Suuuper Flakey Cream Cheese Crackers 🧀 gluten free & keto

Gluten Free & Keto Crackers 🧀 Suuuper Flakey & Buttery #ketocrackers #lowcarbcrackers
Gluten Free & Keto Crackers 🧀 Suuuper Flakey & Buttery #ketocrackers #lowcarbcrackers

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. 🧀

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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 🧀 Suuuper Flakey & Buttery #ketocrackers #lowcarbcrackers
Gluten Free & Keto Crackers 🧀 Suuuper Flakey & Buttery #ketocrackers #lowcarbcrackers
Gluten Free & Keto Crackers 🧀 Suuuper Flakey & Buttery #ketocrackers #lowcarbcrackers
Gluten Free & Keto Crackers 🧀 Suuuper Flakey & Buttery #ketocrackers #lowcarbcrackers
Gluten Free & Keto Crackers 🧀 Suuuper Flakey & Buttery #ketocrackers #lowcarbcrackers
Gluten Free & Keto Crackers 🧀 Suuuper Flakey & Buttery #ketocrackers #lowcarbcrackers
Gluten Free & Keto Crackers 🧀 Suuuper Flakey & Buttery #ketocrackers #lowcarbcrackers

Gluten Free & Keto Crackers 🧀

Course: Entree
Cuisine: European, Gluten Free, Ketogenic
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 189 kcal

These keto crackers, based off our popular cream cheese pie crust, are ridiculously flakey, buttery and tasty! Topped with caraway seeds, garlic powder and a touch of freshly ground black pepper, they are an absolute must for your cheeseboard's delight. 

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Ingredients

For the keto crackers

For the topping

Instructions

  1. Add almond flour, coconut flour, xanthan gum, and salt to food processor and pulse until evenly combined. 

  2. 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. 

  3. Turn out the dough onto cling film and form into a round. 

  4. Refrigerate for at least one hour, or up to 3 days. 

  5. 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. 

  6. Bake at 350°F/180°C for 17-20 minutes until lightly golden. They will firm up while cooling. 

Recipe Notes

When rolling out the dough 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.

Oh, and (as with regular pie crust/pastry dough) try to work quickly or put your dough back in the fridge for 15 minutes if it begins to warm up too much. 

Please note that nutrition facts were estimated for a 6×2-inch crackers serving (so 1/8th of the total dough).

Nutrition Facts
Gluten Free & Keto Crackers 🧀
Amount Per Serving
Calories 189 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 54mg 18%
Sodium 206mg 9%
Potassium 17mg 0%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Protein 3g 6%
Vitamin A 8.7%
Calcium 3.1%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.

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18 comments

  1. Patsy Weidenbach says:

    Thank you so much for your US equivalent measurements option on your recipe(s). I have had to go through the lengthy conversion process with many others’ recipes. It’s considerate of you to do that for us! Also, these crackers are the bomb! One thing about trying to not eat conventional, factory-made snacks is that I REALLY crave something salty, flaky and crunchy at the end of the day. These do the trick.

  2. Georgia Grabke says:

    Hello Paola, I love your site – it’s fun and recipes are super delicious!

    I made these crackers and they are by far the best Keto Cracker recipe. Only one thing made an improvement. I put them in my food dehydrator (Excalibur) and presto!!! crispy, crunchy crackers!

    • Paola says:

      OHHHH that’s SUCH a great idea Georgia! I’m so sorry that I missed your comment before, but thanks so much for this idea! xo!

  3. Georgia Grabke says:

    Hello Paola, thank you for all the great keto recipes. I’ve made many and love them.
    These crackers are the best of all keto crackers I’ve tried. The only thing that makes them even better is putting them in the food dehydrator (I have an Excalibur) and dried them for an hour? The result was a crispy, crunchy cracker! So good with soups and cheese spreads. (Shredded Havarti, mayo and some red onion for flavor)

    • Paola says:

      Hi Cathy! These can’t, but there are two other cracker recipes on the site which use all almond flour 😉 xo!

  4. Judy says:

    These look fantastic! Would love to make them right now, but I don’t have the xanthan gum. Is there anything that could be substituted …perhaps vital wheat gluten? We are just starting Keto. Many ingredients are new to me and I need to understand them better. Thank you Paola, for your assistance.

    • Paola says:

      Hi Judy! Xanthan gum does replace gluten, so vital wheat gluten would be a sub. Unfortunately I cannot guide you on amounts as I have Celiacs so I don’t use any product with gluten (also note that strict keto is gluten free). If you make them without it they’ll just be more fragile xo!

      • Judy says:

        Thank you Paola for such a speedy reply! Since I do have vital wheat gluten, but do not have the need to be gluten free, I will make the dough and chill it till tomorrow. I know that it takes 2 cups of vwg along with other ingredients to make a whole batch of bread dough enhancer and only 1 Tbsp. per cup of flour in the recipe. So… will take a semi-educated guess and use a rounded tsp. of vwg for my first try. I will definitely buy the xanthan gum on my next shopping trip and the come back to rate it when I’ve made it with the proper ingredients. Thanks so much. Love your site!

        • Paola says:

          So happy you’re enjoying the site Judy! Just keep in mind that you’ll want to use less of the vital wheat gluten for cookies than you do for bread dough (you might get tough cookies otherwise… or at least from what I remember from my gluten-baking days!). xo!

  5. Paula says:

    Thank you so much for this recipe! Besides missing crackers, I wanted to make a keto version of an old family favorite – Poppyseed Chicken Casserole. It requires a cracker topping. This worked perfectly!. My family was VERY happy. And now we have crackers back on the menu.😁

  6. Shelby says:

    HOLY COW. These are fan-freaking-tastic! I’ve been making a batch of your amazing focaccia when I’m doing wine and cheese and want something bready, but these are definitely going to be my new go-to!! These are seriously better than any full-carb cracker that I’ve had. I don’t have coriander seeds but the garlic and pepper was PERFECT. I added a dash of salt on top before baking (I’m a salt fiend), but they’d be plenty salty without it. Thank you SO much for all your recipes. You’ve saved my sanity! I’ve referred several low-carb friends to your site – they all think they can’t enjoy “carby” food anymore – but you’re changing the game! Sorry about all the caps; I get excited:)

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