Easy low carb keto crackers recipe! This is such a simple cracker recipe packed with protein and perfect for keto, paleo, and dairy-free diets!
Crispy and thin keto crackers and paleo friendly crackers you can make at home. They have lovely texture and satisfying crunch. Serve as a snack or appetizer with your favorite dip, alongside paleo pumpkin bread or with keto chicken enchilada casserole!
Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 12 to 14 minutes at 350 degrees F
- ⏳ Total Time: about 20 minutes, plus cooling
- 🍽️ Serving: about 30 crackers
- ⚡ Calories: 70kcal per cracker, per the recipe card
- 🥣 Ingredients: coconut flour, almond meal flour, eggs, olive oil, salt and pepper
- 🌶️ Flavor Profile: Toasty, nutty and salty with a satisfying crunch
- ✋ Difficulty: Pulse, roll thin, cut, bake
Quick Answer
Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. Pulse 2 cups almond meal flour, 1 cup coconut flour, 3 eggs, 1 tablespoon olive oil, ½ teaspoon salt and ½ teaspoon pepper in a food processor until it forms a dough. Roll it between two sheets of parchment paper to ⅛ to 1/16 inch thick, cut it into 2-inch squares with a pizza cutter or knife, sprinkle with extra salt and pepper, and move the squares to the baking sheet. Re-roll the scraps. Bake 12 to 14 minutes until crisp and lightly golden, and let them cool before removing. It makes about 30 crackers.
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Are you wondering what crackers are good for keto? Is there a keto-friendly cracker recipe? Yes, these are and they can be made homemade much cheaper than a store-bought expensive version!
Why These Crackers Get So Crispy
Click to see why it works
- Rolled super thin. ⅛ to 1/16 inch thick bakes up crisp all the way through.
- Two nut and coconut flours. Almond flour and coconut flour make a sturdy, grain-free dough.
- Eggs and olive oil bind it. They hold the dough together for rolling and cutting.
- Parchment on both sides. The dough rolls out evenly without sticking.
- Cooling sets the crunch. Letting them cool on the pan keeps them from breaking.
Why This Keto Cracker Recipe Is So Good
- Easy to make. These keto crackers are easy to make and use just a food processor to mix the dough!
- Fits many diets. Perfect for a low carb, grain-free, gluten-free, Paleo, dairy-free, and keto diet (click here to see if a keto diet is right for you).
- Just 6 ingredients. They are made with a total of 6 healthy ingredients including metabolism boosting flours.
- Cheaper than store-bought.
Key Ingredients
These keto crackers are a combination of almond flour and coconut flour seasoned with salt and black pepper, and the addition of eggs and olive oil to help bind the dough. The result after baking are healthy nice and crisp crackers!
- Almond meal flour - 2 cups.
- Coconut flour - 1 cup.
- Eggs - to bind the dough.
- Olive oil - for crispness.
- Salt and pepper - plus extra for sprinkling on top.
See recipe card for quantities.
What to Serve With These Crackers
Crackers are great to snack on when you want something salty! Serve and nibble on them as is, add them to a charcuterie board, spread with cream cheese, topped with meat and cheese, avocado, vegan chickpea tuna salad, pecan chicken salad, or artichoke jalapeno spinach dip!
For a holiday spread, set them out with my Cannellini Bean Hummus Dip and Pumpkin Hummus.
How to Make Keto Crackers
1Make the dough. Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. Using a food processor, add the almond flour, coconut flour, eggs, olive oil, salt and pepper and process until it forms into a dough ball.
2Roll it thin. Place the dough between two pieces of parchment paper and roll it out until it is about ⅛-inch to 1/16-inch very thin square.
3Cut and season. Using a pizza cutter or a knife cut it into 2-inch squares and transfer to the parchment lined baking sheet and season with extra salt and pepper. Re-roll the dough to finish using it up.
4Bake and cool. Bake for 12-14 minutes until they are crisp and slightly golden in color. Let the crackers cool completely before removing from the pan.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Go thinner for more. If you make these crackers 1/16 inch thick you will get more than 30 crackers and the carb count will be lower per cracker.
- Cool before moving. Let the crackers cool before removing to prevent them from breaking.
- Store them airtight. Store keto crackers in a sealed airtight container in a cool dry place for up to 1 week.
- Use a pizza cutter for straight, even squares.
- Season the tops with extra salt and pepper before baking.
More Keto and Paleo Recipes
More keto and paleo recipes: Keto Enchiladas Casserole, How To Make A Simple Holiday Charcuterie Board, Pecan Chicken Salad, Paleo Chocolate Chip Cookies and Easy Chicken Breast Recipe with Delicata Squash Pan Sauce.
Baking grain-free? See my almond flour substitutes and fudgy paleo brownies.
Keto Cracker FAQs
Yes. They are made with almond flour, coconut flour, eggs, olive oil, salt and pepper, so they are low carb, grain-free, gluten-free, paleo, dairy-free and keto friendly.
Roll the dough ⅛ to 1/16 inch thick. Thinner crackers are crispier and you will get more than 30.
Store them in a sealed airtight container in a cool dry place for up to 1 week.
Let the crackers cool completely on the pan before removing them, which prevents them from breaking.
About 30 two-inch crackers, or more if you roll them 1/16 inch thick.
Serve them as is, on a charcuterie board, spread with cream cheese, topped with meat and cheese or avocado, or with chicken salad and your favorite dip.
More Holiday Appetizers
Build a party platter with a Holiday Charcuterie Board, Crostini Tuna Melts, Low Fat Buffalo Ranch Chicken Dip and Cannellini Bean Hummus Dip. I hope you enjoy this keto cracker recipe! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Keto Crackers Recipe (Paleo)
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Ingredients
- 1 cup coconut flour
- 2 cups almond meal flour
- 3 eggs
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Place almond flour, coconut flour, egg, olive oil, salt, and pepper in a food processor. Blend until it forms into a dough.
- Place the dough between 2 pieces of parchment paper. Roll out dough to ⅛ inch - 1/16 inch thick (super thin) square.
- Cut into 2-inch squares using a pizza cutter or a knife then sprinkle with extra salt and pepper if desired. Transfer the pieces with a spatula to the baking sheet. Re-roll the dough to finish using it up and cutting out crackers.
- Bake for 12-14 minutes. Let cool before serving.
jammu says
Thanks for posting this on the blog!