Home » breads 'n biscuits » (40 Second!) Ultra Easy Crackers ⚡ gluten free & keto

(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, keto crackers
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.



For the keto crackers

Seasoning suggestions


  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'). 

  6. Note 2: these can be baked too! Just do 8-12 minutes in your oven at 350F/180C until lightly golden (will depend on size and thickness). And to make them extra crisp, feel free to do a double bake biscotti-style (i.e. let them cool, and bake them again for 5 minutes).

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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  1. Sim @ Sim's Life says:

    I love the fact these can be made in the microwave! So quick and easy! I have tried to make cheese crackers in the oven before. Whether is it my oven or the cheese I am using , I don’t know, but they never turn out correctly. Think a melted lump of cheese and you have the image! It would be nice to make some Keto crackers and then actually be crunchy for once! Sim x

  2. Kmetts says:

    Delicious and biscuit-y! I love the “everything but the bagel” seasoning Idea—brilliant. I had a hard time separating and moving the cut pieces without them crumbling. Instead I rolled out the dough very thin and scored it with a knife, but didn’t attempt to separate the pieces, then baked in the oven for 10-15. I let them cool as is on the counter and they were easy to break apart and handle. The edges were browner than the middle, which concerned me, but they tasted fine and the middle was baked thru.
    Thank you for your fun recipes!

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