10 Minute Crunchy Keto Graham Crackers
A quick, nut-free keto graham cracker recipe that turns out crisp and flavorful in about ten minutes of active time. Perfect for snacking or using in keto-friendly dessert crusts.
4.50 from 2 votes
Course: Snack
Prep Time: 5
Cook Time: 6
Servings: 24 graham crackers
Ingredients
- 113 grams lupin flour (about 1 1/8 cup)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 1/2 tsp ground cinnamon (adjust to taste)
- 5 TBS slightly softened butter
- 100 grams brown sugar substitute (about 1/2 cup; erythritol-based recommended for crispness)I use Lakanto brown monkfruit sweetener
- 1 tsp maple extract
- 1/2 tsp vanilla extract
- 1 large cold egg
Instructions
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Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside. Sift the lupin flour, baking soda, salt, and cinnamon into a medium bowl until well combined and lump-free.
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In a large mixing bowl, combine the softened butter, brown sugar substitute, maple extract, and vanilla. Beat on medium speed until the mixture is smooth. Lower the mixer to low and slowly add the dry ingredients, allowing each addition to incorporate fully. When all dry ingredients are added, raise the speed to medium-low and beat until the mixture becomes crumbly and well combined.
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Scrape the bowl as needed, then add the cold egg. Beat on medium-low for about 30 seconds, until a thick dough forms and starts to gather into a ball at the bottom of the bowl. Remove the dough and briefly knead it in your hands to ensure it holds together.
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Place a sheet of parchment on a clean work surface and put the dough on top. Cover with a second sheet of parchment and roll or press the dough out until it is thin—about 1/8 inch thick, similar to a traditional graham cracker.
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Using a pizza cutter or knife, cut the dough into squares (about 2 x 2 inches is a good size). Transfer the squares to the prepared baking sheet, leaving space between each. Use a fork to poke two rows of holes down the center of each cracker to help them bake evenly.
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Bake in the preheated oven for about 6 minutes, or until the crackers feel firm to the touch. Remove from the oven and let them cool on the baking sheet for about 10 minutes to crisp. Transfer to a wire rack and allow them to cool completely—typically 20 to 30 minutes—to reach full crunchiness.