Who wants a sugar free graham cracker recipe? I came across this recipe for gluten-free graham crackers at Joyful Abode and I had to give it a whirl. My version is sugar free so it’s low carb and diabetic friendly. That said; because I omitted the honey I added a little extra sugar-free syrup to make sure my dough had enough moisture. They were fairly easy to make although rolling the dough out proved a little tricky for me. But, the end result was worth it. My husband has been snacking on them all day which speaks volumes. Personally, I enjoyed eating the raw dough…naughty, naughty…as I found the baked crackers to be a little dry but I could see these being delicious with some butter or margarine.
Also, to make this recipe sugar free I used EZ Sweetz, which is essentially liquid Splenda, and sugar-free Torani syrup instead of honey. I used the brown sugar and cinnamon kind of syrup because it seems to “go” with the graham cracker theme but you could also use the gingerbread kind or whatever you happen to have on hand! I know these are hard to find so I included links below to Amazon where I buy all my special ingredients. Also, I recommend getting the variety pack of the syrup. It’s the most cost effective and you get to try our different flavor. I promise it’s worth it to have these in your pantry if you’re baking sugar free, low carb or diabetic friendly. In the world of sugar alternatives there is a lot of debate about what’s healthy. These are the sweeteners that work for me. If you want to try out an alternate sweetener that better fits your lifestyle substitute it into the recipe and post the results in the comments so we can see how they turned out!
1 ¾ cups of Coconut Flour
½ tsp salt
2 tsp baking powder
2 tsp cinnamon
¾ cup butter softened
¼ teaspoon EZ-Sweetz
½ cup Torani Sugar Free Syrup
1 tbsp vanilla extract
1) Put all the dry ingredients into a bowl and mix them together and it set aside.
2) In a mixer, whip the butter and add the EZ-Sweetz and syrup. This can get a little messy but don’t worry, you’re on the right track.
3) Add the vanilla and eggs to the wet ingredients and beat until mixed.
4) Then add the dry ingredients to the wet ones and beat until a dough forms.
5) Make the dough into a ball and put it on a cookie sheet lined with parchment paper. Then, put another piece of wax paper on top and roll the dough out. Take off the top layer of waxed paper before you bake. If your dough is crumbly this is normal. If you think it’s too crumbly simply pop it back in the mixer and add a little melted butter or almond milk until it’s a more manageable.
6) Cut into crackers with a knife and make little holes with a fork to help them bake evenly.
7) Bake at 350°F for 10 minutes and cool on your counter top. To cool them without breaking the crackers just lift the parchment paper up and transfer the paper and crackers to the counter top together.