KETO GRAHAM CRACKERS!
I know when I was in high school, having bonfires was the thing to do for parties. I grew up in a small town and mostly in the country, so maybe that’s why. You know what is at every bonfire? S’mores! S’mores are made from graham crackers, fire-roasted marshmallows, and chocolate. It’s hard to make s’mores keto friendly, but I did make these keto graham crackers. Check these out!
Instead of a s’mores with marshmallows, you could use these keto graham crackers, dark chocolate or Lily’s chocolate, and some whipped cream (homemade with sweetener). That might actually replicate s’mores pretty well. You would just have to melt the chocolate a little bit. I know some low carb food blogs have recipes for marshmallows so search for those too
Keto Graham Crackers
Serves: 8 Prep Time: 20 minutes Cooking Time: 15 minutes
INGREDIENTS
1 ¼ cups almond flour
¼ cup golden flax meal
¼ cup granulated erythritol
¼ tsp ground cinnamon
2 tbsp coconut flour
¼ tsp salt
6 tbsp butter, cold
½ tsp vanilla extract
2 tsp blackstrap molasses
¼ tsp liquid stevia
INSTRUCTIONS
Preheat oven to 350F and get out a large baking sheet. You will need parchment paper.
In a food processor or large bowl add your dry ingredients and mix/pulse together.
Cube the cold butter and add to the food processor or bowl. Cut the butter into the dry ingredients (process in food processor) until no big pieces of butter can be seen.
Then, add the molasses, stevia, and vanilla extract and process or mix together. It should start to form a dough. Roll the dough into a ball and place in between two sheets of parchment paper.
Using a rolling pin roll the dough out and roll to around ¼ inch thick.
Peel one parchment sheet off the top, then place the dough on a baking sheet, leaving the bottom sheet of parchment paper on so that they don’t stick to the pan.
Use a pizza cutter to cut your graham crackers into any shapes you want, and then use a fork to poke holes in each shape, like real graham crackers. This will help you prevent bubbles when baking also.
Bake for 12-15 minutes or until edges get golden brown.
LET COOL. These must cool to harden and to be like crackers. They will get crumbly if not. I like to recut mine once out of the oven and then wait 10 minutes, then I separate each shape to give them room to cool further. I wait until the pan isn’t warm anymore and then turn them over and let cool on the other side. This will help them stay dry and crisp in the long run.
Mine made around 32 dippers but this recipe is for 8 servings, so just count how many pieces yours made, then divide by 8. This is how many pieces is in one serving.