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
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!
Curious if there is a way to make these without eggs? I am allergic. TY!
I love these! in fact, the texture is exactly how I would like to be able to achieve with cookies
could I use Swerve and cinnamon to do this? thanks so much for all your yummy recipes!
Feel free to experiment!
I have made this recipe multiple times and it is my new fav! Perfect addition to my keto charcuterie board – so tasty! Love the crunch! Thank you!
Delicious
I was buying crackers from a local grocery store and found this recipe. So much less costly than the store bought. And so easy to make! Thank you for sharing
Glad you like it!
I think I rolled my dough out too much but oh my, they still tasted so nice! they are worth shouting about. I will definitely be making these on a regular basis. thank you Carolyn for my crackers/crisps 😀
um how many is one portion. which you never said
I did, actually. It’s listed in the nutritional info at the bottom of the recipe.
These are so much better than any store bought almond crackers. I rolled mine out pretty thin and they came out perfectly. I have a hard time stopping at one portion.
Can you use sunflour for nut free? Thanks
These were amazing. Crisp and delicious
I didn’t use the Everything Bagel seasoning because I was a little hesitant about how well it would go with the cheese. I ended up using Red Boat sea salt as it was on hand. I didn’t realize until after I started sprinkling it, that the salt was mixed with anchovy. Normally, I would gag, but the result was amazing. No anchovy flavor just a bit of ‘umami’. Perfect with the crackers
These are fantastic.
WOW! These are actually and really crispy and delicious! I pressed them in a tortilla press in order to get them thin! Thank you Carolyn!
Hardest part about these is stopping at one serving!😄
Can you use a whole egg instead of an egg white in the recipe? If so, will this change the texture at all?
The recipe already takes a whole egg. The egg white is just for brushing the crackers so that the topping sticks.
Very good recipe and an easy recipe to follow. I needed something crunchy and this did the trick. I served it with cheese. Perfect!
Is there a typo in the recipe? 1 egg and 2 tablespoons of melted butter didn’t even come close to making a dough out of 2 cups of almond flour. I tried 2 more eggs and another tablespoon of butter and it still didn’t come close to coming together… help please… what did I do wrong?
PS- I appreciate your recipes… my husband is diabetic and we’ve used several of them to add variety to our life. Thank you!
No typo. I have made this recipe countless times exactly the same way, and it’s even in one of my books. What brand of almond flour are you using? From your description, it almost sounds like you are using coconut flour.
Please make sure you are not packing it into the cups. If you over-measure the flour, it will be tougher to come together. But still, 2 more eggs and more butter, you’d have batter on your hands, not dough. Again, please tell me what brand of almond flour you used.
chances are you’re packing down or pressing down the almond flour like you would brown sugar…. don’t. just a simple measure.
But the original recipe should also include the items with a WEIGHT measurement in grams.
I weigh out my almond flour. It is 192 grams of almond flour. You can’t use the cup as you would with wheat flour. It’s easier to weigh out the almond flour. The weight comes from King Arthur baking site.
I will make these to use with so many dips – hummus anyone? have a Blessed New Year