Low Carb Keto Cracker Recipes

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.

5 INGREDIENT KETO CRACKERS

Steps:

• In a mixing bowl, beat together the almond flour, butter, egg whites and xanthan gum until well combined.
• Place the dough into the freezer for 30 minutes to harden a bit. This will make it easier to handle and to cut out the crackers shapes.
• Roll the chilled dough out between two pieces of parchment paper until it is your desired thickness for your crackers. Be sure not to make the dough too thin, or it will be hard to transfer the cut out crackers to a baking sheet.
• Use a cookie cutter or other round object to cut out circles from the dough about the size of Ritz crackers.
• Transfer the crackers to a parchment lined baking sheet.
• Preheat the oven to 350 degrees.
• Poke holes in the top of each cracker with the tines of a fork.
• Sprinkle salt to taste on the top of each cracker.
• Bake the crackers for 8-10 minutes until browned, crispy and cooked through.

BEST KETO CRACKERS RECIPE

Steps:

• Preheat oven to 400 degrees
• In a small bowl add the chia seeds and water. Stir and set it aside for 15 minutes or until all the water is absorbed.
• In a bigger bowl add almond flour, olive oil, and spices. Mix together.
• Add chia seeds and blend together.
• Next, take the mixture into your hands and form one large ball.
• Divide the large ball into 4 smaller balls and then place each one between 2 pieces of parchment paper and roll out as thinly as possible.
• Take off the top layer of parchment paper and using a sharp knife or pizza cutter, cut crackers into even square or rectangle pieces.
• With the excess dough from around the edges, throw it back in your bowl and add to the remaining dough, then repeat the process all over again by placing the next ball in between 2 pieces of parchment paper and roll out as thinly as possible......etc
• Bake on top of the parchment paper on top of a cookie sheet at 400 degrees for about 8-9 min, give or take, depending on how hot your oven runs and how thick or thin that your crackers are. Check periodically to make sure that your Low Carb Crackers are not burning.
• Remove from oven when golden brown and let cool for 5 min before removing with a small spatula from your tray.

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.

KETO SALTINE CRACKERS

Steps:

• Preheat the oven to 350 degrees.
• Place the Almond flour, large egg and salt to taste into a mixing bowl, beat on high using a dough hook if available until the dough is well combined and is binding together well. The more you mix it, the better it will bind and stick together.
• Roll the dough out between two silicone baking mats or sheets of parchment paper until it is about ¼ of an inch thick.
• Use a pizza cutter to straighten out the edges and form the dough into a large rectangle.
• Cut the dough into saltine shaped crackers.
• Pierce each cracker a few times with the tines of a fork, and place the crackers onto a parchment or silicone mat lined baking sheet.
• Bake for 10-12 minutes until lightly browned and crunchy.
• Brush the crackers with the melted butter and sprinkle with sea salt.

LOW CARB CHEESE CRACKERS RECIPE (KETO FRIENDLY)

Steps:

• Mix all the cheeses (including the cream cheese) along with the almond flour in a microwave safe bowl and cook it for exactly one minute.
• Immediately stir the ingredients until the almond flour and cheeses have combined fully. You want the cheese to be partially melted (see photo)
• Allow this to cool for a few minutes because if you put the egg in these ingredients too soon it will cook the egg.
• Now add the egg, sea salt and seasoning of your choice. I decided to cut up some fresh rosemary I had on hand. You want to add about a teaspoon of your favorite seasoning unless it's a spicy mix. I would add only about a 1/2 teaspoon for spicy seasonings.
• Mix it together until all the ingredients is fully combined. If you cheese has gotten too hard or it's too hard to mix, you can microwave your cheese for another 20 seconds to get it soft again.
• Now you will place the ball of dough on a large sheet of parchment paper. Then place another sheet of parchment paper of equal size on top of the ball of dough.
• You can use your hands or a rolling pin to spread the dough out into a thin layer. It spread so easily that I used my hands to have more control and keep the dough inside the square piece of parchment paper. Make sure the parchment paper is the same size as your baking sheet.
• Next use a pizza cutter to cut the crackers into small squares as seen in the photos.
• Bake these crackers on each side at 450 degrees for about 5 or 6 minutes on each side. If the crackers are thin, you will cook them about 5 minutes on each side but if the dough is thick, it may take 7 to 9 minutes to get the crispy cracker texture you are looking for. When you keep the dough on the parchment paper it's really easy to flip it over while it's hot after cooking it on the first side. I ended up using the pizza cutter again to define the lines on the flip side too. Feel free to leave the crackers in there a bit longer (but watch them closely) if you love a very crispy texture.
• Allow the crackers to cool for about 5 minutes and they are ready to eat!

