Crispy, tasty and slightly sweet, these low carb gluten free graham crackers are the scrumptious way to enjoy a grain free snack that's not filled with carbs.
If you’ve never made graham crackers before, this no-compromise graham cracker recipe is exactly what you need. It's easy to mix together, rolls out smoothly and bakes up crisp. And no one would ever guess they're low carb too! (By the way, if you're looking for a good low carb bread, check out this low carb, flour free bread recipe!)
Plus it's a great recipe for kids to help with since there's no mixer required, just a sturdy spoon. And it's a one bowl prep!
What Gives These Low Carb Gluten Free Graham Crackers Their Flavor
These graham crackers get a punch of flavor from none other than almond flour. This grain free flour gives a nice nutty flavor to the graham crackers. And the golden brown color and kick of sweetness comes from the Swerve brown sugar. Swerve is a sugar substitute that's been on my must-try list for a while. It tastes and functions just like brown sugar. Only with zero net carbs! And if you buy the regular size bag, you'll have enough for these delicious Gluten Free Ginger Snaps too! Win-win!
How to Make Low Carb Gluten Free Graham Crackers
The Ingredients
The ingredients list for these graham crackers is short... just like for these Gluten Free Biscuits... a shorter list means quicker prep! Just pull out your almond flour, Swerve (check it out here), ground cinnamon, baking powder, an egg and butter and then just a dash of vanilla extract. Pop the butter into the microwave to melt it while you're getting the rest of the ingredients portioned.
Texture of the Dough
If a dough that sticks together, doesn't crumble and doesn't stick to your hands is your kind of dough, then this is the dough for you.
Use a plastic whisk to mix the dry ingredients together, then after adding the wet ingredients, switch to a sturdy spoon because the dough will get thick. You should be able to touch it without it sticking to your hands.
Slicing into Squares
Place the mound of dough onto a sheet of parchment paper the size of the baking pan and top it with a sheet of wax paper. Make sure you use parchment on the bottom so you can easily transfer it to the baking sheet. Roll the dough to a 9" x 10.5" square, ⅛ inch thick.
Tip: Roll the dough out to roughly a 10" x 12" size then just slice the sides off to get it into a square shape. And use a pizza cutter for easy slicing.
After slicing, move the whole sheet of dough to the baking pan.
After Baking
After the crackers are done baking, then the wait time starts... Immediately after removing them from the oven, gently prick each cracker three times with the tines of a fork. Let them cool at room temperature for 30 minutes, then break the crackers up along the cut lines.
Return the pan to the oven for another 30 minutes. (All the cooling time is important because it helps the crackers firm up.) Remove the pan from the oven and let them cool completely.
Break them up and enjoy immediately or store them in a plastic bag for up to a week.
Tip: These also freeze well, so they can always be on hand for that next graham cracker pie crust!
And if you enjoyed this recipe, will you give it a rating?!
Recipe originally published 9/2016, updated with new information and new photos 9/2019.
Low Carb Graham Crackers: Gluten Free and Grain Free
scrumptious way to enjoy a grain free snack that's not filled with carbs.
Ingredients
- 2 cups almond flour 225 g
- ½ cup Swerve brown sugar
- 2 tsp. ground cinnamon
- 1 tsp. baking powder
- ¼ tsp. salt
- 1 large egg
- 2 Tbsp. butter melted
- 1 tsp. vanilla extract
Instructions
- Preheat the oven to 300F.
- In a large bowl, whisk together almond flour, Swerve, cinnamon, baking powder and salt. Stir in egg, melted butter and vanilla extract until dough comes together. You might need a wooden spoon as the dough will be firm.
- Turn the dough out onto a large piece of parchment paper. Top with a piece of wax paper. Roll out the dough as evenly as possible to about ⅛ inch thickness. The dough should measure roughly 9” x 10.5”, ⅛ inch thick.
- Remove top piece of wax paper and use a sharp knife or a pizza wheel to score into 4 pieces across and 4 pieces down. The crackers should measure about 2 x 2.5 inches. Transfer the entire piece of parchment onto a baking sheet.
- Bake 25 to 30 minutes, until just beginning to brown and firm up. Remove crackers and prick each warm cracker, in 3 rows, with the tines of a fork.
- Let cool 30 minutes, then break up along score marks. Return the entire pan to the warm oven. Let the crackers sit in the oven another 30 minutes, then remove the pan from the oven to cool completely (they will crisp up as they cool).
Notes
- Roll the dough out on a piece of parchment paper so they transfer easily to the baking sheet.
- Use a pizza slicer for slicing each cracker.
- Cooling time is important for the crackers to get nice and crispy.
Nutrition
For more Gluten Free Bread Recipes, check out:
- Gluten Free Artisan Bread
- The Best Gluten Free Garlic Bread with Cheese
- Gluten Free Pumpkin Scones
- Gluten Free Focaccia Bread
And don't miss these helpful Gluten Free Baking Tips:
- Ultimate Guide to Gluten Free Flour Substitutes
- How to Substitute for Potato Flour and Potato Starch
- How to Make a Gluten Free Flour Mix
Holly
I was wondering if you could use coconut oil instead of butter. I am allergic to dairy. Thanks
C.J. Brady
Hi Holly,
I haven't used it, but I bet it would work well. I would love to know how it turned out!
~Christine
Barb
Can I use regular brown sugar?
Christine
Hi Barb,
I haven't tested it, but I'm sure you can. I bet the results would be right about the same.
Hope that helps!
Christine
Patricia
I cannot have egg. Do you think a flax egg would work in these?
Therese
These sound delish! When putting the crackers back into the "warm oven" for the last 30 minutes should the oven still be on? Or is it sitting in the residual heat?
Christine
Hi Therese,
Thanks! And yes, just the residual heat. They'll be pretty tender when you first take them out - they need time to crisp up!
Christine
Teresa
Why a plastic whisk? Thank you for sharing this recipe, looks easy to do!
Christine
Hi Teresa,
Thanks! Really, any type of whisk is fine, as long as it's a larger one. The almond flour gets stuck in the smaller whisks too easily.
Hope that helps!
~Christine