Homemade Cracker Recipe: Low Carb Buttery Goodness

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.

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Homemade Low Carb Crackers

Buttery crumbly low carb crackers have just 0.7 net carbs per cracker! SO versatile - you can easily change the flavor by adding a pinch of garlic or smoked paprika . Actually the possibilities are endless. 0.7 net carbs is based on 36 crackers. The entire recipe has just 25.2 net carbs.

Course Snacks

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 36

Calories 76kcal

Author Marye Audet

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

Calories: 76kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 75mg | Potassium: 33mg | Fiber: 1g | Sugar: 0g | Vitamin A: 2.2% | Vitamin C: 0% | Calcium: 2.9% | Iron: 3.2%

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