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 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 🍁🍂
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.
OK onto the baking and first things first: make sure you use a medium grind cornmeal (I like this one!).
Looking for more low carb cornmeal goodies? Look no further than my cornbread muffins.
p.s. to serve with (& coming tomorrow!): keto pumpkin butter 😉
(Almond Flour!) Low Carb Cornbread Crackers 🌽
For the keto crackers
- 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!).