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GET IT NOWMy Sugar Free Graham Crackers Taste Like Cinnamon, Honey, & Brown Sugar
I’ve gone through so many iterations of these sugar free graham crackers over the years, and this one is definitely my current best. My earlier versions ranged from too chewy to too grainy to just not quite the right flavor. Here’s why these finally get it right:
- Classic cinnamon, brown sugar, and honey flavors – These healthy graham crackers have all the familiar flavor of the ones from the store. That’s so hard to achieve without refined sugar, but now that I have my sugar-free honey and Besti Brown sweetener to work with, they taste so much like classic ones.
- Lightly crisp and nutty – I originally based this sugar free graham cracker recipe on my 3-ingredient almond flour crackers, and the texture is very similar. They’re not quite as crispy as traditional ones, but I have an option below to make them crispier.
- Clean ingredients, no sugar – These homemade graham crackers are sugar free, gluten free, keto friendly, and even have a dairy free option.
If you’ve ever checked the label on boxes at the store and noticed all the sugar and additives, you’ll feel so much better about these sugar free graham crackers. Make them with me!
“I found this to be a great alternative to traditional graham crackers. I can have s’mores again! I used this recipe alongside the marshmallow recipe on this site…”
-Renee
Ingredients & Substitutions
Here I explain the best ingredients for my sugar free graham crackers recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – I highly recommend this brand because it’s superfine, giving your sugar free graham crackers the best texture. I also tested this recipe with einkorn flour, which isn’t gluten-free but is an ancient wheat that’s easier to digest and has a lower glycemic index. Since it lacks the fat found in almond flour, I needed an extra 1/2 cup of butter (3/4 cup total) to achieve the right dough consistency. It worked beautifully, with a texture closer to regular graham crackers, which my kids preferred. I loved both. Next, I plan to try a blend of almond and einkorn flour for a balance of texture and macros, and expect I’ll need about 6 tablespoons of butter.
- Natural Sweeteners – A combination of Besti Monk Fruit Allulose Blend, Besti Brown Monk Fruit Allulose Blend, and Wholesome Yum Zero Sugar Honey work together to give these crackers just the right sweetness and most importantly, classic graham cracker flavor. For this reason, I don’t recommend substituting the brown sweetener or the honey. You can swap the regular Besti with other sugar substitutes if you like.
- Unsalted Butter – For a buttery flavor and to make all the dry ingredients come together. I’ve added an egg in the past but it makes the crackers more chewy, so no longer recommend it. You can use coconut oil for a dairy-free alternative, though.
- Cinnamon, Vanilla Extract, & Sea Salt – All important for flavor!
How To Make Sugar Free Graham Crackers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. Pulse the almond flour, Besti, Besti Brown, cinnamon, and salt in a food processor, scraping down the sides as needed.
- Add the sugar-free honey, melted butter, and vanilla. Process until a dense, crumbly dough forms. It should hold together when pressed.
- Roll, cut, and prick. Form the dough into a ball and place it between two sheets of parchment paper. Roll into a thin, even circle, then cut into squares. (I use this rolling pin, shown below, because it stays cool and reduces sticking, even through the paper.) Transfer the squares to a lined baking sheet and prick holes all over with a fork. You’ll have extra scraps, so just make a ball again and repeat to use them up.
- Bake. Pop the sugar free graham crackers in the preheated oven. They’re ready when they’re a slightly darker golden color on the edges.
- Let them cool. They’re too fragile if you try to pick them up right away, so this is important. Plus, they’ll crisp up more as they cool.
My Recipe Tips
- Don’t have a food processor? I have and recommend this one — it’s been super reliable in the 10 years I’ve had it and I use it for so many things, including these sugar free graham crackers. Otherwise, you can try mixing this dough by hand, but it’s more effort to get it mixed well.
- If the dough seems too sticky to roll, you can freeze the ball for about 10 minutes or refrigerate it for 30 minutes. I don’t usually find this necessary and can roll it out right away.
- To keep the parchment from sliding around your counter, place a kitchen towel underneath. I just recently learned this trick and it really works!
- For extra crispy crackers, roll them to 1/16 inch thick instead of 1/8 inch. I do 1/8 inch because it’s easier to work with and I prefer this thickness. They will be exactly the same thickness after baking.
