Cracker Recipe Using Almond Flour Recipe For Hand

KETO ALMOND FLOUR CRACKERS

Steps:

• Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.
• Place the almond flour, egg, and kosher salt in a medium bowl. Mix with a rubber spatula, then with your hands (as shown in the video below), until the mixture forms into a dough. Add 1-2 tablespoons of water if needed.
• Use your hands to transfer the dough to the parchment-lined cookie sheet. Press it into a disc. Cover with another sheet of parchment, and roll out very thin, as thin as you can (about 1/8-inch thick).
• Remove the top parchment, and cut the dough into 1-inch squares using a pizza cutter.
• Gently separate the squares so that they don't touch.
• Gather the scraps and re-roll them between two more sheets of parchment. Cut into more crackers and add them to the cookie sheet. If the dough becomes soft and difficult to work with, place it in the freezer for a couple of minutes to firm up.
• Sprinkle the crackers with the toppings. Place a sheet of parchment one more time over the crackers and gently roll to help the toppings adhere.
• Bake until the crackers are golden brown and crispy, 15-20 minutes. If you're like me and didn't manage to roll your dough out evenly, you'll need to remove the thinner crackers first, then place the rest of them back in the oven to bake some more.
• Cool the crackers for at least 15 minutes (and preferably 30 minutes) on a wire rack before enjoying them.
• Once completely cool, store the leftovers in an airtight container on the counter for up to 3 days, or in the fridge for up to a week. If refrigerated, place them in a 350F oven for 5 minutes to re-crisp before serving.

2-INGREDIENT LOW CARB KETO CRACKERS RECIPE (ALMOND FLOUR CRACKERS)

Steps:

• Preheat the oven to 350 degrees F (177 degrees C) . Line a baking sheet with parchment paper.
• Mix the almond flour and sea salt in a large bowl. Add the egg and mix well, until a dough forms. (You can also mix in a food processor.)
• Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out to rectangle, about 1/16 (.2 cm) thick. (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.)
• Cut the cracker dough into rectangles. Prick with a fork or toothpick if desired. Place on the lined baking sheet. Bake for 8-12 minutes, until golden.

ALMOND 'YOU MUST BE NUTS!' CRACKERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together.
• Turn dough onto prepared baking sheet. Place a second piece of parchment over dough. Roll dough, using a rolling pin, into a 1/16-inch thick rectangle. Remove top piece of parchment paper and cut sides of dough to make an even rectangle. Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness.
• Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.
• Bake in the preheated oven until outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet; break into squares.

ALMOND FLOUR HERB CRACKERS

Steps:

• Preheat oven to 350 degrees.
• Combine Almond flour, all of the dried herbs, and salt in a bowl and mix. In a separate bowl, whisk together olive oil and water for a few minutes.
• Combine the olive oil/water mixture in the bowl with the almond flour and herbs.
• Stir until combined... I used my hands at the end.
• Roll dough into a ball and place between 2 sheets of parchment paper.
• Press down with your fingers and spread out until about 1/8 inch thickness.
• Remove top piece of parchment paper and transfer bottom piece with rolled dough onto baking sheet.
• Now cut dough into small squares with pizza cutter.
• Bake at 350° for 9-11 minutes and then let crackers cool.

KETO ALMOND FLOUR CRACKERS

Steps:

• Preheat oven to 350°F (180°C).
• In a medium mixing bowl, combine almond flour, flaxseed meal, and any spices or salt you want to add in.
• Stir in water until it forms a dough ball. The dough should not be sticky. If so, read the troubleshooting notes.
• Place the dough onto a piece of parchment paper. Place another piece of parchment paper on top of the ball. Slightly press to flatten and then start rolling with a rolling pin into 0.1-inch (3 mm) thickness.
• Remove the top parchment paper layer. Dip a knife blade into the water, slightly dry with a towel. This will prevent the blade from sticking to the dough. Cut rectangle shapes - you should be able to make 14 rectangles.
• Slide the parchment paper sheet with the cut-out crackers onto a baking tray. Make sure you leave some space between each cracker to ensure a nice crisp on the border. If they are too close to each other, they don't crisp as much.
• Bake at 350°F/180°C for 12 minutes, then open the oven and use the tip of a knife to space up the crackers if needed. This helps the sides crisp more.
• Return to the oven and keep baking for up to 20 minutes or until golden brown on top and crispy.
• Fully cool down on a cooling rack. The crackers will harden as they cool down and get their full crispy texture after 30 minutes at room temperature.
• Store in a glass jar or airtight container (careful, plastic box soften the crackers). Store up to 10 days in the pantry. Don't store them in the fridge, or they will soften.

