Summary:
This is an easy 5-ingredient recipe for making low carb crackers using almond flour. With a mild cheesy flavor, they're extra crispy and sturdy — perfect as a crunchy snack or for scooping up a generous amount of dip.
INGREDIENTS
- 3/4 cup (3 oz wt.)
almond flour (Note 1) - 1/2 cup (2 oz wt.) finely grated parmesan cheese (Note 2)
- 1 large egg, beaten
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon table salt
INSTRUCTIONS
- Prepare: Preheat oven to 350 F.
Prepare baking sheet lined with parchment paper or baking mat. - Make Dough: Stir together all dry ingredients (almond flour, parmesan cheese, pepper, salt) in bowl until well-mixed. Stir in 2/3 of beaten egg (Note 3) until mixture forms into cohesive and rollable dough, using hands if needed. Set aside remainder of egg.
- Roll Out Dough: Divide dough into 4 equal balls (Note 4) and space out on parchment paper. Working with one at a time, cover with plastic wrap and flatten dough as thin as possible (Note 5), ideally less than 1/8 inch thick, into roughly square shape, about 3×3 inches. Dough should have uniform thickness so that crackers will crisp evenly in oven.
- Score & Brush: Optionally, use butter knife to lightly score dough into 16 to 20 individual crackers, making them easier to separate after baking. Using remaining beaten egg, brush very thin layer across surface of crackers. Discard rest of egg.
- Bake: Bake at 350 F until crackers are golden brown and crispy, about 20 minutes. They will crisp starting from edges and moving inward; crackers are done when centers are crispy. Since ovens vary, frequently monitor starting at 15 minutes and remove when done.
- Cool: Let crackers fully cool before breaking into individual crackers by snapping along perforations. Serve (Note 6).
NUTRITION
| Makes 2 Servings |
| Amount Per Serving (8-10 crackers): |
| Calories 370 (70% from fat) | |
| Total Fat 29g | 45% |
| Saturated Fat 6g | 32% |
| Cholesterol 113mg | 38% |
| Sodium 510mg | 21% |
| Net Carb 3.5g | |
| Total Carb 8g | 3% |
| Dietary Fiber 4.5g | 18% |
| Sugars 2g | |
| Protein 20g |
PHOTOS
This recipe is awesome! Instead of brushing the top with left over eggs, I just used the whole egg and added 1/4 cup of more almond flour and it turned out great! Nice and crispy!
I did the same thing as “Jenn” did, plus I added 2 Tbsp. sesame seeds and 1 Tbsp. melted coconut oil. I used a 2 inch sharp cookie cutter and baked them at 375° for 15 minutes! Perfectly beautiful and perfectly delicious!
Thank you so much!!!! From the bottom of my heart!!!! These taste absolutely amazing!!! This is my 3d attempt at Keto, and it seems that this time, with the help of your recipes, I will succeed!!!
Thank you! I miss crunch and texture on Keto. I plan to use the recipe for tostada shells.
I tried some other recipes and just was not happy. They didn’t have the crisp I wanted. I felt like the parmesan would make the difference. It did. Wow did they smell good in the over! I am going to make these again and take them on a trip with some friends. I cut them up pretty small and plan to make several servings. They are going to be really good with some chicken liver pate I am making and I have some herbed sunflower seed dip. Thanks for the great recipe! I have been looking at your website and there are other recipes I plan to try.
