Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl, stir together the almond flour, monkfruit, baking powder and salt. Add in the egg white, oil and molasses and stir until a sticky dough forms - I find it's easiest to use my hands to mix.
Place a large piece of parchment paper on your counter and place the dough on top, covering with another piece of parchment paper. Roll out to just under 1/4 inch thick.
Cut into 24 squares (about 3x3 inches) and gently place each square on the baking pan. Use a fork to gently poke few holes alone the center.
Bake until the edges are just golden brown (you may need to do them in 2 batches depending on the size of your pan) about 6-7 minutes (mine were perfect at 6.5 minutes) and do not over-bake or they get too hard when cool!
Let cool COMPLETELY on the pan.
*As with all GF baking, please weigh your flour to ensure results.Store graham in an air-tight container on the counter for 2-3 days, otherwise freeze until ready to use.