- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup granulated erythritol or other keto-friendly sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt.
- In another mixing bowl, whisk together the melted butter, egg, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until well combined. The dough should come together in a ball.
- Place the dough on the prepared baking sheet and use a rolling pin to roll it out into a thin layer. Try to make it as even as possible.
- Use a pizza cutter or knife to cut the dough into 8-10 rectangles, depending on how large you want your crackers to be.
- Use a fork to poke holes all over each rectangle.
- Bake for 10-12 minutes, or until lightly golden brown.
- Let the crackers cool completely on the baking sheet before serving.
These Keto Graham Crackers are perfect for making s’mores or enjoying on their own as a low-carb snack. Store them in an airtight container at room temperature for up to 1 week.