Almond Flour Keto Crackers
User Reviews
5
Almond Flour Keto Crackers
Description
These keto almond flour crackers start with mixing almond flour, egg, and sea salt into a dough, which is then rolled very thin between sheets of parchment paper. The dough is cut into one-inch squares using a pizza cutter and arranged spaced on a baking sheet. After baking at 350°F, the crackers turn golden and crisp as they cool, developing a satisfying crunch with a delicate almond flavor.
The recipe allows for toppings such as Everything but the Bagel seasoning, red pepper flakes, or coarse salt, which adhere well after a gentle roll with another parchment sheet. A rimless cookie sheet facilitates easier rolling directly on the baking sheet, although parchment on a work surface is an alternative. Careful monitoring near the end of baking prevents overbrowning.
Once fully cooled, the crackers can be stored in an airtight container at room temperature for up to three days or refrigerated for a week. They crisp up nicely when reheated briefly in a 350°F oven. Freezing is also possible for up to three months with parchment between layers, with thawing in the refrigerator followed by reheating advised.
Ingredients
- 2 cups almond flour 8 ounces; It's best to measure it by weight and not by volume
- 1 egg large
- ½ teaspoon salt sea salt
- your choice of toppings I use Everything but the Bagel seasoning, red pepper flakes, and coarse salt
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place the almond flour, egg, and salt in a medium bowl. Mix with a rubber spatula, then with your hands, until the mixture forms into a dough. Add 1-2 tablespoons of water if needed.
- Place the dough on a sheet of parchment paper. Press it into a disc. Cover it with another sheet of parchment, and roll it out very thin, as thin as you can (about ⅛-inch thick).
- Remove the top parchment and cut the dough into 1-inch squares using a pizza cutter.
- Transfer the squares to the prepared baking sheet, spacing them ½-inch apart.
- Gather the scraps and re-roll them between two more sheets of parchment. Cut into more crackers and add them to the baking sheet. If the dough becomes soft and difficult to work with, place it in the freezer for a couple of minutes to firm up.
- Sprinkle the crackers with the toppings. Place a sheet of parchment one more time over the crackers and gently roll to help the toppings adhere.
- Bake until the crackers are golden brown and crispy, 15-20 minutes. If you’re like me and didn’t manage to roll your dough out evenly, you’ll need to remove the thinner crackers first, then place the rest of them back in the oven.
- Cool the crackers for at least 15 minutes (and preferably 30 minutes) on a wire rack before enjoying them.
Notes
- Use a rimless cookie sheet for rolling dough directly on the baking sheet; if using a rimmed sheet, roll and cut on parchment on your work surface then transfer carefully.
- Watch crackers closely after 15 minutes as they can brown quickly; remove when lightly golden.
- Cool crackers for at least 15 minutes to allow them to crisp; 30 minutes is even better.
- Store crackers in an airtight container at room temperature for up to 3 days, or in the fridge up to a week.
- Reheat in a 350°F oven for 5 minutes to restore crispness before serving.
- Freeze fully cooled crackers in freezer bags with parchment paper between layers for up to 3 months; thaw in fridge and reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 10crackers | |
| Calories | 234kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Sodium | 212mg | 9% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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