Keto-Friendly Cracker Alternatives For Your Low-Carb Diet

There are plenty of alternatives to crackers for those on a keto diet. These include:

- Cucumber slices

- Crisped-up pepperoni

- Zero-carb tortillas

- Flax crackers

- Almond flour crackers

- Pork rinds

- Cheese crisps

- Keto crackers, which can be made with almond flour and cheese

Keto-friendly crackers made from almond flour and cheese

Ingredients

To make these keto-friendly crackers, you will need the following ingredients:

• 1 cup of almond flour
• 1 cup of shredded cheese (cheddar or mozzarella)
• 1/4 teaspoon of salt
• 1-2 tablespoons of water

Note: It is important to use blanched almond flour, not almond meal, as the latter will make the crackers dense and heavy. You can also add spices and seasonings of your choice, such as oregano, basil, or smoked paprika.

Instructions

• Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper.
• In a high-speed blender or food processor, combine the almond flour, shredded cheese, and salt. Blend well until a dough forms. If the dough is too crumbly, add a tablespoon or two of water.
• Place the dough onto a large sheet of parchment paper. Place another sheet of parchment paper on top and press down on the dough.
• Use a rolling pin to roll out the dough until it is thin and even, aiming for a thickness of around 1/4 inch (or 1/8 inch for a crispier texture).
• Use a pizza cutter or sharp knife to cut the dough into square or rectangular shapes. Prick the dough with a fork or toothpick, if desired.
• Transfer the crackers onto the lined baking sheet, making sure they are not touching each other.
• Bake the crackers for 10-12 minutes, flipping them halfway through. The crackers are done when they are golden brown and firm to the touch.
• Remove the crackers from the oven and let them cool completely before serving or storing.

Storage

These keto-friendly crackers can be stored at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate or freeze them. To crisp up soft crackers, simply place them in a preheated oven for a few minutes until they regain their crunch.

Keto crackers made from seeds and psyllium husk

These keto crackers are a great snack option for those on a keto diet, offering a crunchy texture and a nice nutty taste without the carbs. They are also gluten-free, dairy-free, vegan, and nut-free. Here's a detailed guide on how to make them:

Ingredients:

• Psyllium husk powder
• Mixed seeds (sunflower seeds, pumpkin seeds, flax seeds, sesame seeds, etc.)
• Salt
• Water
• Optional: Melted coconut oil, almond flour, chia seeds, or other spices/seasonings

Instructions:

• Preheat your oven to 350°F (150°C).
• In a large mixing bowl, pour 2 cups of water.
• Gradually add the psyllium husk powder, whisking continuously to avoid lumps.
• Once the mixture is smooth, add the salt and your choice of seeds. Stir well.
• Let the mixture rest for about 10-15 minutes to allow the psyllium to gel. You may need to add more seeds if the mixture is too runny.
• Grease a baking pan (18 x 13 inches) or line it with a silicone mat to prevent sticking.
• Spread the mixture thinly and evenly on the pan.
• Place the pan in the oven and set a timer for 30 minutes.
• After 30 minutes, remove the pan and use a pizza cutter or sharp knife to score the mixture into cracker shapes.
• Return the pan to the oven and bake for an additional 15 minutes, or until the crackers are crispy. Keep an eye on them, as seeds can burn easily.
• Once done, remove the crackers from the oven and break them along the scored lines. Allow them to cool.
• Store the keto crackers in a sealed container. Enjoy them whenever you crave something crunchy and low-carb!

Tips and Variations:

• Ensure you have the right amount of psyllium husk powder, as it is crucial for forming the gel-like consistency needed for crackers.
• Spread the mixture as thinly as possible to promote even cooking and crispiness.
• Allow sufficient time for the crackers to crisp up after baking.
• While you can use a variety of seeds, it's best to stick to smaller seeds like sesame seeds, hemp seeds, etc. Larger nuts and seeds may not produce the desired texture.
• For added flavor, consider adding spices like garlic powder, onion powder, rosemary, thyme, paprika, or cumin. You can also experiment with different types of seeds and nuts to find your preferred combination.

These keto crackers made from seeds and psyllium husk are a delicious and healthy snack option. Enjoy them on their own or with your favorite dips!

