These paleo and low-carb keto crackers made with almond flour are perfect for snacking the smart way! Enjoy them with dips, cheeses, or all on their own.
Are you looking for a crunchy snack or a simple side to serve with your appetizers? You have to try these easy homemade crackers!
This recipe is the key to smart and sensible snacking. You can grab a few crackers if you just want a little something crunchy. Or you can serve them as part of a snack tray. They’re always a hit, even with non-keto friends and family.
And whipping up a batch of keto friendly crackers is a breeze. Mix together the dough, roll it out between parchment paper, cut into squares, and let them bake for about 15 minutes. That’s all it takes!
The next time you’re in the mood for something crunchy or want to make a tasty snack plate, treat yourself to these delicious and savory low carb crackers.
How To Make Keto Crackers
The dough for these almond flour crackers can either be made in a food processor or by hand in a bowl.
First, you prepare the dough:
- In a food processor or large bowl, mix together the almond flour, sunflower seeds, psyllium, and sea salt until well-combined.
- Add the water and coconut oil by pulsing with the food processor or stirring by hand into the bowl. Continue mixing until a dough forms.
Next, you flatten and cut the dough then bake:
- Place the dough ball on a sheet of parchment paper and press it flat.
- Cover flattened dough with another sheet of parchment paper and roll it to about ⅛ to 1/16 inch thickness.
- Transfer the dough to a cutting board, remove the top parchment paper, and cut into 1-inch squares using a pizza cutter or knife. Sprinkle sea salt on top if desired.
- Place the dough with bottom parchment paper intact on a baking sheet and bake in the oven at 350°F until the edges are brown and crisp (about 10-15 minutes). Remove the crackers and allow them to cool on a rack, then separate into squares.
If you plan to eat your crackers within a few days, they can be stored at room temperature. Or, you can store them loosely covered in the refrigerator for up to a week. They can also be frozen for up to 3 months.
These low carb crackers are very simple in taste. That might be perfect based on what you’re serving with them!
But you can also add a little bit of flavor to the recipe. My favorite option is to add sea salt to the dough right after slicing them into squares and before baking them.
If you want something fancier, try experimenting with your favorite herbs! Rosemary crackers would be so delicious. Or maybe you want to add a little garlic and parmesan for a big pop of flavor.
Feel free to get creative with the recipe!
Serving keto friendly low-carb crackers
Crackers are such a versatile ingredient. You can enjoy a handful when you want something crunchy, or serve them alongside tasty sides and dips!
Making a meat and cheese board? These keto crackers are the perfect addition! You can use them as a vehicle for softer cheeses like brie or whipped ricotta.
Other Recipes To Try
Looking for more keto friendly appetizers that are great for snacking? Check out a few of these favorites:
- Keto Air Fryer Jalapeño Poppers are wrapped in crispy bacon and stuffed with a rich, creamy filling for an irresistible appetizer!
- Salt and Vinegar Wings are a great addition to the snack table when hanging out with friends on game days.
- Keto Air Fryer Fried Pickles are crunchy on the outside, hot and juicy on the inside, and only 2 net carbs each!
- Parmesan Crisps only require one ingredient to make for a ridiculously easy and tasty snack.
- Flax Seed Crackers are super easy to make at home and you can season them any way you like.
Almond Flour Low-Carb Keto Crackers
Recipe Video (Click on Image to Play)
- Preheat oven to 350°F.
- Blend together almond flour, sunflower seeds, psyllium, and sea salt in bowl or food processor. I like to process together with a food processor to finely chop sunflower seeds.
- If using food processor, pulse in water and coconut oil until dough forms. If blending by hand, stir the liquid ingredients into dry ingredients to form dough.
- Place dough ball on a sheet of parchment paper and press flat. Cover with another sheet of parchment paper and roll dough to about ⅛ to 1/16 inch thickness.
- Put on cutting board, remove top parchment paper, and cut into 1-inch squares using a pizza cutter or knife. Sprinkle sea salt on top if desired.
- Place cut dough on a baking sheet and bake in 350°F until edges are brown and crisp (about 10-15 minutes). Allow to cool on a rack then separate into squares.
Array ( [serving_size] => 0.5 [calories] => 151 [carbohydrates] => 6 [protein] => 4 [fat] => 13 [saturated_fat] => 2 [cholesterol] => 0 [sodium] => 291 [potassium] => 21 [fiber] => 3 [sugar] => 0 [calcium] => 47 [iron] => 0.9 [serving_unit] => cup )
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First Published: August 27, 2018… Last Updated: October 27, 2020, with more relevant recipe information.