Sugar-free Graham Crackers (THM)

Sugar-free Graham Crackers (THM)

Sugar-free Graham Crackers (THM)

For a long time, I would begin creating a dessert recipe that I thought would taste delish with a graham cracker crust, but I didn't have a good, sugar-free option. I finally decided it was time to create my own. And now I've been having lots of fun finding many ways to enjoy these. (Like my Pumpkin Ice Cream Dessert ) The possibilities are endless!

My little girls love these plain, so I need to hide them if I'm wanting to use them for a dessert! They're super easy and fairly quick to make so it's well worth the effort.

If you're following the Trim Healthy Mama lifestyle, these would be a crossover since it combines sprouted wheat flour and butter. However, since I typically eat them in a limited amount in a dessert, I don't worry about it. Just be aware of it and limit how big of a quantity you are eating. They are still on plan. I've also made them with a combination of almond and coconut flour to keep them an S, but we like the consistency better with the sprouted wheat flour. You can adjust it to your own preference.

Enjoy! Cindy


  • 1 and 1/4 C. sprouted wheat flour (or flour of choice)
  • 1/2 t. cinnamon
  • 1/2 t. baking soda
  • 1/2 t. sea salt
  • 3-5 T. powdered Truvia
  • 1 and 1/4 t. vanilla flavoring
  • 2 T. molasses
  • 1/4 C. butter, melted (for dairy free version, substitute this with oil of choice)
  • 2 and 1/2 T. water


  1. Mix the water, melted butter, vanilla, and molasses together in a bowl.
  2. In a separate bowl, mix the dry ingredients.
  3. Add the wet ingredients and form into a ball. Place between two pieces of wax paper and roll out to desired thickness.
  4. Cut into graham cracker widths and place on greased cookie sheet.
  5. Bake at 350 degrees for 12-15 minutes, depending on how soft or hard you like them. They will get harder when set out overnight.


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Duane and Cindy Mullett
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Penrose, NC 28766
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