Since cutting most carbohydrates out of my diet this year, I’ve been slowly learning how to make Keto-friendly versions of my favorite foods. Crunchy, crispy crackers (say that 3 times fast) were something I’d been missing to pair with high-fat dips and cheeses. Instead of trying to pretend that sliced radishes were, in fact, potato chips, I decided to tackle making these almond flour crackers instead.
If you’re looking for the most basic of cracker conveyance, it really only takes 3 ingredients. There are a million ways to spice them up, though! My favorite (my taste-tester agreed) was the rosemary-topped version. Cracked black pepper came in at a close second, though they really do all have their place.
Serve them alongside a meat and cheese plate like I did here, set them out with a Keto-friendly dip at a potluck party or pop a few into a nice bowl of chili. Find what combinations make your personal taste buds sing!
If you’re like me and always worrying about getting the right dough consistency, I’ve added a close-up shot of the food processor right before I rolled out the crackers. It’s still a bit crumbly but holds together well.
3-Ingredient Low Carb Crackers
These crunchy, sturdy crackers are the perfect low carb snack and can be whipped up in less than 20 minutes with only 3 ingredients.
- 1 2/3 c almond flour
- 1 egg
- 1 tsp salt
- 1/2 tsp sea salt optional
- 1/2 tsp pepper optional
- 1/2 tsp cumin seeds optional
- 1/2 tsp caraway seeds optional
- 1/2 tsp fennel seeds optional
- 1/2 tsp dried rosemary optional
Mix together almond flour, egg and 1 tsp of salt (easiest in a food processor).
Roll dough between 2 sheets of parchment paper into a a rough rectangle about the width of a saltine cracker.
Cut into 36 squares and arrange on a parchment paper* covered baking sheet.
Sprinkle the spice of your choice on top and gently press it into the cracker.
Bake for 12-15** minutes.
These will have a final macro count of -- 3.4g carbs -- 16.3g fat -- 7.7g protein -- for 1/6 of the batch.
* Wax paper isn't the same as parchment paper (a mistake I made years ago to disastrous effect.)
**12 minutes will yield a chewier cracker and 15 makes these darker colored and very crunchy ones.
So there you have it! A wonderfully easy and perfectly crunchy cracker to dip into sour cream, top with sharp cheddar cheese, or even just snack on alone.
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