Heat the oven: Preheat to 325°F (165°C). Line a baking sheet with parchment paper.

Mix dry ingredients: In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 1/3 to 1/2 cup granulated sweetener, 1 teaspoon cinnamon, 1 teaspoon baking powder, and 1/4 teaspoon salt until well combined and lump-free.

Add wet ingredients: Stir in 4 tablespoons melted butter, 1 beaten egg, 1 teaspoon vanilla, and 1–2 tablespoons unsweetened almond milk. Start with 1 tablespoon milk and add more only if needed. The dough should be soft but not sticky.

Rest the dough: Let it sit for 5 minutes. Coconut flour absorbs moisture and will firm the dough for easier rolling.

Roll it out: Place the dough between two sheets of parchment. Roll to about 1/8 inch thick for a crisp snap. Thinner means crunchier.

Square it up: Peel off the top parchment. Use a knife or pizza cutter to trim edges for a rectangle, then cut into 2x2-inch squares. You can re-roll scraps once.

Dock the crackers: Use a fork to poke a few holes in each square. This helps them bake evenly and look like classic grahams.

Optional finish: Lightly sprinkle the tops with a pinch of cinnamon and a touch of granulated sweetener for a nostalgic look.

Bake: Transfer the cut dough (still on the parchment) to the baking sheet. Bake 12–16 minutes, rotating the pan halfway. They’re done when the edges turn golden brown.

Cool for crunch: Turn off the oven. For extra crispness, you can place the crackers back in the warm, turned-off oven for 5–8 minutes. Then cool completely on the sheet. They firm up as they cool.

Break apart: Once cool, snap along the cut lines. Enjoy as-is or use them in low-carb s’mores or crusts.