Almond Flour: Make sure to use finely ground blanched almond flour (not the same as almond meal) for the best results.

Brown Sugar: I used light brown sugar to create the characteristic brown color of graham crackers, but you can also use dark brown sugar or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use unsalted regular butter instead.

Egg: The egg helps to bind the ingredients together, so make sure to add it in.

Baking Powder: Baking powder is the only leavening agent here, and is required to help the graham cracker dough rise a little, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Ground Flaxseeds: I added ground flaxseed (also called flaxseed meal) to help bind the ingredients together as well as add more fiber. You can use either brown flaxseed meal or golden flaxseed meal.

Ground Cinnamon: Ground cinnamon adds a beautiful flavor to these low carb graham crackers, so I highly recommend adding it.

Storing: In my opinion, these almond flour graham crackers are best eaten immediately if you want the crispy texture (almond flour baked goods tend to turn softer if you store them for a few days).