- Make sure your crackers are all a uniform thickness. Otherwise, some can burn while others aren’t done yet, and it’s a pain to remove some and not others.
- I used a pizza cutter to slice the cracker dough cleanly. A knife works too, but the cutter leaves smoother edges and works faster.
- How to get rectangular crackers you can break in half like store-bought ones: Shape the dough into rectangles, and use a fork to add perforated lines. Once baked and cooled, you can snap them in half along those lines. This seemed like more effort, so for mine I just cut squares to begin with.
- A cookie spatula is helpful for transferring the graham cracker squares from the counter to the baking sheet. This is the one I use.
- You may need two baking sheets or two batches, depending on the size of your baking sheet. I use this one, and it fits the 24 crackers from the entire recipe perfectly. You don’t need much space between them, as they don’t spread.
- Pricking holes in the crackers isn’t just for appearance. It helps prevent bubbling as they bake. Press the fork in fairly deeply and add plenty of holes, dipping the tines in water if they start to stick.
- Thickness makes a big difference in baking time. I start checking them after about 6 minutes, just to be safe. It can vary a bit each time, even with the same pan and oven.
- If your graham crackers aren’t crisp, they’re usually either too thick or need a little more baking time. Also, keep in mind they continue to crisp up as they cool.
- You can cool them on a rack if you like, just wait about 10 minutes before transferring. I usually leave mine on the baking sheet since it’s easier, but they do get a bit crisper on a rack.
Sugar Free Graham Crackers
My sugar free graham crackers have all the classic cinnamon, honey, and brown sugar flavor! They're crisp, sweet, gluten free, and so easy.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
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In a food processor, combine the almond flour, Besti, Besti Brown, cinnamon, and sea salt. Pulse until mixed together, stirring in from the sides as needed.
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Add the sugar-free honey, melted butter, and vanilla. Process until a dense, crumbly, and slightly oily dough forms. Stop to scrape down the sides as needed.
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When the dough is uniform, remove from the food processor and form into a ball.
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Place the dough ball between two large pieces of parchment paper. Use a rolling pin to roll out a rectangle, about 1/8 inch thick (1.5 to 3 cm) thick.
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Cut the cracker dough into squares, 2X2 inches in size. (I usually cut a grid of 4 rows and 4 columns of crackers.) Carefully peel the squares off the parchment and place onto the lined baking sheet, without touching each other. Dip the tines of a fork in water and use them to prick holes in the crackers. You’ll have uneven dough remaining at the edges, so just press that back into a ball, roll out again, and repeat. You should end up with about 24 crackers total.
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Bake for 8-12 minutes, until golden on the edges. Cool completely until crispy before moving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 2 2-inch graham crackers
- Tips: Check out my recipe tips above to help you get the best texture, roll the dough more easily, and a few explanations for why I make this recipe a certain way.
- Storage: Keep them in an airtight container in the pantry for up to 1-2 weeks.
- Freeze: Arrange them on a parchment-lined baking sheet in a single layer and place in the freezer. Once solid, transfer to a zip lock bag and freeze for up to 3-6 months.
- Note on nutrition info: These numbers are based on almond flour. If you swap in einkorn flour, fat and protein will be lower while carbohydrates will be higher. You can customize the recipe to make this swap and see the macros in the Wholesome Yum App!
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sugar Free Graham Crackers
Ways To Enjoy Them
You really can’t go wrong dunking these sugar free graham crackers in almond milk or spreading a little sugar free Nutella on top! Here are some of my other favorite ways to enjoy them:
- S’mores – My fave, shown above! Pair the crackers with my roastable sugar free marshmallows and your favorite chocolate bar.
- Pie crust – Crush them into crumbs, mix with melted butter, and press into a pie pan or springform pan. Perfect for my healthy cheesecake or crustless pumpkin pie!
- Toppings – Crumble and sprinkle them over almond milk ice cream or coconut yogurt, or try them in a layered dessert.
69 Comments
Diane
0Can you use this to make a pie crust like for a cheesecake? Can coconut flour be substituted for the almond flour?
Maya | Wholesome Yum
0Hi Diane, Yes, you can use these for a pie crust, but no, coconut flour is not a good substitute for almond flour. They are very different.
J
0What are the ingredient amounts in grams
Wholesome Yum D
0Hi, On the recipe card you can switch from US customary to metric.
