Keto graham crackers for from scratch keto New York style cream cheese cheesecake

This is a recipe for keto graham crackers which actually makes a very good cake or pie crust

Image is of the prepared graham cracker crust with melted butter.

I modified this recipe a little bit because I wasn't a fan of the original taste:

https://alldayidreamaboutfood.com/keto-sugar-free-graham-crackers/#recipe

This will work with any cake or pie that needs a graham cracker crust.

Ingredients:

• 2 cups (215 g) almond flour
• 1/3 cup (60.67 g) brown sugar substitute
  (I used 1/3 cup allulose and 2 tsp molasses)
• 1 tbsp ground cinnamon
• Pinch of Himalayan pink salt
• 1 tsp baking powder
• 1 large egg
• 2 tbsp melted butter

• 2 tsp vanilla extract

  The variation that I used I used an extra teaspoon of molasses, and extra teaspoon of cinnamon and an extra teaspoon of vanilla extract.

Preparation:

1. Preheat oven to 300°F / 149°C

2. In a large bowl, whisk together the almond flour, sweetener, cinnamon, baking powder and salt. Stir in the egg, melted butter, and vanilla extract until the dough comes together.

3. Put dough onto a silicone line. Pat into a rough rectangle. Top with a piece piece of parchment and roll out evenly to about ¼ inch thick. You can go thinner, to ⅛ inch, but they will bake through faster.

4. Remove the parchment and use a sharp knife or a pizza wheel to score into squares of about 2×2 inches. Prick with a fork to make patterns as desired. Transfer the silicone mat to a large baking sheet. Bake for 20 to 30 minutes, until just beginning to brown and firm up.

5. Remove the crackers and turn the oven off. Let the crackers cool for 20 minutes, then break up along score marks and spread out over the pan in a single layer.

6. Return to the warm oven with the oven off. (If it has cooled down too much, turn it on and set the temperature at no higher than 200ºF / 93.3°C). Let sit inside another 30 minutes or so, then remove and let cool completely.

Note: can be done in a toaster oven, you'll just have to repeat from step 3.

Here's a trick to make your own brown sugar substitute.

For light brown sugar, 1 cup allulose and up to 1 tbsp molasses.

For dark brown sugar, 1 cup allulose and up to 2 tbsp molasses.