Low Carb Graham Crackers
These Homemade Low Carb Graham Crackers are crispy, lightly sweet, and taste better than store-bought. Perfect as a snack or for keto s’mores! This graham crackers recipe gets a much-needed makeover! Low Carb Graham Crackers – You must try this recipe.
Making homemade Low Carb Graham Crackers without sugar and fewer carbs is pretty simple. You do not need any specific kitchen appliance, just a bowl, spatula, baking sheets, and parchment paper.
Use your Low Carb Graham Crackers for making low-carb smores and they also make a tasty pie or cheesecake crust!
Made with just a few ingredients, it’s easily customizable and t’s only 0.5 grams net carbs per serving.
If you like this, you can try similar recipes:
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Low Carb Graham Crackers
Course: SnacksCuisine: American12
servings15
minutes20
minutes33
kcalThese Homemade Low Carb Graham Crackers are crispy, lightly sweet, and taste better than store-bought. Perfect as a snack or for keto s’mores! This graham crackers recipe gets a much-needed makeover!
Ingredients
2 cups Almond flour
1 tablespoon Flaxseed meal
1/3 cup Monk fruit
2 teaspoon Cinnamon
1/4 teaspoon Baking soda
1 large Egg
3 tablespoons Coconut oil
1 teaspoon Vanilla extract
1 teaspoon Honey extract
Directions
- Preheat oven to 325°F. Line a cookie sheet with parchment paper. Lightly oil the paper with coconut oil. Set aside.
- In a large mixing bowl, whisk together almond flour, flaxseed meal, monk fruit, cinnamon, and baking soda.
- Make a well in the center and pour the melted butter, beaten egg, and vanilla.
- Stir with a spoon at first and when it starts to be difficult to stir, squeeze the dough with your hands to form a dough ball.
- Place the dough ball in the center of a long piece of parchment paper – about 12 inch long.
- Press another long piece of parchment paper on top to flatten the ball into a thick disc and start to roll with a rolling pin.
- Roll until the dough is 0.2 inch thick – look at the picture in my post above to see how I roll my dough into a perfect rectangle folding the borders of the piece of parchment paper.
- Using a sharp knife, cut 50 2-inch x 1.5-inch rectangle crackers.
- Prick each cracker with a fork to form rows of holes as seen in my pictures.
- Gently slide an oiled spatula under each cracker to transfer onto the cookie sheet covered with oiled parchment paper. Leave half a thumb of space between each cracker to prevent them from touching each other. You may have to use more than one cookie sheet for baking them all. Bake one sheet at a time, leaving the other cookie sheet on the kitchen countertop at room temperature while the first one bakes.
- Bake in the center rack of the oven until the crackers are golden brown on the side and top.
- Cool on the rack for 10 minutes, then transfer them to a cooling rack to bring to room temperature.
Notes
- Net Carbs 0.5g.
- Storage in a sealed box at room temperature for up to 1 week or 2 weeks in the fridge.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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