If you miss crackers on a keto diet, try this keto almond flour crackers recipe. It’s an easy recipe that you can make with only 4 ingredients and it’s gluten free. Topped with cheese these crackers make a great keto snack. Only 3g net carbs for 10 keto crackers!
You might also like this low carb cashew crackers!
If you have never made homemade crackers before, I highly recommend it. Especially if you are on a low carb or gluten free diet. It’s so easy and inexpensive so no need to buy them in the store.
For this almond flour crackers recipe, I only used 4 ingredients and they are ones I have on hand all the time so I can make these whenever I want.
Each cracker has only 0.3g net carbs and while they are small in size, that still means 10 of them has only 3g net carbs. Topped with cheese or one of my cashew cream cheese recipes, they make a tasty and easy keto snack.
The 4 Simple Ingredients I Used.
As mentioned I have all 4 of these ingredients on hand most of the time. I’ve bought them all at Aldi. I’m so happy Aldi has almond flour regularly now.
Anyway the ingredients are almond flour, onion powder, garlic powder and an egg white. You can also add a little salt and black pepper too if you want but I didn’t think they needed it.
If you add salt, I would sprinkle over top of the dough before you bake them.
How To Make Homemade Keto Crackers.
Even though these crackers are super easy, they do take a bit of time to bake.
- You just mix the dry ingredients in a medium bowl and then add the egg until a dough forms. (see photo below).
- Next roll it out as thin as possible on a silicone mat or a sheet of parchment paper covered baking sheet.
- The dough is really sticky so you will want to take a piece of wax or parchment paper, spray some cooking oil on it and then lay it on the dough and use a rolling pin. This keeps the dough from sticking to the rolling pin.
- Once you have the cracker dough rolled out to about 1/8 inch thickness, score it with a knife or pizza cutter.
- Cut the dough into squares but make sure not to cut all the way through. This will make it easier for you to break them apart.
- Then you bake them for about 12- 15 minutes and then turn off the oven. Take them out and break off the out crackers that are usually thinner and bake faster.
- Place the baking sheet back into the oven (even the you’ve turned it off) and check them every 5-10 minutes. Break off the outer crackers and put the tray back in.
- Do this until they are all baked.
- When completely cooled store in an airtight container.
Ways To Change Up This Recipe.
This is a savory low carb cracker but you could make it sweet if you wish. Try some Swerve sweetener and cinnamon. Or even use some raspberry or maple extract in the dough but take out the garlic and onion powder of course.
Other savory combinations to add flavor might be some Italian seasoning and garlic, rosemary and garlic, or maybe even chili powder and onion powder. Experiment!
Recipe Tips And Notes
- Try to roll the dough as thin as you can. I admittedly am not too good at this and my crackers are pretty thick. They are still good but they would be better thinner.
- Use a silicone mat or parchment paper because the dough is very sticky. Also use another piece of parchment paper, spray it with cooking spray when rolling out the dough to prevent it sticking to the rolling pin.
- You can use any spices you like. You can even try to make them sweet with Swerve sweetener and cinnamon.
- Store them in a ziplock bag or sealed container.
- If you make a large the batch, you might want to use a food processor to mix the dough. But with this batch you really don’t need one.
Well I hope you give these low carb crackers a chance. It really is super easy and I was really please with the taste.
The nutritional information for 1 cracker is: 16 calories
1.3g fat / 0.6g carbs / 0.3g fiber / 0.7g protein = 0.3g net carbs
- 1 1/2 cup almond flour, not almond meal
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 2 egg white
- Preheat oven to 325 degrees.
- You just mix the dry ingredients and then add the egg to form a dough.
- Place a Silpat on a cookie sheet. Spray some cooking spray on a piece of wax paper. Place the dough between the Silpat and the wax paper and roll very thin.
- Score the crackers with a butter knife and bake for 12-15 minutes. The outer edges will brown faster because they are usually thinner. Just break them off and keep cooking the rest. Checking every couple minutes and taking out the ones that are done.
- PLEASE NOTE: I turn off the oven after 15 minutes and keep the crackers in the oven. Check every couple of minutes to break off the ones that are done and return the cookie sheet to the oven to let the rest cook. By turning off the oven you are less likely to burn them. They will still cook as the oven cools off. You only have to do this a couple times and they should be done.
The nutritional information for 1 cracker is:
16 cals / 1.3g fat / 0.6g carbs / 0.3g fiber / 0.7g protein = 0.3g net carbs
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Nutrition Information:Yield: 64 Serving Size: 1
Amount Per Serving: Calories: 16Net Carbohydrates: .3g
Note I have this is a really old recipe that I had adapted from Healthy Living How To.com.