Keto Crackers
Bake crisp, savory keto crackers made from almond flour and cheddar cheese. Roll the dough between parchment sheets and bake until golden for a sturdy, grain-free snack.
Equipment
- Baking sheet
- Parchment paper
- Food processor or blender
- Rolling Pin
- Pizza Cutter
Ingredients
- 1 cup almond flour
- 1 cup shredded cheese (cheddar cheese)
- 1/4 teaspoon salt
- 1-2 tablespoon water
Instructions
- Heat the oven to 180C/350F and cover a large baking sheet with parchment paper. Set the lined sheet aside so the shaped crackers can go straight into the oven.
- Process the almond flour, shredded cheese, and salt in a high-speed blender or food processor until the mixture gathers into dough. If it stays crumbly, blend in 1-2 tablespoon water until it forms a cohesive ball.
- Place the dough between two large sheets of parchment paper and flatten it with a rolling pin to about 1/4 inch thick. The sheet should feel slightly elastic and peel away from the top parchment without tearing.
- Cut the rolled dough into squares with a pizza cutter, then move the pieces onto the prepared baking sheet. Prick each square lightly with a fork if air pockets begin to form.
- Bake for 12 minutes, turning the crackers halfway through the baking time. Take them out when the edges are lightly golden, then leave them on the baking sheet until completely cool.
Notes
Texture tip: Let the crackers cool completely on the baking sheet, as carryover heat allows the centers to firm up into a crisp crunch.
Rolling tip: Roll the dough to a uniform thickness between parchment sheets so the edges do not darken before the middle pieces dry out.
Storage: Store cooled crackers in an airtight container at room temperature. If they lose crispness due to humidity, warm them gently in a low oven and cool before serving.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.