Almond Flour Keto Crackers

by KetoFocus.com
4.6 Stars (7 Reviews) 6 Comments

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

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

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Crunchy, butter and delicious, these keto almond flour crackers are a healthy snack to nibble on. 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.

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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6 Comments

  1. 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.

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

  3. 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.

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

  5. 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!!

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