Low Carb Almond Flour Crackers Recipes

LOW-CARB ALMOND GARLIC CRACKERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix almond meal, ground flax seed, water, Parmesan cheese, garlic powder, and salt together in a bowl. Set aside until water is absorbed and dough holds together, 3 to 5 minutes.
• Put dough on the prepared baking sheet and top with waxed paper or plastic wrap. Flatten the dough to 1/8-inch thick using a rolling pin or your hands. Remove waxed paper. Score the dough with a knife to make indentations of where you will break the crackers apart.
• Bake in the preheated oven until golden brown, about 15 minutes. Remove baking sheet from oven and cool crackers to room temperature, at least 30 minutes; break into individual crackers.

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.

LOW CARB ALMOND FLOUR CRACKERS

Steps:

• Preheat oven to 350°F (180°C).
• In a mixing bowl, whisk together water and oil.
• In another bowl, combine flour, salt, and herbs.
• Stir wet ingredient mixture into dry. Mix to combine. The dough will be crumbly, but should stick together when pressed.
• Transfer dough to a sheet of parchment and press flat with hands. Top dough with another sheet of parchment and roll out with a rolling pin, about ⅛-inch thickness.
• Remove top parchment and cut dough sheet into squares. (Mine were about 2-inch squares.)
• Transfer dough squares to a baking sheet lined with parchment and lightly sprayed.Bake 14-16 minutes, until golden brown.
• Allow to cool completely before serving and enjoying!
• Store at room temperature in a sealed airtight container or zip-top bag for up to a week.
• Yields ~40 almond flour crackers (depending on size of cut).

LOW CARB ALMOND THIN CRACKERS

Steps:

• Mix all ingredients well in a small bowl; everything should be moist and the dough should hold together somewhat.
• Put the dough on a well-greased sheet of parchment paper or heavy-duty aluminum foil, about 15x18" (it's helpful to crumble the dough mixture and spread the crumbs in a roughly rectangular shape on the foil).
• Cover the dough with a piece of wax paper that's been sprayed with non-stick spray.
• Roll out the dough to about 1/8" thick or slightly thinner; try to get the dough to an even thickness; you can also carefully peel up the wax paper and reshape the dough to get it as close to rectangular as possible, about 9x9" square.
• Replace the wax paper and continue rolling until nice and even.
• Peel off the wax paper and use a pizza or ravioli cutter to score the dough into approximately 48 1-inch squares.
• Lift the foil and set it on the oven rack and bake them at 325º for 10-15 minutes, or until golden brown.
• Check after 10 minutes and if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden; use a thin metal spatula to very gently pry the crackers from the foil.
• Break them apart on the score lines and let cool.

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.

HOMEMADE ALMOND FLOUR CRACKERS RECIPE

Steps:

• Preheat oven to 375 degrees.
• Set all the ingredients in a big bowl. Stirring very well until a smooth dough.
• Transfer that dough to a large piece of parchment paper and cover it with another piece of the same size.
• Using a rolling pin extend the dough up and down and to the sides. It should be about ¼ inch thick.
• Optional: spread extra oregano on top of the dough.
• Cut the dough in squares of your desired size. It yields about 30 crackers of 1.2 square inches.
• Before baking, make some space between the crackers for them not to stick.
• Transfer the cracker with the baking paper onto a baking tray.
• Bake them 10-15 minutes or until they are brown on the downside.

LOW CARB PALEO ALMOND FLOUR CRACKERS WITH SESAME SEEDS (GLUTEN-FREE)

Steps:

• Preheat the oven to 350 and move the rack to the middle position. Cut two pieces of parchment to fit a large sheet pan, mine is 18 by 13 in (46 by 33 cm).
• Into a medium bowl, measure and mix all of the dry ingredients. Add the egg and work the egg into the ingredients to form a dough. Devide the dough in half.
• Place a piece of parchment onto the counter. Spray it with baking spray. Lay one half of the dough in the center of the parchment. Spray the other piece of parchment and lay it spray-side-down onto the piece of dough.
• Roll the dough into a large rectangle about 1/8th - 1/16 of an inch thick. Remove the top piece of parchment and cut the dough into 20 pieces with a large sharp knife or a pizza cutter. Leave the cut dough in place. Salt and pepper the crackers. Slide the parchment onto a cookie sheet.
• Bake the almond sesame crackers until they brown slightly, 15- 20 minutes. Let them cool for a minute before putting them on a cooling rack to cool completely. Break apart when cool. (NOTE: another reader said that her oven is hotter and crackers recipes take about 15 minutes for her. My oven is 20 years old.)
• Repeat the procedure with the other half of the dough.
• Store in an airtight container. Makes approximately 40 crackers. Serving size is 10 crackers each, or a quarter of the recipe.

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.