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!