These keto crackers are just as good as the real thing! Savory, crispy and flavorful, the almond flour gives them a nutty flavor and a crunchy texture.
Your choice of toppings I use Everything but the Bagel seasoning, red pepper flakes, and coarse salt.
Instructions
Preheat your oven to 350°F. Line a cookie sheet with parchment paper.
Place the almond flour, egg, and kosher salt in a medium bowl. Mix with a rubber spatula, then with your hands (as shown in the video below), until the mixture forms into a dough. Add 1-2 tablespoons of water if needed.
Use your hands to transfer the dough to the parchment-lined cookie sheet. Press it into a disc. Cover with another sheet of parchment, and roll out very thin, as thin as you can (about ⅛-inch thick).
Remove the top parchment, and cut the dough into 1-inch squares using a pizza cutter.
Gently separate the squares so that they don’t touch.
Gather the scraps and re-roll them between two more sheets of parchment. Cut into more crackers and add them to the cookie sheet. If the dough becomes soft and difficult to work with, place it in the freezer for a couple of minutes to firm up.
Sprinkle the crackers with the toppings. Place a sheet of parchment one more time over the crackers and gently roll to help the toppings adhere.
Bake until the crackers are golden brown and crispy, 15-20 minutes. If you’re like me and didn’t manage to roll your dough out evenly, you’ll need to remove the thinner crackers first, then place the rest of them back in the oven to bake some more.
Cool the crackers for at least 15 minutes (and preferably 30 minutes) on a wire rack before enjoying them.
Once completely cool, store the leftovers in an airtight container on the counter for up to 3 days, or in the fridge for up to a week. If refrigerated, place them in a 350F oven for 5 minutes to re-crisp before serving.
Video
Notes
1. It's best to use a rimless cookie sheet in this recipe. This enables you to roll the dough right on the baking sheet. It's OK to use a rimmed baking sheet like I do in the video, but then you'll need to roll the dough and cut the crackers on a parchment paper on your work surface, then carefully transfer the parchment paper from your work surface to the baking sheet. A rimmed baking sheet won't allow you the space needed to freely roll the dough.2. The crackers go from pale to brown fairly quickly, so keep an eye on them and check on them periodically after the first 15 minutes.3. How many crackers this recipe makes will depend on how thin you roll the dough, how much of the dough scraps you use before giving up on them, and how large or small you cut the crackers. For me, this recipe consistently makes about 60 crackers. I consider a serving as ten of them.4. The crackers firm and crisp up as they cool. Cooling them for at least 15 minutes is very important. 30 minutes is even better!5. The nutrition info doesn't include toppings.