I finally perfected Keto Graham Crackers that have become my go to for snacks and for building clever low carb recipes.

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I love a snack that feels like a treat but wont wreck a low carb day. These Keto Graham Crackers came from a late night craving, and I swear the almond flour and ground cinnamon give them that nostalgic warmth without the crash.

They are crisp, slightly sweet, and honestly they even beat some store bought Keto Ritz Cracker Recipe versions I tried. I make them when friends drop by, and people always ask for more.

You might think graham crackers cant be low carb, but stick with me, this one surprises you.

Ingredients

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Almond flour gives protein and healthy fat, makes crackers tender and nutty.
Coconut flour soaks up moisture and adds fiber, but needs eggs or extra fat.
Powdered erythritol sweetens with near zero net carbs, can leave a cooling note.
Brown erythritol adds deeper molasses like flavor, it dont caramelize the same.
Butter adds richness fat for crisp edges and a short crumb.
Egg binds dough brings protein and structure helps browning too.
Cinnamon gives warm flavor masks any sugar substitute aftertaste.
Vanilla small amount boosts sweetness perception makes them taste homey.

Ingredient Quantities

1 1/2 cups almond flour, finely ground (about 150 g)

2 tablespoons coconut flour (about 14 g)

1/4 cup powdered erythritol (confectioners style, about 30 g)

1 tablespoon brown erythritol or other brown sugar substitute, packed (optional, about 12 g)

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

1/8 teaspoon fine sea salt

6 tablespoons unsalted butter, melted and cooled (about 85 g)

1 large egg, room temperature

1 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 325 F (163 C) and line a baking sheet with parchment paper.

2. In a bowl whisk together the almond flour, coconut flour, powdered erythritol, brown erythritol if using, cinnamon, baking powder and sea salt until evenly mixed and there are no big clumps.

3. In a separate bowl whisk the melted cooled butter, the room temperature egg and the vanilla until smooth.

4. Pour the wet into the dry and stir with a spatula until a slightly sticky dough forms, press and knead in the bowl a few times so it holds together; let it sit 5 minutes so the coconut flour can absorb moisture, this often fixes small crumbliness.

5. Place the dough between two sheets of parchment and roll very thin, about
1.5 to 3 mm thick, try to get an even thickness so crackers bake uniformly.

6. Peel off the top parchment, score the dough into rectangles about 2 by 3 inches with a pizza cutter or knife, then flip the whole parchment onto your prepared baking sheet so the scored side is up; dock each cracker a few times with a fork to make the classic holes.

7. Chill the sheet in the freezer for 10 minutes to firm the dough, this helps keep the shape, then bake in the preheated oven for 12 to 15 minutes until the edges are lightly golden, watch carefully because almond flour browns fast.

8. When they come out, score again along your lines to separate if needed, then let the crackers cool completely on the sheet so they crisp up, they will be soft hot but firm as they cool.

9. Store in an airtight container at room temperature for up to 5 days or freeze for longer storage; use them for snacking, low carb s’mores or crush for a keto crust.

Equipment Needed

1. Oven (set to 325 F / 163 C)
2. Baking sheet plus parchment paper (one sheet lined for baking)
3. Two mixing bowls (one for dry ingredients, one for wet)
4. Whisk (or a fork if you dont have one)
5. Silicone spatula or wooden spoon for mixing and scraping the bowl
6. Measuring cups and spoons (or a kitchen scale for the grams)
7. Rolling pin or an empty wine bottle to roll the dough very thin
8. Pizza cutter or sharp knife to score, and a fork to dock the crackers
9. Freezer space or a shallow pan to chill the sheet for 10 minutes

FAQ

Q: How thin should I roll the dough so the crackers get crispy?

Roll it very thin, about 1/16 to 1/8 inch (2 to 3 mm), between two sheets of parchment so it wont stick. Cut or score before baking, bake at 325°F (163°C) for 12 to 15 minutes until edges are light golden, then let them cool completely to crisp up — patience really helps.

Q: Can I swap the almond flour, coconut flour or sweetener?

You can swap some things but expect texture changes. Finely ground almond flour is ideal; almond meal will be grainier. Coconut flour is super absorbent so dont just omit it, or the dough will be too wet. Powdered erythritol avoids grit, allulose makes them browner and a little chewier, and granular erythritol can recrystallize and feel sandy.

Q: Mine were crumbly and fell apart, how do I fix that?

Usually means theyre too dry or too thick. Add a tablespoon more melted butter or an extra egg yolk to help bind, roll thinner, and chill the dough 10 to 20 minutes before cutting so it holds together. Also avoid overbaking, cuz almond flour browns fast.

Q: How should I store them and can I freeze them?

Store in an airtight container at room temp for up to 4 to 5 days, with parchment between layers. To re-crisp, pop them in a 300°F (150°C) oven for 5 to 8 minutes. Freeze baked crackers up to 1 month, or freeze the dough rolled into a log or disc for 2 to 3 months, then slice and bake from chilled.

Q: Can I make these dairy-free or egg-free?

Yes, use coconut oil or a vegan butter for the butter swap. For egg-free try a flax egg (1 tbsp ground flax + 3 tbsp water) but expect a slightly more fragile texture; adding 1 tsp psyllium husk can help bind if you leave the egg out.

Q: Any tricks to get that classic graham flavor?

Use the optional brown erythritol for a molasses note, add a pinch more cinnamon, or brown the butter a little before cooling for a toasty depth. Dock the dough with a fork so they bake evenly, and cut them before baking for clean squares.

Keto Graham Crackers Recipe Substitutions and Variations

Almond flour (1 1/2 cups / 150 g) : swap for hazelnut or pecan flour, cup for cup. They have similar fat and texture so use 1:1, but expect a stronger nutty flavor. If dough seems too oily, add 1 tablespoon extra coconut flour.
Powdered erythritol (confectioners style) : use a powdered monk fruit/erythritol blend or Swerve Confectioners 1:1. If you only have granular erythritol, pulse it in a spice grinder or blender until powdery before measuring, or the crackers will be grainy.
Unsalted butter (6 tbsp / 85 g) : replace with melted coconut oil or ghee, same weight or volume. Coconut oil will add a mild coconut taste and firms up at room temp so chill the dough briefly if it feels too soft, ghee keeps flavor more neutral.
Large egg : for a vegan/keto option use a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min) or 3 tablespoons aquafaba. These bind well but give a slightly different, denser texture, so roll the dough thinner or bake a bit longer for crispness.

Pro Tips

1) Make sure your erythritol is really powdered. If you only have the granulated stuff, blitz it in a spice grinder or blender for 20 to 30 seconds then sift. If you skip this the crackers can taste a bit gritty, and nobody wants that.

2) If the dough still feels crumbly add an extra egg yolk or 1/4 teaspoon xanthan gum, or even 1 teaspoon psyllium husk powder. Let the dough rest longer, like 8 to 10 minutes so the coconut flour soaks up moisture better, that usually fixes most crumble problems.

3) Almond flour browns fast so use a light colored baking sheet, and keep an eye on the last few minutes. If you find the edges brown too quickly lower the oven 10 to 15 degrees and bake a little longer, rotate the pan halfway so color is even.

4) For storage and re-crisping: keep crackers in an airtight container with a folded paper towel to absorb any moisture, they stay good 4 or 5 days. If they soften, re-crisp in a 275 F oven for 5 to 8 minutes or a quick stint in the toaster oven.