Why low carb crackers? Because wine and cheese without crackers is just boring—and veggies with that delicious spread never tasted right …
And, because I’ve been on a major cracker kick lately.
But, as you can imagine, following a low carb meal plan makes it hard to find a cracker that really hits all the right spots: crunchy, salty, great with a whole panoply of toppings—you know the drill.l
So, to add to my growing repertoire of low carb recipes, I decided to give another simple carb bomb a low carb flour makeover: low carb crackers.
Everything you want from a cracker packed into this bite-sized, low carb snack of your dreams.
About this Recipe
A lot of recipes rely on cheese as the binding, low carb force behind the cracker—but I wanted to do something a little different.
For one, while there aren’t many carbs in cheese, cheese-based crackers aren’t exactly versatile…
They’re not paleo or vegan friendly, and even us cheese lovers know—cheese baked into a cracker is nowhere near as satisfying as spreading the perfect brie (or whatever) on top.
Long story short, you can’t really taste the cheese as much when baked into the cracker—it dilutes the “cheesiness” of the whole thing. If you’re hankering for something more akin to a low carb Cheez-It, the cheddar goldfish of yore, or another junky nostalgia trip, try this low carb cheese cracker recipe instead.
Moving on—here are some tips and tricks for making your very own low carb crackers—the perfect low carb appetizers.
Low Carb Cracker Recipe Almond Flour vs. Almond Meal
My low carb cracker recipe uses almond flour or almond meal is used as an alternative to traditional all-purpose flour.
Almond meal and almond flour are both made from ground almonds—so it’s easy to get the two mixed up.
But, there are some key differences between the two—and choosing one over the other will definitely impact your final product—perhaps more so than you’d expect…
So, almond flour is made from blanched almonds, with the skin removed.
Almond meal, on the other hand is a type of milled almond that comes equipped with the outer shell of the nut still intact. If you use almond meal, you’ll end up with darker flecks in the crackers – whereas almond flour will look more like a traditional cracker.
It’s super easy to make your own almond flour or almond meal…
You basically just put them in a blender for about 10 seconds—skins on for meal, skins off for flour—easy as that.
Check out our post how to make almond flour if you’re looking for more detailed instructions.
I should also mention, you can swap out the almond flour and make low carb cracker recipe coconut flour—it’s worth noting however, that while coconut flour contains less fat than almond flour, it does contain a lot more carbs.
Before the Roll-Out
Much like many baked goods out there, you’ll want to place your cracker dough in the fridge or freezer before rolling and cutting. Why? Letting your low carb crackers dough chill for at least an hour or so makes it easier to cut out, and prevents the dough from sticking to the parchment paper.
If you’ve ever made cut-out sugar cookies or your own pizza dough you know that stickiness is a big old problem—it’s the same deal with these crackers.
Rolling Your Dough
After you remove the dough from the freezer, you’ll want to get into a thin frame of mind…
Crackers should be really thin—otherwise, they’ll be more like a biscuit that failed to rise.
Crackers need to be thin (1/4”, at the thickest. Some recipes call for 1/8” or 1/16”. Use your judgement) or else they may not crisp properly.
That said, if they’re too thin, it’ll be hard to separate them from the parchment paper when they’re done.
A little trick I discovered: if crackers are too hard to remove from the sheet, pop the whole thing in the freezer for a few minutes. Once you pull them out they’re way easier to pop off!
I also use a crazy thin spatula, that by the way I’m completely obsessed with. It makes it that much easier to sneak between the dough and the parchment with minimal destruction.
One of the more challenging parts of making crackers at home is actually rolling them out and cutting them yourself—which is probably the biggest barrier for people considering making their own snack foods.
But, that’s ridiculous—people make cookies all the time—think outside of the sweets box and let’s get more creative when it comes to our savories!
Here are some things I discovered when cutting my homemade low carb crackers:
1. Cut Before You Bake
If done right, crackers are crispy and crunchy. The very qualities that make crackers, well, crackers, make them hard to shape after baking. As long as you remember this rule, you can cut those crackers into any shape your heart desires.
