Keto Almond Flour Crackers Recipes

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.

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.

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.

EASY KETO CHEESE CRACKERS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine mozzarella and cream cheese in a microwaveable bowl. Sprinkle almond flour over top. Cover bowl with a paper towel and microwave until cheese is bubbly, but not burnt, about 1 minute.
• Mix cheeses and almond flour evenly until they form a ball of dough. Let cool, about 10 minutes.
• Add egg to mixture and reform dough ball.
• Roll out dough between 2 sheets of parchment paper to a 1/8-inch thickness; the thinner, the crispier. Cut into small 1-inch squares. Place squares on the prepared baking sheet.
• Bake in the preheated oven for 5 minutes. Flip crackers and bake until golden, about 5 minutes more.

KETO CRACKERS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine mozzarella cheese, almond flour, garlic powder, and salt in microwave-safe bowl. Heat in the microwave for 30 seconds.
• Use your hands to knead mozzarella dough until fully mixed. Add egg yolk and continue kneading until completely blended into dough.
• Lay a piece of parchment paper on a flat surface and place dough on top. Place a second piece of parchment paper on top of dough. Press down on dough with your hands until you are ready for a rolling pin. Roll into a very thin rectangle with even sides. Gently poke holes in the dough using a fork to prevent it from bubbling while baking. Cut dough into 1-inch squares with a knife.
• Lay squares on the prepared baking sheet, leaving a little space between them
• Bake in the preheated oven for 5 to 6 minutes. Remove baking sheet from oven and turn crackers over. Bake on the other side until lightly browned and crisp, 2 more minutes. Watch them closely to prevent burning.