Homemade Low-Carb Graham Crackers

Step 1Cream the butter and the Swerve until light and fluffy, approx. 5 minutes. This step is really important, so take your time and don’t rush it.

Step 2Combine almond flour, flax meal, salt, baking powder, vanilla and cinnamon in a bowl.

Step 3Add eggs and molasses to the creamed butter and mix until combined.
Note: If you don't have any blackstrap molasses, simply replace the granulated sweetener with any erythritol-based brown sugar substitute.

Step 4Add the dry ingredients and mix on low until a dough forms.

Step 5Cut a piece of silicone paper the size of your baking tray (or two, if your trays are smaller). Place the dough ball on top and cover with a second sheet of silicone paper. Roll out until the dough is about 5 mm/ 0.2" thick.

Step 6Score the dough with a knife, cutting it into squares. You can cut them into 24 regular sized crackers, or up to 40 smaller crackers but like I did. Prick each square with a fork in a repeating pattern. Place the sheet back on top and freeze for about 30 minutes.

Step 7Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove tray from freezer and bake for 10-15 minutes. Remove from the oven and switch oven off. Re-cut the lines in the crackers and move them apart on the tray.

Step 8Return the tray to the cooling oven and leave it there for about 10 minutes. The crackers will crisp up further as they cool.

Step 9Store in a sealed container for up to 14 days, although they will soften slightly towards the end.