Marjorie Heard
0May I use your Bestie honey instead of extract? If so how much? Thank you
Wholesome Yum D
0Hi Marjorie, I have never tested that in this recipe but if you do please let me know the results.
Christine James
0Great taste but mine never got crispy which was a bummer?
Wholesome Yum D
0Hi Christine, Sorry to hear this recipe didn’t meet your expectations. I would like to help you troubleshoot, did you follow the recipe as written?
Natasha
0Hi, I am as confused as some of your other readers about the eggs. The recipe card and instructions dont mention eggs. But at the top of the page where the step by step instructions and pictures are, it says there are eggs in the recipe. In the Questions section, one person asks are there eggs in the recipe with the same confusion due to the recipe divergence, and you answer that there are NOT eggs in the recipe. Continuing to scroll down I came to another reader asking how many eggs and you say to use 1 whole egg and 1 yolk. I am confused. Eggs or no eggs? Thank you 🙂
Wholesome Yum D
0Hi Natasha, There are no eggs in this recipe.
Michael
0How many grams is each serving?
Wholesome Yum D
0Hi Michael, My serving sizes aren’t listed by weight. You can calculate it by weighing the whole thing they made and dividing by the number of servings.
Dawn
0Thank you for all your delicious recipes. Can I use this recipe to make a graham cracker crust for a pie.
Wholesome Yum D
0Hi Dawn, Yes, you can use this recipe to make a pie crust.
Margie
0I don’t have honey extract. Is there any substitution I can make?
Wholesome Yum D
0Hi Margie, Feel free to omit the honey extract if you don’t have any on hand. If you still want to use flavoring, maple extract would also work great.
Jill
0Hi. I can’t eat almond so I tried with macadamia nut flour (yuck) and sunflower flour recommend (not bad). But both did not crisp. What did I do wrong?? Thanks.
Wholesome Yum D
0Hi Jill, Unfortunately, swapping out the almond flour in this recipe was probably the issue. Macadamia nut and sunflower flour are the two closest substitutes for almond flour.
Candace Hodson
0I just ordered the honey extract from Amazon in order to make these, but after ordering another product came up: Keto Honey by Wholesome Yum! Why don’t you use this in your recipe? How would I use this in this recipe if I order it instead?
Wholesome Yum D
0Hi Candace, Wholesome Yum keto honey is a newer product and was developed after I released this recipe. However, with the extract, you need just a small amount to get the honey flavor but with the honey alternative, you would need a larger amount to get the same taste so it would not work for this recipe, currently.
Candace Hodson
0Thank you for your quick response. I would rather buy the honey instead of the extract, so I’m a little disappointed it won’t work in this recipe. Could I increase the dry ingredients to offset?
Wholesome Yum D
0Hi Candace, Baking is very scientific when it comes to the amount of ingredients needed so it would take some testing to know how to adjust for an extract.
Lorri
0I didn’t have luck with these, but I didn’t use honey extract, tried it with maple. Very hard to get off the spatula to put on cookie sheet, kept breaking and they seemed overly greasy. Maybe I needed to add more almond meal, I did use the poek rinds.
Wholesome Yum D
0Hi Lorri, Did you freeze the dough before making the crackers?
Christi
0Since the Besti Brown Monk Fruit Sweetener is not available in the US at the moment, would I need to eliminate the pork rinds if I substitute Swerve Brown Sugar replacement? My understanding is that the sweetener in the Swerve makes a crispier baked good due to the lack of allulose. Is that correct?
Wholesome Yum D
0Hi Cristi, Besti Brown is now in stock with limited quantities available.
Elizabeth
0Delicious! I made it without pork rinds and I did not have any honey extract either but they are still delicious!
Brenda
0I am so sad! I wanted to make this recipe again this weekend and I only have a quarter cup of the Besti brown monk fruit allulose blend. I know the tips say that the brown monk fruit allulose blend works best but is there any sweetener that I can use instead? Do you think granulated Besti monk fruit allulose and Besti maple syrup could stand in as a replacement?
Wholesome Yum M
0Hi Brenda, I have not tried this, but it should work in the recipe. Keep in mind that the flavor will probably not be as prominent with this substitution.
