Home » breads 'n biscuits » (40 Second!) Ultra Easy Keto Crackers ⚡

(40 Second!) Ultra Easy Keto Crackers ⚡

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

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.
4.80 from 34 votes
Prep Time 7 minutes
Cook Time 1 minute
Chilling Time 5 minutes
Total Time 13 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 18 crackers
Calories 46 kcal


For the keto crackers

Seasoning suggestions


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


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


Serving: 1cracker | Calories: 46kcal | Carbohydrates: 1.1g | Protein: 1.2g | Fat: 4.3g | Saturated Fat: 1.2g | Cholesterol: 0.8mg | Sodium: 18mg | Potassium: 5.6mg | Fiber: 0.6g | Vitamin A: 50IU | Calcium: 13mg | Iron: 0.2mg
Keyword gluten free, keto, keto crackers
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

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  1. Yolanda says:

    5 stars
    Amazing. Exactly what is required for a Saterdag tapas meel. I sprinkled nigela seeds on one end, garlic salt and mustard seeds on another bit, sesame seeds on the rest. As it is thinly rolled using the oven was the quickest way to cook. I am drying it further on a roasting rack at 50C. Obviously I had to sample a cracker, I am very impressed with the Crackers. Thanks

  2. M B says:

    Just to confirm: Open your microwave and cook them further? With the microwave open?

    Mine won’t let you do that. And even if it didn’t I wouldn’t do that, it’s against manufacturer instructions. Not to mention dangerous.

  3. Susan Philips says:

    4 stars
    I just made these. I don’t typically leave comments, but these were fast, easy and very good. I am egg sensitive, so I substituted Ener-G egg replacer for the egg. I baked them in the oven and then baked them again after they cooled. I cut them with a pizza cutter and then left them on the parchment paper just as I cut them. I baked them on the parchment paper, then broke them apart after they cooled. Very easy!

  4. Lynn says:

    Hi, I just want to Thankyou so much for this brilliant recipe! I can now have crackers again!! I do them in the microwave and they are always crispy and crackery 😁. Has anyone tried freezing them? I usually make double the batch to use a whole egg.

  5. Sheri H says:

    Thank you for this recipe! They turned out great! I played with the times and finally got it down…the best part is that my husband loved them too!! Thanks again and I will definitely be making these again!

  6. Chrissy H says:

    4 stars
    I made these last week and they were really good! I felt I should have added more salt, though, but otherwise these crackers will give me a good snack while I’m cutting carbs! I did try to top the crackers with garlic salt and a cheddar seasong we have for popcorn, but the best crackers were the ones I topped with just sea salt.

    I tried making a double batch today (because they’re so good), but the dough was too crumbly to work with. I tried adding more melted butter to the dough, but it just didn’t work, even after sitting in the freezer for five minutes. I ended up scrapping it all. Any suggestions? I can’t afford to be scrapping almond flour and xanthum gum 🙁

  7. Laurie says:

    Confused. These crackers are 1.1 carbs per cracker? I mean, that isn’t really keto unless you maybe eat just three? I have corn chips that only measure .6 per chip. So, am I just misreading the nutrition on these?

    • Fitzy says:

      You need to take the fiber element off – so you land at .5 carb per cracker… Because they’re not corn, they won’t cause a glucose spike, which is the main keto thing, right?

  8. Amanda says:

    5 stars
    I needed different kinds of crackers for a cheese and cracker tray and I thought, who would have a good recipe? Paola. So I went to gnom gnom and found these and can I just say YES! this recipe is awesome! I love it so much! Thank you! I will definitely be making these again!

  9. Annie says:

    I’ve just made them and seasoned with paprika and garlic granular and salt!! They are fab with Pate and wine. Thank you so much for sharing 😊

  10. Ziggy says:

    5 stars
    I sprayed my parchment papers with a cooking spray before a roll it out. I sliced my dough with a butter knife to make the crackers, cooked it for the first 20 seconds in the microwave , then i separated them a bit more and took off the top paper. My microwave is an Advantium so it has heat as well, I put the top element on high and cooked with microwave at level 5 and cooked about 2 mins until I saw them brown a bit. I took them out and let them cool, flipped them over and heated with just the top element on high until they started browning. let them cool, really good! I made my own everything but the bagel. dried Garlic flakes , dried onion flakes, sesame seeds, black pepper and salt and a touch of Italian seasoning to boot.

