Pour yourself a glass of wine, grab a block of cheese, and bake yourself these keto crackers. They’re salty, crispy, and crunchy. They’re perfect with cheese, charcuterie, or dip. They’re everything you crave in a cracker–in low carb form.
Looking for more keto friendly crackers? Check out my flax seed crackers, cheese crackers, or my keto slice and bake crackers — great for keto snacks!
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DIY Crackers. In a Microwave?
I could tell you the best thing about these keto crackers is their saltiness. Or their shockingly crisp texture. Maybe they’re dip-ability. Or their wheat-like taste. But I won’t. Because the best thing about these crackers is that they’re ready in 1 minute. In. Your. MICROWAVE!!
Why am I yelling? Because have you ever made crackers before? If so, you know what a pain it is to get your whole batch crispy… I always burn the ones around the edges. And the center few are soft and totally not cracker-like.
Here’s something else to yell about: these are legitimately crispy. Seriously! They snap and crunch, just like a cracker should.
So next time you’re craving something salty, make yourself a batch of these low carb crackers. Your wine, cheese, and belly will thank you! 🍷🧀 – Linds x
Keto Crackers Recipe Video Tutorial
Important Ingredient Notes
These low carb crackers can be yours, with just 4 simple ingredients (plus water, salt, and pepper):
- Butter
- Almond flour – using a fine grain almond flour will give you the most wheat-like texture. I love Trader Joe’s brand, or Bob’s Red Mill.
- Xanthan gum – this binds our gluten free keto flour together.
- Water
- Salt +pepper
How to Make Keto Crackers:
- Melt unsalted butter in a large heat-safe bowl.
- Stir in almond flour, salt, black pepper, xanthan gum and water, and knead until fully combined.
- Form the dough into 4 small balls, and press each into a disk.
- Roll each disk between 2 pieces of parchment pepper until 1/8″ thick, or thinner.
- Remove the top sheet of parchment and sprinkle seasoning on top.
- Return parchment paper to the top, and roll 1 more time to press the seasoning into the dough.
- Cut the dough into squares using a pizza cutter (or ravioli cutter).
- Microwave on high for 60 seconds. Flip the crackers and break them apart.
- Return crackers to the microwave, and microwave on high for 20-second intervals, until you reach your desired crispiness.
Seasoning Your Almond Flour Crackers
You can work up whatever keto cracker recipes you’re craving using this recipe as your base. Some ideas that come to mind include:
- My favorite: Everything but the Bagel Seasoning (super cheap at Trader Joe’s)
- “Dorito” seasoning
- Dried or fresh herbs
- Seasoning mixes like keto taco seasoning
- Or make sweet crackers by sprinkling them with sweetener and cinnamon
Storing: How to Keep Them Crunchy…
I store these crunchy keto crackers in the fridge — believe it or not, they stay really crisp! You can also zap them in the microwave for 20 seconds at a time for a little extra crunch.
Serving Suggestions
Use these low carb crackers for dipping, or any way you enjoy regular crackers, such as:
- Serve with meat, cheese, and charcuterie
- Dip into keto guacamole, cauliflower hummus, or keto queso
- Use as keto nachos
More Keto Snacks Recipes
- Coconut Fat Bombs
- Keto French Fries
- Strawberry Cheesecake Fat Bombs
- Keto Zucchini Fries
- Keto Granola Bars
Low Carb Keto Crackers
Print Recipe Pin RecipeIngredients
Cracker:
- 2 Tablespoon Unsalted Butter melted
- 1 1/2 Cup Almond Flour
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Black Pepper
- 1/2 Teaspoon Xanthan Gum
- 1/4 Cup Water
Seasoning (here are some ideas...):
- Everything But the Bagel Seasoning
- Dried Herbs such as garlic powder, rosemary, thyme, onion powder, oregano
Instructions
Microwave Method (Crispiest+ Easier):
- Combine. Melt unsalted butter (2 tablespoons) in a large heat-safe bowl. Stir in almond flour (1 1/2 cup), salt (1/2 teaspoon), black pepper (1/4 teaspoon), xanthan gum (1/2 teaspoon) and water (1/4 cup), and knead until fully combined.
- Shape. Form the dough into 4 small balls, and press each into a disk. Roll each disk between 2 pieces of parchment pepper until 1/8" thick, or thinner. Remove the top sheet of parchment and sprinkle seasoning on top. Return parchment paper to the top, and roll 1 more time to press the seasoning into the dough. Cut the dough into squares using a pizza cutter (or ravioli cutter).
- Microwave on high for 60 seconds. Flip the crackers and break them apart. Return crackers to the microwave, and microwave on high for 20-second intervals, until you reach your desired crispiness.
Oven Method (Crispier+ More Labor Intensive):
- Prep. Preheat oven to 350 F.
- Combine. Melt butter in a heat-safe bowl. Stir in the almond flour, salt, pepper, xanthan gum, and water, and knead until fully combined.
