Keto Almond Flour Crackers Recipe
User Reviews
5
Keto Almond Flour Crackers Recipe
Description
Keto Almond Flour Crackers use almond flour as the base combined with softened butter and egg whites for structure and richness. French onion dip mix adds savory seasoning that brings depth without extra carbs. The dough is rolled between parchment sheets into a very thin rectangular sheet, then cut into small cracker-sized pieces before baking until golden and crisp. Baking at 350°F ensures even cooking and a crunchy texture while avoiding burning.
The crackers break apart easily when slightly cooled, forming a delightful crunchy snack suitable for low-carb eating plans. Because of the almond flour and limited ingredients, these crackers provide a satisfying texture different from traditional wheat-based crackers.
If the crackers are not crisp enough in the center, placing them back in the oven for a few extra minutes or using convection heat during baking enhances the crunch. Replacing butter with coconut oil or tallow allows adapting the recipe for paleo and Whole30 diets.
Ingredients
- 1/2 cup butter softened
- 2 large egg white
- 2 1/2 cups almond flour
- 1 packet french onion dip mix (1 tablespoon)
Instructions
- Preheat the oven to 350 degrees F.
- In the bowl of an electric stand mixer, beat the softened butter and egg whites until well combined. (It should look like cottage cheese.)
- Add the almond flour and french onion mix to the bowl. Beat well until the dough forms a ball.
- Lay a large piece of parchment paper out on the counter. Dump the dough onto the paper and lay another large piece of parchment paper over the top. Roll the dough between two layers of parchment, into a large 13 X 17 inch rectangle. You can pinch off pieces of dough and press them where needed to help create the rectangle. The sheet of dough should be very thin.
- Remove the top piece of parchment. Use a large knife or pizza cutter to cut the rectangle into 90 smaller rectangles.
- Slide the sheet of parchment onto a large baking sheet. Bake for 12-17 minutes. Until crisp and golden around the edges.
- Cool for 3-4 minutes. Then carefully break the crackers apart before they are fully cooled.
- Store in an air tight container at room temperature for up to 7 days.
Notes
- If the crackers are soft in the center, re-bake them for 3-5 more minutes to improve crispness.
- Using convection heat throughout the bake can help achieve an even crisp texture.
- Swap butter with coconut oil or tallow to make paleo or Whole30-friendly crackers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13servings
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 7crackers | |
| Calories | 188kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 117mg | 5% |
| Potassium | 12mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 0g | 0% |
| Vitamin A | 220IU | 4% |
| Calcium | 48mg | 5% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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