These homemade keto crackers are crispy, flavorful, and contain just 1g net carbs per serving. Made with simple ingredients, they’re the perfect low-carb alternative to traditional crackers.
Ingredients
- 1½ cups almond flour (blanched, superfine)
- 2 tablespoons coconut flour
- 1 teaspoon baking powder (aluminum-free)
- ½ teaspoon sea salt, plus extra for topping
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried rosemary (optional)
- 1 large egg, room temperature
- 2 tablespoons olive oil
- 1 tablespoon water (only if needed)
Tools Used to Make Keto Crackers
- Food processor or large mixing bowl
- Rolling pin
- Parchment paper
- Baking sheet
- Pizza cutter or sharp knife
- Fork (for poking holes)
- Measuring cups and spoons
- Cooling rack
How to Make Keto Crackers
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a food processor or large bowl, combine the almond flour, coconut flour, baking powder, salt, garlic powder, onion powder, and dried rosemary (if using). Pulse or whisk until well combined.
- Add the egg and olive oil to the dry ingredients. Pulse or mix until the mixture forms a cohesive dough. If the dough seems too dry, add 1 tablespoon of water, but only if necessary – the dough should be slightly sticky but manageable.
- Place the dough between two sheets of parchment paper and roll it out to about ⅛-inch thickness (approximately 3mm). The thinner you roll the dough, the crispier your crackers will be.
- Remove the top piece of parchment paper and transfer the dough (still on the bottom parchment) to your baking sheet.
- Using a pizza cutter or sharp knife, cut the dough into even squares or rectangles. Don’t separate the pieces – they’ll break apart easily after baking.
- Prick each cracker several times with a fork to prevent them from puffing up during baking.
- Lightly sprinkle additional sea salt over the top of the crackers if desired.
- Bake for 12-15 minutes, until the edges begin to brown. For extra crispiness, turn off the oven and leave the crackers inside with the door slightly ajar for an additional 10-15 minutes.
- Allow the crackers to cool completely on the baking sheet. They will continue to crisp as they cool.
- Once cooled, break the crackers along the pre-cut lines and store in an airtight container.
Serving Keto Crackers
These versatile low-carb crackers pair beautifully with a variety of toppings and dips. Here are some delicious ways to enjoy them:
- Serve with keto-friendly dips like spinach artichoke dip, buffalo chicken dip, or guacamole
- Top with cheese, deli meat, and cucumber for quick keto snacks
- Create a stunning charcuterie board featuring these crackers as the star carb-free option
- Crumble over salads for added crunch, similar to croutons
- Serve alongside soups as a satisfying side
For an elegant appetizer, top these crackers with cream cheese and smoked salmon, or try them with a slice of avocado and everything bagel seasoning. They’re also perfect for scooping up egg salad or tuna salad for a protein-packed lunch option.
Keep these crackers on hand for whenever hunger strikes – they’re much more satisfying than processed store-bought alternatives and contain significantly fewer carbs!
Frequently Asked Questions
How should I store homemade keto crackers?
Store your crackers in an airtight container at room temperature for up to 7 days. For maximum crispness, add a small silica gel packet (like those found in store-bought seaweed or crackers) to absorb moisture. You can also freeze these crackers for up to 3 months – just thaw at room temperature when ready to enjoy.
Why aren’t my keto crackers crispy?
If your crackers aren’t crispy enough, they likely need more time in the oven. Try rolling the dough thinner next time, and after the initial baking, let them cool in the turned-off oven with the door slightly open. This slow cooling process helps remove residual moisture, resulting in crispier crackers.
Can I make these crackers without almond flour?
Yes, you can substitute sunflower seed flour or pumpkin seed flour in equal amounts for the almond flour to make these crackers nut-free. The texture might be slightly different, but they’ll still be delicious. Another option is to use all coconut flour, but you’ll only need about ½ cup as it’s much more absorbent.
Are these crackers really keto-friendly?
Absolutely! With just 1g net carbs per serving (about 8 crackers), these fit perfectly into a ketogenic diet. The almond flour base provides healthy fats while keeping carbs minimal, making these an excellent option for anyone following a low-carb lifestyle.
Can I add different seasonings to the crackers?
Yes! The recipe provides a versatile base that works well with many flavor combinations. Feel free to experiment with different herbs, spices, or add-ins like seeds or cheese. Just be careful not to add too many wet ingredients, as this can affect the texture of the crackers.
Final Thoughts
These homemade keto crackers will revolutionize your low-carb snacking game with their perfect crunch and versatile flavor. Whip up a batch this weekend – your cheese board (and waistline) will thank you!