Fabulous recipe! I’ve tried a few of these on the Internet and for me, this technique worked the best. I followed the suggestions of Jenn and Pat in the reviews below to some degree. Definitely the ratio of 1 beaten egg to 1 cup almond flour and 1/2 cup of parmesan and seasoning of choice will yield you an EXCELLENT RESULT. I didn’t add anything further like oils and such or brush with egg. I DEFINITELY followed the recipe exactly technique wise… it took 18 minutes but I could have went the full 20 minutes (you have to really check as you don’t want to burn anything!). Also used a silicone mat (if you have one definitely use this as it’s so much easier) and a pizza cutter to get even shapes. The process is as time consuming as you want it to be — if you want it more rustic skip that step and just do you best. I liked the idea of dividing the dough in 4’s and then using the pizza cutter to make straight lines. With the excess dough I made some triangles and shapes (there will be a little left but not much). I’ve also seen other recipes call for a food processor. I’ve done this method and felt just stirring in a bowl was sufficient. Oh… and I did poke each cracker a couple times with a toothpick — not sure why that’s helpful but other recipes suggested this. THANKS FOR THE BEST OF THE KETO CRACKER RECIPES SO FAR!!!
I’m very confused. Using the same flour and parm you link to … I get 6 net carbs for the flour and 7 for the parm. At 13 net for the entire recipe, which you say is 2 servings of 8-10 crackers … how is it 3 net per serving? Thanks for your help!
Thanks for pointing that out. The linked parmesan cheese product was not representative of the kind that I use for these recipes so I have unlinked it to prevent additional confusion.
I use parmesan cheese that is pre-grated and found in the refrigerated sections of U.S. supermarkets, not the shelf-stable kind. The nutrition label for my parmesan cheese shows 0 for carbs per 1-ounce serving (due to rounding), and that is what I used to estimate the nutrition for this recipe.
In reality, parmesan cheese is not zero carb because it’s not pure fat, so it does contain a small amount of carbs. It shouldn’t be more than 1 g per 1-ounce serving, so since this recipe uses 2 ounces, you can assume that the net carbs per serving shouldn’t be more than 4 g, as an upper limit.
I just made these yummy crackers. This recipe is great. I added some rosemary to mine and sprinkled some grated parmesan cheese on top before baking. They didn’t last very long. I’m gonna make another batch tomorrow.
Is it best to store these on the counter top or in the fridge?
Countertop. I usually eat them soon after baking, for optimal crispness.
I made these and using the nutritional information on the back of my Bob’s Red Mill Fine Almond Flour package these come out to over 32g of carbs for the recipe…I’m confused as to how you reached your calculations.
Different brands of ingredients, such as almond flour, can have very different nutritional information. My calculations are based off of the products that I use. If you click the almond flour link in the ingredients list in the recipe, note how it has 2g net carbs (5g total – 3g fiber) per 1/4 cup serving. That’s what you should aim for when selecting almond flour. I would avoid Bob’s if their almond flour is particularly high in carbs. Check if your grocery store sells a different brand, or buy it online.
What is the serving size
The serving size is 8-10 crackers.
What do you think is contributing to all those extra carbs in the Bob’s Red Mill almond flour? Ground almonds are ground almonds no matter what the brand, right? Cuz RATS I bought the Bob’s Red Mill almond flour just to make this recipe. I just checked the label: 2 net carbs per two tablespoons. Arrgh.
Less fiber would cause a certain brand to end up with more net carbs.
If the almond skins are completely removed during the blanching process that would result in less fiber in the final product.
Lisa, I made these using Nature’s Eats brand superfine blanched almond flour which has just 3 grams carb & 2 grams of dietary fiber which = just 1 gram NET carb per serving. It does matter what kind of almond flour you buy.
Can I ask why the dough isn’t cut fully through before baking?
You mean why it’s scored as opposed to completely cut through? I think it’ll turn out fine either way. I score the dough instead of cutting it completely because (a) it’s easier and faster, and (b) if you cut it all the way through, it may stick to your knife or drag the dough around instead of keeping it flat. If you cut it completely, watch the baking time… it might take less time to bake because there’s more surface area exposed to the heat.
Do you think I can add 1/4 a cup peanut Butter i or is it so cheesy that the taste will be off?
I think the taste will be a bit off. I would add a tiny amount and see how it tastes, like only 1 tablespoon of peanut butter to start.
Are the nutrition facts for 8-10 crackers?
Yes, that’s correct.