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(40 Second!) Ultra Easy Crackers ⚡ gluten free & keto

With these microwave keto crackers, calling them ‘easy’ doesn’t cut it… they’re suuuper easy! Expect delicious and crisp results in under 15 minutes.

Easy Microwave Keto Crackers With Seasoning
Ultra Easy Microwave Keto Crackers

Gluten Free & Keto Crackers

Ultra Easy (i.e. Microwave!)

These are simply terrific you guys, and particularly handy if in a pickle (or just feeling a little bit lazy!). With just 5 staple keto pantry ingredients, you get some proper crackers in no time.

Awesome for a solo snack, absolutely killer with some cheese (brie-still-my-heart!)… and did anyone say avocado ‘toast’ (just make them bigger, tostada style)!

The Deets

Easy-peasy! Melt the butter, mix together, chill for a few mins, roll out (pressing with a tortilla press works great too!), cutout and microwave for 30-50 seconds (depending on size, your microwave etc).

But here’s the deal: for best results you ought to cook the dough right away! You see, I found that when I left the dough to hang out in the fridge overnight the crackers took twice as long to cook (and they didn’t get as crisp!). My thought is that the almond flour absorbs the liquid overnight and becomes very soft and hard to crisp up quickly in the microwave (think blanched almonds!).

So my one rule, I repeat: cook your dough right away!

Now, I also noticed that if I cooked them all at once the ones in the center cooked much faster (microwave newbie here!). So I also suggest you cook them in batches.

Want to bake them up in the oven? Sure thing! Do 350F for 10-14 mins, until golden. But if you’re going through the ‘oven hassle’, may I suggest you whip up some of our other recipes? Say our buttery almond, ultra flaky or cheddar cheese crackers!

Uncooked keto microwave crackers
Ultra Easy Microwave Keto Crackers

The Flours

I found that for these keto crackers, super fine almond flour did a killer job (solo!). Add a touch of xanthan gum (I use Bob’s), and we’re golden.

In terms of brands, for the almond either Anthony’s (my favorite!) or WellBees work great; both are super fine grinds!

The Seasoning

So here’s the deal guys, cooking baked goods in your microwave can lead to rather bland baked goods (they don’t brown etc). And so while the crackers are good solo, they’re actually delicious with some seasoning thrown in.

My favorite here? Trader Joe’s Everything But The Bagel without a doubt (it’s a 1/3rd of the price at TJ stores though)!

But if in a pinch, you can always just do black pepper or throw in a touch of garlic powder or flakes.

Keto crackers cooling on a rack
Ultra Easy Microwave Keto Crackers
Easy keto crackers with brie cheese
Ultra Easy Microwave Keto Crackers

Easy Microwave Keto Crackers With Seasoning

(40 Second!) Ultra Easy Keto Crackers

Course: Appetizer, Side Dish
Cuisine: American
Keyword: gluten free, keto, low carb
Prep Time: 7 minutes
Cook Time: 1 minute
Chilling Time: 5 minutes
Total Time: 13 minutes
Servings: 18 crackers
Calories: 46 kcal

With these microwave keto crackers, calling them 'easy' doesn't cut it... they're suuuper easy! Expect delicious and crisp results in under 15 minutes.

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

For the keto crackers

Seasoning suggestions

Instructions

  1. Melt butter in a small (microwave safe!) bowl until just melted, but not piping hot. Set aside to cool while you mix the flours. 

  2. Add the almond flour, xanthan gum, baking powder and salt to a medium bowl and whisk thoroughly. Pour in the butter and mix until evenly distributed (I just use my hands!). Add in your lightly whisked egg (1/2 egg is roughly 1 1/2 tablespoons or 25g) and continue to knead until it forms into a ball. Cover in cling film and place in the freezer for 5 minutes to solidify the butter. 

  3. Roll out the dough between two sheets of parchment paper, sprinkle seasoning and lightly roll again to press it in. Trim to desired cracker size and separate gently. The dough is fragile, so I separate the pieces by running a knife underneath. 

  4. For medium crackers, cook on high in the parchment paper for 20 seconds, open the microwave and cook for another 15-20 seconds. The crackers will continue to crisp up as they cool, but I suggest you do a trial with a couple to nail down your time! 

  5. Note: cooking times can vary a lot depending on your cracker size and microwave, and I found they cook more evenly in batches of 4-6 (as opposed to the whole batch!) and in two bursts. My microwave is 1000 watts. Also be sure to cook your dough right away, as leaving it in the fridge overnight makes the almond flour harder to crisp up (as it has absorbed the liquid and essentially 'blanched'). 

Recipe Notes

Please note that a batch yields roughly 18 crackers, and nutrition facts were estimated per cracker. 

Nutrition Facts
(40 Second!) Ultra Easy Keto Crackers
Amount Per Serving (1 cracker)
Calories 46 Calories from Fat 39
% Daily Value*
Fat 4.3g7%
Saturated Fat 1.2g6%
Cholesterol 0.8mg0%
Sodium 18mg1%
Potassium 5.6mg0%
Carbohydrates 1.1g0%
Fiber 0.6g2%
Protein 1.2g2%
Vitamin A 50IU1%
Calcium 13mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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42 comments

  1. Pat Baulos says:

    XANTHAN …I have pets and would prefer not having XANTHAN in my home. What can I expect for this recipe without it? Is there something else that I can add? Thank you, Pat

  2. Kat says:

    Can Barney’s Almond Butter Powder be used in place of the almond flour? If so, does it change the net carbs per serving?

  3. Soummer says:

    Best cracker recipe I’ve ever tried, period!

    I too rolled out too thin, but made up for it by piping the spread on.

