This crispy keto crackers recipe only uses 2 simple ingredients and they can be any flavor you like. With a little bit of effort, you can have homemade crackers that are so much better than any store bought version. Much less ingredients, too!
Oh my word, I just had a look at the different keto crackers currently on the market and wow, they are all expensive, have long and questionable ingredient lists, and really do not get great reviews. Luckily we can make our own with only 2 ingredients and this is actually a good cracker!
The keto diet can be tricky when it comes to things like bread, pasta, and a crunchy snack like crackers. Yes, recipes like this take more time and effort than going to the grocery store, but it makes me feel good that I am making my own.
The best part about this keto crackers recipe is they have only 1 gram of net carbs for 10 crackers. That's 3 grams of carbs and 2 grams of fiber. This really is the best low carb cracker recipe!
Ingredients needed
This easy keto crackers recipe uses simple ingredients, but I provide swap options incase you want to make them your own. The full recipe card with exact measurements is toward the bottom of the page.
The main ingredients for this low carb crackers recipe are almond flour (almond meal) and 1 egg. Perfect for gluten free crackers and the low carb diet!
1 cup Almond flour: If you cannot tolerate almond flour, sunflower seed flour will work or any other nut flours such as walnut flour (not coconut flour).
1 large egg: you could use a flax egg if you cannot have eggs. That would be 1 tablespoon of finely ground flax seeds with 3 tablespoons of water. Mix well in a small bowl and refrigerate for 15 minutes.
Flavorings: This is totally up to you! I like to use just sea salt or course salt, but other options are freshly ground black pepper, sesame seeds, parmesan cheese (the powder kind), bagel seasoning, garlic powder, Italian seasoning, or red pepper flakes. Next time I want to make them a little sweet and sprinkle them with cinnamon and keto friendly sweetener!
How to make this crispy keto crackers recipe
Here are step by step instructions (with photos) on how to make these keto almond flour crackers.
Preheat the oven to 300F and line a baking sheet with a piece of parchment paper or a silicone baking mat.
Combine the almond flour and the egg in a mixing bowl until a wet dough forms. Scrape it out onto an almond-floured work surface, a sheet of wax paper, or another silicone mat. Press it our flat with the spatula, and then sprinkle a little more almond flour evenly on top.
Use a rolling pin to roll the cracker dough into a large rectangle ⅛ of an inch thick. Now sprinkle on your desired seasonings and press the seasonings in lightly with the rolling pin.
Pro tip:
- I like to cut off any rough edges with the pizza cutter to make a perfect rectangle, and then use the scraps to make more crispy crackers. I don't want to waste any of the dough!
Use a pizza cutter or a sharp knife (careful using a knife on a baking mat) to cut the dough into approximately 60 crackers (1 x 1 inch). Optional: use a toothpick to put a little hole in the center of each cracker.
Remove the crackers with a thin metal spatula and place on the prepared baking sheet.
Bake in the preheated oven for 18-20 minutes or until they are lightly golden brown. Let cool completely on the cookie sheet.
Storage and serving:
Storage: Keep the low-carb crackers in an airtight container or zip-top bag for up to 1 week.
Serving: These keto crackers are great with your favorite dip, on a cheese board, or as part of a homemade adult Lunchable. I like to make one with sliced cheese and Genoa salami.
Dip recipes to go with homemade keto crackers
- Dill Pickle Dip
- Million Dollar Cream Cheese Dip
- 3 Ingredients Keto Spinach Dip
- Keto Chocolate Fruit Dip
Crunchy Keto Crackers Recipe - 1 net carb for 10 crackers!
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Ingredients
- 1 cup almond flour (see my favorite on Amazon)
- 1 large egg
- ¼ teaspoon sea salt (see notes for other options)
Instructions
- Preheat the oven to 300F and line a baking sheet with a piece of parchment paper or a silicone baking mat.
- Combine the almond flour and the egg in a mixing bowl until a wet dough forms. Scrape it out onto an almond-floured work surface, a sheet of wax paper, or another silicone mat. Press it our flat with the spatula, and then sprinkle a little more almond flour evenly on top.
- Use a rolling pin to roll the cracker dough into a large rectangle ⅛ of an inch thick. Now sprinkle on your salt and other desired seasonings and press the seasonings in lightly with the rolling pin.
- Use a pizza cutter or a sharp knife (careful using a knife on a baking mat) to cut the dough into approximately 60 crackers (1 x 1 inch). Optional: use a toothpick to put a little hole in the center of each cracker.
- Remove the crackers with a thin metal spatula and place on the prepared baking sheet.
- Bake in the preheated oven for 18-20 minutes or until they are lightly golden brown. Let cool completely on the cookie sheet.
Notes
- Almond flour: If you cannot tolerate almond flour, sunflower seed flour will work or any other nut flours such as walnut flour (not coconut flour).
- Egg: you could use a flax egg if you cannot have eggs. That would be 1 tablespoon of finely ground flax seeds with 3 tablespoons of water. Mix well in a small bowl and refrigerate for 15 minutes.
- Flavorings: I like to use just sea salt or course salt, but other options are freshly ground black pepper, sesame seeds, parmesan cheese (the powder kind), bagel seasoning, garlic powder, Italian seasoning, or red pepper flakes. You could even make them a little sweet and sprinkle them with cinnamon and keto friendly sweetener!
- Storage: Keep these crackers in an airtight container or zip-top bag for up to 1 week.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Anne Heaton says
Love these but no matter how thin I roll or how small I cut them I don’t get 60 crackers I only manage to get 24 max 🤷♀️ what am I doing wrong
Amber says
If we add Parmesan how would you suggest?
Jennifer Banz says
I don't think any adjustments would need to be made. Just mix about 1/2 cup in with rest of the ingredients.
Michele B. says
Wondering why coconut flour cannot be used? Could you please explain that to me?
Jennifer Banz says
Coconut flour is extremely absorbent and the crackers would be like eating sand.
Tania says
Love these
Julianna says
Can flax meal be used
Jennifer Banz says
I think it might work, but I haven't tried it so I cannot say for sure.