You can top them with so many fun toppings, such as Everything but the Bagel seasoning, sesame seeds, red pepper flakes, and more. One of the big challenges of a keto diet is recreating favorite foods in a low-carb version. You can’t always make them as good as the original, but in this case, you most certainly can! These keto crackers amazed me when I first made them. I was expecting a compromise, but these are just as good as wheat crackers.
Recipe Card
Almond flour: I use blanched, finely ground almond flour. I don’t recommend using a coarse almond meal in this recipe. Egg: Just one egg. I use large eggs in most of my recipes, including this one. Salt: I use sea salt. Optional toppings: I like to use Everything but the Bagel seasoning.
You start by mixing the almond flour, salt, and egg in a bowl. Start with a spatula, then work the dough with your hands. You’ll likely need to add 1-2 tablespoons of water to get a dough consistency. Roll the dough out thinly between two sheets of parchment paper. Remove the top parchment sheet, and use a pizza cutter to cut the dough into 1-inch squares. See how uneven my squares are? That’s OK! Homemade is not supposed to be perfect. Bake the crackers until browned, about 15-20 minutes, in a preheated 350°F oven. Let them cool for at least 15 minutes on a cooling rack before serving. They crisp up as they cool. Or use them to scoop up cream cheese dip, tahini sauce, Greek yogurt dip, tuna casserole, pimento cheese, or any other condiment that needs a vehicle to transfer into your mouth. I most often top them with a little butter and cheddar cheese. I used to do that with Ritz crackers in my ancient past, and I really missed it. It’s good to finally have a low-carb substitute! Once completely cool, you can also freeze them in freezer bags for up to three months, separating layers with wax paper. Defrost them in the fridge, then briefly reheat them in a 350°F oven.
