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Almond Flour Keto Crackers
5 from 21 votes

Almond Flour Keto Crackers

Almond Flour Keto Crackers are thin, crisp bites made from almond flour, egg, and sea salt, rolled out and cut into squares before baking. The low-carb crackers have a mild nutty flavor and can be topped with seasonings like Everything but the Bagel mix or red pepper flakes. They become crisp after cooling and can be stored for several days or frozen for longer keeping.

Prep Time
20 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
50 mins
Servings: 6 servings
Calories: 234 kcal
Course: Snacks
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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).
  4. Remove the top parchment and cut the dough into 1-inch squares using a pizza cutter.
  5. Transfer the squares to the prepared baking sheet, spacing them ½-inch apart.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Serving 10crackers Calories 234kcal (12%) Carbohydrates 8g (3%) Protein 9g (18%) Fat 20g (31%) Sodium 212mg (9%) Fiber 4g (16%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 234

% 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.