These keto crackers are crispy, crunchy, and chock-full of cheese flavor! They’re also incredibly easy and quick to make. Honestly, when you taste these you’ll never believe they’re low carb crackers. And I’m confident saying that these will be the best keto crackers you ever make from scratch.
1/2 Cup (56g) Blanched Almond Flour
1/2 Cup (56g) Grated Parmesan
2 Tsps Water (However you may need more depending on the moisture in your parmesan cheese)
Add the almond flour and cheese to your food processor.
Pulse and combine.
Add the water one teaspoon at a time until small balls/clumps of dough start to form in the processor.
Now transfer the clumps of dough to a bowl, and use your hands to form a ball of dough out of them.
Next, you’ll want to use a rolling pin and roll out 1/2 of the dough at a time BETWEEN 2 SHEETS OF PARCHMENT PAPER.
Once the dough JUST STARTS TO LOOK TRANSLUCENT that’s when you know you’ve rolled it out enough.
Now use a pizza cutter to cut the dough vertically and horizontally to form the crackers.
Once the crackers are shaped, use a toothpick to form a hole in the center of each cracker.
Use a pair of kitchen scissors to cut away the extra parchment paper from the dough, and then transfer the dough to a plate.
Microwave the crackers in 2, one minute intervals…off-set the plate on the left side for the first interval, and then off-set it on the right side for the second one.
***NOTE*** Microwave times will vary depending on the power of your microwave. My Microwave is 1100 Watts and this is the perfect cook-time for me.
Let the crackers cool for atleast 5-10 minutes after they’re done cooking.
They will be soft when the come out of the microwave, but once they have time to cool they crisp up.
Once they do crisp up, you’ll want to break them apart into individual crackers, coat them with baking spray, and then add the seasonings of your choice to them.
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