Summer is quickly approaching, and this graham cracker recipe is sure to become your staple for low carb S'mores...they're about as close to Honey Maid as it gets! The brown Swerve gives them an awesome taste, and the lupin flour gives them the perfect texture. They're much more crispy than the average low carb graham cracker. If you're not a S'more fan, these are great plain, too. You can also get creative and use the recipe for a pie crust, or as a yogurt or ice cream topping! I'd love to hear about all of your creative use cases in the comments!
Ingredients:
1.5 cups raw walnuts
4 tbsp salted butter, melted
1/4 cup brown Swerve
1/4 cup granular Swerve
1 tsp vanilla
1 tbsp cinnamon
1 tsp monk fruit juice liquid concentrate
1/2 cup lupin flour
1 large egg
1 tsp baking powder
Instructions:
1) Pre-heat oven to 350 degrees.
2) Use a Ninja or NutriBullet to make walnut flour from your raw walnuts (pulse until you have crumbs).
3) In a large bowl, mix together all ingredients well. The order doesn't matter.
4) Once you have a dough ball, spread it out on a baking sheet covered in parchment paper.
5) Place a sheet of parchment paper on top of the dough.
6) Use a rolling pin to flatten the dough evenly.
7) Remove the top sheet of parchment.
8) Use a pizza cutter to cut the dough into crackers. (You can choose whatever size you want...mine are roughly 2in x 2in.)
9) If you want the holes traditionally found in graham crackers, take a fork and make them in your crackers.
10) Bake for about 14 minutes, or until done.
11) Remove from oven, and use the pizza cutter to recut the cracker lines.
12) Let the crackers cool (they crisp up a lot while cooling).
13) Once cool, separate the crackers from each other.
14) Enjoy! (You can store them in Tupperware).
Picture Instructions:
Nutrition Facts:
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