GRAHAM CRACKERS
These are great on top of yogurt and the kids love these! They taste the best fresh out of the oven. After a few days, they do get a bit softer (we just re-toast it for crunch again).
DRY INGREDIENTS:
1 cup almond flour
1 tsp cinnamon
1 dash of pink Himalayan salt
WET INGREDIENTS:
3 tsp sugar free maple syrup (I used ChocZero- you can purchase here)
1/2 tsp vanilla extract
1/2 tbsp melted butter
Combine dry ingredients and make sure they are mixed well together.
DIRECTIONS:
Combine wet ingredients and make sure they are blended well together.
Combine dry and wet ingredients to form a dough. After mixing, place in fridge for 20 minutes (if you are pressed for time, you can omit this step- tip: it does help with texture)
Pull out of fridge and roll on parchment paper. I’ve used a rolling pin and I’ve also just used a spatula and my hands to flatten it out.
Pierce the dough with a form to mimic graham crackers.
Bake at 350F for 10 minutes.
The edges can easily ‘overcook’ if they are too thin. Feel free to check oven after 8 minutes as each oven varies in cooking time/temp.
These ketofriendly graham crackers are great on top of yogurt!
Brownie smores using these graham crackers
cutting them into squares gives you the graham cracker feel
I’ve played around with this recipe A LOT and prefer graham crackers without using an egg; they are easier to roll out, less sticky and give you more of that cracker texture vs. a cakey texture.
