Gluten Free & Keto Crackers 🧀
Suuuper Flakey & Buttery
Have you met our suuuuper flakey, buttery and tasty gluten free and keto pie crust? Because these keto crackers are just that. Fact is, many of you reported back that you love it for crackers, even going as far as saying that they taste just like buttermilk biscuits. And yup, the cream cheese here adds a wonderful tanginess to the buttery mix.
But for the past few months we’ve been playing around with various toppings. And let’s just say that you most definitely want to top these guys up with a little garlic powder (or granules), caraway seeds and a touch of freshly ground black pepper. They truly become ‘oh-my-gaaaawd‘ good!
And paired with oozing brie? Wooowza! And adding a touch of our keto cranberry relish? Booooom! 💣⚡🔥!!
Oh and these guys are just 2g net carb per serving (roughly 6×2-inch crackers!). So go get your cheese on. 🧀
The Flours
We like a mixture of super fine almond flour and coconut flour best. Add a touch of xanthan gum, and we’re golden.
In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s.
And don’t be afraid of the seemingly long list of ingredients, as you’re likely to have most in your cupboard/fridge already.
Just One Rule ☝🏿
You must chill your pastry for 1 hour (at least) before using it. Similar to your good-old wheat flour, the almond and coconut (in particular) need the time to soak up the moisture evenly.
So chill for one hour, and up to 3 days.
And remember that, like with any pastry dough, you need to work quickly and over a cool surface. Though do note that if the dough becomes too hard to manage, you can always pop it back in the fridge/freezer for 15 minutes before carrying on!
The Deets 🔍
When rolling out you may want to use parchment or wax paper. Given the lack of gluten, the dough is more fragile and it will break easily if not handled with care. So we suggest rolling it out between two sheets of parchment paper (see video). Easy peasy.
One last thing (promise!). Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough. It will make the pastry much more flakey and (perhaps surprisingly) easier to handle.
Gluten Free & Keto Crackers 🧀
Ingredients
For the keto crackers
- 96 g almond flour
- 40 g coconut flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 100 g grass-fed butter
- 55 g cream cheese
- 1 egg lightly beaten
- 2 teaspoons apple cider vinegar
For the topping
- 1 egg lightly beaten for egg wash
- garlic powder to sprinkle
- caraway seeds to sprinkle
Instructions
- Add almond flour, coconut flour, xanthan gum, and salt to food processor and pulse until evenly combined.
- Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball). Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough.
- Turn out the dough onto cling film and form into a round.
- Refrigerate for at least one hour, or up to 3 days.
- Roll out dough between parchment paper, cut into desired size and pop it back into the fridge for 10-15 minutes prior to baking. Brush with egg wash and sprinkle with garlic powder, caraway seeds and freshly ground black pepper.
- Bake at 350°F/180°C for 17-20 minutes until lightly golden. They will firm up while cooling.
Notes
Nutrition
and some food (for thought) 👁️
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(p.s. we don’t talk about fight club 🪄 )
xo! Paola
I made these and I’m unsure about them. They came out like squares of pie crust. They were the perfect texture for pie crust but they weren’t crispy like crackers. Do I need to cook them longer? Also the had a strong salty cream cheese flavor…so much that they over power toppings. I always buy philadelphia cream cheese because it’s tangy and flavorful but I’m wondering if I should buy a blander cream cheese for these. Also has anyone tried unsalted butter?