In my pre-Keto lifestyle, salty topped crackers were almost always in my pantry. We ate them with soups, dips, hearty chili, or as a quick snack with cheese. We even made yummy cracker toffee during the holidays.
As a busy mom and wife, crackers were always, well, easy. And, as a busy mom, I love easy. I still do!! In fact, I have to have easy. Well, most days, anyway. So, if I need easy I know you do too. Right?
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Well, it’s been cold here in Texas.
What does a Texan do on a cold day… we eat chili. My husband wanted some chili and cornbread. But, I really didn’t have the time to make the cornbread so I decided to see if I could make him a cracker to go with it.
Truth be told…
I love crackers with chili. So, there’s a possibility that might also have been a contributing factor to the birth of these crispy crackers in my kitchen.
These are seriously easy!
No kidding! I threw all the ingredients together and in less than 15 minutes he was eating his chili and crackers. Just like old times but MUCH healthier!
I’m in love with these crackers!
I plan on using this recipe a lot… because I think it will be super versatile and I can play around with the add-ins. I can’t wait to share these with you.
Think of all the possibilities for keto kids lunches! These will be FAR BETTER than those pre-packaged crackers and cheese lunches… you know the ones.
These would also be great with some almond butter and keto strawberry jam!
Ok, my wheels are turning… I need to get back into the kitchen.
Ingredients:
- 1 ½ cups blanched almond flour
- 2 large eggs
- 3 tablespoons ghee (melted)
- 1/3 cup grated Parmesan cheese
- ¼ teaspoon Pink Himalayan salt
Instructions:
Preheat oven to 425.
Put all dry ingredients into a medium bowl. Sift the ingredients together to ensure they are well incorporated and there are no lumps or almond flour. You can also use a whisk to mix the dry ingredients together.
Melt the ghee and set aside to cool slightly. In a large bowl add your eggs. Then pour in your melted ghee whisking as you pour. Whisk the eggs and ghee together for at least a min to make an emulsion. The mixture will change to a lighter color and thicken slightly.
Add in your sifted dry ingredients and stir until just combined.
Put the cracker dough onto a large piece of parchment paper and roughly pat out a thick rectangle.
Place another large piece of parchment paper over the top of the rectangular dough. Starting from the center roll towards one side of the rectangle. Return your rolling pin to the center and roll to the other side. You’ll do this same process for all 4 sides of the rectangle. Continue this until the dough is rolled out pretty thin to about ¼ inch. (See tips)
Using either a rolling pizza cutter, a board scraper (that’s what I used because it was handy) or a knife, score the dough into cracker shapes.
Then dock the dough using a fork.
Transfer the dough (still on the parchment paper) to your cookie sheet. I used a half sheet pan.
Bake at 425 for 10 min or until starting to brown.
Remove from the oven and immediately transfer the parchment paper from the hot pan to your cool countertop. Allow cooling for about 10 min you’ll be able to safely handle them at that point. Break the crackers apart at the score-line. Enjoy!
Try these and tell us what you think.
Helpful Tips:
You can store these in an airtight container on your counter for at least 2 days. These only lasted 2 days at my house… so I can’t recommend longer storage at this time. I will say, though, that my gingerbread cereal, which lasted for a week in an airtight container, inspired this recipe. I’ll give it a try and reserve a couple back for testing purposes.
The shape of the dough might not be a perfect rectangle. In my house, especially if I’m in a hurry to feed the hungry-s, that doesn’t matter. But if I’m taking them somewhere else presentation matters. In that case, I would split the dough in half and roll it out as described above. Then clean up the edges and add it to the second half. On the second half, I would do the same and clean up the edges as best I can while still keeping the dough thin. When I score the dough for cracker shapes I might leave the edges intact bake them then set those aside for home and present the rest. Whew! I hope that all makes sense!!
Steph
This nutritional information is for the whole recipe and is an approximate value.
Total Calories 1711.7
Total carbs 35.8
Total Fiber 18
Protein 58.2
Fat 148.1
Sugar Alcohol 0
Net Carbs 17.7
We got approximately 48 servings. For each cracker, the approximate value is as follows.
Calories 35.6
Total carbs 0.74
Total Fiber 0.4
Protein 1021
Fat 3.08
Sugar Alcohol 0
Net Carbs 0.36
Crispy Almond Flour Crackers
Ingredients
- 1 ½ cups blanched almond flour
- 2 large eggs
- 3 tablespoons ghee melted
- 1/3 cup grated Parmesan cheese
- ¼ teaspoon Pink Himalayan salt
Instructions
- Preheat oven to 425.
- Put all dry ingredients into a medium bowl. Sift the ingredients together to ensure they are well incorporated and there are no lumps or almond flour. You can also use a whisk to mix the dry ingredients together.
- Melt the ghee and set aside to cool slightly. In a large bowl add your eggs. Then pour in your melted ghee whisking as you pour. Whisk the eggs and ghee together for at least a min to make an emulsion. The mixture will change to a lighter color and thicken slightly.
- Add in your sifted dry ingredients and stir until just combined.
- Put the cracker dough onto a large piece of parchment paper and roughly pat out a thick rectangle.
- Place another large piece of parchment paper over top of the rectangular dough. Starting from the center roll towards one side of the rectangle. Return your rolling pin to the center and roll to the other side. You’ll do this same process for all 4 sides of the rectangle.
- Continue this until the dough is rolled out pretty thin to about ¼ inch. (See tips)
- Using either a rolling pizza cutter, a board scraper (that’s what I used because it was handy) or a knife, score the dough into cracker shapes.
- Then dock the dough using a fork.
- Transfer the dough (still on the parchment paper) to your cookie sheet. I used a half sheet pan.
- Bake at 425 for 10 min or until starting to brown.
- Remove from the oven and immediately transfer the parchment paper from the hot pan to your cool countertop. Allow cooling for about 10 min you’ll be able to safely handle them at that point. Break the crackers apart at the score-line.
Can you tell me the macros for these crackers?
Yes, I will post it first thing in the morning.
Posted the macros.
Could you use butter or coconut oil instead of ghee?
Yes you could.
I’m a Texas girl, too, and had yet to find a satisfying keto cracker recipe till now! I Used 3 tbsp melted butter instead of ghee..I also added a sprinkle of garlic powder to the dough. Tired out great! In my oven I did have to bake them a couple of extra minutes, but that’s usual for my oven. Thanks so much! My crunch craving is satisfied!
Awesome. So glad you enjoyed it.
*turned out great
Very good!!!! I used butter instead of ghee.
When did you add the parmesan? I would assume after the dry ingredients are sifted and then mix it along with the egg/ghee mixture?
I haven’t tried to make them yet, but hoping to soon.
Thank you!
The parmesan cheese is part of the dry ingredients. Just add it in with the dry ingredients.
Could I substitute the Parmesan cheese with nutritional yeast instead?
The cheese acts as a binder. Nutritional yeast will not have the same effect.
Sorry but they didn’t turn out. Tried the recipe twice subbing butter for the ghee otherwise exactly as shown. I wasted all the ingredients and now that we are under a Stay At Home order the stores are out of butter. Darn
Did you try this recipe with ghee.