Keto Graham Crackers
The texture, shape, and hint of cinnamon give these keto graham crackers the feel of a traditional cracker without the sugars, carbs, and guilt. As with all my recipes, these also contain protein powder, giving you the extra hitter you need to achieve that 1000-pound deadlift.
As a child, I remember many evenings being spent at the kitchen table with my sisters, a package of graham crackers, and a glass of milk. While we devoured our crackers, lots of giggles filled the kitchen, and little did we realize that in that simple moment, we were making memories.
As I’ve grown older, I’ve noticed that oftentimes it’s the taste or aroma of a food that can bring back long-forgotten memories. Whether it’s the familiar blue box of graham crackers, the smell of rolls baking, or the taste of melted chocolate in a warm chocolate chip cookie I believe we all have some sort of fond memory tied to one of these.
Recently, I was reminded of the above memory when I saw a box of graham crackers sitting on a shelf. As I was taken back in time, I decided I should try my hand at making a keto graham cracker.
Because this cracker is made from almond flour instead of graham flour I found it impossible to mimic the flavor exactly. However, the texture, the shape, and the hint of cinnamon still give it that graham cracker feel.
It felt good to dunk a cracker in milk again, and I let my mind take me back to those memories of a carefree time, sharing giggles with my sisters and making sure nobody got more graham crackers than the other. How I would love to go back to those simple, worry-free days…
Ingredient List
1 1/3 Cups Almond Flour
2/3 Cup Vanilla Mölk
2 1/2 Teaspoons Cinnamon
1/4 Teaspoon Xantham Gum
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Cup Gold Monkfruit Blend
1 Large Egg
4 Tablespoons Butter (melted)
1 Teaspoon Vanilla Extract
How to Make Keto Graham Crackers
Begin by preheating the oven to 300° Fahrenheit, and line a large baking sheet with parchment paper.
In a large mixing bowl add the almond flour, protein powder, cinnamon, xantham gum, baking soda, salt, and sweetener. Whisk together until all of the ingredients are evenly combined.
Next, add the egg, melted butter, and vanilla. Mix together until well incorporated and you have a workable dough.
Form the dough into a ball and place it on the prepared baking sheet.
Using your hand, flatten the dough until you have a rectangle approximately 1/4 inch thick.
Using a pizza cutter or knife, cut the crackers into approximately 2-inch by 5-inch rectangles. The crackers on the edge may be smaller, but that’s okay. They will still taste the same!
Once you have cut the crackers use a fork to poke holes in the middle of each cracker.
Put the pan in the oven and bake for 20-22 minutes or until the crackers have begun to brown and have begun to crisp.
While warm, they may still seem a little soft but will harden once they have cooled.
Once the crackers have cooled, remove them from the pan and store them in an airtight container at room temperature.
While your climate and humidity will affect the shelf life, I have been able to store mine for three weeks at room temperature with no problem!
However, if these crackers are under-baked for any reason I would recommend storing them in the fridge, as moisture is one the primary contributors to bacteria growth. As always use your best judgment when storing homemade baked goods, and enjoy!
Keto Graham Crackers
Ingredients
- 1 1/3 Cups Almond Flour
- 2/3 Cup Vanilla Protein Powder
- 2 1/2 Teaspoons Cinnamon
- 1/4 Teaspoon Xantham Gum
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1/4 Cup Gold Monkfruit Blend (or your favorite brown sugar substitute)
- 1 Large Egg
- 4 Tablespoons Butter (melted)
- 1 Teaspoon Vanilla Extract
Instructions
- Begin by preheating the oven to 300° Fahrenheit, and line a large baking sheet with parchment paper.
- In a large mixing bowl add the almond flour, protein powder, cinnamon, xantham gum, baking soda, salt, and sweetener. Whisk together until all of the ingredients are evenly combined.
- Next, add the egg, melted butter, and vanilla. Mix together until well incorporated and you have a workable dough.
- Form the dough into a ball and place it on the prepared baking sheet. Using your hand flatten the dough until you have a rectangle, approximately 1/4 inch thick.
- Cut the crackers into approximately 2x5-inch rectangles. The crackers on the edge may be smaller, but that’s okay. They will still taste the same!
- Using a fork, poke holes in the middle of each cracker. Put the pan in the oven and bake for 20-22 minutes or until the crackers have begun to brown and have begun to crisp.
- While warm, the crackers may still seem a little soft, but they will harden once they have cooled. Once the crackers have cooled, remove them from the pan and store them in an airtight container at room temperature.
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