Description
These ultra-easy keto crackers are a quick and delicious low-carb snack, made with almond flour and butter. Ready in just 13 minutes, they can be microwaved or baked to crispy perfection and seasoned with your favorite toppings.
Ingredients
Cracker Dough
- 35 g salted grass-fed butter
- 96 g almond flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon baking powder
- Pinch kosher salt (increase to 1/4 teaspoon if using unsalted butter)
- 1/2 egg (approximately 1 1/2 tablespoons or 25 g), lightly whisked
Seasoning
- TJ’s Everything But The Bagel Seasoning (to taste)
Instructions
- Melt the Butter: Melt the salted grass-fed butter in a small microwave-safe bowl until just melted but not hot. Set aside to cool while you prepare the dry ingredients.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, xanthan gum, baking powder, and salt thoroughly to ensure even distribution.
- Combine Wet and Dry: Pour in the cooled melted butter and mix with your hands until evenly incorporated. Add the lightly whisked half egg and knead the mixture until it forms into a smooth ball. Cover the dough tightly with cling film and place in the freezer for 5 minutes to solidify the butter.
- Roll Out Dough and Season: Between two sheets of parchment paper, roll out the chilled dough to your desired thickness. Sprinkle the Everything But The Bagel Seasoning on top and gently press it into the surface by rolling lightly again. Trim to your preferred cracker sizes and separate pieces carefully using a knife to avoid breakage.
- Microwave Cooking: Place crackers on parchment paper and microwave on high for 20 seconds. Open the microwave and cook for an additional 15-20 seconds. Note that cooking times vary based on cracker size and microwave wattage, so start with a test batch. Crackers will crisp further as they cool.
- Baking Option: Alternatively, bake crackers in a preheated oven at 350°F (180°C) for 8-12 minutes until lightly golden. For extra crispiness, allow to cool and bake again for 5 minutes (double bake, biscotti-style).
Notes
- Cooking times vary depending on microwave power and cracker size; cooking in small batches of 4-6 crackers yields more even results.
- Do not refrigerate dough overnight as almond flour will absorb moisture and become harder to crisp up.
- Microwave wattage used as reference is 1000 watts.
- For a crispier texture, consider the double baking method when using the oven.