Gluten-free Graham Crackers: Low Carb, Ketogenic

Graham crackers are back and better than ever! You will want to use these keto-friendly, gluten-free graham crackers for everything from desserts to snacks to cheeseboards. You can also add half a teaspoon of ground cinnamon for cinnamon grahams!
Keyword Chef Taffiny Elrod, Snickerdoodle
Recipe Creator Chef Taffiny Elrod
Prep Time 20 minutes
Cook Time 13 minutes
Chill Time 30 minutes

Yields:

16 crackers

Ingredients:

  • 3/4 cup fine almond flour 90 grams
  • 1 serving Snickerdoodle Keto Chow 46 grams
  • 1/4 cup flax seed meal 28 grams
  • 1/4 cup granulated erythritol 50 grams
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 6 tablespoons cold unsalted butter, cubed
  • 1 tablespoon yacon syrup
  • 1 tablespoon cold unsweetened almond milk

Directions:

  • Place the almond flour, Keto Chow, flax seed meal, erythritol, baking powder, and baking soda in the work bowl of a food processor and pulse to combine.
  • Add the butter and pulse until the mixture has the texture of coarse sand.
  • Mix the yacon syrup and almond milk together in a small container, then add to the food processor and run until the mixture starts to come together into a dough.
  • Remove the dough from the food processor, pressing any loose pieces together.
  • Divide the dough into two equal pieces. Place one half of the dough between two pieces of parchment paper and roll into a 10 X 9 rectangle. The dough will be very thin.
  • Use a sharp knife, pizza cutter, or pastry wheel to cut the dough into eight crackers. For best results use a ruler on the 9-inch side of the dough to measure four strips that are 2 ½ inches wide, then cut them in the center to make eight crackers that are 5 inches long by 2 ½ inches wide.
  • Slide the parchment paper with the cut dough in one piece onto a cookie sheet. Use a knife to score the crackers into four sections, then dock the crackers with a fork, a skewer, or chopstick, making eight evenly spaced holes in each cracker. If you plan to use them for a dessert, you can just roll the dough and skip the cutting and scoring.
  • Place the tray in the refrigerator to chill for 30 minutes.
  • Repeat the same process with the second piece of dough.
  • Preheat the oven to 350℉.
  • Place the prepared trays in racks set to the center of the oven. Bake, rotating the trays once during baking, until the edges are browned and the crackers are golden-brown, about 13 minutes.
  • Place the trays on a cooling rack. While the crackers are still warm, you may want to cut through the original cuts again to ensure crackers come apart when they are cool.
  • After about five minutes, transfer the parchment paper with the crackers directly to the cooling rack. Allow the crackers to cool completely, they will continue to crisp as they cool.
  • Store in an airtight container in a cool, dry place for up to five days.
Nutrition Facts
Gluten-free Graham Crackers
Serving Size
 
1 graham cracker (20 grams)
Amount per Serving
Calories
88.96
% Daily Value*
Fat
 
7.64
g
12
%
Saturated Fat
 
2.9
g
18
%
Trans Fat
 
0.18
g
Polyunsaturated Fat
 
1.18
g
Monounsaturated Fat
 
3.11
g
Cholesterol
 
12.56
mg
4
%
Sodium
 
83.63
mg
4
%
Potassium
 
141.96
mg
4
%
Carbohydrates
 
6.15
g
2
%
Fiber
 
1.58
g
7
%
Sugar
 
0.85
g
1
%
Sugar Alcohol
 
3.14
g
Net Carbs
 
1.43
g
Protein
 
3.23
g
6
%
Vitamin A
 
196.57
IU
4
%
Vitamin C
 
8.54
mg
10
%
Calcium
 
67.49
mg
7
%
Iron
 
0.41
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
keto, gluten free graham crackers
keto, gluten free graham crackers

Ingredients:

  • 3/4 cup fine almond flour 90 grams
  • 1 serving Snickerdoodle Keto Chow 46 grams
  • 1/4 cup flax seed meal 28 grams
  • 1/4 cup granulated erythritol 50 grams
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 6 tablespoons cold unsalted butter, cubed
  • 1 tablespoon yacon syrup
  • 1 tablespoon cold unsweetened almond milk
Nutrition Facts
Gluten-free Graham Crackers
Serving Size
 
1 graham cracker (20 grams)
Amount per Serving
Calories
88.96
% Daily Value*
Fat
 
7.64
g
12
%
Saturated Fat
 
2.9
g
18
%
Trans Fat
 
0.18
g
Polyunsaturated Fat
 
1.18
g
Monounsaturated Fat
 
3.11
g
Cholesterol
 
12.56
mg
4
%
Sodium
 
83.63
mg
4
%
Potassium
 
141.96
mg
4
%
Carbohydrates
 
6.15
g
2
%
Fiber
 
1.58
g
7
%
Sugar
 
0.85
g
1
%
Sugar Alcohol
 
3.14
g
Net Carbs
 
1.43
g
Protein
 
3.23
g
6
%
Vitamin A
 
196.57
IU
4
%
Vitamin C
 
8.54
mg
10
%
Calcium
 
67.49
mg
7
%
Iron
 
0.41
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Place the almond flour, Keto Chow, flax seed meal, erythritol, baking powder, and baking soda in the work bowl of a food processor and pulse to combine.
  • Add the butter and pulse until the mixture has the texture of coarse sand.
  • Mix the yacon syrup and almond milk together in a small container, then add to the food processor and run until the mixture starts to come together into a dough.
  • Remove the dough from the food processor, pressing any loose pieces together.
  • Divide the dough into two equal pieces. Place one half of the dough between two pieces of parchment paper and roll into a 10 X 9 rectangle. The dough will be very thin.
  • Use a sharp knife, pizza cutter, or pastry wheel to cut the dough into eight crackers. For best results use a ruler on the 9-inch side of the dough to measure four strips that are 2 ½ inches wide, then cut them in the center to make eight crackers that are 5 inches long by 2 ½ inches wide.
  • Slide the parchment paper with the cut dough in one piece onto a cookie sheet. Use a knife to score the crackers into four sections, then dock the crackers with a fork, a skewer, or chopstick, making eight evenly spaced holes in each cracker. If you plan to use them for a dessert, you can just roll the dough and skip the cutting and scoring.
  • Place the tray in the refrigerator to chill for 30 minutes.
  • Repeat the same process with the second piece of dough.
  • Preheat the oven to 350℉.
  • Place the prepared trays in racks set to the center of the oven. Bake, rotating the trays once during baking, until the edges are browned and the crackers are golden-brown, about 13 minutes.
  • Place the trays on a cooling rack. While the crackers are still warm, you may want to cut through the original cuts again to ensure crackers come apart when they are cool.
  • After about five minutes, transfer the parchment paper with the crackers directly to the cooling rack. Allow the crackers to cool completely, they will continue to crisp as they cool.
  • Store in an airtight container in a cool, dry place for up to five days.

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