- Shape. Form the dough into 2 small balls, and press each into a disk. Roll each disk between 2 pieces of parchment pepper until 1/8" thick, or thinner. (the thinner the dough, the crispier the cracker). Remove the top sheet of parchment and sprinkle seasoning on top. Return parchment paper to the top, and roll 1 more time to press the seasoning into the dough. Cut the dough into squares using a pizza cutter (or ravioli cutter).
- Bake. Place parchment paper and cut crackers on a baking sheet and bake in preheated oven for 8 minutes. Break apart the crackers and flip them. Return to the oven for another 8 minutes, or until the crackers are golden brown.
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Lindsey's Tips
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
- Cooking method note: I tested this recipe several ways, trying to achieve the crispiest cracker! I was able to achieve the crispiest cracker in the microwave, followed by the more labor intensive oven method. Regardless of the method you choose, the flavor is equally delicious. And, this will take a bit of trial and error, as cook times will vary with how thin your crackers are, etc.
- The servings will vary depending on the size you cut your crackers, and how thin you roll your dough. Using this recipe I was able to make 50 crackers that were roughly 1.5” square. This would make a serving size = 5 crackers.
What is the purpose of the xanthum gum? Some recipes call for it, and some do not? Thanks
Hi Judy! Xanthan gum is an emulsifier and binding agent. Hope this helps! ?
Is nutrition info per cracker? Or how many crackers in a serving for that nutrition info?
Hello Naomi!? The servings will vary depending on the size you cut your crackers, and how thin you roll your dough. Using this recipe I was able to make 50 crackers that were roughly 1.5” square. This would make a serving size = 5 crackers. Enjoy!?
Fantastic crackers!! I have made other cheese crackers but have wanted something to eat with cheese, dips etc. and these crackers are so adaptable and delicious!! You can make them any shape, even into wider flatbread type crackers for all types of use. I have added some melted butter on top before baking with some sea salt. Thank you for a wonderful recipe!
Sounds great Melissa!? I have to try that next time,hehe so glad you enjoyed!?
Can you substitute dairy free butter?
Hi Carolyn! I haven’t tried this, but if you do, come back and let me know how it goes. Enjoy 🎉!
What can we do if we don’t have a microwave?
Hi Haley! Check below the videos, there are instructions for the oven method. Hope you enjoy!
So glad I found this recipe! Thank you! They are wonderful and so easy. I made a batch with the bagel seasoning and one with dried rosemary. Another with onion and parsley. Possibilities are endless. Looking forward to experimenting with other spice/flavor combos
Sounds really GREAT, Nandalee! Hope you enjoy!
These look great Linds, so glad you keep sharing your ideas with us! Have you tried with other “flours,” say coconut or sunflower meal? I’m too concerned with my grandson’s nut allergy to attempt. Thanks!
Hi Jhim! Ohh yay! So happy you’re enjoying the recipes!! I haven’t tried these crackers with other flours. I know coconut flour wouldn’t work as a substitute, and I’m not very familiar with sunflower meal, it may work? You can also check out my cheese chips or my parmesan crisps, both are nut free and delicious! Enjoy!
Oh my gosh I’ve just made these & they are super crispy once cold & super yummy. Hope I can stick to one serve!
Yay! SO glad you liked it, Suzanne!
I have tried these and they are not binding. Any idea what I did wrong? They have a great flavor but all I am getting is cracker crumbs. Thanks!
Hi Denise! I’m sorry to hear that! Hmm… you used the xanthan gum? What’s the expo date on your almond flour? (sometimes they’ll dry out when older)
Legit is right! I made these a couple of nights ago, and they are absolutely delicious.
Yay! SO glad you enjoyed this, Beth!
I bet this is really amazing! I’d definitely make this!
Yay! Excited to hear what you think, Erin!
This is a great idea to have always low carb crackers at home!
Can’t agree with you more, Catalina!
Oh, I really enjoy munching on these crackers!! Thanks for the recipe!
You’re welcome, Sandra! SO glad you enjoyed!
This is a great recipe. I made them this morning and they are buttery, nutty and delicious! I am a smackers and crackers are my weakness. These will make my Keto diet much easier. Simple to make as well. I made the oven baked version since I have my oven on for other recipes I’m making.
I topped mine with tri-color sesame seeds. Perfect savory snack!
Yay! That sounds really awesome! So glad you loved it!
OMG….found this recipe this week and just had to try it. These are soooo good. I’ve been missing crackers on my low carb journey especially when eating chicken and tuna salad and these are going to be so great with it. Thanks for a great recipe.
Hi Latoya! Amazing!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was a winner!😄
Thank you for this!!! I wanted to buy keto crackers but they’re over $2 an ounce at the cheapest! I just can’t justify that. But the all-cheese crackers aren’t quite right for things like Boursin spreadable cheese! Most are way too rich. I’ve been putting it off for years (yes YEARS) to make keto crackers because it just seemed like such a hassle. These are SO EASY!! I’M SO HAPPY! So.. I saw your graham cracker recipe which seems like a LOT more work.. how different are these crackers when made with erythritol and cinnamon on top, than that recipe? I’m curious if the extra time and energy is worth it?
Hey Sherri! You could totally try sprinkling cinnamon and erythritol on top of these! I think that’s an awesome idea and I can’t wait to hear how it goes!