This recipe is designed to teach everyone how to make easy keto coconut flour graham crackers
Course Dessert
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 30small graham crackers
Ingredients
1cupcoconut flour
1cupgolden monkfruit sweetener or brown sugar sweetener of choice
2tspground cinnamon, optional
1tspbaking powder
1/2tspsalt
2largeeggs, room temperature
3/4cuproom temperature butter, softened
1tspvanilla extract
Instructions
Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper
In a large mixer bowl whisk or sift together the coconut flour, sweetener, cinnamon, baking powder, and salt until no lumps
Add the eggs. Beat on low 10 seconds to moisten the dry ingredients. Increase the speed to medium-low. Beat on medium-low about 30 seconds or until fully combined and crumbly
Add the butter.. Beat on low about 10 seconds to break up the butter. Increase the speed to medium. Beat on medium another 30 seconds or until fully combined and a smooth dough has formed
Scrape down the sides of the bowl and push all the dough to the center of the bowl. Massage the dough ball in hands to make sure it is smooth and sticky together. Allow to chill in the refrigerator for 5 minutes to firm up the dough
Remove from the refrigerator. Divide the dough into 4 portions. Roll each portion out one at a time to 1/8 - 1/4 inch thick depending on how thick you want your graham crackers. Use pizza cutter, knife or cookie cutters and cut the dough into the desired size of graham crackers
Place shaped graham crackers onto prepared baking sheet. Use forks poke two rows of holes in the center of each graham crackers (optional) Bake at 375 degrees for 8-10 minutes or until darken around the edges (the thinner you roll the dough the quicker they bake)
Remove from oven. They will be soft but will firm up as they cool. Allow to cool on the pan about 15 minutes or until firm. Transfer to a wire rack and allow to cool completely before serving.
Notes
1 small graham cracker contains about 1 g of net carbs