Keto Crackers (3 Ingredients, No Cheese, 3.3g Net Carbs)
- Total time
- 54 minutes
- Makes
- 6 servings (5 crackers)
- Net carbs
- 3.3g
- Calories
- 232
My first batch of homemade low-carb crackers looked perfect on the tray and folded in half when I picked one up. Not snapped. Folded, like a soft tortilla. The second batch was crisp at the edges, burnt at the corners, and still bendy in the middle.
These keto crackers are the ones that finally snapped. They take three ingredients, almond flour, one egg and salt, with no cheese in the dough. They bake up thin, golden and properly crisp, with a clean, lightly toasted flavor that works under any dip or topping. Five crackers come to 3.3g net carbs.
There is really only one secret, and it is the rolling pin.
What Makes Keto Crackers Crisp
A cracker is crisp when there is no moisture left in the middle. Almond flour has no gluten to hold a dough together, so this dough relies on the egg, and the egg brings water that has to bake out. At 1/16 inch thick, it does. At ⅛ inch, the outside browns while the center stays soft, and you get exactly the bendy cracker I started with.
The second point is cooling. These crackers are not crisp when they come out of the oven. They firm up as they cool on the pan, which is why pulling them early because they feel soft is a mistake almost everyone makes once.
If you have made my 2-ingredient keto chips, those use mozzarella for a cheesy, chip-style snack. These crackers are the plain, neutral cousin. They taste like a good water cracker, so they suit smoked salmon and cream cheese as happily as a spicy dip.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 16 to 24 minutes (two sheets, 8 to 12 minutes each)
- Cooling: 15 minutes
- Total Time: about 54 minutes
- Makes: 30 crackers
- Serving: 5 crackers
- Net Carbs: 3.3g per serving
- Difficulty: Easy
Ingredients
| Ingredient | Quantity | Notes |
| Blanched almond flour | 2 cups (224 g) | Finely ground, not almond meal |
| Sea salt | ½ tsp | Fine |
| Large egg | 1 | Beaten |
| Everything bagel seasoning or flaky sea salt | 1 tsp | Optional, for the top |
Blanched almond flour matters more here than in almost any other recipe. Almond meal is coarser and still has the skins, and a coarse dough tears when you roll it this thin. You will end up with thick, uneven crackers that never crisp.
The topping is optional and not counted in the nutrition. Rosemary with a little garlic powder, or sesame seeds, are good alternatives.
Recipe Timing
| Order | Step | Time |
| 1 | Heat the oven and mix the dough | 5 minutes |
| 2 | Roll two thin sheets, cut and prick | 10 minutes |
| 3 | Bake one sheet at a time | 8 to 12 minutes per sheet |
| 4 | Cool completely on the pan | 15 minutes |
Step-by-Step Instructions
1. Mix the dough
Heat the oven to 350°F. Stir the almond flour and salt together in a large bowl, add the beaten egg, and mix. It will look dry and crumbly at first. Keep pressing and kneading it with your hands until it comes together into a smooth ball; the warmth of your hands helps. A food processor does the same job in about 30 seconds.
2. Roll it paper-thin between parchment
Divide the dough in half. Place one half between two sheets of parchment paper and roll it into a rectangle 1/16 inch thick, about the thickness of two stacked credit cards. Two smaller sheets are much easier to roll evenly than one huge one, and each fits a baking sheet.
The edges will crack. Tear off the ragged bits, press them onto any thin spots, and roll again. Even thickness matters more than a neat shape, because thin patches burn while thick ones stay soft.
3. Top, cut and prick
Peel off the top sheet of parchment. If you are using a topping, sprinkle half of it over the dough, lay the parchment back on, and roll once lightly to press it in. Remove the parchment again.
With a pizza cutter or a sharp knife, cut the sheet into 15 even rectangles, a 3 by 5 grid. You do not need to separate them. Prick each cracker a couple of times with a fork so it bakes flat instead of puffing into bubbles. Repeat with the second half of the dough.
4. Bake one sheet at a time
Slide the parchment, dough and all, onto a baking sheet. Bake one sheet at a time for 8 to 12 minutes, until the crackers are golden at the edges and lightly colored in the center.
Stay close to the oven for the last few minutes. These go from golden to burnt very quickly, and the outer crackers always brown first. If the edges are done before the middle, lift the finished outer crackers off and give the rest another minute or two.
