This keto graham crackers recipe is the perfect sweet and crispy low carb crackers!
Among my favorite low carb desserts, graham crackers with milk are one of the coziest low carb snacks on the go ever! These cinnamon-y, buttery crackers are oh so delicious!
Don’t be fooled — sticking to low carb recipes doesn’t mean you have to miss out on life’s greatest pleasures… from s’mores to gingerbread houses to crispy/sweet treats, and this healthy recipes here to prove it!
Grab your oven mitts and let’s bake!
Looking for more keto desserts? Check out my keto ice cream recipe, keto peanut butter cookies, or my keto cheesecake.
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What I Love About This Low Carb Graham Crackers Recipe
Keto graham crackers recipe tastes absolutely stunning and is beloved by my friends and family! Here’s more reasons to love this recipe:
- It’s ready in 45 minutes
- It’s sugar free, but still wondrously sweet
- It’s gluten free
- It has only 1 gram of net carbs per serving
- It’s a classic cookie!
Recipe Notes
You’ll be enjoying this keto graham crackers recipe in no time!
Follow along with my tips and tricks to nail the basics of keto baking:
Ingredient Notes
Almond Flour – One of the easiest swaps for low carb graham crackers is using almond flour instead of regular wheat flour. It makes a big difference! A serving of normal graham crackers has 24 grams of net carbs while my recipe has only 1 gram!
Almond flour is a fantastic low carb flour substitute as it’s most similar to wheat flour in terms of taste and texture.
For these keto crackers, I suggest using fine-grained almond flour for best texture results — Bob’s Red Mill or Trader Joe’s brand are 2 of my faves!
Xanthan Gum – Xanthan gum helps bind ingredients together when baking gluten free! Think of it as the glue that holds these graham crackers together.
Brown Erythritol – Erythritol is my fave keto friendly sweetener. It’s just as sweet as regular sugar (with no bitter aftertaste), but it has the added benefit of not spiking your blood sugar or insulin levels!
I find this is easiest to buy on Amazon — Swerve is my favorite brown erythritol.
Cinnamon – No graham crackers recipe would be complete without cinnamon! 1 teaspoon of this magical spice is enough to deliver incredible flavor while making sure it’s not overpowering.
Added benefit? Cinnamon is one of the few foods that can actually lower blood sugar levels!
Butter – Butter is key to making yummy, crispy, flaky crackers! If you want dairy free crackers, you can experiment with substitutes like coconut oil or vegan butter.
Pro tip: If the dough is too sticky when rolling and cutting, let it sit in the freezer for 15 minutes. This solidifies the butter and will make the dough easier to work with.
Almond Milk – Another swap for remarkable low carb crackers is using low carb milk instead of cow’s milk. I love almond milk, but some other great options are coconut milk, cashew milk, and soy milk.
Tools To Make
The tools you’ll need for this low carb graham crackers recipe are the usual baking culprits:
- Food processor
- Rubber spatula
- Rolling pin
- Parchment paper
- Pizza or ravioli cutter
- Fork
- Baking sheet
Storing Tips
To store the low carb graham crackers recipe, grab an airtight container or plastic bag and stack them in! You can leave the crackers on the counter or put them in the fridge.
Psst — they will get slightly less crispy when you store them in the fridge/freezer. You can re-crisp by baking them again for a few minutes, or (believe it or not) tossing them in the microwave for 30-second intervals!
Can You Freeze Them?
If you’re making a large batch at once and want to keep the crackers good for a long time, consider freezing them!
Once the crackers are completely cooled, put them in a freezer safe baggie and remove as much air from the bag as possible. Label with the recipe and date, then freeze.
Low Carb Crackers Recipe Variations
Low carb crackers are some of the easiest go-to snacks! Here are some ways to personalize healthy recipes to your taste:
Can I Use Coconut Flour Instead?
I wouldn’t recommend substituting the almond flour in this recipe for coconut flour because coconut flour is much drier and requires additional moisture.
Try following a recipe specifically designed for coconut flour crackers, and adding sweetener/cinnamon to that instead!
Can I Add Flaxseed?
Looking to add some Omega 3’s into your snack time treat?
To add flax seeds to this recipe, you can substitute 2 tablespoons of almond flour for 2 tablespoons of flax meal. Keep in mind — making flax seed crackers will change the flavor of these crackers a bit!
Can I Use These To Make a Low Carb Graham Crackers Pie Crust?
Graham cracker crust is an absolute must for low carb cheesecake!
Sooo, instead of making these, crushing them, and baking them into a crust, save yourself some time by following my low carb graham cracker crust recipe! It’s SO easy and the perfect crust for cheesecakes and tarts.
More Keto Dessert Recipes
Everyone needs their low carb desserts… Here are some other treats to try:
- Sugar Free Chocolate Syrup
- White Chocolate Fat Bombs
- Cookie Dough Fat Bombs
- Keto Banana Bread
- Keto Cinnamon Rolls
Keto Graham Crackers
Print Recipe Pin RecipeIngredients
- 1 1/2 Cups Almond Flour
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Xanthan Gum
- 1/2 Cup Golden Swerve or Lakanto (see sweetener notes below) packed
- 1 Teaspoon Cinnamon
- 2 Tablespoons Unsalted Butter cut into 1/4" cubes
- 1/4 Cup Almond Milk unsweetened. Can use low carb milk of choice
- 1/2 Teaspoon Vanilla Extract
Instructions
- Add almond flour (1 1/2 cups), salt (1/2 teaspoon), xanthan gum (1/2 teaspoon), erythritol (1/2 cup), and cinnamon (1 teaspoon) to a food processor. Pulse several times to combine.
- Add unsalted butter (2 tablespoons), and pulse until the dough looks like cornmeal. Occasionally scrape down the sides of the food processor to thoroughly combine everything.
- Add milk (1/4 cup)and vanilla extract (1/2 teaspoon). Process until the dough forms into a ball.
- Form the dough into 2 small balls, and press each into a disk.
- Roll each disk between 2 pieces of parchment pepper until 1/8" thick, or thinner -- The thinner the dough, the crispier the cracker, roll the dough to your preference.
- Remove the top sheet of parchment. Option to sprinkle with additional cinnamon and erythritol. If adding the topping, return the top sheet of parchment paper over the top of the dough, and roll 1 more time to press the topping into the dough.
- Remove the top sheet of parchment, and cut the dough into 2" squares using a pizza cutter (or ravioli cutter). If your dough is picking up off the bottom parchment, place it in the freezer for 15 minutes (this allows the butter to harden and makes it easier to work with).
- Prick each cracker with a fork.
- Place cut crackers in the freezer for 15 minutes.
- Preheat oven to 350 F.
- Remove crackers from the freezer (now crackers will be more mobile so we can space them out). Spread the crackers out onto the baking sheet, leaving about 1/2" - 1" between each cracker.
- Bake in preheated oven for 10 minutes.
- Flip the crackers (I usually wait at least 5 minutes before flipping so I don't burn my fingers!), then return them to the oven for another 8-10 minutes, or until the crackers are golden brown (this will vary with how thick your crackers are). If you want them extra crispy, you can push this even longer, just keep a careful eye and make sure they don't burn.
- Allow your crackers to cool completely on the parchment paper before moving. They'll continue to crisp as the erythritol hardens. Enjoy!
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Lindsey's Tips
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Milk. I swap between unsweetened light almond or coconut milk.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
- The servings will vary depending on the size you cut your crackers, and how thin you roll your dough. Using this recipe I was able to make 24 crackers, so a serving would be 1 cracker:
