Low Carb Crackers

[Alexia Borson]

Theselow carb crackers were adapted from my keto tortilla chips. By flattening out the dough to become a little bit thinner and switching out the cheese used, I was able to create my own keto version of wheat thins. Actually, a keto version of cheeze-its!

Step 1- Make the dough. Add almond flour and shredded cheese to a food processor or high-speed blender and blend well until a dough appears. If the dough is too crumbly, add a little water.

Step 2- Roll out. Place the dough onto a piece of parchment paper, and place another piece of parchment paper on top. Roll it out until flat and thin. Using a pizza cutter, cut the dough into squares.

1. Mix it up. In a large bowl, whisk together the almond flour, sweetener, cinnamon, baking powder and salt. Stir in the egg, melted butter, and vanilla extract until the dough comes together.

3. Score it. Remove the parchment and use a sharp knife or a pizza wheel to score into squares of about 22 inches. Prick with a fork to make patterns as desired.

4. Bake it. Transfer the silicone mat to a large baking sheet. Bake at 300F for 20 to 30 minutes, until just beginning to brown and firm up.

6. Bake again. Return to the warm oven (with the oven off. If it has cooled down too much, turn it on and set the temperature at no higher than 200F). Let sit inside another 30 minutes or so, then remove and let cool completely.

These sugar free graham crackers will keep for up to a week in a covered container on the counter. If you live in a humid area, they may soften up. But you can always crisp them up again by placing them back in a warm oven for 20 minutes or so.

In the picture for the Eclair Cake, it looks like they are dark brown crackers, like chocolate graham crackers. But in this picture they look like regular light brown graham crackers. Am I seeing something? Or did you actually use a different recipe?

Thanks

I tried these a few different ways at different temperatures and different ways of applying the oil. This technique was my favorite. The quick way with fewer dishes is to just brush each side with some oil however, I found that the crackers get coated better when you give them a good mix in the bowl. You end up with a more satisfying cracker. I find my bread at Meijer most of the time, you can also purchase it here We like to use a truffle salt and black pepper combo. Use whatever salt you like, plain, garlic, smoked, etc.

One whole lavash bread cut into crackers is usually plenty for the two of us with some leftovers. Make a double batch for a crowd. What can you use these for? Well, as stated earlier we used them as a cracker for wine and cheese night, as a cracker for any dip you have, grind them up to use as breadcrumbs, or just on their own for a satisfying snack! I hope you love this snack as much as we do!

A huge thank you goes out to all of the readers, cooks, food enthusiasts, friends, and keto warriors who support this blog! Come and follow our Facebook page where we post all of our new recipes and ideas! Feel free to check out some of my recipes here!

I baked one lavash per the recipe. I got too impatient while those were baking and threw a couple squares into the microwave. Not bad! For the second batch I microwaved them for a minute plus and then baked them to finish. Microwaving dried them out and I think that made them crisper as well as all of them on them on the pan baking more evenly.

I have better luck having very fine seasoning adhering to the cracker. Maybe upping the oil a little or brushing with butter before adding seasonings. Or try crushing the seasoning in your hand to make it finer. Let me know if any of those ideas help!

In this recipe I used the super-fine, fat-reduced almond flour by Sukrin, which is produced by cold pressing the almonds. During this process they extract 80% of the fat, which makes the flour look powdery and white, almost like wheat flour.

NOTE TO MY US READERS: in the US both almond flour and ground almonds are referred to as "almond flour". There are brands that call their products "super-fine" - that's the good stuff you should be looking out for! Bob's Red Mill is a favourite among US based bloggers.

I did not bother to count the number of ground almond crackers. They came in all kinds of sizes because I cut them in a hurry! Therefore, I've calculated the nutrition for the almond flour version only.

Hi, I'm Katrin! Since 2015, I have created and published hundreds of tasty sugar-free and keto recipes on my website and in my e-cookbooks. Let me show you that following a low-carb diet is easy and delicious!

