Gluten Free & Keto Almond Crackers

These (5 ingredient!) gluten free and keto almond crackers are a breeze to whip up, yielding killer-tasting results. Plus, you can go both sweet or savory with them!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Appetizer, Cookies

Cuisine Gluten Free, Keto

Prep Time 20

Cook Time 15

Total Time 35

Servings crackers

Calories 43kcal

Ingredients

192 g almond flour
1/2 teaspoon xanthan gum
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
80 g grass-fed butter at room temperature
1 egg

Topping suggestions

caraway seeds
garlic powder
freshly ground black pepper

Metric - US Cups

Instructions

Add almond flour, xanthan gum, salt and baking soda to a medium bowl. Whisk until thoroughly combined and set aside.
Cream butter in a large bowl with an electric mixer until light and fluffy, 2-3 minutes. Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
With your mixer on low, add in half of your flour mixture- mixing until thoroughly incorporated. Mix in the rest.
Wrap cracker dough with cling film (saran wrap) and refrigerate for at least an hour (up to a few days).
Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
Roll out the dough between two pieces of parchment paper and cut squares with a pastry wheel or knife. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough (particularly if under-baked) will yield a softer one.
Place shaped cookies on the prepared baking tray and sprinkle toppings of choice (optional). Place in the freezer for 10 minutes prior to baking.
Bake for 10-20 minutes, until fully golden. Note that we found baking time varies a lot here, depending on thickness and size of the cookies. So just keep an eye out for them.
Allow to cool for ten minutes before transferring to a cooling rack. Store in an airtight container for up to 5 days.

Notes

The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

Please note that nutrition facts were estimated per (roughly) 2-inch cracker. And we found one batch to yield about 40.

Nutrition

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