Low Carb Crackers Recipe

This Low Carb Crackers Recipe is a salty and crunchy recipe, which is made with almond flour and sharp cheddar cheese. It’s the perfect keto snack, ready in about 25 minutes.

Low Carb Crackers Recipe Ingredients

• 2 cups superfine almond flour
• 1 cup shredded cheddar cheese (or Parmesan for a harder cracker)
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt (plus coarse sea salt for topping)
• 1 tablespoon olive oil (optional, helps crisping)

How To Make Low Carb Crackers Recipe

1. Pulse the ingredients: In a food processor, combine the almond flour, shredded cheddar cheese, egg, garlic powder, salt, and olive oil. Pulse until the mixture comes together into a dough ball. (If you don’t have a food processor, melt the cheese slightly in the microwave first, then mix everything in a bowl by hand).
2. Roll the dough: Place the ball of dough between two large sheets of parchment paper. Using a rolling pin, roll the dough out until it is very thin—about 1/8 inch thick. The thinner you roll it, the crispier the crackers will be.
3. Score the crackers: Remove the top sheet of parchment paper. Using a pizza cutter or a sharp knife, cut the dough into 1-inch squares. You don’t need to separate them yet; just score the lines.
4. Add toppings: Sprinkle coarse sea salt (or other seasonings like sesame seeds or rosemary) over the top and press them lightly into the dough so they stick.
5. Bake: Slide the parchment paper with the scored dough onto a baking sheet. Bake at 350°F (175°C) for 12-15 minutes.
6. Check for doneness: The crackers are done when they are golden brown on the surface and darker brown on the edges.
7. Cool: Remove from the oven. Let them cool completely on the baking sheet. As they cool, they will harden and become crispy. Once cool, break them apart along the scored lines.

Recipe Tips

• Thickness matters: If your crackers are chewy instead of crispy, it means the dough was rolled too thick. Roll it as thin as you possibly can without it tearing.
• The “Outer Edge” Problem: The crackers on the outside edges of the pan usually brown faster than the middle. You can remove the outer ones at the 10-minute mark and return the pan to the oven to finish the center ones.
• Parchment Paper: This dough is sticky. You absolutely need parchment paper to roll it out. Wax paper will melt in the oven, so do not use it.
• Cheese Choice: Cheddar makes a flaky, “Cheez-It” style cracker. Parmesan makes a harder, crunchier cracker. Both are delicious low-carb options.
• Re-crisping: If they soften after a day, pop them back in a 300°F oven for 5 minutes to crisp them back up.

What To Serve With Low Carb Crackers Recipe

These crackers are sturdy enough for dipping and snacking.

• Guacamole
• Sliced pepperoni and cheese
• Spinach artichoke dip
• Tuna salad

How To Store Low Carb Crackers Recipe

• Room Temperature: Store completely cooled crackers in an airtight container or Ziploc bag at room temperature for up to 1 week. If moisture gets in, they will lose their crunch.
• Freezing: You can freeze the baked crackers for up to 3 months. Thaw on the counter.
• Dough: You can freeze the raw dough ball for up to 2 months. Thaw overnight in the fridge before rolling and baking.

Low Carb Crackers Recipe Nutrition Facts

• Calories: 150
• Total Fat: 13g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 280mg
• Total Carbohydrates: 4g
• Dietary Fiber: 2g
• Sugar: 1g
• Protein: 7g
• Net Carbs: 2g

Nutrition information is estimated per serving (approx 10 crackers).

FAQs