KETO GRAHAM CRACKERS RECIPE WITH ALMOND FLOUR

Keto Graham Crackers Recipe with Almond Flour image

These keto Graham crackers are crispy, lightly sweet keto crackers perfect for snack or to make keto cheesecake crust or keto S'mores.

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

2 cups Almond flour (scoop, leveled)
1 tablespoon Flaxseed meal
1/3 cup Erythritol
1 teaspoon Ground cinnamon
1/4 teaspoon Baking soda
1 large Egg (beaten, at room temperature)
3 tablespoons Unsalted Butter (or coconut oil if dairy-free)
1 teaspoon Vanilla Extract

Steps:

Preheat oven to 325°F (160°C). Line a cookie sheet with parchment paper. Lightly oil the paper with coconut oil. Set aside.
In a large mixing bowl, whisk together almond flour, flaxseed meal, erythritol, cinnamon, and baking soda.
Make a well in the center and pour the melted butter, beaten egg, and vanilla.
Stir with a spoon at first and when it starts to be difficult to stir, squeeze the dough with your hands to form a dough ball.
Place the dough ball in the center of a long piece of parchment paper - about 30 cm/12 inch long.
Press another long piece of parchment paper on top to flatten the ball into a thick disc and start to roll with a rolling pin.
Roll until the dough is 0.2 inch/5 mm thick - look at the picture in my post above to see how I roll my dough into a perfect rectangle folding the borders of the piece of parchment paper.
Using a sharp knife, cut 50 2-inch x 1.5-inch rectangle crackers.
Prick each cracker with a fork to form rows of 4 holes as seen in my pictures.
Gently slide an oiled spatula under each cracker to transfer onto the cookie sheet covered with oiled parchment paper. Leave half a thumb of space between each cracker to prevent them from touching each other. You may have to use more than one cookie sheet for baking them all. Bake one sheet at a time, leaving the other cookie sheet on the kitchen countertop at room temperature while the first one bakes.
Bake in the center rack of the oven until the crackers are golden brown on the side and top.
Cool on the rack for 10 minutes, then transfer them to a cooling rack to bring to room temperature.
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