If you miss those buttery, crumbly crackers on your low carb eating plan you need this homemade cracker recipe! With just 0.7 net carbs these keto friendly crackers are the perfect way to get cheese, peanut butter, and low carb dips into your mouth.
For this recipe you’ll need: almond flour, hemp hearts, coconut flour, baking powder, baking soda, xanthan gum, baking soda, salt, salted butter, olive oil, parchment or silpat
If you are in a hurry click here to go straight to the homemade cracker recipe.
I don’t know about you but I have a tough time staying away from snacks. I crave carbs in snack form from cookies to chips to crackers.
And especially crackers.
I mean, crackers are crumbly, salty, buttery goodness aren’t they? Once I get started a whole sleeve of Ritz can evaporate in minutes. I’m left staring numbly at the empty box wondering how crumbs got on my lips. Then I feel guilty and horrible because I caved. It’s awful.
Well, no more. No more because these homemade cracker recipe is the bomb-digity. The crackers are buttery and crumbly AND they are great spread with peanut butter or cream cheese or butter or a slice of cheddar. Best of all they are VERY low carb. In fact one of them has just 0.7 net carbs. That’s almost nothing, y’all.
The other thing about them is that they are self limiting. There is no way you can sit down and eat a dozen of these. The high fiber content means that you get filled up fast. You can blend these up to use as cracker crumbs if you want in any recipe that calls for cracker crumbs. If you want to flavor them you can add a little garlic powder or smoked paprika or sprinkle a cinnamon-xylitol mixture on the top. I just love how versatile they are!
Since they contain coconut flour they will get soft if you don’t keep them tightly covered in the pantry. This is especially true if you live in a humid area. One thing I would suggest is rolling the dough into a log and wrapping it in waxed paper. You can then keep it in the fridge and just slice off as much as you need. That way they’ll be fresh and crisp.
Enjoy!
YOU MAY NEED…
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Parchment is handy to have especially when you are doing low carb baking. It keeps dough from sticking while you are working with it AND after it’s baked. This parchment paper is precut into baking sheet sizes to save even more time.
Homemade Cracker Recipe
Here’s the homemade cracker recipe. I got 36 crackers out of it but that will vary with the size of the cookie cutter you use.
Homemade Low Carb Crackers
Ingredients
- 1 cup almond flour
- 1/2 cup hemp hearts
- 1/2 cup coconut flour plus extra for rolling the dough
- 3 teaspoons baking powder
- 1 teaspoon xanthan gum may omit but it helps with texture.
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt for topping
- 6 tablespoons cold salted butter – very cold
- 4 tablespoons salted butter melted
- 2 tablespoons olive oil
- 2/3 cup ice water
Instructions
- Preheat oven to 400 F
- Put the almond flour, hemp hearts, coconut flour, baking powder, baking soda, and salt in a bowl.
- Mix with a big spoon until well blended.
- Sprinkle coconut flour on a large holed grater.
- Grate the chilled butter, stirring it into the flour mixture to keep it from sticking together.
- Dust the grater with coconut flour as needed.
- Stir gently with a big spoon to ensure the butter is coated with flour and you can see butter shreds throughout your coconut flour mixture.
- Add the olive oil and stir gently to combine.
- Continue to stir until all of the olive oil is blended into the flour mixture.
- Add the water.
- Let the mixture stand in the refrigerator for at least 30 minutes.
- Dust a sheet of parchment or silpat with coconut flour.
- Roll the chilled dough out about ¼ -inch thick.
- Dust the dough with coconut flour as needed to keep it from sticking.
- Cut the dough in the desired shapes.
- Use a sharp skewer poke holes in the crackers.
- Bake the crackers for 15-20 minutes or until golden brown.
- Add 1/2 teaspoon of salt to melted butter and brush the crackers while they are hot.
- Turn oven off and place back in the oven for 5 minutes.
- Let cool.
Nutrition
If you liked this low carb snack recipe you may also like…
Click on the image to see the recipe. From left to right (all low carb): Spicy Italian Parmesan Flaxseed Crackers, Scottish Shortbread, Vanilla Bean Sugar Cookies
17 Responses to “Homemade Cracker Recipe: Low Carb Buttery Goodness”
ZACHARIE
How do I keep my crackers crispy days after baking them? They seem to go soft the day after.
Marye
I’m having the same problem so I’m not real sure. I think I am going to start freezing the cut out dough and only baking enough for one day at a time.
Guinan
Hi! This sounds (and looks) delish!
I live in the Netherlands and all I can find here is hemp SEED. Can I use that?
I just luvv your cookie cutter, I used to live in
Canada and my heart turns over at every Maple Leaf I see. Did you by any chance get them at Amazon? I’m gearin up to place an order there and would love to include them.
Marye
You should be able to order from Amazon.
Doreen
I used hemp seed in place of hemp hearts, and they were awesome!
Jen
These look great! Are there any substitutes for the hemp hearts? Psyllium, chia or flax seeds maybe?
Thank you
Marye
You could probably use any of those but the texture would change.
Debbie
You can substitute the hemp with the same amount of Chia seeds, they both are absorbent.
Scotti
So, a serving, 76 calories, is one cracker?
Marye
Depends on how big you make them but yes.
Angel
Can you tell me what a serving size is? 1/10th of the recipe? Or how many servings does this recipe make?
Marye
The entire recipe is 25.2 net carbs so it depends on how big you cut the crackers. I got 36 crackers so each cracker was 1.42 net carbs.. but if you cut them smaller it would be less carbs… if you cut them bigger then it would be more carbs.
Elisabeth
Just wanted to share how I appreciate your transparency about the links on your blog. I especially like that they are relevant to the content where they show up. Sometimes it’s great to have the ‘go to’ info right at hand. Many bloggers now have ads that interrupt the content and often are not elated to the blog post, just annoying ads. Your blog is clean, elegant, informative and of course, includes great recipes. and hints. thank you.
Marye
Thank you!!
Gail
These crackers are fabulous! I liked your suggestion of packaging it as a log and slicing and baking, as needed. I took it one step further. I rolled out and cut all the crackers and put them on parchment paper. I plan to freeze them and just take out as many as I want to eat and bake them fresh. Warm, buttery and fresh out of the oven! Yum!
Debbie
These were a hit with me and my partner. I even used a maple leaf cookie cutter just like you did :). I’m making more today and will be sure to have some extra to put in the freezer.
Sherry
The melted butter is for brushing on top. I made mistake of adding in…too buttery and soft. Changing the order of ingredients would help to prevent this mistake. Also don’t need oven preheated as you need to put in fridge for half an hour.