A few ideas for getting the perfect cut:
1. Cookie Cutters
Cookie cutters are great for holiday-themed crackers or making that perfect presentation ahead of a party—any shape you desire, and uniform size. But, it’s worth pointing out—your standard cookie size may be a little larger than your average cracker.
If possible, try to stick to “animal cracker-sized” cookie cutters, rather than that giant pumpkin or Christmas tree you found in your baking drawer. Bigger shapes may end up breaking as you remove them from the sheet.
2. Repurpose Your Pizza Cutter
Give your pizza cutter a rest from a life spent rolling around atop frozen food.
The pizza cutter is a quick and easy approach to cutting these gluten free crackers. Simply slice dough into diamonds, rectangles, and squares—and you’ll be pulling a cheese board together in short order.
3. Or a Ravioli Cutter
Really, anything with the word “cutter” in the name will do just fine. But, I have to say, the ravioli cutter is just as easy as the pizza cutter method, but a whole lot cuter—completing the look with a zig-zag edge that will put those expensive artisanal crackers at the market to shame.
2. Cut Consistently
You’ll also want to make sure your crackers are all roughly the same size.
Vast differences between each piece will prevent them from cooking easily—resulting in an unsavory mishmash of burnt pieces amongst the soft and doughy ones.
3. Don’t Forget to Prick
Ever wondered why crackers have little holes in the top? Well, it’s not just for show…
You’ll notice I included in the instructions to use a fork to poke small holes in the top—pricking the top of the crackers allows steam to escape from each piece, so they don’t puff up in the oven.
Rising is great for breads and soufflés—but, not so much for crackers.
4. Very Important—The Cool Down
Crackers should begin to crisp up as they cool down. If this isn’t happening—and you’ll notice straight away—place the batch back in the oven for a few more minutes.
Once cool, keep in an airtight container so the crackers stay crunchy for the long haul.
The Best Part? These Guys Are Super Versatile
While there’s literally a million ways to do keto friendly crackers, I chose this recipe partially for its ease and flexibility. You can rarely find low carb crackers at Walmart or low carb crackers in the grocery store—plus, taking the homemade approach is a whole lot more satisfying.
I like to think of this recipe as being spice-flexible…
You can throw anything on here from your low carb food list, depending on your mood or your selection of dips. A few ideas you can toss around:
- Various seasonings: garlic, cayenne pepper or sesame
- Complete mixtures like taco seasoning or poultry dry rub—a la Chicken in a Biscuit
Or you can dress ‘em up with a little olive oil or butter—finishing off with herbs—think rosemary, oregano, or whatever else is hanging around the spice rack.
Anyway—feel free to share any cracker tips and tricks below—I’d love to hear ‘em! I’m always on the lookout for delicious low carb foods—from your favorite low carb chips to low carb snacks recipes!
- 1 ½ Cup Almond Flour
- 2 Tbsp Coconut Oil, melted
- 1 Egg, room temp
- 1 Tbsp Rosemary, finely chopped
- ½ Tsp Sea Salt
- ½ Tsp Garlic Powder
- 1/4 Tsp Black Pepper
- Preheat oven to 350.
- Combine almond flour, salt, garlic powder and pepper in a bowl.
- Add the coconut oil, egg, and rosemary and stir until combined.
- Form the dough into a ball and cover in saran wrap. Place in the fridge for at least 20 minutes.
- Once cooled, place the dough on a piece of parchment paper. Place another piece of parchment on top, and roll using a rolling pin until the dough is about 1/4" thick.
- Cut the dough as evenly as possible (pizza cutter works the best) both vertically and horizontally to form little squares.
- Place each cracker on a parchment paper lines baking sheet and bake for 10-15 minutes, or until the edges become golden brown.
If you’re looking for other low carb snack ideas, check out some of my favorites:
- Veggie Chips
- Eggplant Chips
- Beet Chips
- Plantain Chips – not totally low carb, but super delicious
- Cheese Crisps
- Low Carb Tortilla Chips
- Low Carb Seed Crackers
- Low Carb Bread Recipe