(Almond Flour!) Low Carb Cornbread Crackers 🌽

Homemade cornbread crackers made with almond flour

(Almond Flour!) Low Carb Cornbread Crackers 🌽

Directly inspired by Trader Joe's supreme cornbread crisps, these low carb cornbread crackers make the perfect candidate for your favorite chili or cheeseboard (!!).

Course Appetizer, Side Dish

Cuisine American

Keyword almond flour cornbread crackers, cornbread crackers, homemade cornbread crisps, low carb cornbread crackers

Prep Time 15

Cook Time 20

Chilling Time 30

Total Time 1 5

Servings crackers

Calories 110kcal

Ingredients

For the keto crackers

90 g (medium grind!) cornmeal *
118 ml buttermilk at room temp (or use heavy cream + 1 TBSP apple cider vinegar)
70 g salted grass-fed butter
192 g almond flour
2-4 tablespoons erythritol or sugar, to taste (I used 4 TBSP)**
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1 egg

Seasoning suggestions

my famous keto chili

Metric - US Cups

Instructions

Add cornmeal and buttermilk (or heavy whipping cream and apple cider vinegar) to a medium bowl. Mix thoroughly and set aside to rest for 20 minutes while you prepare the rest.
Melt butter in a small (microwave safe!) bowl until just melted, but not piping hot. Set aside to cool while you mix the flours.
Add the almond flour, sweetener, xanthan gum, baking powder to a medium bowl and whisk thoroughly. Pour in the butter and mix until evenly distributed (I just use my hands!). Add in your lightly whisked egg, followed by the cornmeal buttermilk mix and continue to knead until it forms into a ball. Cover in cling film and place in the fridge for 30 minutes.
Preheat your oven to 350°F/180°C.
Divide dough in two and roll out between two sheets of parchment paper. Trim to desired cracker size and separate gently. The dough is fragile, so I separate the pieces by running a knife underneath.
Bake for 8-12 minutes until *just* lightly golden around the edges (will depend on size, thickness and oven). Allow them to cool for 10 minutes and bake again for 8-12 minutes until golden. VIP note: given the buttermilk and cornmeal mix, these crackers do need a double bake in order to reach the ultimate crisp and buttery texture (it's worth the extra step- trust me!),
Store in an airtight container for up to 5 days and can be frozen for up to 3 months (as well as the unbaked dough!).

Notes

*If grain free, know that you can leave out the cornmeal and buttermilk: simply swap them out for this sweet corn natural extract (start using as little as 1/4 tsp, as some of you might find it a bit much at 1/2 tsp) and follow the rest of the recipe as usual, reducing the second baking time by 5 minutes.

**I actually really enjoy these cornbread crackers to be lightly sweet, so I like adding 4 TBSP (= 1/4 cup) of sweetener. That said, if you're more on the 'savory cornbread' side of the equation doing just 2 TBSP (or even 1) will do the trick. Don't skip adding a touch though, as the sweetness compliments and helps to bring out the corn flavors a bunch.

And if keto only use erythritol (the only sweetener that results in crisp cookies).

Please note that a batch yields roughly 70 crackers, and nutrition facts were estimated per 5 cracker serving.

Nutrition

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