A Fave in our House – Homemade Graham Crackers

Hello and welcome to Munch on Celery!

It has been a very dreary week here in Calgary, we have had rain, rain and more rain, even as I write this it has started to rain again. Thankfully this afternoon it cleared just enough for me to walk our dog Jake around the neighborhood.

When we have inclement weather like this I like to take the opportunity to use the oven which leads me to a favorite recipe of mine that I like at the moment which is  Homemade Graham Crackers.   I found this great recipe on a very interesting website called alldayidreamaboutfood.com where Carolyn the owner of the website prides herself on low carb and gluten free recipes.  

Ken my husband currently is a pre-diabetic so I am very happy that I happened upon this website especially for the low carb recipes that it has, and  I hope to try out some others in the near future.  Ken likes to have a evening snack while watching TV and I spied on her website  a recipe for Smoked Salmon Cucumber Rolls which sound delicious and I am sure that he would find very tasty.

Homemade Graham Crackers


  • 2 cups almond flour
  • 1/3 cup Swerve Sweetener (I used splenda or stevia)graham wafers
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • pinch salt
  • 1 large egg
  • 2 tbsp butter, melted
  • 2 tsp molasses (optional but improves colour and flavour)
  • 1 tsp vanilla extract


  1. For the crackers, preheat oven to 300F.
  2. In a large bowl, whisk together almond flour, sweetener, cinnamon, baking powder and salt.  Stir in egg, melted butter, molasses and vanilla extract until dough comes together.
  3. Turn dough out onto a large piece of parchment paper or silicone liner and pat into a rough rectangle.  Top with another piece of parchment.  Roll out dough as evenly as possible to about 1/8 to 1/4 inch thickness.
  4. Remove top parchment and use a sharp knife or a pizza wheel to score into squares of about 2×2 inches.  Transfer the entire piece of parchment onto a baking sheet.
  5. Bake 20 to 30 minutes, until just beginning to brown and firm up.  Remove crackers and let cool 30 minutes, then break up along score marks.  Return to the warm oven (with over off … if it’s cooled down too much, turn and set the temperature at no higher than 200F).  Let sit another 30 minutes or so, then cool completely (they will crisp up as they cool.)


Makes about 24 to 30 crackers (this will depend on how thin you roll your dough).  Each cracker has 1.57 net carbs.

Also, roll out the dough and cut my squares right away and then score them before baking in the oven.  Personally I find this much easier for me.  

Nothing worth having comes easy!

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