How to Make Crispy, Crunchy, Keto Crackers

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How To Make Crispy, Crunchy, Keto Crackers

My crackers close up

So, I have been trying to figure out how to adjust my macros so that not only are they right, but my calories stay around 1500 a day because my weight loss has stalled.

I had the perfect breakfast which I will include when I come up with my 21-day meal plan. So for lunch, I wanted something light to pair with the delicious strawberry frappe smoothie from A Sweet Life, who is on my Pinterest board. Click the link for her recipe, you won’t regret it! A low-carb treat!

My thought was ‘I’d love some crackers to go with some cheese and sliced Cajun roasted turkey’ but I tried to make crackers before and failed.

This time was a huge success, and the whole meal was tasty, filling, and under 500 calories! It felt more like a snack, which would be great for all you folks who have to eat lunch at your desks.

The crackers themselves are also on my Pinterest board, slightly modified from Eating Bird Food and hers only have three ingredients. I added a couple more, one being Nutritional Yeast Flakes and Slap Ya Mama spice on top for extra flavor.

To make them you will need parchment paper, a cookie sheet, a pizza wheel and your ingredients in a mixing bowl. It’s so easy

1 Cup of almond flour (not meal)

1T ground flax (I use Badia brand)

1/2 t of fine sea salt

3T water

Mix all of that until you form a dough. I added about a teaspoon of the nutritional yeast flakes to that, they add a bit of a cheesy taste.

Transfer the dough to your parchment paper and put a second piece of paper on top, press down with your hands until flat, then use a rolling pin ( or if you’re like me a straight plastic glass) to get it to about 1/8 inch.

Transfer that to your cookie sheet and cut into small squares (about 1 inch) and sprinkle your salt and spice on top. Use your hands to press the salt into the crackers and place into a 350 degree oven.

My oven cooks faster than most people’s evidently, cause my crackers only took about 15 minutes, not 20-25 like what was suggested. (Or mine were thinner)

Here they are finished.

The ground flax must help them brown

I put my turkey and cheese on a cutting board and cut those with the pizza wheel as well. Then I stacked everything together for a yummy mouthful of crunchy, spicy, flavor.

According to my keto app, my combined macros for breakfast and lunch are: 896 calories, 18.1 carbs, 82.6 fat, and 20 protein.  That leaves me quite a bit of wiggle room for dinner, and I don’t feel deprived at all.

The smoothie is very decadent and filling, I made it slightly sweet with my Stevia to go liquid sweetener.

Now, I try to keep it under 25 g of carbs in a day, yet that is hard to do. I don’t always make it, but I get pretty close. Friday nights are a free for all around here, so I’ll have to get creative for dinner. (probably a salad w/chicken)

So now you know how to make crackers that have a crunch, taste great, and hold up to toppings! Try them out yourself and tell me what you thought! Oh, my keto app is Stupid Simple Keto I think. Here’s a screenshot.


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3 Replies to “How to Make Crispy, Crunchy, Keto Crackers”

  1. my first and only attempt at cracker making was a disaster. I was going to ask if they came out crunchy but you mentioned at the end, ‘have a slight crunch’ . when i made that first disastrous batch , i read that if you store crackers in air tight jars for a day or two, they become really crunchy. it didn’t work on that one attempt for me, but if you make it again, try storing somme and see.

    1. You have to get them rolled out pretty thin, and have the oven temp not too high. These came out nice and crisp but my first try was a nightmare too! I think they worked because of the almond flour.

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