Low Carb Snack Crackers

I've really been enjoying all the low carb/keto recipes I've tried out this month and REALLY love the results! But let's face it, nothing delivers like a cracker. There's the crunch and the salt . . . Can't be beat! That's where these carb-friendly, keto crackers come in. They only require two ingredients (plus water) and are incredibly simple to make. Win!

I found this recipe at Kirbie's cravings and love how it comes together. One caveat: it does call for a food processor to mix, and I've made them using my mini food processor as well as a full sized Cuisinart. Both work great!

These Keto Crackers Are Perfect to Satisfy Your Cravings

When you're eating low carb, the snack options can feel a little...limited. Sometimes you just want something salty and crunchy that you can actually bite into. These keto crackers totally deliver. They're light but crisp, sturdy enough for dips, and super satisfying when you just want a snack. Whether you're missing chips, crackers, or something to munch on with your lunch, these hit the spot.

Keto Cracker Ingredients

This recipe keeps it simple with just a few basic ingredients:

• Almond flour - The base of the cracker; it provides a nutty flavor and crisp texture. I recommend using the type labeled "superfine" for the best texture.
• Shredded cheese - I use Parmesan; it helps bind everything together and adds the perfect salty flavor.
• Water - Just enough to help the dough come together. If you shred your own cheese from a block you'll be able to skip the water. (which is why I'm saying only two ingredients, for those who are counting)

How to Make Keto Friendly Crackers

1. Mixing

The two ingredients are Parmesan cheese and almond flour. A little water is needed if you use the pre-grated cheese (and that is probably 99% of us, amiright??) The cheese and almond flour are mixed in the food processor until the cheese begins to stick to the flour.

Even though I always use pre-shredded cheese and therefore ALWAYS end up adding water, I start by mixing just those two ingredients before adding water. I'm not sure why - do I think my latest batch of cheese is suddenly going to have a magically larger level of moisture in it than any other batch of pre-shredded/grated cheese? Clearly I'm an optimist.

But really, I think I enjoy witnessing the difference that a little bit of water makes. It turns the mixture from a crumbly heap into a cohesive sticky dough. There's something so satisfying about that for me.

2. Roll the dough

Because the dough is kind of sticky, it is rolled between two sheets of parchment paper. The thickness can be an issue. The desired thickness is ⅛ inch, which is probably thicker than we think of crackers being.

My first couple batches I kept rolling really thin. When too thin, the cut dough is very fragile and it cooks into a dark brown crisp in a very short time.

For me, the taste of overcooked keto crackers is not appealing. So, I consciously tell myself to leave the dough a little thicker.

3. Cut into squares

Cut the rolled out dough into squares using a pizza cutter.

4. Bake

Then, transfer the squares to a parchment-lined baking sheet and bake at 400F. Baking time is heavily dependent on the thickness of the dough, so although the original recipe calls for baking 10 minutes then flipping and baking an additional 3-5 minutes, I recommend checking at about 7 minutes to ensure your crackers aren't getting too dark.

Once they are even slightly golden, flip them over for the final couple minutes of baking.

Allow the crackers to cool, and then enjoy as a snack, part of an appetizer selection or with something like tuna salad boats for a wonderful low-carb lunch!

Keto Crackers Recipe Tips

A few tips to make sure your crackers turn out just right:

• Use superfine almond flour for a smoother dough and better texture.
• Roll the dough thin and even-aim for about ⅛-inch thick. This might seem a little thicker than you think. Thinner dough = crispier crackers. Too thin = burnt crackers.
• Cut with a pizza cutter to create equal-sized squares.
• Watch the edges as the crackers bake. Once they are even slightly golden, flip them over for the final couple minutes of baking.

Ways to Enjoy These Low Carb Snack Crackers

These crackers are versatile and go with just about anything:

• Pair them with cheese slices, deli meat, and/or nuts for a quick, low-carb snack plate.
• Scoop up guacamole, tuna salad, or chicken salad.
• Dip them in hummus, ranch, or your favorite keto-friendly spread.
• Crumble them over a salad for extra crunch.
• Enjoy them on their own when you're just craving something salty and crisp.

How to Store Keto Friendly Crackers

Let the crackers cool completely, then store them in an airtight container at room temperature. They'll stay crisp for about 5-7 days, though you may find yourself finishing them sooner! If they start to lose their crunch, just pop them in an oven on low heat (around 250°F) for a few minutes to crisp them back up.

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Keto Cracker Recipe

Satisfying crunch and keto-friendly!

Prep Time10 minutes mins

Cook Time14 minutes mins

Total Time24 minutes mins

Course: Appetizer, Snack

Cuisine: American

Servings: 30 crackers

Calories: 17kcal

Author: Sula

Ingredients

• ½ cup Parmesan cheese grated or shredded
• ½ cup superfine almond flour
• 1 TB water if needed

Instructions

• Preheat oven to 400F.
• Line a baking sheet with parchment paper.
• Add cheese and almond flour to mini food processor and pulse until the cheese begins to stick to the flour. If your dough is crumbly, add one tablespoon of water and pulse again. When the crumbs are squeezed between your fingers, they should stick together like dough.
• Roll the dough between two sheets of parchment paper to ⅛ inch thick. Using a pizza cutter or similar tool, cut the dough into one-inch squares.
• Place crackers onto baking sheet, making sure none of them touch.
• Bake crackers for 7-10 minutes, then flip the crackers on the sheet and bake for an additional 3-5 minutes until the crackers are lightly golden brown and the tops feel firm and crunchy to the touch.
• Allow crackers to cool before eating. Any leftover crackers may be stored in an airtight container for 2-3 days at room temperature.

Nutrition

Calories: 17kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 27mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Calcium: 24mg | Iron: 1mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.

You'll want to make these often! You can dip them in some Keto Spinach Artichoke Dip for a perfect game day snack!