Since the keto diet exploded in popularity over the past few years, the market has been flooded with keto "replacements" or replicas to the Standard American Diet starchy favorites like crackers. BUT it turns out, many of them are AWFUL. Mainly the taste! Not to mention expensive and often loaded with preservatives, additives and a whole lotta stuff you wouldn't use in a typical kitchen.

The taste is similar to club crackers, but a little thinner and crispier. They are close to Simple Mills almond flour crackers, but these don't have garlic or onion (plus they're lower-carb than Simple Mills.) These homemade healthy crackers are:

There's a good chance if you're low-carb or paleo (grain-free) you already have these ingredients on hand. These are pantry staples that I use regularly if not daily. These are also free from eggs, dairy and sweeteners!

I used my "secret" / infamous almond flour blend for a slightly nutty but mostly neutral flavor profile and texture similar to wheat flour. It's the same blend I use in my Low-Carb Pancakes (a reader favorite!), breads, and muffins.

It's actually really simple to make your own crackers at home. I can't believe I waited so long to try it! So don't be intimidated. You just need the right tools for the job to make the process SO much easier.

Don't pack your measuring spoons or you'll have too much flour. I like to stir my almond flour with a whisk inside the bag to loosen it up (sort of like sifting it, but the lazy way.) Then gently fill the scoop and use a knife to level off the excess.

Roll super thin, 2 millimeters or 1/16th of an inch to be exact. Use THIS rolling pin with adjustable thickness rings for best results. Crackers that aren't rolled evenly will not bake evenly (i.e. some will be burnt while others aren't done yet!) Also, if you roll your dough thinner or thicker than 2mm, you'll need to adjust your bake time accordingly.

Use extra light-tasting oil. This is a very neutral-flavored oil so that the cracker doesn't take on an olive flavor or any other flavor. Extra light tasting oil is a blend of refined and extra virgin olive oil. If you don't have it, you can use avocado oil or another neutral tasting oil that you like.

Watch at the end. Keep an eye (and finger) on your crackers towards the end of the bake time so they don't burn. Mine were perfect at 13 minutes, but I recommend beginning to check for doneness by touching the center cracker and pressing it to see how firm it is at 11 minutes, repeating about every minute.

Bake thoroughly. Oven temperatures and settings can vary, so be sure your crackers have baked completely through. They should be slightly golden and very firm to the touch. If you don't bake the crackers long enough, they will be more chewy than crispy. It's better to be slightly over-done than under-done IMO.

For the best results, I recommend following the recipe exactly as written with the exact ingredients. But I understand that isn't always possible due to allergies, intolerances or access to certain ingredients. So here are some alternatives that should work fine:

I have not tested any of these specifically in this recipe, so I can't say for sure how it turn out. But these are my best guesses based on my many years of baking experience. If you need more help, just drop your question below. I'm here for you!

Personally, I love "plain" salted crackers. They go with everything. But if you want, you can customize and flavor them in so many ways! The possibilities are endless! Here are just a few ideas for how to "spice up" your homemade crackers:

Since these don't have any preservatives or additives, they don't have the same year-long shelf life as traditional crackers. These have the freshest taste when eaten within 2-3 days. Keep them on the counter in an airtight container. Or refrigerate them in a container lined with a paper towel to absorb any moisture that may make them soften.

Emily is the creative force behind the food blog, Pretty Pies, a destination for people with dietary restrictions including dairy-free, gluten-free, grain-free, sugar-free and egg-free, as well as those pursuing a healthier lifestyle.

These are great! I am making them for a friend and they were so easy to make. I sprinkled the dough with a little salt before baking. Super easy, super yummy. I will make a double batch tomorrow as this was a test batch.

that might work! replace both the flax and the water. If the dough is too wet, you may need a bit more almond flour or tapioca flour. Conversely, if it's too dry, add a little splash of water until it easily form a pliable ball of dough. Hope that helps!

Whoa! I did not think I would like these as much as I did. I did not use Tapioca, I replaced it with a shallow tbsp of flour (1 tbsp is 6g carbs divided by all of them is hardly significant) I did replace flax with chia seeds as suggested and I used seasoned salt. I baked them for 13 minutes, turned the oven off and left them for an extra 2 minutes. They are so delicious, thank you for this recipe.

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