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.
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.
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).