Almond Flour Keto Crackers

by KetoFocus.com
4.6 Stars (13 Reviews) 16 Comments

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Crispy, buttery keto crackers made with three ingredients! These almond flour, gluten-free crackers are an easy, healthy snack to crunch on.

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Nutrition Facts

6

Servings

184

Calories

17.1g

Fat

3.8g

Protein

1.8g

Net Carb

5.6g

Total Carbs

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Keto Crackers Recipe Video

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Keto Crackers Ingredients

  • 100 g almond flour (1/2 cup + 1/3 cup)
  • 1 tablespoon xanthan gum
  • 1/2 teaspoon salt
  • 6 tablespoons hot water
  • 1/2 teaspoon butter extract
  • 3 tablespoons olive oil
  • 1 tablespoon grated parmesan cheese, optional
  • 1 teaspoon Italian seasoning, optional

Almond Flour Keto Crackers Directions

  • STEP
    1

    Preheat oven

    Preheat oven to 250 degrees.

    red 250 on a black background
  • STEP
    2

    Get a small bowl

    In a small bowl, whisk together almond flour, xanthan gum and salt.

    dry ingredients whisked in a bowl
  • STEP
    3

    Mix and knead

    Mix in hot water and flavor extract if using. Knead together with hands until combined.

    cracker dough in a bowl
  • STEP
    4

    Roll the dough

    Roll the dough in between two sheets of parchment paper. Roll out into a rectangle shape as thin as possible, without breaking the dough. The thiNner your dough, the crispier the cracker. Cut the dough into small squares using a knife.

    little cracker squares on a baking tray
  • STEP
    5

    Whisk and brush

    In a small bowl, whisk together olive oil, parmesan cheese and Italian seasoning. Brush oil mixture onto the top of the cracker dough. Transfer each cracker to a parchment lined baking tray and bake at 250 degrees for 30 minutes. Let crackers cool completely. Store in a paper bag. Crackers will continue to harden and crisp up as they cool.

    brushing olive oil herb mixture on top of crackers
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Low carb almond flour cracker recipe

low carb herb crackers on a baking tray

Crunchy, buttery and delicious, these keto almond flour crackers are a favorite snack to nibble on. Just like my low carb tortilla chip recipe, these have become a staple in our house. The best part is that they are easy to make and only involve three ingredients so you can feel good about feeding your family a healthy, savory cracker to snack on. Not only are these crispy crackers gluten free and low carb but they are loaded with flavor.

Enjoy these low carb crackers by themselves or dip them into your favorite keto dip, like my keto spinach artichoke dip. This recipe makes about 60 crackers.

a bunch of keto crackers in a small white bowl

Is xanthan gum necessary?

Yes! The xanthan gum is what holds the cracker dough together, so it can’t be substituted out.

Are crackers keto?

Traditional crackers that you buy at the store like Ritz or Wheat Thins are not keto friendly. Many of these popular cracker brands have 10 grams of carbs in one serving and no fiber! Even store bough almond flour and gluten free crackers can contain a lot of carbs. That’s why if you are really wanting crackers or want to feed your kids something healthy to snack on with minimal ingredients, you should make these keto crackers.

holding a thin, cripsy cracker

Gluten free cracker ingredients

This recipe for keto crackers only requires three main ingredients – almond flour, xanthan gum and butter extract. It also requires salt and water but I figure everyone already has those at their disposal.

  • Almond Flour: I use a finely milled almond flour from blanched whole almonds. The consistency of this almond flour is closest to al-purpose flour and works very well in this keto cracker recipe.
  • Xanthan Gum: The purpose of xanthan gum in these crackers is to provide structure and support. Xanthan gum is the ingredient that holds everything together so it necessary in this low carb cracker recipe.
  • Salt: It’s necessary to salt these inside of these crackers to provide flavor! Salting after the crackers are baked doesn’t penetrate the almond flour dough very well.
  • Butter Extract: To produce a buttery cracker, I add a hint of butter flavor extract. This step is optional but very worth it! And it will taste like popcorn!
a stack of crispy keto crackers

Almond flour cracker making tips

Here are some tips for making the best almond flour keto crackers.

  • The dough can be sticky, so wet or oil your hands before handling the dough.
  • To keep the dough from sticking to the counter and rolling pin, roll the dough out in between two sheets of parchment paper.
  • For crispy crackers, roll out the dough as thin as possible. The crackers will rise a tad, but not too much.
  • The longer you let the crackers cool, the crispier they will be.
holding a square of cracker dough

Variations of keto crackers

There are many different variations you can try to this basic, buttery almond flour keto cracker recipe. I opted for an Italian style cracker but here are some other suggestions that you can add to the olive oil:

  • Herbed Crackers: Add dried herbs like rosemary, basil, thyme, oregano and parsley for a savory keto cracker.
  • Cinnamon: Got a sweet tooth? Try adding a hint of sweetener and cinnamon to the olive oil.
  • Sesame Seeds: Try a toasted sesame seed cracker!
  • Popcorn: Add butter extract to the dough and roll into small balls to make an oyster cracker that tastes like popcorn!
a white tin cup filled with crackers that look like popcorn

Storage

Store your baked keto crackers in a paper bag at room temperature. Make sure your crackers are completely cooled before storing. The paper bag will help crisp your crackers and they will stay fresh for a few days. If you are wanting to store your crackers for any longer, then store the gluten free crackers in an air tight container.

