My gluten free and keto graham crackers just got a big makeover, making them crisp (yes, *actually* crisp!). i.e. perfect for s’mores… at 1/2g net carb.
Grain Free & Keto Graham Crackers đȘ
*Perfect* for s’mores!
With s’mores season fast approaching, I’m getting the basics ready for you! Yup, with some pretty legit keto marshmallows.
So this recipe for keto graham crackers is very similar to my (super duper popular!) keto cinnamon toast crunch. After all, many of you have coincided that it tastes like graham crackers without the cinnamon sugar topping (and less cinnamon!). And, clearly, I concur :).
Plus, think 1/2g net carb a cookie!
The Deets
Creaming the butter properly with the sweeter is paramount here to build a nice structure for the cookies (think rise and crunch!). And creaming with sweetener, in case you havenât done it before, takes a bit longer to incorporate than with good-old sugar. But donât give up, and keep going until youâve got the sweetener well incorporated into soft, light and fluffy butter.
The other indispensable thing, is that the dough be thoroughly chilled before rolling and baking. Why? The butter in the dough has to solidify once again before you can roll it out and cut it up. Think 1 to 2 hours (or overnight).
And if the dough becomes too sticky while rolling and cutting, just pop it in the freezer for a few.
The Flours
Graham crackers are traditionally a wheat cookie. To make them gluten free and keto, I found that super fine almond flour did a killer job (solo!). Add a touch of xanthan gum, and weâre golden.
Note also that I add a bit more baking soda than is customary (1/2 teaspoon rather than 1/4 or even nil). Reason being, that the slight bigger rise helps aerate the almond flour and get a better texture (= crispness!).
The Sweetener
Erythritol lends a very similar crunch and chew to sugar for crisp cookies, and no other low carb natural sweetener does that (xylitol and allulose take up to a day to crunch up and will result in chewy crackers!).
My current favorite for these guys? Lakanto golden without a doubt
And… the video story!
(Actually Crisp!) Gluten Free & Keto Graham Crackers
Ingredients
- 192 g almond flour
- 1/2 teaspoon xanthan gum or 1 tsp flax meal
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 80 g grass-fed butter at room temperature*
- 96 g golden erythritol
- 1 egg
Instructions
- See recipe video for guidance!
- Add almond flour, xanthan gum, salt, baking soda, and cinnamon to a medium bowl. Whisk until thoroughly combined and set aside.
- Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to beat until thoroughly light and fluffy and much of the sweetener has dissolved.
- Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
- With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
- Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour and up to 3 days.
- Preheat oven to 350°F/180°C.
- Roll out the dough between two pieces of parchment paper until nice and thin. Using a ruler or pastry cutter, cut dough lengthwise and then crosswise into squares. Prick each piece with a fork (optional).
- Transfer parchment paper with the keto graham crackers to a baking sheet or tray, and place in the freezer for 10 minutes prior to baking. The shaped dough can be frozen for up to 3 months, and baked straight from the freezer (adding 2-3 minutes more to the baking time).
- Bake for 8-12 minutes, until fully golden (depending on size and thickness). Keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden).
- Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (this may take a few hours for the sweetener to harden up again!).
- Store in an airtight container for up to 5 days.
Had anyone tried subbing lupin flour for the almond flour? Iâm wondering how much of the almond flour could be subbed with lupin. TIA!