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.
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.
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.
- 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.