and continue mixing.
Pour the mixture into the bowl with the dry ingredients and continue mixing, just until combined.
Turn out the dough onto a Silpat or piece of parchment paper and form a disc.
Put a piece of parchment paper over the top of the dough, roll it out to a rectangular shape about ¼ inch or slightly thinner. Using a sharp knife or pizza cutter, cut out squares. I used a ruler to help keep the lines straight. I was able to get 30 out of mine, including the scraps around the edges, which I rolled out and cut.
Take a fork and prick 3 sets of holes down the center of each piece. Using an offset spatula, gently move each piece, spacing them apart.
Bake for 18-20 minutes or until slightly golden.
Remove and let them cool on the baking sheet for 10 minutes. Transfer them to a wire rack and allow them to finish cooling at room temperature. They will continue to crisp up as they cool. Once they’re completely crisp, store them at room temperature in an airtight container and they will stay crisp!

Notes

Makes about 30 graham crackers, serving size 3
If you can't find monk fruit/erythritol blend, you can use Swerve instead. Though I don't use erythritol much anymore, it's absolutely key in this recipe. It's what allows the graham crackers to crisp up perfectly. My favorite sweetener is allulose, but do not use it or it will make them chewy and not crisp.