    Used the rest of the egg as a wash to help the seasonings stick.

  4. Fernando Paolo says:

    Can you tell me how this though holds together? Can you tell me how the baked crackers hold together? It is a real mess, from making them to eat them! The “crackers” don’t even come up crispy… Please don’t sell this as crackers.

    • Paola van der Hulst says:

      Hi Fernando! The Xanthan gum replaces the gluten, and it definitely holds them together… so I would need more details to help you diagnose what went wrong than just telling me “a real mess” 😉 xo!

  5. Lisa says:

    Thoroughly enjoyed the ease and taste of these buttery crackers. Reminded me of the homemade crackers I had at a Napa winery. Super tasty accompaniment for my tuna salad. Gnom-gnom!

    Tips: I found it helpful to use a small offset spatula and a pizza peel to transfer the crackers back and forth because I have an overhead microwave and I’m vertically challenged 😬 Also I found my indicator for doneness was if they weren’t sizzling when I opened the microwave they weren’t cooked through well enough. In fact, since I had some time, I let them sit in the warmer of my oven for a while to dry out and crisp up a bit more. I’d still be happy to whip up a quicker batch just the way Paola instructed.

  6. joemmet says:

    They are tasty, but I did something wrong. The recipe doesn’t give direction on how thin to roll the dough so perhaps I rolled too thin. The crackers were not substantial enough to spread cheese on or pick up without falling apart. I think next time, I’ll make them thicker and oven bake. I did oven bake the last few and they turned out a bit better, but still pretty flaky. 3 stars for baker error…

  7. CAROL says:

    I made these and loved them I did the oven version I put course sea salt on them. Unfortunately I made them too thin trying to get 18 crackers. I’ll make them thicker next time and do a double batch also going to stop at trade joes for the seasoning

  8. Caryn says:

    These are yummy! I had them for dinner last night with sardines on top and this morning for breakfast with cheese! Didn’t have superfine almond flour so just went ahead with a coarser version. Mine took much longer tho to seem done in the microwave, the last batch was 35 + 30 and were just right. A bit fragile even after cooking so had to be gentle with toppings. I used a generic brand of seasoning I got at the dollar store ;). This is a great recipe to just whip up whenever, but do you think it would be possible to freeze after cooking them to have more on hand?

  9. Cindy says:

    These are amazing! Thanks once again for a wonderful recipe!
    Tip: once I rolled out the dough between two sheets of paper, I just cut the paper with the dough to the right size with scissors. Then straight into the microwave. Didn’t have to transfer it or anything. For the second part in the microwave, I flipped them and removed the top layer of paper. Worked wonderfully 🙂

    • Paola van der Hulst says:

      Wonderful to hear Cindy, and thank you for reporting back in detail! You know, I found that I had to separate them slightly from each other after cutting so they would cook more evenly… BUT! microwaves baffle me, so awesome to hear it worked with just trimming the parchment paper away for you ☺️!

  10. DONNA PRICE says:

    Last time I made crackers, not this recipe, they stuck to the rolling pin, and also stuck to the parchment paper, what a mess , will spraying pam eliminate this

    • Paola van der Hulst says:

      No need to spray Donna, these don’t stick! Try and follow a new recipe to the t the first time around, otherwise you could change the ratio of oil 😉 xo!

    • Paola van der Hulst says:

      Hi Sharon! It doesn’t work as well, so you’ll need to add a little more (Bobs has a conversion table) xo!

  11. Becky says:

    Hello Beautiful Creative Genius!! What is the reason we don’t just double all the other ingredients and use a whole egg? I’m sure You have a good one since You da bomb!!
    Thank You for all Your hard work and sharing everything with us!! I am buying Your books just so I can give You money!! You deserve it!! YOU ROCK!!

    • Paola van der Hulst says:

      Oh Becky you’re so sweet- thank you so much for your support! Yup, you can definitely go ahead and just double everything (I thought I had included it in the post, clearly not oops!). My reasoning is that since the dough needs to be used right away, it might be a bit cumbersome for some to do a double batch (but totally can! I did while testing ;)!) xo!

    • Paola van der Hulst says:

      I haven’t tried with a flax egg tbh. But I can tell you that without the egg I git breadcrumbs… it just didn’t hold together, even with the xanthan gum. Xo!

    • Paola van der Hulst says:

      Thank you for letting me know it’s not clear enough! Lightly whisk it and then measure (otherwise it would read egg yolk or egg white ☺️) xo!

  12. Cynthia Demmer says:

    There’s no way to eat just one, lol, so these will have to be an occasional recipe for me since I have NO self control & I basically consumed my allotted daily carbs in crackers! (Yes, they are that good) I followed the recipe exactly but used my home made version of Trader Joe’s Everything But The Bagel since it costs a fortune on Amazon (no Joe’s store near me)
    It’s easy & cheap to make up a batch since it’s basically dried onion pieces, dried minced garlic, kosher salt, sesame and poppy seeds (Don’t use powdered ingredients) You can find everything online, mix it up yourself & still be able to use the individual components in other recipes. I refill my original jar, with my spice mix, for less than $1

  13. Sreshta says:

    Ah I love you!! Just when I am thinking i have no microwave crackers since I went dairy free recently. Right on time!!!

  14. Emily Heart says:

    Giiiiiiiirl!!! You’re a genius!!! As you would say, they’re LEGIT AMAZING! I did 20 seconds and then 10 🙂

  15. Carmen says:

    CANNOT WAIT to try tonight!! My hubby bought lots of cheese this weekend at the farmers market and was JUST looking for recipes!!! How do you always read my mind?

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