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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 an extra egg yolk to compensate for the extra dry ingredients.
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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RECIPE CARD
Sugar-Free Gluten-Free Graham Crackers Recipe
PrintIngredients
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- 2 1/2 cup Blanched almond flour
- 1/2 cup Erythritol (or any sweetener)
- 1/2 tbsp Cinnamon
- 1/2 tsp Sea salt
- 1 large Egg
- 1 large Egg yolk
- 1 tsp Vanilla extract
- 1 tsp Blackstrap molasses
- 1/4 tsp Honey extract (optional, for more authentic flavor)
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
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, 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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Recipe Notes
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. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
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23 Comments
Brittany McGlothin
I’m really excited to try this recipe but I’m curious to know if instead of the extract for the honey if it would be possible to use a honey flavoring oil? We’ve been noticing a lot of people are saying that the extract is cut with a lot of alcohols but the oils are not so whatever bitter flavor some people are saying comes from the extract may not be in the oil.
Kari
Tastes very good! Wish they were crispier. Next time I’ll roll a touch thinner and/or bake a tad longer. Great recipe!
Tana Yount
How long would you say these last? I’m making them for my son to get him healthier snacks.
Maya | Wholesome Yum
Hi Tana, They last a while, at least a week and possibly longer.
Renee
I found this to be a great alternative to traditional graham crackers. I can have S’mores again! I used this recipe in conjunction with the marshmallow recipe from this site. For my personal taste, next time I will cut back on salt and add more cinnamon.
Cassidy
Hello! I’m looking forward to trying this recipe! I’m not keto, gf, or grain-free, just sugar free and reduced amounts whole grain.
Any thoughts on ratio of whole wheat flour in lieu of almond flour? I saw the reply to oat flour. Figured I’d scale back the whole wheat flour just but more.
Thanks in advance!
Maya | Wholesome Yum
Hi Cassidy, Sorry, I haven’t tried it with wheat flour to say for sure. Let me know how it goes if you try it!
TheArtemisMoon
Turned out very well although slightly salty for my taste. Will use 1/4 tsp next time. Even my carb loving husband liked them.
Maya | Wholesome Yum
I am so happy to hear that! Thank you!
Penny
Hi! Is there an alternative to blackstrap molasses? And is that one whole egg PLUS one egg yolk? Can’t wait to try this recipe! Thanx so much!
Maya | Wholesome Yum
Hi Penny, For the blackstrap molasses, you could try maple extract instead, or omit it. It doesn’t add significant carbs per serving though, since the tsp spread across 12 servings. Yes, it’s one whole egg plus one yolk.
Jessica
What about a keto icebox cake?
Maya | Wholesome Yum
Great idea, Jessica! I’ll add it to my list.
Karen Moreland
My kids love graham crackers so I thought I’d try these as a sugar-free alternative. I found it hard to get them crispy, despite following the recipe closely. Did I do something wrong?
Wholesome Yum
Hi Karen, others have experienced that issue as well. Try rolling the dough thinner next time and bake a few minutes longer.
Saskia
Hi, thanks for your recipe. I have a question, can I replace the almond flour for oatmeal flour? Or what do you recommend? Thanks
Maya | Wholesome Yum
Hi Saskia, I haven’t tried that but it would probably work. Usually oat flour is a little more dense so you’d need a little less, try using a scant measuring cup. Also keep in mind that using oat flour would not be low carb, but still gluten-free and sugar-free. Let me know how it goes!
Jacqui
These look really good. I just need to order some honey extract.
What about a keto version of Golden Grahams? Would you create that? It was my most favourite cereal. I always look for and trust your recipes, because even before I try them, I know they’ll be good!
Maya | Wholesome Yum
Thank you so much, Jacqui! I hope you’ll give them a try. Great idea on the Golden Grahams… I used to love those as a kid, too. 🙂
Lisa
How many crackers are in a serving?
Maya | Wholesome Yum
Hi Lisa, A serving is 2 large 3″x3″ crackers.
Karen
Can the sugar-free gluten-free graham crackers be stored in the freezer? If so, for how long? Once baked and cooled, are they best kept in the fridge or can they be stored in an airtight container in the cupboard?
Maya | Wholesome Yum
Hi Karen, Yes, you can freeze them! If frozen, they should be safe to eat after basically any amount of time but after a few months the taste might be affected. Otherwise, you can store them in an airtight container on the counter for at least several days. They’ll last even longer in the fridge. The storage would be basically the same as any other cookie or cracker.