3 Ingredient Keto Almond Crackers

These almond crackers are truly a favorite of mine.  The only reason I don't make them every week is they are a diet downfall - meaning I will eat the whole batch in a day.  One of the things I miss on a ketogenic diet is the salty crunch of chips and crackers...  I missed those until I made these almond crackers!

I would compare these almond crackers to Wheat Thins.  They don't have to be a thick cracker like most keto crackers.  They can be nice and thin like a regular cracker, and give you that nice crunchy texture.

The only other problem I have with these crackers is they require patience and time around this kitchen.  I fully recommend doubling this recipe, for two reasons: 1) You'll love these and eat one batch in no time; 2) It only adds a little more time in the oven to double the batch.

You can get creative with these keto crackers, but I love them plain.  If you like, you can try add a bit of garlic powder and onion powder for some flavorful crackers.  Or how about a little ground black pepper?  Again, personally I love them with salt - especially pink himalayan salt sprinkled right on top.  I gently tap on the salt so that it will stick into the cracker before it cooks.  The seriously satisfies my salt craving on the keto diet.

Baking the Crackers

Before we talk about baking, I want to mention the importance of the almond flour to water ratio.  Too much water and too little water make these quite difficult to work with.  Keep the ratio one (1) part water to four (4) parts almond flour and you'll be good to go!

Baking these crackers can be especially tricky, so be warned.  They are actually not difficult if you follow my directions.

Part way into the baking you will be able to cut these crackers with a pizza cutter into your desired cracker size.  Do it while they are still slightly soft so that they don't crack as you're cutting them.

If you can, separate the outer rows of the crackers away from the rest of the crackers.  If they are too soft to separate without ruining the cracker then they are not ready to be separated.  Separating them allows the inner rows of crackers to cook faster.

After about 10 more minutes in the oven, that outer separated bunch of crackers is probably finished.  Test each one by holding it.  If it is pliable at all it is not ready and should stay in the oven at least another 5 minutes.  If they are browning they are definitely done and should be removed.

Check the crackers about every 10 minutes for new hardened crackers, ones you can separate from the bulk of the crackers, and ones that are finished and can be removed from the oven.  There will come a point when they are mostly hardened and you can separate them all from each other.

When they are finished place them on a plate to allow them to cool.  Once cooled they can be stored in a tupperware and eaten as you like throughout the week!

I hope you enjoy these crackers as much as I do!  If you mess up on the first batch, please try again and follow the instructions.  These are too good to pass on!

Print Recipe
3 Ingredient Almond Crackers
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Course Snacks
Prep Time 10 minutes
Cook Time 40-50 minutes
Servings
servings of 4 crackers
Ingredients
Course Snacks
Prep Time 10 minutes
Cook Time 40-50 minutes
Servings
servings of 4 crackers
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 275F.
  2. Mix dry ingredients in a bowl.
  3. Add water and mix in bowl with a spoon until water is fully absorbed by all almond flour.
  4. Lay out a piece of parchment paper the same size as your cookie sheet or pan. Cut another piece the same size.
  5. Place dough on bottom parchment paper on flat surface. Place 2nd sheet of parchment paper on top.
  6. Using a rolling pin, roll out the dough slowly (on top of the parchment paper) and in a square or rectangle shape until flat and desired thickness of crackers (about 2mm thick for the same texture as Wheat Thins which equals about a 9"x10" rectangle, about 3mm thick for strong crackers for dipping which equals about an 8"x9" rectangle.)
  7. Continue moving dough until it is a uniform thickness that you like for crackers.
  8. Slowly and carefully peel off the top layer of parchment paper, careful that the dough does not stick. (A little will stick no matter what)
  9. Slide the cookie sheet under the bottom parchment paper.
  10. Bake for 30 minutes at 275F in the oven.
  11. Remove from oven. Using a pizza cutter, cut crackers into desired size crackers (about 1.5" squares is recommended).
  12. Feel the crackers on the outside edges. If they are hard, set them on a plate and allow them to cool. Separate the crackers away from each other that are not finished cooking and put back in oven for another 10 minutes. Continue doing this at 10 minute increments until all the crackers are finished cooking.
Recipe Notes

 

 

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Nutrition Facts
3 Ingredient Almond Crackers
Amount Per Serving
Calories 138 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sodium 103mg 4%
Potassium 86mg 2%
Total Carbohydrates 4g 1%
Dietary Fiber 3g 12%
Sugars 1g
Protein 5g 10%
Calcium 5%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

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