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After posting a homemade sugar-free marshmallows recipe last week, I couldn’t wait to share these sugar-free gluten-free graham crackers to go with them! I’m pretty sure you can guess why I thought these two would pair together so well. But first, a little about how to make them…
How To Make Gluten-Free Graham Crackers
It’s super simple to make homemade gluten-free graham crackers. Pulse your dry ingredients in a food processor, mix together the wet ingredients, and add them to the food processor until a dough forms. Then, it’s just a matter of rolling out the dough, cutting it into squares, and baking in the oven. The whole process takes 30 minutes.
The recipe is not only gluten-free and sugar-free, it’s also low carb, keto friendly and can even work for paleo diets. Some people may want to swap the sweetener with a different one for the paleo option.
Almond flour is the main ingredient in these sugar-free graham crackers. I tried a version with coconut flour, but the almond flour tastes a lot more authentic.
This recipe is based on my 3-ingredient paleo crackers, which were also made with almond flour. To turn them into graham crackers, I started by adding sweetener and cinnamon. I also threw in a bit of butter to compensate for the extra dry ingredients, but you could use coconut oil for a dairy-free version.
The authentic flavor in these crackers comes from vanilla extract, blackstrap molasses, and honey extract. You could omit one or any combination of these if you really wanted to, but they taste best if you include all three.
Extracts make a huge impact on flavor when it comes to low carb baking. If you want homemade gluten-free graham crackers that taste like the real thing, this is the way to go!
Uses for Homemade Sugar-Free Graham Crackers
Is there anything that goes together more perfectly than a fluffy marshmallow, a crunchy cinnamon graham cracker, and (sugar-free) dark chocolate? Yep, I’m talking about s’mores! Keep in mind that sugar-free marshmallows don’t roast well, since there is no sugar to caramelize. But, you can still make delicious s’mores if you time it just right.
The key to making sugar-free s’mores is to heat the marshmallows only a little bit. They start to drip and melt if you heat them too much. I found that holding them over my gas stove for just a few seconds works well, but of course a bonfire works, too.
Just be sure to remove them from heat immediately once the edges start to round. Have your graham crackers and chocolate ready so that you can squash the marshmallow between them right away. It won’t work if you wait too long!
Aside from s’mores, I’ll bet these would also be delicious in a graham cracker pie crust. I haven’t tried that yet, but it’s on my list. I thought about using the sugar-free graham crackers to do some testing right away, but they were gone at our house before I had the chance.
If you’re looking to use the graham crackers in a pie crust, try gluten-free pumpkin pie cheesecake from Dishing Delish. It’s easy to make it low carb by using these graham crackers and swapping the sugar with a sugar-free sweetener.
If you’re looking for a savory crunchy snack, try these baked zucchini chips!
Do you have other ideas for how I should use these low carb graham crackers? Let me know!
Sugar-Free Gluten-Free Graham Crackers Recipe:
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Sugar-Free Gluten-Free Graham Crackers Recipe
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Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- Combine the almond flour, sweetener, cinnamon and sea salt in a food processor. Pulse until mixed together, stirring in from the sides as needed.
In a small bowl, whisk the eggs, butter, vanilla, molasses, and honey extract. Add to the food processor and process until a dense, sticky dough forms. Stop to scrape down the sides as needed.
When the dough is uniform, remove from the food processor and form into a ball. Freeze for about 10 minutes, until no longer sticky, or refrigerate until ready to make crackers.
Place the dough ball between two large pieces of parchment paper. Use a rolling pin to roll out to rectangle, about 1/16 to 1/8 in (1.5 to 3 cm) thick.
- Cut the cracker dough into squares. Carefully peel the squares off the parchment and place onto the lined baking sheet, without touching. Prick holes with a toothpick or fork. You'll have uneven dough remaining at the edges, so just press that back into a ball, roll out again, and repeat. (You may need two baking sheets or two batches, depending on the size of your baking sheet.)
Bake for 8-12 minutes, until golden. Cool completely until crispy.
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Number of crackers is approximate, because it depends on how thinly you roll out the dough. A serving is 1/12 of the entire recipe.
Serving size: 2 3x3" crackers
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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