ALMOND FLOUR CRACKERS

Steps:

• Preheat oven to 350˚F.
• Lay a baking sheet sized piece of parchment paper flat on a work surface and lightly dust with almond flour. Have a second sheet of the same size nearby.
• Place almond flour, kosher salt and parmesan cheese into the bowl of a food processor; pulse a few times to combine. Sprinkle in cubes of butter and pulse until the mixture resembles a coarse meal. Drizzle cream or half and half over mixture and process until dough just comes together, about 5 seconds.
• Turn dough out onto dusted sheet of parchment paper (dough will be sticky). Gently pat dough into a 1/2-inch thick rectangle and dust generously with almond flour. Place second sheet of parchment paper over the dough and, with a rolling pin, roll into an 1/8-inch thick loose rectangle. Carefully remove top layer of parchment (if it starts to stick, use a rubber spatula to gently separate the parchment from the dough). With a pizza cutter or sharp knife, cut dough into 1 1/2-inch square crackers, trimming outside edge. (Don't try to separate crackers at this point, the dough is too sticky.)
• Transfer dough on parchment directly to baking sheet. Bake 12 minutes and remove from oven.
• Reduce oven temperature to 250˚F and crack oven door open to allow heat to escape while you divide crackers.
• Use pizza cutter to cut dough into crackers, following the lines you scored before baking. With a thin, small spatula gently separate each cracker so that it has a little bit of space all around.
• Bake 15-20 minutes more, until light golden brown and crisp, rotating baking sheet every 5 minutes. (recipe note #1) Transfer baking sheet to wire cooling rack. Let crackers cool completely in baking sheet (they'll crisp more as they cool). Serve or store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

KETO CRACKERS (2 INGREDIENTS!)

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
• In a high speed blender or food processor, add your almond flour, shredded cheese, and salt, and blend well, until a dough remains. If the dough is too crumbly, add a tablespoon or two of water.
• Line a large sheet of parchment paper on a flat kitchen surface. Transfer the dough onto it and place another sheet of parchment paper on top. Press down on the dough, before rolling it out using a rolling pin, until around 1/4 inch in thickness. Using a pizza cutter, slice up squares to form crackers.
• Transfer the crackers onto the lined sheet. Bake for 12 minutes, flipping halfway through. Remove from the oven and allow to cool completely.

KETO ALMOND FLOUR CRACKERS

Steps:

• Preheat the oven to 350º F.
• Add the dry ingredients into a medium sized mixing bowl. This includes the almond flour and salt, and optional flax seed meal, sesame seeds, or everything but the bagel seasoning. If you're adding parmesan cheese or seeds, this is where you'd add them! Mix the dry ingredients to combine.
• Add water, and stir to combine. The dough should hold together but not be too sticky. It's okay to add a little more water to get the dough to hold together, or a little more almond flour if it seems too sticky to roll out.
• Place the ball of dough on a piece of parchment paper. I use a very large piece, place the ball of dough on it, and then fold it over the top so I can roll the dough out between two pieces. These crackers taste the best when rolled thin, so try to roll them out as thin and evenly as possible, in a 10″ x 15″ rectangle.
• Cut the top part of the parchment paper off, and slide the thinly rolled almond flour cracker dough onto a baking sheet. Use a sharp knife to cut the crackers into 1-inch squares. This can be done with a pizza cutter but I have found that a large knife makes cleaner cuts.
• Bake the crackers for 20-25 minutes. They should be lightly browned. Watch them closely so they don't over brown or burn, which is easy to do with almond flour.
• After the crackers have completely cooled, gently break them apart into squares.
• Store leftover crackers in an air-tight container in the fridge or freezer.

ALMOND, PARMESAN AND DILL CRACKERS (LOW FODMAP RECIPE)

Steps:

• Mix almond flour, Parmesan cheese and herbs in medium bowl.
• Add in milk or yogurt until blended.
• Roll out dough between 2 pieces of parchment papers until very thin ( I did about 1/8 inch but you could thin out even more)
• Place on lightly oiled cookie sheet and bake at 300 degrees for about 15-20 minutes depending on how thin you rolled out the dough, the thinner crackers take less time.