10 Minute Crunchy Keto Graham Crackers

10 Minute Crunchy Keto Graham Crackers

10 Minute Crunchy Keto Graham Crackers

This recipe is designed to teach everyone how to make 10-minute keto crunchy graham crackers.
4.50 from 2 votes
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Course: Snack
Prep Time: 5 minutes
Cook Time: 6 minutes
Servings: 24 graham crackers


  • 113 grams lupin flour (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 (1/2 cup) (preferably erythritol based for better crisp) I use Lakanto's brown monkfruit sweetener
  • 1 tsp maple extract
  • 1/2 tsp vanilla extract
  • 1 large COLD egg


  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Sift the dry ingredients into a medium mixing bowl until fully combined and no lumps. Set aside. Place the butter, brown sugar substitute and both extracts into a large mixer bowl.
  • Beat on medium until fully combined and smooth. Turn mixer onto low. Gradually add the dry ingredients to the wet ingredients. Allow the ingredients to beat in after each addition. Once the dry ingredients are fully added, increase the mixer to medium-low and beat until fully combined and crumbly.
  • Stop and scrape the sides of the bowl down as needed. Add the cold egg. Beat on medium low about 30 seconds or until a thick dough forms and begins to come together in a ball shape at the bottom of the mixer bowl. Form the dough into a ball and massage in hands a few seconds to make sure the ingredients are holding together.
  • Line a clean worksurface with parchment paper. Place the dough onto the worksurface. Cover the dough with another piece of parchment paper. Roll or press the dough out to a thin square that about 18 to 1/4 inch thick. (think about the thickness of a graham cracker.)
  • Use a pizza cutter and cur the rolled dough out to desired size squares. (I make mine about 2 x 2 inches.) Place the graham crackers onto the prepared baking sheet. Leave space between each cracker for an even cook. Use fork and poke 2 rows of holes in the center of each cracker.
  • Place in preheated oven, Bake at 400 degrees for 6 minutes or until firm. Remove from the oven and allow to cool on the pan about 10 minutes until crisp. Transfer to a wire rack and allow the crackers to cool completely. They will continue to crisp up as they cool. I allow mine to cool at leat 20 to 30 minutes to fully crisp up.

6 thoughts on “10 Minute Crunchy Keto Graham Crackers”

  • These look delicious and I want to try them. However, I have a quick question on the Lupin flour. I checked online where to purchase and I see there are two different kinds of lupin flour. One is called Sweet Lupin flour and the other just Lupin flour. Which one would I purchase to make your recipe? Thank you!

  • 4 stars
    I just made these to crumble for a Keto Key Lime Pie crust and I have a few questions. While the taste is very good, the “crispiness” is not.
    I used a rolling pin with depth markers and chose the 1/8th size.
    I followed recipe and even added an extra minute for doneness. But now cooled there is no crisp like yours had.
    I did use a silicone mat. But I cannot figure out how to get them crispy?
    Please advise because they do taste good just needthe cracker crunch.

    • My first question would be, did you weigh your ingredients or measure by cups? I know this sounds like nonsense, but it really does make a HUGE difference. Other than that, mine were nice and crisp after cooling. They need at least 20 to 30 minutes to sit on the racks before they fully crisp up. For the crispiest texture allow them to crisp on the cooling racks overnight. I hope this helps.

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