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 KETO CHEESE CRACKERS RECIPE

Steps:

• Melt the cheddar cheese in the microwave or in a double boiler on the stove, until smooth and easy to stir. It will release some oil, which is okay, but try to stir it together as much as possible.
• Meanwhile, stir together the almond flour, sea salt, and nutritional yeast, if using. Stir in the egg, until combined. The mixture will be crumbly.
• Add the melted cheddar to the bowl and use your hands to knead, squeezing between your fingers, until a uniform dough forms. It will feel oily - this is normal. (If you have issues getting it to incorporate, this is similar to making fathead dough - check my tips in my fathead pizza post or see the complete fathead dough guide in The Wholesome Yum Easy Keto Cookbook.)
• Form a ball with the dough. If it's too sticky to work with, chill for about 15 minutes.
• Grease 2 pieces of parchment paper lightly and place the ball of dough between them. Roll to a very thin rectangle, about 1/16 (.2 cm) to 1/8 inch (.4 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.)
• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• Cut the crackers into squares or rectangles and place onto the lined baking sheet. Prick with a fork or toothpick to prevent bubbling.
• Bake for 8-12 minutes, until golden. If there is any oil on top of crackers after baking, pat with paper towels. Cool completely to crisp up.

(40 SECOND!) ULTRA EASY KETO CRACKERS

Steps:

• Melt butter in a small (microwave safe!) bowl until just melted, but not piping hot. Set aside to cool while you mix the flours.
• Add the almond flour, xanthan gum, baking powder and salt to a medium bowl and whisk thoroughly. Pour in the butter and mix until evenly distributed (I just use my hands!). Add in your lightly whisked egg (1/2 egg is roughly 1 1/2 tablespoons or 25g) and continue to knead until it forms into a ball. Cover in cling film and place in the freezer for 5 minutes to solidify the butter.
• Roll out the dough between two sheets of parchment paper, sprinkle seasoning and lightly roll again to press it in. Trim to desired cracker size and separate gently. The dough is fragile, so I separate the pieces by running a knife underneath.
• For medium crackers, cook on high in the parchment paper for 20 seconds, open the microwave and cook for another 15-20 seconds. The crackers will continue to crisp up as they cool, but I suggest you do a trial with a couple to nail down your time!
• Note: cooking times can vary a lot depending on your cracker size and microwave, and I found they cook more evenly in batches of 4-6 (as opposed to the whole batch!) and in two bursts. My microwave is 1000 watts. Also be sure to cook your dough right away, as leaving it in the fridge overnight makes the almond flour harder to crisp up (as it has absorbed the liquid and essentially 'blanched').
• Note 2: these can be baked too! Just do 8-12 minutes in your oven at 350F/180C until lightly golden (will depend on size and thickness). And to make them extra crisp, feel free to do a double bake biscotti-style (i.e. let them cool, and bake them again for 5 minutes).

LOW CARB KETO CRACKERS RECIPE (JUST TWO INGREDIENTS)

Steps:

• Preheat oven to 180 C/360 F.
• Add almond flour and shredded cheese to a food processor and blend on high until a dough forms.
• Place the dough in between two sheets of parchment paper.
• Use a rolling pin to roll out the dough to 1/4 inch thick.
• Use a pizza cutter to cut small rectangles or squares to form crackers.
• Bake at 180C/360 F for 10-12 minutes or until golden.
• Transfer to a wire rack and allow to cool down completely.