Almond Flour Keto Crackers
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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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
Preheat oven to 250 degrees.
Get a small bowl
In a small bowl, whisk together almond flour, xanthan gum and salt.
Mix and knead
Mix in hot water and flavor extract if using. Knead together with hands until combined.
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.
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.
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.
I made these for 4th of July entertaining. Not everyone there was keto and everyone loved them! Thank you!!
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.
I made a small batch and loved them. Now I am making huge batch for a roadtrip in a few weeks. I recommend!
haha.. Road trip approved!
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!!
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.
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!