These (5 ingredient!) gluten free and keto almond crackers are a breeze to whip up, yielding killer-tasting results. Plus, you can go both sweet or savory with them!
Keto Almond Crackers 🧀
Flakey & Buttery
These are not your average (i.e. dense) grain free crackers. Rather, think loads of buttery flakey goodness (with awesome air pockets here and there) and a wonderful soft crunch.
These guys are also fairly customizable. You can go for them solo or add some toppings. We did a touch of garlic powder, caraway seeds and freshly ground black pepper. But flakey sea salt would be lovely on these as well, highlighting all the buttery goodness.
Looking for more crackers? Check out our grain free cream cheese crackers!
The Deets 🔍
Creaming the butter properly is paramount here to build a nice structure for the crackers. Think some crunch and killer air pockets here and there. So start with the butter at room temp and don’t stop beating until it’s soft and airy.
The other indispensable thing, is that the dough be thoroughly chilled before baking. Why? The butter in the dough has to have solidified once again before you can roll it out and cut it up.
The Flours
We found that for these keto crackers, super fine almond flour did a killer job (solo!). Add a touch of xanthan gum, and we’re golden.
In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds.
Gluten Free & Keto Almond Crackers
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Ingredients
- 192 g almond flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 80 g grass-fed butter at room temperature
- 1 egg
Topping suggestions
- caraway seeds
- garlic powder
- freshly ground black pepper
Instructions
- Add almond flour, xanthan gum, salt and baking soda to a medium bowl. Whisk until thoroughly combined and set aside.
- Cream butter in a large bowl with an electric mixer until light and fluffy, 2-3 minutes. Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
- With your mixer on low, add in half of your flour mixture- mixing until thoroughly incorporated. Mix in the rest.
- Wrap cracker dough with cling film (saran wrap) and refrigerate for at least an hour (up to a few days).
- Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
- Roll out the dough between two pieces of parchment paper and cut squares with a pastry wheel or knife. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough (particularly if under-baked) will yield a softer one.
- Place shaped cookies on the prepared baking tray and sprinkle toppings of choice (optional). Place in the freezer for 10 minutes prior to baking.
- Bake for 10-20 minutes, until fully golden. Note that we found baking time varies a lot here, depending on thickness and size of the cookies. So just keep an eye out for them.
- Allow to cool for ten minutes before transferring to a cooling rack. Store in an airtight container for up to 5 days.
Notes
Nutrition
Thank you thank you! My whole family thanks you! These are divine! I split the batch and did some thin and golden brown, then a little thicker and just barely brown. Topped with Everything Bagel. Will be making these again and again!
how many crackers are in a serving? I did not see it listed anywhere.
Shirley
Scroll down to the nutrition info. If you make 40 crackers, then each one is 0.5 net grams.
So it depends on how many you eat as to how many carbs you take in.. The serving is up to you.
I decided a few weeks ago to start a low carb/ keto diet for the New Year to shed 20 lbs and be healthier. I bought all the ingredients I need over the weekend and just made these crackers earlier today. I only got 24 so probably didn’t roll them thin enough. I sprinkled kosher salt, cracked black pepper and rosemary. I baked them in the oven and then did the re-bake to crisp them up. They’re really good and I’ll be making these again soon.
Do you have any suggestions for how much sweetener to add to make these sweet instead of savory?
I would instead look at the dozen keto cookie recipes on the site Elaine 😉 In the upper left you’ll find a search bar, just type in cookie or cookies and you’ll get them all! xo!
These crackers are amazing. I close my eyes and they taste like the Keebler butter crackers. This is my keeper recipe forever!!!! I am so glad I found this website…
Oh my gosh! These crackers are amazing! I cut mine slightly smaller (like wheat thins size) and can hardly wait for them to cool! They are definitely sturdier once cooled. And I cant wait to have some with goat cheese for lunch tomorrow 🙂
These come together so simply, I found if I split a batch onto two cookie sheets I got nice thin crackers with enough space to get a spatula under!
I also used a greased cookie sheet for one batch since I ran out of parchment paper. Worked just fine!
Re: the note using the dough right out of the freezer, wouldn’t you need to let it defrost in order to roll out? I can hardly wait to try them.
My husband can’t have nut flours. I don’t suppose there are any substitutions? He NEEDS a Keto-type cracker but would have to take a multitude of digestive pills for the almond flour.
Sunflower seed flour!! Just be sure to use baking powder rather than soda (it turns green sometimes with leavening agents). I think the taste will work great here too 😉
Try arrowroot recipes if in maintenance. Full of trace minerals.
These are wonderful! I topped mine with an “Everything but the bagel” seasoning. Was wondering how to store these? Counter top, fridge, freezer?
Awesome Jehnika! Countertop in an airtight container or freezer too xo!
Ok…”crackers” has been on the list on my fridge for me to make for two months. Today I FINALLY got around to making this recipe because I have fellow keto/paleo company coming tomorrow and I gotta tell ya – THIS IS DANGEROUS! I was going to do just sesame seeds and garlic as a topping and at the very last minute I decided to sprinkle them with Trader Joe’s Everything But the Bagel Seasoning and SOMEONE HAS TO COME AND PULL ME AWAY FROM THE BAKING SHEET! O…M…G… – They are to DIE FOR!