Keto cheese crackers

Ingredients

• 4 pieces thinly sliced cheese (cheddar cheese slices work well, but other types of cheese can be used)
• Optional: herbs or spices to sprinkle on top

Method

• Preheat your oven to 300° F.
• Line a baking sheet with parchment paper.
• Cut each slice of cheese into quarters. Each slice will yield four crackers.
• Place the cheese squares onto the lined baking sheet, leaving about 1/2 inch between each one to prevent them from melting together.
• Bake in the oven for 15-20 minutes, or until crispy.
• Remove the baking sheet from the oven and allow the crackers to cool for a few minutes before serving.

Tips

• The thinner the cheese slices, the crunchier the crackers will be.
• These crackers are best when eaten fresh, but any leftovers can be stored in an airtight container and eaten the next day.
• For a more plain cracker, you can skip the cheese and season with salt and pepper, or other spices of your choice.

Keto crackers made from almond flour, egg and coconut oil

Keto Crackers Made from Almond Flour, Egg, and Coconut Oil

Keto crackers are a great substitute for conventional crackers when you're on a keto diet. They are savory, crispy, and flavorful, with the almond flour giving them a wonderfully nutty flavor. Here's a detailed, step-by-step guide on how to make keto crackers with almond flour, egg, and coconut oil.

Ingredients:

• 2 cups of blanched finely ground almond flour (for a less gritty texture, use a fine almond flour like Bob's Red Mill)
• 1 large egg (acts as a binder)
• 1/2 teaspoon of sea salt or kosher salt (adjust to taste)
• 1-2 tablespoons of coconut oil (melted)
• Optional: Everything but the Bagel seasoning, sesame seeds, poppy seeds, or other toppings of your choice

Instructions:

• Preheat your oven to 350°F (177°C).
• In a large mixing bowl, combine the almond flour and salt.
• Add the egg and coconut oil to the dry ingredients and mix well until a dough forms. You can use a spatula or your hands to mix the ingredients.
• Place the dough between two large pieces of parchment paper.
• Use a rolling pin to roll out the dough to a thickness of about 1/16 inch (0.2 cm). Try to get an even thickness throughout the dough.
• Remove the top piece of parchment paper.
• Cut the dough into your desired cracker shape and size using a sharp knife or a pizza cutter.
• Prick the dough with a fork or toothpick if desired. This helps prevent bubbling during baking.
• Place the cut-out crackers on a baking sheet lined with parchment paper.
• Bake the crackers in the preheated oven for 8-12 minutes, or until they turn golden.
• Once done, remove the crackers from the oven and let them cool completely before serving.

Tips:

• Oil your hands while handling the dough to prevent sticking.
• Roll the dough as evenly and thinly as possible to ensure even cooking.
• Pricking the dough with a toothpick or fork helps to prevent bubbling and promotes even cooking.
• Keep a close eye on the crackers during the last few minutes of baking, as they can go from crisp to burned quickly.
• Allow the crackers to cool completely before handling and storing. They will crisp up more as they cool.

Storage:

Store the keto crackers in an airtight container at room temperature for up to a week. For longer storage, place them in a freezer bag or container and freeze for up to three months.

Keto crackers made from cheese and coconut flour

These coconut flour crackers are a great snack option for those following a keto diet. They are easy to make, crispy, and delicious! The recipe includes a mix of cheddar and parmesan cheese, coconut flour, butter, and egg. Here's a detailed guide on how to make them:

Ingredients:

• Coconut flour
• Butter (you can also use coconut oil)
• Cheddar cheese (grated)
• Parmesan cheese (grated)
• Egg
• Fresh thyme leaves (optional)

Instructions:

• Preheat your oven to 350°F (180°C).
• In a bowl, mix the coconut flour, butter, egg, and half of the grated cheddar and parmesan cheese until you have a smooth dough. You can use a spatula or an electric mixer/food processor for this step.
• Let the dough rest for a few minutes to allow the coconut flour to absorb the moisture.
• Form the dough into 8 balls and place them on a baking sheet lined with parchment paper.
• Flatten the balls into little discs and sprinkle the remaining cheddar cheese on top.
• Add thyme leaves or any other desired seasonings (such as rosemary or paprika).
• Bake the crackers in the oven for 12-15 minutes, or until the edges are golden brown and the cheese has melted and crisped up.
• Allow the crackers to cool down before serving. They will crisp up further as they cool.

Storage:

These keto crackers can be stored in an airtight container at room temperature for up to 4 days or in the fridge for up to 7 days. If you want to store them for a longer period, you can freeze them for up to 3 months. To crisp them up again after storing, simply reheat them in the oven at 200°C/400°F for a few minutes.

Frequently asked questions