Home » breads 'n biscuits » (Almond Flour!) Low Carb Cornbread Crackers 🌽

(Almond Flour!) Low Carb Cornbread Crackers 🌽

Directly inspired by Trader Joe’s supreme cornbread crisps, these low carb cornbread crackers make the perfect candidate for your favorite chili or cheeseboard (!!).

Homemade cornbread crackers made with almond flour

Homemade Low Carb Cornbread Crackers 🌽

A Trader Joe’s cornbread crisp copycat 😉

You’ve technically got two options here: make the crackers fully keto (i.e. almond flour + a natural sweet corn extract) or actually add in some cornmeal (my personal favorite take given the utterly delightful texture and natural taste).

Side note: TJs uses some extract aside from cornmeal, so arguably you can use both… but I still think the version with just cornmeal is the best one.

Either way, you’ll end up with a totally crisp and ultra buttery cracker, perfect atop a heartwarming chili (I’m obsessed with this!) or as an extra addition to your fall cheese and charcuterie boards.

i.e. these are totally Thanksgiving worthy 🍁🍂

Medium grind cornmeal soaking with buttermilk in a black bowl

But (but!), is cornmeal keto?

Cornmeal isn’t generally considered keto due to its higher carb count and the fact that it’s a grain. For reference, 1/4 cup cornmeal has 26g net carbs vs the 2g net in almond flour (!!).

Still! And this is a VIP still. As I think you’ll find that when used in small amounts (say like pumpkin… or even berries!) you’ll surely be able to fit it into your low carb diet.

The Flours

OK onto the baking and first things first: make sure you use a medium grind cornmeal (I like this one!).

Otherwise these guys simply use a mix of super fine almond flour and a touch of xanthan gum.

Low carb cornbread crisp dough getting wrapped in cling film Homemade cornbread crisp dough wrapped into a flat round with film Unbaked rolled and trimmed homemade cornbread cracker Unbaked keto cornbread crackers on a baking tray with parchment paper

Low carb cornbread crackers served with pumpkin butter

Looking for more low carb cornmeal goodies? Look no further than my cornbread muffins.

p.s. to serve with (& coming tomorrow!): keto pumpkin butter 😉

Homemade cornbread crackers made with almond flour

(Almond Flour!) Low Carb Cornbread Crackers 🌽

Directly inspired by Trader Joe's supreme cornbread crisps, these low carb cornbread crackers make the perfect candidate for your favorite chili or cheeseboard (!!).
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Chilling Time 30 mins
Total Time 1 hr 5 mins
Course Appetizer, Side Dish
Cuisine American
Servings 70 crackers
Calories 110 kcal

Ingredients
 
 

For the keto crackers

Seasoning suggestions

Instructions
 

  • Add cornmeal and buttermilk (or heavy whipping cream and apple cider vinegar) to a medium bowl. Mix thoroughly and set aside to rest for 20 minutes while you prepare the rest.
  • 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, sweetener, xanthan gum, baking powder 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, followed by the cornmeal buttermilk mix and continue to knead until it forms into a ball. Cover in cling film and place in the fridge for 30 minutes. 
  • Preheat your oven to 350°F/180°C.
  • Divide dough in two and roll out between two sheets of parchment paper. Trim to desired cracker size and separate gently. The dough is fragile, so I separate the pieces by running a knife underneath. 
  • Bake for 8-12 minutes until *just* lightly golden around the edges (will depend on size, thickness and oven). Allow them to cool for 10 minutes and bake again for 8-12 minutes until golden. VIP note: given the buttermilk and cornmeal mix, these crackers do need a double bake in order to reach the ultimate crisp and buttery texture (it's worth the extra step- trust me!),
  • Store in an airtight container for up to 5 days and can be frozen for up to 3 months (as well as the unbaked dough!).

Notes

*If grain free, know that you can leave out the cornmeal and buttermilk: simply swap them out for this sweet corn natural extract (start using as little as 1/4 tsp, as some of you might find it a bit much at 1/2 tsp) and follow the rest of the recipe as usual, reducing the second baking time by 5 minutes. 
**I actually really enjoy these cornbread crackers to be lightly sweet, so I like adding 4 TBSP (= 1/4 cup) of sweetener. That said, if you're more on the 'savory cornbread' side of the equation doing just 2 TBSP (or even 1) will do the trick. Don't skip adding a touch though, as the sweetness compliments and helps to bring out the corn flavors a bunch.
And if keto only use erythritol (the only sweetener that results in crisp cookies).
Please note that a batch yields roughly 70 crackers, and nutrition facts were estimated per 5 cracker serving. 

Nutrition

Serving: 5cracker | Calories: 110kcal | Carbohydrates: 10g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 5mg | Sodium: 9mg | Potassium: 8mg | Fiber: 5g | Sugar: 1g | Vitamin A: 31IU | Calcium: 8mg | Iron: 0.2mg
Keyword almond flour cornbread crackers, cornbread crackers, homemade cornbread crisps, low carb cornbread crackers
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

22 comments

  1. Kimberleigh says:

    Do you know what the net carb count would be if replacing the cornmeal with extract …. and does that greatly change the taste and texture?

  2. Roberta says:

    Hi Paola, in the notes you say “*If grain free, know that you can leave out the cornmeal and buttermilk: ” I’m a bit confused: aside the fact that I couldn’t anyway use cornmeal unfortunately, why would the buttermilk be considered containing grain…? The only brand I’ve ever seen so far here where I live is just made from milk and lactic acid or something else to give sourness, but without grain. Could I replace it with full-fat non dairy milk (such as almond or soy milk, OGM free, unsweetened and natural, unsalted)? I’d use it with superfine almond meal/flour. Thanks for your help 🙂

    • Good question Roberta! Regarding grain free, I was referring to just the cornmeal… but I included the buttermilk in the statement as you really should only add it if using cornmeal (as it soaks it up). I hope this helps!

  3. Emily Allen says:

    5 stars
    Can’t wait to make! We tried your cornbread muffins over the weekend and they’re as amazing as everyone says. Thank you for all the wonderful treats sweet girl!

  4. Mary Baum says:

    I’m intreagued never tried a cornbread cracker, sounds good though! I like tortilla chips with my chili for a crunch, but these might be the perfect marriage between a tortilla chip and cornbread

  5. RQL says:

    These look amazing and I have everything except the salted butter… would it be correct to assume I can use unsalted and add salt? How much would you add? Thank you!

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