Brenda
0The flavor of the recipe is great. I didn’t have any honey extract so I added a 1/2tbs of Besti maple syrup. Unfortunately I got distracted and left them in a tad too long and so they got a little overdone. Next time I will watch a little closer and shorten the time. I tasted the dough before baking and I really liked the flavor. And the few that weren’t too overdone tasted good too!
JoAnne
0is there an alternative to using the honey extract?
Wholesome Yum M
0Hi JoAnne, Feel free to omit the honey extract if you don’t have any on hand. If you still want to use flavoring, maple extract would also work great.
Lil Klein
0Hi Maya,
Thank you for all your wonderful recipes!
I have question about your graham crackers. I know it’s not keto friendly but do you think oat flour and/or cassava would work instead of almond flour? Have you tried other flours besides almond?
Thanks,
Lil
Wholesome Yum M
0I am sorry, I have not experimented with other flours for this recipe. If you decide to try it, we would love to hear how it works out for you!
Lesha
0Hi I have a question for this recipe, is it supposed to have eggs? In the description it mentions processing the dry ingredients first and then whisking the wet ingredients together before adding to the food processor. You mention eggs as a wet ingredient in the description prior to the recipe but the actual recipe card itself does not have eggs listed nor does it say to add eggs in the directions. I made the recipe without eggs and used a tablespoon extra of melted butter and although I let them fully cool after baking the crackers themselves crumbled apart very easily. I could barely pick them up. Is that because there was no egg to bind them together? They tasted delicious but it was hard to eat my s’mores as they fell apart in my hands. Your marshmallow recipe rocks. So good with the graham crackers and I made a dark chocolate ganache. Also there is no video to tap on. I use chrome as my browser could that be the issue?
Wholesome Yum M
0Hi Lesha, Great question! This recipe does not include eggs (great catch, btw ;)). Your graham crackers may have been crumbly if the pork rinds were not crushed fine enough.
Toni R. Hadley
0Your recipes are fantastic especially for a new keto person. thank you so very much
Justine
0I love homemade graham crackers. Can’t wait to give these ones a try!
Nellie Tracy
0Great recipe! You can hardly tell that they’re keto. So delicious!
Mary C Ekroos
0Hi Maya! Thanks for this recipe, it sounds very good, however I don’t eat pork of any kind, and I understand it’s to make the recipe crispier, but would the taste change much if we used Whisps, the baked Parmesan cheese chips?
Wholesome Yum M
0Hi Mary, Cheese crisps may work in this recipe, although I have not personally tested it. Enjoy!
Karen Arzola
0Can I use these graham crackers to make a graham cracker crust? Do you have a recipe for that? Thanks
Wholesome Yum M
0Hi Karen, Yes, you can crunch up these graham crackers to use for a crust. You can use this crust as a guide, just sub the almond flour for graham cracker crumbs.
Brittany McGlothin
0Hi wheel of your recipes and are very excited to try this one but we have been seeing a lot of bad reviews about the extract tasting really bitter, so we were curious if we could use a honey flavoring oil instead of the honey extract?
Wholesome Yum A
0Hi Brittany, I haven’t tried that but I don’t see why it wouldn’t work. Let me know if it’s a success for you!
Kari
0Tastes very good! Wish they were crispier. Next time I’ll roll a touch thinner and/or bake a tad longer. Great recipe!
Tana Yount
0How long would you say these last? I’m making them for my son to get him healthier snacks.
Maya | Wholesome Yum
0Hi Tana, They last a while, at least a week and possibly longer.
Renee
0I 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
0Hello! 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
0Hi 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
0Turned 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
0I am so happy to hear that! Thank you!
Penny
0Hi! 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
0Hi 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.
Elvia
0Hi Maya! Can I use maple extract instead of honey extract ? Thanks
Wholesome Yum M
0Hi Elvia, Yes. You won’t get a traditional graham cracker flavor, but it will still taste great in the recipe. Enjoy!
Jessica
0What about a keto icebox cake?
Maya | Wholesome Yum
0Great idea, Jessica! I’ll add it to my list.
Karen Moreland
0My 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
0Hi Karen, others have experienced that issue as well. Try rolling the dough thinner next time and bake a few minutes longer.
Saskia
0Hi, 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
0Hi 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
0These 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
0Thank 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
0How many crackers are in a serving?
Maya | Wholesome Yum
0Hi Lisa, A serving is 2 large 3″x3″ crackers.
Karen
0Can 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
0Hi 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.