Sourdough Date Graham Crackers (low sugar) (Edit recipe)

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Homemade Sourdough Discard Graham Crackers — low sugar & so worth it! Made with Lakanto Date Sugar with Monkfruit, these graham crackers are everything you love about the classic — without the sugar overload. The date sugar brings a gorgeous natural caramel-molasses depth that pairs perfectly with the tangy sourdough discard and warm cinnamon. Crispy, snappy, and absolutely irresistible. 🍦 Mini ice cream sandwiches 🫙 Dippers for your favorite summer dip 🔥 The most epic s'mores of your summer. Enjoy!

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PREP TIME

2 hours

COOK TIME

30 minutes

INGREDIENTS

10

Serves: 28

Ingredients

180 grams Whole Wheat Flour
60 grams All Purpose Flour
48 grams Date Sugar with Monk Fruit - Lakanto
0.5 tsp Cinnamon, Ground
4 grams Baking Powder
4 grams Baking Soda
4 grams Salt
102 grams Butter, Unsalted, cold, cubed or grated
125 grams Sourdough Starter, Homemade, discard
36 grams Molasses

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl or food processor, whisk together whole wheat flour, all-purpose flour, Lakanto Date Sugar with Monkfruit, baking powder, baking soda, salt, and cinnamon until evenly combined.
Add the cold unsalted butter, cubed to the dry mixture. Using a food processor, pastry cutter, or your fingertips, work the butter in until the mixture resembles coarse, pea-sized crumbs. Cold butter is key to a crispy, flaky cracker.
Add sourdough discard (unfed, 100% hydration) and molasses. Mix until the dough just comes together — it should be firm and cohesive like pie crust dough, not sticky. This dough will feel stiff - If too dry, add discard 1 tablespoon at a time. If too sticky, dust with a little flour.
Divide the dough in half and flatten each portion into a disk. Wrap and refrigerate for at least 2 hours up to overnight. Chilling is essential for a crispy snap.
Preheat oven to 320°F. Line two baking sheets with parchment paper.
Remove the dough from the refirgeator, and allow to come to room temperature. The dough will feel hard, that is okay, it will soften as it comes to room temperature. On a lightly floured surface, roll one dough disk to about 1/8 inch thick. Cut into rectangles (roughly 2×3 inches). Transfer to prepared baking sheets and prick each cracker several times with a fork to prevent puffing.
Bake for 30 minutes, rotating the pan halfway through, until edges are deep golden brown and crackers feel dry and firm. They will crisp further as they cool.
Transfer to a wire rack and cool completely before storing. Full snap develops only once fully cooled. For extra crispiness, leave in the turned-off oven with the door cracked for 5–20 minutes after baking.

Notes

On the Lakanto Date Sugar with Monkfruit: This sweetener is granular and doesn't melt like regular sugar. Mix it thoroughly into the dry ingredients first for even distribution. It contributes a lovely caramel-date flavor that pairs beautifully with the sourdough tang. For extra snap: After baking, turn off the oven, crack the door open, and leave the crackers inside for 5–10 extra minutes to dry out further. Sourdough discard tip: Discard straight from the fridge works perfectly — no need to bring to room temperature. Storage: Airtight container at room temperature up to 1 week. Re-crisp in a 300°F oven for 5 minutes if they soften. Yield: Approximately 28 crackers at roughly 2×3 inches, depending on thickness of roll.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	56
Fat:	3 g
Carbohydrates:	6 g
Protein:	1 g
Cholesterol:	7 g
Sodium:	100 mg
Fiber:	0 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.