I love crispy, crunchy cookies and that is hard to replicate in any keto recipe because of the lack of gluten which comes from wheat flour. Gluten is this highly elastic protein that gives most baked goods their form and structure. It’s hard to form any keto baked good into a dry cracker without it crumbling into granola.
But if you want to make Smores’ you need a graham cracker as your vehicle, one that holds its weight and supports the chocolate and marshmallow. We came up with the idea of using cream cheese as a binder and it worked really well. If you just bake for a longer than ordinary time at a lower heat these will turn out just like your favorite graham. We hope you enjoy and let us know how your keto smores’ turns out!
Total Fat: 23.7 g | Net Carbs: 1.2 g | Protein: 4.1 g
2 cups Almond Flour | 280 g
1/3 cup Erythritol (Monkfruit Sweetner) | 63 g
1 tbsp vanilla extract | 15 ml
1 tsp salt | 4 g
1/2 cup melted butter | 100 g
1 large egg
1 tbsp cinnamon | 9 g
1/2 cup cream cheese | 60 g
Combine your dry ingredients and mix. Add vanilla to your melted butter and pour mixture into dry ingredients. Mix by hand until a dough ball forms. Add cream cheese and mix again by hand.
The key to making good keto graham crackers is to roll the dough out directly onto the baking surface. Then make your cuts and dock with a fork. Bake at 330 degrees (natural gas oven) for 20-25 minutes until center is golden brown and edges are medium to dark brown.