Pork rinds and cheese crisps are a fairly common substitute for crackers while on a keto diet, but what if you could have something that resembles that buttery, flaky texture of a real cracker? That was our goal when creating this recipe. This recipe for a keto cracker is both buttery and flaky, while still being able to hold up to a little bit of force. The taste and texture reminds me of a Ritz cracker, and you'll probably use them in the same way. You won't be scooping peanut butter out of a jar with them, but they're great for topping or scooping light dips.
Prep Time: 5 minutes
Bake Time: 10-12 minutes
Total Time: <20 minutes
Servings: 4 (serving size will vary based on number of crackers made)
Macros Per Serving:
Total Carbs: 6g
Net Carbs: 2g
(Ingredients can be purchased by clicking on the green link)
1 Cup Fine Ground Almond Flour
1 TSP Baking Powder
½ TSP Pink Salt
1 ½ TSP Xanthan Gum
4 TBSP Cold Salted Butter
¼ Cup Heavy Whipping Cream
Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information.
Let's Do This:
Add all dry ingredients to the food processor.
Pulse food processor to incorporate ingredients, and break up clumps.
Cut your cold butter into small cubes.
Add butter into food processor and pulse. You do not want to cream your butter, it should still be slightly chunky.
Add heavy whipping cream to the food processor.
Pulse until dough forms a ball. If you took your butter too far, a ball may not form naturally. In this case, simply scrape your food processor with a rubber scraper.
Transfer the ball of dough onto a piece of parchment paper, then cover with a second sheet of parchment paper.
Roll dough into a 1/8 inch thick sheet. You can use a cutting board to help get this even. See video for details.
Using a pizza cutter or knife, cut the dough into squares (or really any other shape that you want).
Pierce the dough with a fork to avoid bubbling.
Place the dough in the fridge while you preheat your oven to 350F. This will harden the butter and make transferring the crackers easier.
Place your dough pieces on a baking sheet lined with parchment paper (you can reuse the top sheet from step 7).
Bake for 10-12 minutes, until edges are golden brown.
Allow to cool completely.
Note: This recipe relies on the cold butter staying cold. If you don't work fast enough, the butter will start to soften and the dough will become sticky. If this happens, place it in the fridge or freezer for a few minutes. The dough will harden back up, then resume.