Keto Graham Crackers

Prep Time 30

Cook Time 10

Total Time 40

Servings Crackers

Calories 49kcal

Ingredients

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

US Customary - Metric

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!

Notes

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:

Nutrition

Delicious recipe from Lindsey Hyland // www.thelittlepine.com