Homemade Keto Crackers
Crispy, flavorful keto crackers that are easy to make and perfect for snacking, entertaining, or pairing with your favorite dips and toppings. These crackers maintain their crunch and taste better than store-bought alternatives.
Ingredients
- 1½ cups | almond flour | blanched fine ground
- 2 tbsp | flaxseed meal | golden preferred for lighter color
- ½ tsp | salt | sea salt or kosher salt
- ¼ tsp | garlic powder | optional for savory flavor
- ¼ tsp | onion powder | optional for savory flavor
- 1 | egg | large
- 1 tbsp | olive oil | extra virgin
- 1 tbsp | water | as needed for consistency
Instructions
- In a large bowl, combine almond flour, flaxseed meal, salt, and spices (if using).
- Add the egg and olive oil to the dry ingredients and mix until a dough forms.
- Allow the dough to rest for 5 minutes for easier handling and better texture.
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Place the dough between two sheets of parchment paper and roll to about ⅛-inch thickness.
- Use a ruler as a guide to cut uniform squares or rectangles for even baking.
- For perfectly shaped crackers, trim the edges before cutting into individual pieces.
- Transfer crackers to the prepared baking sheet, leaving a small space between each.
- Bake for 10-12 minutes or until golden brown and crisp around the edges.
- Allow to cool completely on the baking sheet before storing.
Notes
- Store cooled crackers in an airtight container at room temperature for up to three days.
- Refrigerate for up to a week to maintain crispness.
- Refresh softened crackers in a 300°F oven for 3-5 minutes.
- The raw, cut dough can be frozen for up to three months; bake directly from frozen, adding 2-3 minutes to the baking time.
- Transport in rigid containers rather than bags to prevent breakage.
- Experiment with different herbs and spices for variety.