Nice ‘N Buttery Almond Crackers ๐Ÿง€ gluten free & keto

21 comments

    • Paola says:

      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!

  1. Jackie Burrell says:

    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 !

    • Paola says:

      Hi Jackie! I do share them! Just click on US Cups below the ingredients for an instant conversion ;)! Xo

  2. Michelle B says:

    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?

    • Paola says:

      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!

  3. Mary Anne Stein says:

    These are by far the best keto crackers we’ve made! Wonderful taste and an actual crunch! Ty again!

  4. Courtney K says:

    Quick question, so each cracker is .5 carbs for a ketoer (like me) and 1g of protein? Or am I reading this wrong. Iโ€™m not sure I could eat 1 cracker lol

    • Paola says:

      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 ๐Ÿ˜‰ xo!

    • Paola says:

      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!

  5. Sri says:

    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

  6. Mari says:

    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. ๐Ÿ™

    Mine also came out looking very dark brown. Perhaps my almond flour doesn’t work well with this?

    • Paola says:

      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

  7. Denise says:

    Could you use butter flavored coconut oil or coconut oil with butter extract in place of the butter? Need dairy free. Just checking. โ˜บ๏ธ

    • Paola says:

      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. ๐Ÿ™

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