This easy to make keto crackers recipe comes together quickly with common ingredients. You can serve the low-carb crackers so many ways! Enjoy them with your favorite dip, cheese, 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 makes one of the best low carb snacks. You can grab a few plain crackers if you just want something crunchy and a little salty. 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 these crispy keto 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.
There are just five main ingredients in the recipe if you don’t include the water. Here’s what you’ll need.
Using almond flour as the main ingredient results in a crisp and nutty cracker.
To give a better texture and taste, a small amount of ground sunflower seeds are added. However, these can be replaced with an everything bagel seasoning or almond flour.
Psyllium husks or flax seeds
To help bind the ingredients together better, psyllium husks or flax seeds are ground into the mix. This also gives a taste and texture more like thin wheat crackers. Chia seeds would likely work as well.
Adding in a bit of coconut or olive oil adds flavor and helps to create a more workable dough. Plus, fat is an essential part of the keto diet!
Every cracker needs a little salt or the taste will be very bland!
Please note: The amounts for each of the simple ingredients needed to make these almond flour crackers are in the recipe card at the bottom of this post.
The dough for these almond flour keto crackers can either be made in a food processor or by hand in a bowl.
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.
Form crackers and bake
- Place the ball of dough on a piece of parchment paper and press it flat.
- Cover flattened dough with another sheet of parchment paper of equal size and roll it to about ⅛ to 1/16 inch thickness with a rolling pin.
- 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.
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 powder and parmesan cheese for a big pop of flavor.
You can even make cheese crackers by processing in some cheddar and or cream cheese. Feel free to get creative with the recipe!
🍽️ Serving suggestions
The great thing about these keto-friendly crackers is that they are a versatile ingredient too. 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 delicious keto crackers are the perfect addition! You can use them as a vehicle for softer cheeses like brie or whipped ricotta.
Before getting to the printable recipe, I wanted to cover a few questions that people often have about the low carb crackers recipe.
Cheese crackers like Parm Crisps and Whisps are the best keto crackers to buy as they usually have the least carbs. You can even make your own parmesan crisps at home. Flax seed crackers are another great option.
Although they are lower in carbs than saltine crackers, Wheat Thins have 15g net carbs (16g total) in a 13 cracker serving. So make these homemade ones instead.
If you plan to eat these gluten-free crackers within a few days, they can be stored covered at room temperature. Or, you can store them loosely covered in the refrigerator for up to a week. They can also be frozen in an airtight container for up to 3 months.
📚 Related recipes
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
- 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 )
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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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First Published: August 27, 2018… Last Updated: October 27, 2020, with more relevant recipe information.