OMG lol Marcelle so awesome to hear! And def yes on the Trader Joe’s topping! It’s absolute crack!
Thanks for the seasoning recommendation! Last night I baked my first batch plain, but I was curious to try a cracker with the Trader Joe’s Everything But the Bagel Seasoning. OMG! Now I’ve got to make another batch just so I can have some EBBS crackers. This is so exciting and I can’t get over how easy it is to have customized crackers just for me. YAY!
Thanks Paola!
It’s an awesome rec right?!
My question is is it 43 calories for all 40crackers
it looks like it’s .5/g carbs per cracker. If you eat all of crackers, if you’re doing keto, that is all your carbs for the entire day.
Use sparingly.
Just made these delicious little crackers! Thanks for a great recipe! Since we don’t need to be gluten-free, I added a full 1/4 cup vital wheat gluten to the dry ingredients to give a little more body and strength to the dough. Also cut the butter and egg into the dry ingredients after they were blended. I only had enough parchment to roll & bake them on. In lieu of a top sheet for rolling, I flattened the dough with my hands and then sprinkled on my “everything” topping a bit heavier than if I’d had a parchment on top. It rolled beautifully, nice and thin. They are so good! They are buttery – as you said – so tender-crisp and for a fairly delicate cracker, they are surprisingly sturdy. No falling apart in my hand.
Thanks again for another terrific recipe! Sometimes you just need something crunchy!
Thank you so much Judy for your detailed tweaks! And so happy you enjoyed these guys 🙂 xo!
Do you think this recipe would work with aquafaba and how would the instructions have to change?
In all honesty I don’t know Betty as I don’t work with egg replacers xo
Could you use butter flavored coconut oil or coconut oil with butter extract in place of the butter? Need dairy free. Just checking. ☺️
Hi Denise! In all honesty I’ve never tried butter flavored coconut oil. But I can tell you that when I’ve tried to make cookies with coconut oil they don’t quite crisp up properly. 🙁
Thank you.
I made these last night! I love the taste, however they were SUPER crumbly. Could barely cut or hold them without feeling they were going to break all over the place. Any advice on how to prevent that? I followed the recipe to the T. 🙁
Mine also came out looking very dark brown. Perhaps my almond flour doesn’t work well with this?
Hi Mari! Did you use almond meal instead of flour? That would account for both the crumbliness and the dark brown color (other than, of course, burnt cookies ;)!) Other than that crumbliness could also be due to a not so good xanthan gum (I use Bob’s and have found a couple others don’t bind so well?). Hope this helps! xo
I just made this crackers and i love it, i love your recipes and can’t wait to try your other recipes thank you for sharing
So happy you enjoyed them Sri! xo!
Can you substitute Xanthangum with anything?
Hi Jenny! You won’t get the same results without the xanthan gum (it replaces gluten). But you can technically substitute with twice the amount of flax meal for second-best results. xo!
Is there a substitution for the butter? An oil perhaps? Need dairy- free.
Hi Wendy! Unfortunately there’s no sub for the butter here 🙁
I would try substituting lard or chicken fat for the butter…or if you are not too concerned one of the butter flavored shortenings….you could add in butter flavoring to either lard or chicken fat….should work…
Quick question, so each cracker is .5 carbs for a ketoer (like me) and 1g of protein? Or am I reading this wrong. I’m not sure I could eat 1 cracker lol
Hi Courtney! Yes that’s correct! Well you can eat as many as your macros allow. I just did the nutrition info per cracker as it’s (usually!) less confusing to readers and they can simply multiply it by the amount they eat. So if you eat 6, that’ll be 3g net carbs 😉 xo!
These are by far the best keto crackers we’ve made! Wonderful taste and an actual crunch! Ty again!
With regular flour I always prepare my short crust pastry w a hand pastry cutter and prefer the results far above food processor dough. In fact, I really hate using the food processor, I am pretty quick w my hands and there is less clean up. But, I am out of my element w almond and coconut flour. Can I prepare these recipes by hand w a pastry blender? Or is a food processor a must?
Hi Michelle! I’m amending my reply as I thought you had commented on the keto pie crust (which can definitely be done with a pastry cutter!). For these you don’t need to have a food processor (it’s not in the instructions?), but you do need a hand blender to cream the butter. xo!
I love your recipes, but sure wish standard measurements can be used. I’ve searched for fifteen minutes now on how much 192 grams of almond flour is and the 80 g of butter and have yet to find an answer. Do you use a calculator of some kind you could share so this won’t be such a hassle each time? Would sure appreciate it !
Hi Jackie! I do share them! Just click on US Cups below the ingredients for an instant conversion ;)! Xo
Somehow I feel that 40 crackers are not a serving. Please clarify.
Hi Jane, that’s the yield of the recipe. The nutrition facts were calculated per 2-inch cracker (as stated in the recipe notes) xo!