The cracker dough can be frozen to use later. Simply store in a freezer safe bag. Then let thaw at room temperature before rolling and baking.

Almond Flour Keto Crackers: FAQS

Can I use a different flour instead of almond flour?

Unfortunately, almond flour is key to the texture and flavor of these keto crackers. If you're looking for a nut-free alternative, you might try sunflower seed flour, but keep in mind it may alter the taste.

What can I substitute for xanthan gum?

If you don't have xanthan gum, you can try using psyllium husk powder as a substitute, but it may change the texture slightly. Just use about 1.5 times the amount of psyllium husk.

How should I store these keto crackers?

These crackers can be stored in an airtight container at room temperature for up to a week. If you want them to last longer, you can refrigerate them, where they will stay fresh for about two weeks.

Are these crackers suitable for a vegan diet?

To make these crackers vegan, you can omit the butter extract and the Parmesan cheese. You can replace the cheese with a nutritional yeast for a cheesy flavor.

Can I add different seasonings to these crackers?

Absolutely! Feel free to experiment with your favorite herbs and spices. Garlic powder, onion powder, or even a pinch of paprika can add a nice flavor boost!

Nutritional information & Macros

Nutrition Information

Almond Flour Keto Crackers

Servings: 6

Amount Per Serving
Calories 184
Fat 17.1g
Protein 3.8g
Total Carbs 5.6g
Net Carbs 1.8g

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16 Comments

  1. These crackers turned out perfectly crisp and flavorful. I especially appreciated how simple the dough was to work with — it rolled out effortlessly and didn’t stick to the parchment at all. I let them cool on a wire rack and they had just the right snap. Will be keeping this recipe on hand for weekend snack prep.

    Reply

  2. The dough rolled out surprisingly well between parchment paper and didn’t stick at all, which made shaping into squares easy. I appreciated how the xanthan gum created a sturdy dough that held together even when rolled thin. I opted to include the parmesan cheese and was pleasantly surprised by the subtle umami it brought without overpowering the almond flour. My crackers came out crispy after cooling, and the texture really improved as they sat out overnight. I baked them exactly at 250°F for 30 minutes as instructed, and while they didn’t brown much, they had a satisfying crunch once cooled.

    Reply

  3. I swapped the parmesan with nutritional yeast since I’m avoiding dairy and they still came out really good. Needed a few extra minutes in the oven to get them crisp.

    Reply

  4. These crackers came out incredibly light and crispy with a rich almond flavor that really stood out. I added a sprinkle of smoked paprika on top before baking and it gave them a lovely savory kick. They paired perfectly with some homemade guacamole. Definitely a recipe I’ll keep in rotation!

    Reply

  5. I have not made these yet, but have a question. Can beef gelatin be subbed for the xanthan gum.? That ingredient is not one I like! Thanks..

    Reply

  6. We really liked the Crackers the first time I made them, even our guests who are non keto were impressed. I only played around with the temperature….. can you please clarify for me if this is Fahrenheit or Celcius? Thank you!!

    Reply

  7. Amazing and easy to make!! Add any spice or herb you like! I m so glad they are without cheese, as much as I love cheese, but enough is enough :-). Thank you ! I added some real butter!

    Reply

  8. These are THE BEST crackers. I made one substitution, I used spray olive oil at the end then topped with “Everything But the Bagel” seasoning. I brought them to a friend’s and they want to know when I will make more. I, too, found they needed a bit more time in the oven, but not an hour! I divided the recipe into 6 servings, and I made the crackers about 1 inch square; so there were about 10 per serving. Well worth it!!

    Reply

    1. Linda, Thank you for the “Everything but the Bagel” seasoning suggestion! Very excited to make this recipe over the weekend! I’m very new to Keto, very much appreciate the tips and suggestions.

      Reply

  9. I made a small batch and loved them. Now I am making huge batch for a roadtrip in a few weeks. I recommend!

    Reply

  10. I made mine using a tortilla press. They look just like pita crackers! Mine also took over an hour to bake. I love the flavor and texture, but so much xantham gum gives it a weird feel in the mouth. I will try it again, but maybe add an egg and reduce the xantham by half.

    Reply

  11. I made these for 4th of July entertaining. Not everyone there was keto and everyone loved them! Thank you!!

    Reply

  12. I made these crackers very recently and was amazed. These are BY FAR the best keto cracker recipe I’ve tried. I did make a few modifications… I didn’t have butter extract, so I subbed melted butter for the olive oil. Also, instead of Italian seasoning, I used a ranch dressing mix (I got it from a spice shop – it wasn’t the chemical-laden one from the grocery store).
    I had to bake mine much longer than directed – maybe my oven temp is off? They weren’t browning (even after about an hour in the oven), so I upped the temp a bit and they finally got some color. When I ate them the day I made them, I could really notice the xanthan gum in the texture but that mellowed by the next day.
    I stored my crackers in a ziptop bag with a food-safe desiccant pack and they’ve stayed nice and crisp! I live in a very humid climate, so I didn’t think the paper bag was a good idea for me.
    These will be my go-to crackers! Easy and delicious.

    Reply

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