Graham Cracker Crumble

Maria Calvo
Nov 24, 2025
2 min read

Updated: Dec 1, 2025

Sugar-Free Graham Cracker Crumble (Ice Cream Mix-In)

If you love the flavor of graham cracker crust but want to keep things low-sugar and minimally processed, this crumble is the perfect solution. We created it as a mix-in for our Blueberry Cheesecake Ice Cream, but honestly it works with anything: vanilla, chocolate, strawberry, pumpkin, lemon… you name it.

Instead of traditional graham crackers (which are loaded with sugar, seed oils, and preservatives), this version uses Simple Mills Sweet Thins, real butter, and a touch of Swerve. The result?A golden, crunchy, buttery crumble that tastes like cheesecake crust — without the insulin spike.

It bakes in just a few minutes and stays crisp even when folded into ice cream. You can also use it as a topping for yogurt, parfaits, or as the base of a no-bake cheesecake.

NOTE: This is NOT a Keto recipe.

Ingredients

Makes ~1 cup crumble (enough for 1 quart of ice cream)

1 cup Simple Mills Sweet Thins (Honey Cinnamon or Original) – lightly crushed
3 tbsp butter, melted
1 tbsp Swerve sweetener
¼ tsp cinnamon (optional, but adds classic graham flavor)
1 pinch sea salt
1–2 tbsp almond flour (optional, helps bind like a real crust)

Instructions

Preheat oven to 325°F (160°C).Line a small baking sheet with parchment.
Crush the “grahams. Place the Sweet Thins in a food processor or bag and crush into coarse crumbs. Leave texture — don’t over-crush.
Combine the crumbs with almond flour, cinnamon, and salt. Add melted butter and toss to coat . Add Swerve and stir again.
Bake: Spread on the baking sheet. Bake 6–8 minutes, stirring once.(Watch closely — Swerve browns quickly!)
Cool & Crisp: Let cool fully. Break into clusters and store airtight.