Why low carb crackers? Because wine and cheese without low carb butter 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!
So, to add to my growing collection of low carb recipes, I decided to give another simple carb bomb a low carb flour makeover: low carb crackers!
A lot of low carb crackers keto snacks use cheese to bind the ingredients together — but I wanted something different, something paleo and vegan, something made from low carb flour — because I find it much more satisfying to spread a layer of cheese on top of my crackers!
If you’re hankering for something more akin to a low carb Cheez-It, goldfish or another junky nostalgia trip, try:
Fathead Crackers
Fathead crackers are made of a combination of cream cheese, mozzarella and almond flour. REALLY delicious, this dough makes everything from crackers to pizza to bread, oh my!
Cheese Chips
Another delicious low carb cheese cracker recipe that’s full of crunch are my cheese chips — made from (you guessed it) cheddar cheese. Plus bacon and sautéed onions!
Almond Flour Crackers vs Almond Meal
This recipe is for almond flour crackers, but you can swap the flour for almond meal if that’s all you have.
If you’re curious what the difference is — almond flour is made from blanched almonds, with the skin removed, and almond meal, is a milled almond that comes equipped with the outer shell of the nut still intact.
Using almond meal, will result in crackers with darker flecks (almond skin) — whereas almond flour will look more like a traditional cracker. Check out this video for more info:
If you’re looking for a low carb cracker recipe coconut flour instead of this recipe with almond flour, unfortunately, you can’t do a simple flour swap, as coconut flour is much drier and requires more liquid.
Tips For Successfully Making Keto Crackers!
Before rolling out your keto crackers dough, you’ll want to place your dough in the fridge and allow the butter to cool and harden. If you’re familiar with the pie crust making process, it’s the same concept. Cooling the butter results in a flakier, easier to work with dough!
Rolling Low Carb Cracker Dough
After you remove the low carb cracker 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.
Roll them to 1/4” thick (some recipes call for 1/8” or 1/16”, use your judgement). This should be an level layer in order for the low carb crackers to bake evenly.
If crackers are too hard to remove from the sheet, pop them back in the freezer for a few minutes, allowing the butter to chill and making this process easier. 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.
Cutting out Your Paleo Crackers
Making your own paleo crackers means you get to pick the shape and size of your snack! Make sure you cut your low carb crackers before baking them — the very qualities that make crackers, cracker-like, make them hard to shape after baking.
You can do this using any utensil you fancy — from cookie cutters to a pizza cutter (what I used here). A ravioli cutter will add a zig-zag edge that puts those expensive artisanal crackers from the store to shame!
You’ll want to keep your cracker size consistent, different sizes will result in an unsavory mishmash of burnt pieces amongst the soft and doughy ones.
One last and final tip, ever wondered why crackers have little holes in the top? Well, it’s not just for show! 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.
Allow this Gluten Free Cracker Recipe to Cool!
Your gluten free cracker recipe 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.
Low Carb Chips Make the World Go Round!
While there’s literally a million ways to do keto friendly crackers, I make this low carb chips recipe partially for its ease and flexibility. You can rarely find low carb crackers to buy, even the low carb crackers Walmart sells are hard to find—plus, taking the homemade approach is a whole lot more satisfying!
This recipe is totally 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.
Low Carb Cracker Recipe
I’m so excited to have found low carb crackers for diabetics, or low carb-ers like me to enjoy! I hope you love them as much as I do.
Feel free to share any low carb cracker recipe tips and tricks below, I’d love to hear ‘em! Happy low carb snacking!
Low Carb Crackers
Ingredients
- 1 ½ Cup Almond Flour
- 2 Tbsp Butter chilled
- 1 Egg room temp
- 1 Tbsp Rosemary finely chopped
- ½ Tsp Sea Salt
- ½ Tsp Garlic Powder
- 1/4 Tsp Black Pepper
Instructions
- Preheat oven to 350.
- Combine almond flour, salt, garlic powder and pepper in a food processor.
- Add the butter, egg, and rosemary and "pulse" until just combined (don't over process the butter).
- 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.
Notes
Nutrition
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blod is strictly prohibited.
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
- Parmesan Crisps
- Low Carb Tortilla Chips
- Low Carb Seed Crackers
- Low Carb Bread Recipe
