These Keto Crackers are so crunchy and full of flavor that you can enjoy them by themselves. They also make a great nibble to serve with your favorite dips and are a great addition to a cheese plate. Go ahead, make an extra batch - they keep for a week at room temperature, and freeze beautifully.
Crackers have always been a favorite of mine.
My boys are just 14 months apart, and when they were little, life was more than a little exhausting.
The highlight of my week was nap time on the weekend where I would curl up with a good book and a box of crackers.
It wasn't exactly the most productive way to spend my free time, but it was the comfort I needed after chasing a one and two-year-old around all week.
Those days are long past, but crackers are still my favorite comfort food. These days, I skip the carbs and enjoy these keto crackers instead. They are every bit as satisfying as the original.
Tips & Tricks
- The dough consistency should be on the dry side, but it should come together when you work it with your hands. If it is too dry, wet your hands and work the dough to help it come together. If it is too moist to work with, you can add a touch more almond flour.
- The cooking time will vary based on how thinly you roll the crackers out, so keep a close eye on them towards the end of the cooking time.
- If you think the crackers are too soft after that have sat for a few days, you can pop them back in the oven or air fryer to crisp them up.
- Using a cookie cutter is optional; it is easier to use a pizza cutter to score the dough because you don’t have to re-roll out the scraps.
- If you cook the crackers a little longer, they will crisp up more.
- Let the crackers cool completely before serving.
Variations
I used Everything Seasoning because I am obsessed! Other great options are rosemary, sesame seeds, poppy seeds, minced dried onion, and Italian seasoning. You can also keep it simple and finish with a sprinkle of Maldon sea salt.
What Do I Serve Keto Crackers With?
- This Keto Pimento Cheese is without question the very best pimento cheese that I have ever had. The secret ingredient? Smoked Gouda. Don't miss this one.
- Looking for something a little out of the ordinary? This Dill Pickle Dip is absolutely fabulous.
- This three cheese Spinach Dip is a cheesy classic that never gets old.
Storage
These crackers can be stored in a sealed container at room temperature for about a week - if they last that long!
Freezing
You can freeze these crackers for up to two months. I recommend layering them with parchment paper between the layers.
How to Make Low Carb Crackers
For the full recipe with measurements, see the recipe card below.
First, start by combining the dry ingredients in a bowl.
Add the wet ingredients to the dry ingredients and stir until just combined.
Using your hands, form into a ball and place in an oiled bowl. Refrigerate for 30 minutes.
Preheat your oven and line a baking sheet with parchment. Roll the dough out between two sheets of parchment paper and form into crackers using a cookie cutter, knife, or pizza cutter
If you have issues with the dough, make adjustments as recommended in the tips and tricks section.
Place the crackers in a single layer on the prepared baking sheet. Beat the remaining egg and brush the crackers with the egg.
Sprinkle with the remaining everything seasoning and bake until golden brown.
Keto Crackers
Ingredients
- 1 ½ cups finely ground almond flour
- ⅓ cup raw pumpkin seeds chopped
- 1 ½ tablespoons everything seasoning divided
- ½ tablespoon powdered Swerve or sweetener of choice
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 2 eggs beaten, divided
- 1 tablespoon butter melted and cooled slightly
Instructions
- In a large bowl, combine the almond flour, pumpkin seeds, ½ tablespoon everything seasoning, Swerve, baking powder, and salt. Mix one egg and the butter in a small bowl. Add the wet ingredients to the dry ingredients and stir until just combined.
- Form into a ball and place in a well-oiled bowl. Refrigerate for 30 minutes.
- Preheat the oven to 300° F. Line a baking sheet with parchment paper. Roll the dough out between 2 sheets of parchment paper to ⅛" - ¼" thickness. If the dough feels a little dry, wet your hands and work it a little before rolling out. Use a knife or cookie cutter to cut into 1-inch-squares or circles.
- Arrange in a single layer. Beat the remaining egg and brush the crackers with the egg. Sprinkle with the remaining tablespoon of everything seasoning. Bake for 30 to 35 minutes, rotating the pan halfway through.
Notes
If you are using these crackers for dipping, you may wish to leave off the everything seasoning to keep the flavor more neutral. Top with poppy seeds or sesame seeds if you like.
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