5. Cool completely, then break apart
Leave the crackers on the pan until they are completely cool, about 15 minutes. They will crisp as they cool. Snap them apart along the cut lines. If a few from the middle still bend once cool, put those back in the oven for 2 to 3 minutes and cool them again.
Recipe Tips and Variations
Use a ruler once. Roll out a batch, then check the thickness against a ruler. After that you will know what 1/16 inch looks and feels like, and every batch after will be easier.
Rosemary and sea salt. Mix a teaspoon of finely chopped fresh rosemary into the dough and finish with flaky salt.
Garlic herb. Add ½ teaspoon of garlic powder and ½ teaspoon of dried Italian herbs to the almond flour.
Cinnamon crackers. Skip the seasoning and brush the tops with a little melted butter, then sprinkle with cinnamon and a spoonful of granulated sweetener before baking, for a sweet snack.
Serving Suggestions
These crackers are made for dipping. A warm keto buffalo chicken dip is my favorite thing to scoop with them, and a bowl of cottage cheese queso is a close second.
For a snack board, pile them next to cubes of cheddar, cucumber slices, olives and a little cream cheese with chives. They are also a sturdy base for tuna salad, egg salad or smoked salmon.
Storage and Reheating
Room temperature: keep completely cooled crackers in an airtight container for up to 1 week. Any moisture softens them, so seal the lid well.
Freezer: freeze in a container with parchment between the layers for up to 6 months.
Re-crisping: if they soften in storage, spread them on a baking sheet and warm them in a 350°F oven for 2 to 3 minutes, then let them cool again.
Frequently Asked Questions
Why are my keto crackers soft?
They were rolled too thick, they came out of the oven too early, or they were not cooled completely. Roll to 1/16 inch, bake until golden, and let them cool on the pan before you judge them.
Why did the edges burn before the middle was done?
The dough was thinner at the edges than in the center. Roll the sheet as evenly as you can, and pull the outer crackers off as soon as they are golden.
Can I use almond meal instead of almond flour?
Not for these. Almond meal is too coarse to roll this thin, so the crackers end up thick and soft.
How many carbs are in these keto crackers?
A serving of 5 crackers has 3.3g net carbs and 232 calories. The optional topping is not included.
More Keto Snacks and Appetizers
- Keto Broccoli Cheese Bites — crispy little bites for a snack board, made with frozen broccoli.
- Keto Chicken Wings — crispy skin at 1.3g net carbs, for a proper game day spread.
- Keto Crab Cakes — no breadcrumbs, and they hold together through the flip.
- Flourless Keto Cheese Bread — a warm, cheesy snack bread ready in about 25 minutes.
- Keto Naan — a soft, no-yeast flatbread for scooping when you want bread instead of a cracker.
Recipe Card
Liked rolling dough between parchment? My keto almond flour tortillas use the same trick, and they make great breakfast tacos.
Keto Crackers
Equipment
- Parchment paper 4 sheets
- Rolling Pin
- Pizza Cutter or a sharp knife
- Baking sheets 2
Ingredients
- 2 cups blanched almond flour 224 g, finely ground, not almond meal
- 1/2 tsp sea salt fine
- 1 large egg beaten
- 1 tsp everything bagel seasoning or flaky sea salt optional, for the top
Instructions
- Dough: Heat the oven to 350°F. Stir the blanched almond flour and sea salt together, add the beaten large egg and knead with your hands until a smooth ball forms (or pulse in a food processor).
- Roll: Divide the dough in half. Roll one half between two sheets of parchment into a rectangle 1/16 inch thick, patching cracked edges.
- Top and cut: Remove the top parchment. If using, sprinkle half the everything bagel seasoning or flaky sea salt over the dough, cover and roll once lightly, then uncover. Cut into 15 rectangles (a 3 x 5 grid) and prick each with a fork. Repeat with the second half.
- Bake: Slide the parchment onto a baking sheet. Bake one sheet at a time for 8-12 minutes, until golden at the edges. Remove outer crackers that finish first and give the rest another minute or two.
- Cool: Cool completely on the pan, about 15 minutes, so they crisp. Break apart. Return any that still bend to the oven for 2-3 minutes and cool again.
Notes
Keep cooking
