10 Minute Crunchy Keto Graham Crackers (Nut Free and Gluten Free)

erythritol

🥗Healthier: monk fruit sweetener

💰Cheaper: stevia

Monk fruit sweetener provides sweetness without calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Preheat the oven to 400°F (200°C).

Line a large baking sheet with parchment paper or a silicone mat and set aside.

In a large mixing bowl, combine 113 g almond flour, 4 teaspoons baking soda, 4 teaspoons salt, and 2.5 teaspoons ground cinnamon. Sift the dry ingredients together until fully combined and set aside.

In a separate large mixing bowl, combine 5 tablespoons slightly softened butter and 100 g brown sugar substitute. Beat on low for about 10 seconds until the butter starts breaking up, then increase to medium speed and beat for about 1 minute until smooth.

Add 1 teaspoon maple extract and 1 teaspoon vanilla extract to the butter and sweetener mixture. Beat until combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low. Scrape down the sides of the bowl as needed. Once all dry ingredients are added, increase speed to medium-low and beat for about 30-40 seconds until crumbly.

Add 1 large cold egg to the mixture and beat on low until combined, then increase to medium-low for another 30-40 seconds until a smooth thick dough forms.

Form the dough into a smooth ball and massage it in your hands for about 20 seconds to ensure it holds together well.

Line a clean work surface with parchment paper or a silicone mat. Place the dough on the work surface and cover with another piece of parchment paper. Roll or press the dough out to a very thin square.

Cut the dough into desired size squares or rectangles using a pizza cutter or sharp knife, approximately 2x2 inches.

Place the cut squares on the prepared baking sheet, leaving space between each for even cooking. Poke two rows of small holes in the center of each cracker with a fork for a traditional look.

Bake in the preheated oven at 400°F for about 6 minutes, or until the crackers are firm and beginning to get crispy. Check at 6 minutes and cook longer if necessary, but avoid burning the edges.

Remove from the oven and allow to cool on the pan for about 10 minutes until they begin to become crispy. Transfer to a wire rack to cool completely for 20-30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens