Delicious Keto Crackers Without Almond Flour: Recipes and Tips

For those following a ketogenic diet, finding satisfying snacks can sometimes be a challenge. Many traditional crackers are high in carbohydrates, making them unsuitable for keto. However, with a few clever ingredient swaps, it's entirely possible to create delicious, crispy, and keto-friendly crackers without using almond flour. This article explores several recipes and tips for making keto crackers that are not only low in carbs but also gluten-free and incredibly tasty.

Why Choose Almond Flour-Free Keto Crackers?

While almond flour is a popular ingredient in keto baking, some individuals may have almond allergies or sensitivities. Others may simply prefer to use alternative flours for variety or to reduce the overall nut content in their diet. Fortunately, there are several excellent substitutes that can be used to create equally satisfying keto crackers.

Keto Seed Crackers: A Nut-Free Delight

Seed crackers are a fantastic option for those seeking a nut-free, low-carb cracker. These crackers are packed with fiber, protein, and healthy fats, making them a nutritious and satisfying snack.

Ingredients for Seed Crackers:

• ½ cup (65 grams) pumpkin seeds, divided
• ½ cup (62 grams) sunflower seeds, divided
• ⅓ cup (48 grams) sesame seeds
• 2 Tablespoons (14 grams) ground flax seeds
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• 1 egg (or flax egg for vegan option)
• 2 Tablespoons (1 ounce) melted butter or coconut oil

Instructions:

1. Preheat Oven: Preheat oven to 400 degrees F (200 degrees C).
2. Grind Seeds: Add ¼ cup of pumpkin seeds and ¼ cup of sunflower seeds to a food processor and pulse until ground.
3. Mix Dry Ingredients: Transfer the ground seeds to a large mixing bowl. Add the remaining dry ingredients (sesame seeds, ground flax seeds, onion powder, garlic powder, and salt) and stir to combine.
4. Prepare Wet Ingredients: In a separate mixing bowl, mix together the egg (or flax egg) and melted butter (or coconut oil).
5. Combine Wet and Dry: Transfer the wet ingredients to the bowl of dry ingredients. Knead together all ingredients until well-combined and a dough has formed.
6. Chill Dough: Roll dough into a ball (it may be sticky) and place on a parchment paper-lined plate. Transfer to the refrigerator to chill for 10-15 minutes.
7. Roll Dough: After the dough has chilled, remove it from the refrigerator. Lay one piece of parchment paper down, placing the chilled dough in the center of the paper. Lay another piece of parchment paper atop the dough and lightly press down. Using a rolling pin, roll the dough until it is an even layer (about 1/8 inch thick).
8. Form Dough: Remove and discard the top piece of parchment paper. Using your hands, form the dough into a rectangle, gently pushing the edges of the dough against a knife to create straight edges.
9. Score Dough: Using a pizza cutter or sharp knife, score the dough (do not cut all the way through) to form 24 crackers.
10. Bake: Transfer the baking sheet to the oven and bake the crackers until golden brown, about 15-20 minutes.
11. Cool and Break: After baking, remove the baking sheet from the oven and cut the crackers all the way through. Allow crackers to cool on the baking sheet at room temperature for 30 minutes to harden and crisp up.
12. Storage: Store crackers in an airtight container at room temperature for up to 5 days.

Tips for Seed Crackers:

• Grinding Seeds: Whole flax seeds can be used, but you’ll need to pulse them in a food processor until they’re ground. Ground chia seeds will also work.
• Vegan Option: To make these seed crackers dairy-free and vegan, use coconut oil instead of butter. Then, instead of an egg, make a flax egg by mixing 1 Tablespoon of ground flax seeds with 3 Tablespoons of water. Set the mixture aside for about 5-10 minutes until it has thickened, then use the flax egg in place of the egg.
• Additions: For extra texture and crunch, spoon 1 teaspoon of poppy seeds and/or chia seeds into the cracker dough. You can also add ⅓ cup grated Parmesan cheese for a cheesy flavor (add an additional egg to the dough if Parmesan is added).
• Serving Suggestions: Pair with your favorite sliced cheese, like sharp cheddar cheese, mozzarella cheese, or Parmesan cheese.

Cheesy Coconut Flour Crackers

Coconut flour is another excellent alternative to almond flour in keto baking. These cheesy coconut flour crackers are easy to make, crispy, and delicious. They are gluten-free, grain-free, and ready in just 20 minutes.

Ingredients:

• ½ cup coconut flour
• 2 tablespoons melted butter (or coconut oil for dairy-free)
• 1 egg
• ½ cup grated cheddar cheese, divided
• ¼ cup grated Parmesan cheese
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

Instructions:

1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Mix Dough: In a bowl, combine the coconut flour, melted butter, egg, half of the grated cheddar cheese, and the grated Parmesan cheese. Stir until well combined.
3. Rest Dough: Let the mixture rest for a few minutes so the coconut flour can absorb the moisture.
4. Form Crackers: Form 8 small balls from the dough and place them on a baking sheet lined with parchment paper.
5. Flatten Crackers: Press each ball with your hands into little flat discs.
6. Add Toppings: Sprinkle the remaining cheddar cheese and fresh thyme leaves on top of the flattened crackers.
7. Bake: Bake in the preheated oven until the crackers are nicely browned and the cheese has melted and crisped up, about 12-15 minutes.
8. Cool: Let the crackers cool on the baking sheet. They will crisp up as they cool.
9. Storage: Store in an airtight container at room temperature for up to 4 days or in the fridge for up to 7 days.

Tips for Coconut Flour Crackers:

• Dairy-Free Option: Use coconut oil instead of butter and add dairy-free cheeses made from coconut, such as Violife. Consider adding a little nutritional yeast for a cheesy flavor.
• Cheese Variations: Gouda or Monterey Jack cheese would work well. Mozzarella can be used, but it lacks the salty tang of cheddar, so increase the amount of Parmesan and add sea salt.
• Texture: Ensure the crackers are flattened properly to achieve a crispy texture.
• Freezing: Suitable for freezing for up to 3 months. Reheat in the oven at 400°F (200°C) or in the air fryer at 350°F (180°C) for a few minutes to crisp them up again.

Low Carb Fathead Keto Crackers (Egg-Free)

For those who prefer a simple dough that's easy to work with, fathead dough is an excellent choice. This recipe is also egg-free, making it suitable for those with egg sensitivities.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• 1 ½ cups shredded mozzarella cheese
• 2 tablespoons butter
• ¼ cup coconut flour
• 2 tablespoons sesame seeds
• Pinch of salt
• Pinch of garlic powder
• Herbs (optional, for flavor)

Instructions:

1. Microwave Cheese and Butter: In a microwave-safe bowl, mix the shredded mozzarella cheese with the butter. Microwave on high for 1 minute.
2. Knead Dough: Remove from the microwave, stir well, and knead the dough with your hands. If it’s still not possible to knead, microwave for 30 seconds more and then knead the dough again.
3. Add Flour and Seasonings: Add the coconut flour, sesame seeds, salt, garlic powder, and herbs (if using) to the cheese mixture. Knead until well combined.
4. Roll Dough: Roll the dough out on a piece of parchment paper as thinly as possible.
5. Cut Crackers: Cut the dough into your preferred cracker shapes using a knife or pizza cutter.
6. Bake: Bake on top of the parchment paper on a cookie sheet at 400 degrees F (200 degrees C) for about 8-9 minutes, depending on your oven and how thick the crackers are. Bake until golden brown and crunchy.

Tips for Fathead Keto Crackers:

• Cheese Variations: You can use mozzarella, gouda, Monterey Jack, or any similar cheese. Shredded mozzarella works best.
• Rolling the Dough: Roll the dough as thin as possible to achieve crispy crackers.
• Serving Suggestions: These crackers are delicious when dipped in melted cheese or served with yogurt or avocado.

Keto Cheez-Its (Almond Flour-Free Copycat)

For those who miss the classic Cheez-It crackers, this recipe offers a healthier, low-carb alternative that's also almond flour-free.

Ingredients:

• 2 cups shredded cheddar cheese
• 2 tablespoons butter, softened
• 1/4 cup coconut flour
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Coarse sea salt (optional, for topping)

Instructions:

1. Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C).
2. Process Ingredients: Place all the ingredients (cheddar cheese, butter, coconut flour, smoked paprika, garlic powder, and salt) into a food processor and process until well combined.
3. Roll Dough: Flatten the dough onto a parchment-lined baking sheet. Cover with another piece of parchment paper and use a rolling pin to spread it out to about 14 by 9 inches.
4. Score Crackers: Score the dough with a pizza cutter into 1-inch squares (approximately 126 crackers).
5. Poke Holes and Add Salt: Poke a hole in the center of each cracker if desired, and sprinkle coarse sea salt over the crackers if desired.
6. Bake: Bake for 15 minutes, then score again and try to separate the crackers without tearing them. Bake for another 5-10 minutes until browned and crisp.
7. Cool: Let the crackers cool completely before serving.

Tips for Keto Cheez-Its:

• Food Processor: Using a food processor simplifies the recipe by quickly incorporating all the ingredients.
• Rolling Dough: Rolling the dough thin enough can be a bit of an arm workout, but it's essential for achieving crispy crackers.
• Parmesan Cheese: Including some grated Parmesan cheese can enhance the flavor.

Keto Garlic and Herb Crackers

These keto garlic and herb crackers are a delightful blend of garlic and rosemary flavors in a low-carb, gluten-free treat. They are perfect for pairing with your favorite dips, soups, and charcuterie boards.

Ingredients:

• 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix)
• ¾ cup sunflower seed flour
• 1 teaspoon rosemary, finely chopped
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 1 large egg (or dairy-free substitute)

Instructions:

1. Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
2. Blend Ingredients: In a high-speed blender or food processor, add the shredded cheese, sunflower seed flour, rosemary, garlic powder, and salt. Blend well until it forms a smooth dough. If the dough is too crumbly, add a tablespoon or two of water.
3. Roll Dough: Place a large sheet of parchment paper on a large cutting board or your kitchen counter. Transfer the dough onto it and place another sheet of parchment paper on top. Press the dough down before rolling it out using a rolling pin until it is 1/4 inch in thickness.
4. Cut Crackers: Using a pizza cutter, cut the dough into squares to form crackers.
5. Bake: Transfer the crackers onto the lined baking sheet.
6. Bake: Bake for 12-15 minutes, or until golden brown and crispy.
7. Cool: Let the crackers cool completely on the baking sheet before serving.

Tips for Keto Garlic and Herb Crackers:

• Seasoning: You can use whatever herbs and seasoning you prefer.
• Dairy-Free: To make these crackers dairy-free, you can substitute 1 large egg and 1 tablespoon of melted coconut oil for the shredded cheese.
• Dough Consistency: If your dough is warm and difficult to deal with, you can form it back into a ball, wrap it up in plastic wrap, and place it in the refrigerator for 15 to 20 minutes before rolling it out.
• Storage: Store the keto garlic and herb crackers at room temperature in a sealed container for up to 7 days. If they get soft, you can crisp them back up by baking them for 5 minutes until crisp again.

Vegan Keto Seed Crackers

These crackers provide a crunchy, nutritious, and allergy-friendly snack option. This recipe uses a mix of seeds and tigernut flour to create a cracker that is both flavorful and satisfying.

Ingredients:

• ½ cup ground flax seeds
• ¼ cup tigernut flour
• ¼ cup sunflower seeds
• 2 tablespoons sesame seeds
• 1 teaspoon psyllium husk
• ½ teaspoon salt
• 2 tablespoons coconut cream
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat Oven: Preheat the oven to 380°F (190°C).
2. Prepare Ingredients: Grind the seeds for the dough and combine them in a bowl. Add all other dry ingredients (tigernut flour, psyllium husk, and salt).
3. Mix Wet Ingredients: To the coconut cream, add the apple cider vinegar and the psyllium husk. The psyllium husk needs the moisture to expand and form a gelatinous mixture. This will act as a binder.
4. Form Dough: Combine the coconut cream mixture and the other gathered dry ingredients. Mix well with a spatula until a dough is formed and the walls of the bowl get clean. You can also use your hands.
5. Rest Dough: Let the dough rest for 10-15 minutes in order to absorb the liquid properly and the seeds to expand.
6. Form Crackers: Bring the dough to a working surface. Place the ball of dough between two pieces of parchment paper and using a rolling pin, roll until very thin, about 1/8 inch thick.
7. Add Seeds: Remove the top piece of parchment paper and sprinkle with sunflower seeds and sesame seeds if desired. Place it back on top and gently roll the rolling pin by pressing the seeds. This step will prevent seeds from falling out after baking.
8. Cut Crackers: Using a knife or a pizza cutter, cut the dough into 2-inch squares, but do not separate. Use the tines of a fork to prick each cracker several times.
9. Bake: Keep the dough on the bottom piece of parchment paper and move it onto a cookie sheet. Bake in a preheated oven at 380°F (190°C) for about 7 minutes. Then rotate the sheet and bake for another 7 minutes at 325°F (163°C). Keep an eye on them as everyone's oven is different and they tend to burn easily.
10. Cool and Break: Let crackers cool fully on the cookie sheet, then break apart.

Tips for Vegan Keto Seed Crackers:

• Seed Milling: Use a good coffee grinder if you want your seeds very finely milled. Pre-milled seeds eliminate the need for a food processor.
• Dough Consistency: If you have a warm kitchen, a 5-minute stay in the freezer is recommended to help the crackers firm up.
• Storage: You can make the keto seed crackers in advance and store them in an airtight container to eat over the course of a week.

General Tips for Making Keto Crackers

• Roll Thinly: For crispy crackers, roll the dough as thinly as possible.
• Even Thickness: Ensure the dough is rolled to an even thickness for uniform baking.
• Low Temperature: Use a low oven temperature and a long bake time for truly crispy crackers.
• Cool Completely: Let the crackers cool completely before breaking them apart. They crisp up as they cool.
• Storage: Store crackers in an airtight container to maintain their crispness. If they soften, you can crisp them up again in a warm oven.
• Seasoning: Feel free to experiment with different herbs, spices, and cheeses to customize the flavor of your crackers.

Serving Suggestions

Keto crackers are incredibly versatile and can be enjoyed in numerous ways:

• With Cheese: Pair them with your favorite cheeses, such as cheddar, mozzarella, Parmesan, or brie.
• With Dips: Serve them with low-carb dips like guacamole, spinach artichoke dip, or hummus (in moderation).
• With Charcuterie: Add them to a charcuterie board with meats, cheeses, and olives.
• With Soup: Enjoy them as a crunchy side with your favorite keto-friendly soup.
• With Spreads: Spread them with butter, peanut butter (no sugar added), or cream cheese.

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

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