These keto crackers have all the flavor and crunch you crave, with none of the carbs. They take only 5 basic ingredients so you can whip up this easy snack any time!
I have been making these keto crackers for a gajillion years. Yes, gajillion is a real word. It means “so long I hardly care to even think about it”.
Mind you, it’s not this exact recipe. But I created a version of almond flour crackers back in 2011 that had similar ingredients and method. My keto baking skills and my photography were both in their nascent stages, so I have since removed that recipe. But I’ve been making variations of them ever since!
I do, of course, have other yummy recipes like Keto Cheese Crackers and nut-free Rosemary Parmesan Crackers. But this is a basic recipe that takes only 5 ingredients. Unless, of course, you choose to jazz them up a bit!
Why this recipe is so awesome
I’ve always loved making a meal out of crackers and cheese. So when I went low carb for my health, I needed something to sub in for my favorite snack. I was delighted an amazed that I could make a good substitute with something like almond flour.
It’s astonishingly simple to do. Keto crackers take only a handful of easy ingredients and 60 minutes of your time. And you can add some fun flavors as well, like garlic powder, parmesan, or everything bagel seasoning.
If you bake them in a low temp oven, as instructed, they come out seriously crispy. And they last well too. This last batch has been on my counter in a covered container for over 2 weeks.
They are so good with a smear of my Homemade Boursin Cheese. And great for scooping up some Sausage Cheese Dip!
Ingredients you need
- Almond flour: I recommend a good fine almond flour like Bob’s Red Mill for the best texture.
- Egg: You need egg to help bind the dough properly. You will also brush the crackers with some egg white prior to baking.
- Butter: You can also use avocado or extra virgin olive oil.
- Everything Bagel Seasoning: You can buy this seasoning pre-made or make your own. See notes below about making your own.
- Pantry staples: Baking powder, kosher salt
Step-by-step directions
1. Mix the dough. In a large bowl, combine the almond flour, baking powder, and salt. Stir in the egg and butter until the dough comes together.
2. Roll out the dough. Turn the dough out onto a large silicone baking mat and pat into a rough rectangle. Top with a large piece of parchment paper. Roll out to ⅛-inch thickness, as evenly as you can. Remove the parchment.
3. Cut the crackers. Use a sharp knife or pizza cutter to score into 2 inch squares. Brush with the egg white, then sprinkle with the everything bagel seasoning. Press lightly to adhere.
4. Bake. Slide the silicone baking mat onto a large baking sheet. Bake at 300ºF for 35 to 40 minutes, until the edges are golden brown and the crackers are firm to the the touch. Let cool completely on the baking sheet before breaking apart along the score lines.
Expert tips
For truly crispy keto crackers, the key is to bake them in a low temperature oven. Almond flour and other nut meals have quite a high fat content, so this helps them dry out and crisp up.
I recommend rolling them to about 1/8th of an inch. Don’t roll them so thin that you can almost see the surface underneath, as they will be more fragile. But do your best to roll them out as even thickness as possible. If some spots are thinner than others, they will bake and brown too quickly.
To get a topping like sea salt or everything bagel seasoning to adhere properly, brush the crackers with a little egg white. Then sprinkle on the topping and gently press into the dough.
If the edges of your crackers are browning more quickly than the center, remove the pan from the oven and break them off along the score marks. Then return the pan to the oven and let the rest continue to crisp up.
If you live in a very humid climate, they may absorb some moisture from the atmosphere, and can soften. But they crisp up again nicely when popped in a warm oven. Set your oven to about 200ºF and re-bake the crackers for 20 minutes or so, then let cool before serving.
Frequently Asked Questions
Believe it or not, there are a number of good keto crackers out there. You can make them easily yourself with this recipe and they are just as crisp and delicious as the high carb kind. My favorite brand of pre-made crackers comes from Real Phat Foods.
This keto cracker recipe has 5.7g of carbs and 2.8g of fiber per serving. That comes to 2.9g net carbs per serving of 4 crackers.
These almond flour crackers are hard baked so they can be stored on the counter in a covered container for up to 10 days. I found mine were fine even up to 2 weeks.
Related Recipes
Keto Crackers Recipe
Ingredients
- 2 cups (224 g) almond flour
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 1 large egg
- 2 tbsp melted butter or oil
- 1 tbsp egg white, whisked
- 2 tbsp Everything Bagel Seasoning, (see notes to make your own)
Instructions
- Preheat the oven to 300ºF.
- In a large bowl, combine the almond flour, baking powder, and salt. Stir in the egg and butter until the dough comes together.
- Turn the dough out onto a large silicone baking mat and pat into a rough rectangle. Top with a large piece of parchment paper. Roll out to ⅛-inch thickness, as evenly as you can. Remove the parchment.
- Use a sharp knife or pizza cutter to score into 2 inch squares. Brush with the egg white, then sprinkle with the everything bagel seasoning. Press lightly to adhere.
- Slide the silicone baking mat onto a large baking sheet. Bake 35 to 40 minutes, until the edges are golden brown and the crackers are firm to the the touch. Let cool completely on the baking sheet before breaking apart along the score lines.
Video
Notes
EASY EVERYTHING BAGEL SEASONING RECIPE
- Poppy seeds
- Sesame seeds
- Dried garlic
- Dried onion
- Coarse salt
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Thank you for sharing – these were exactly what I needed. Of course with your Boursin Cheese recipe, too.
I appreciate you.
Thanks!
These are assume, as I trust all your recipes!
I rotate between these & the cheddar cheese crackers. They both satisfy my wanting something “crunchy”. Thanks Carolyn for your amazing recipes. I’ve made many of them – with the keto pecan turtles being so amazing, I have to make a double batch when I do.
So glad you enjoy them!
So easy to make! They hit the spot when missing crackers. i don’t think I rolled them thin enough, to achieve a thin crisp. They almost have an underlying wheat thin taste, without the sweet hint, so next time, I may add a little sweetner & just a kosher salt topping.
That’s a fun twist!
How important is the salt in this recipe? Only asking because I am looking for a heart healthy (can’t have salt) cracker for my husband.
You can reduce it or eliminate… you will probably need to make your own bagel seasoning.
I’ve made these and they are great. They go with all savory foods and really full a “need” for me!
easy to make and so delicious
Crispy and delicious!
Love!
Pre-keto, I loved crackers and cheese. Appetizers is my favorite food group! 🙂 Since keto, your cracker recipe has always been my go to cracker recipe. Absolutely love the flavor (I always add 1 tsp. garlic). Today, I returned from vacay and was out of butter. I decided to use coconut oil. I cannot believe how good they are – crispier! Will continue to make this almost weekly, but now using coconut oil! Thanks so much for a tasty, crispy, low carb alternative to high carb crackers!
Delicious and husband approved! These are so easy to make. I had all ingredients on hand. I need to make a double batch since they do not last long. I won’t buy crackers anymore.
can I put these crackers in the dehydrator instead of the oven?
I don’t know but have fun experimenting!
These are delightful! I love them as a side with my soups, salads and..all meals really. If I need a little something between meals, they are just the ticket. Great taste and great texture. I’ve shared the recipe with 2 Keto buds and they love them too. It will be a regular for me!
These came out so good. Thank you for the great recipe.
These are amazing! I did’nt have everything bagel seasoning, so I used a little salt, garlic powder, and dried thyme. They came together quickly and cooked up golden, crunchy, and perfect.
Curious if there is a way to make these without eggs? I am allergic. TY!
Maybe you can try a chia egg?