  11. Wendy says:

    5 stars
    Made them and they were excellent! Didn’t have everything seasoning so added oregano and garlic. I worked in small batches, placing the unused dough in the fridge while I cut and placed crackers on baking sheet. I had leftover melted butter from a different recipe so I brushed the crackers with it 😋. Thanks for the recipe!

  12. Elizabeth Lee says:

    5 stars
    These were incredible!! You do have to make them carefully though. Microwaves are different and I found mine didnt all crisp at the same time. I chilled mine then rolled on the parchment as stated. Microwaved at 30 sec and then used the cap of one of my spice bottles to use a s a cutter and made rounds . Left rounds on the parchment. Then I put the spices down and microwaved for about a minute. Took out and cooled. Wonderful.

  13. RKC9 says:

    5 stars
    5 stars in the regular oven, I did not like them from the microwave. Stayed pale and the texture was a little chewy rather than crispy. The oven baked ones are delicious and stay crisp in a Tupperware for several days. Have made this recipe four times. Today, added abt 15g ground flax seeds and it was very good.

  14. Liam says:

    Where’s the video for this recipe? Followed the directions to the word but they’re crumbling, not sticking together, etc.

  15. Suzanne says:

    I did everything I was supposed to. But the crackers just crumbled if I tried to pick them up. Also when you say cook them IN the parchment does that mean between the two pieces. They tasted great but couldn’t pick them up. Can you help?

  16. suzanne boileau says:

    I did everything I was supposed to but everytime i tried to pick a cracker up it just fell apart. Also when you say cook “IN the parchment” do you mean that the cracker dough is still between two pieces of parchment or do you just cook crackers ON the parchment? the crumbs tasted great> I just wish they wouldn’t be crumbs

  17. Rachel says:

    5 stars
    I made your 40 second crackers…though in the oven. My family ❤️ loved it!! They are delicious on their own! Thank you so much 💕

  18. Elizabeth says:

    I just found out my 5 year old is sensitive to both eggs and gluten. The no egg thing is brand new for me, but my daughter loves crackers so I’m hoping I can do something like this for her. I haven’t found an egg free + gluten free cracker recipe yet…any ideas for an egg substitute?

    • Michele McLaughlin says:

      I substituted chicken eggs for duck eggs and found we don’t have the sensitivity to them.
      Other substitutes:
      1 tbsp ground flax + 3 tbsp water
      1 tbsp chia seeds + 1/3 cup water
      3-4 quail eggs
      1 duck egg
      1 tbsp agar agar + 1 tbsp water
      1/2 mushed banana
      1/4 cup unsweetened applesauce
      3 tbspnut/see butter

    • Jeni Michelson says:

      Flax crackers are wonderfully crisp. 4 Tablesp flax meal, 4 Tablesp water, splash of soy, spices (whatever you want) spread thin 1/8 in on parchment paper, about 3 1/2 -4 minutes microwave (do it in 30 second intervals until you get them nice and dry) these are so good and super crispy!

  19. Sim @ Sim's Life says:

    5 stars
    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

  20. Connie says:

    Your video shows you sprinkling “flour” on the parchment paper and on top of the dough but there is nothing in the recipe showing what the ingredient is.

  21. Amy says:

    5 stars
    OMG! I have never reviewed an online recipe before now, mainly because most need many substitutions or alterations to be edible. This cracker is perfect as is! I don’t miss bread, but I have been craving keto crackers to eat with cheese and olives. This recipe does not disappoint! I didn’t have bagel seasoning on hand, so I used some of my DIY ranch seasoning. These crackers are addictive-make them now! Oh! I did bake mine at 350 for about 14 minutes, rather than microwave. I wanted them to brown up a little better!

  22. 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!

  23. Patty says:

    5 stars
    I just made these and my family thinks I’m the best mom ever!. Thank you for this recipe, I’m sure I will be making these again and again. I put mine in the oven for 10 minutes and watched them turn crispy. I used a pizza wheel cutter to cut the dough into the cracker size I wanted. Storing them in a paper bag to keep the moisture out. I doubt they will last a day. So yummy!

  24. runaway shepherdess says:

    This dough itself is gosh darn delicious and versatile!! Let the dough (unseasoned) sit in the fridge overnight and make some Keto chocolate chip cookies with a little cream cheese frosting. It’s fantastic as crackers too. Keeper for sure!!

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