Keto Crackers with Salt and Pepper are the perfect gluten-free low carb snack.
Keto Crackers with Salt and Pepper
Made with four ingredients total –almond flour, egg, salt, and pepper, they’re a satisfyingly crunchy cracker and a family favorite!
Keto Crackers with Almond Flour
Instead of running to the store for a box of highly processed, expensive gluten-free crackers, with who knows what ingredients?! Make my healthy keto crackers with almond flour.
Homemade Crackers
It’s far easier to make gluten-free crackers from scratch than “regular” wheat crackers, and you can whip these up in a jiffy.
If you’ve always wondered how to make homemade crackers, this easy cracker recipe is a great place to start!
Low Carb Crackers Recipe from Almond Flour
I created this low carb cracker recipe from almond flour a few years ago and it’s still a staple at our parties!
Keto Crackers with Salt and Pepper
Ingredients
- 2 cups blanched almond flour (not almond meal)
- 1 large egg
- ½ teaspoon celtic sea salt
- ½ teaspoon ground black pepper
Instructions
- Place almond flour, egg, salt, and pepper in a food processor
- Pulse until dough forms
- Separate dough into two halves
- Place each half of dough between two pieces of parchment paper
- Roll out dough to 1/16-inch thick, then remove top piece of parchment paper
- Transfer bottom piece of parchment paper with rolled out dough onto baking sheet
- Cut into 2 inch squares using a pizza cutter or a knife
- Sprinkle with extra salt and pepper if desired
- Bake at 350°F for 6-8 minutes
- Serve
Low-Carb Snack Recipes
Healthy low carb snacks are the key to sticking with a Keto Diet. If you can have dairy, these keto crackers are terrific with my Homemade Goat Cheese recipe.
Dairy-Free Keto Diet
If you’re on a Dairy-Free Diet, try these almond flour crackers with my healthy homemade Guacamole it’s the perfect vegan keto dip recipe.
Keto Crackers Recipes
Keto crackers are an incredibly healthy real food snack when you’re craving some crunch! My boys and their friends say these are the best cracker recipes ever –I’m thrilled they haven’t guessed these are healthy crackers!
Vegan Keto Crackers
On a Vegan Diet and wondering are crackers vegan? Well yes! My Vegan Keto Crackers are the perfect vegan keto snack.
Healthy Vegan Wheat Thins
I stopped eating Wheat Thins when I went on a Gluten Free Diet in 1998. I made my own vegan Wheat Thins recipe with almond pulp. It’s perfect if you don’t have almond flour in the house.
Vegan Crackers with Herbes de Provence
I love these Vegan Crackers with Herbs de Provence smothered in vegan cheese like Kite Hill. Yes, it’s truly the perfect vegan snack.
Almond Flour Crackers with Rosemary
Need an idea for your gluten free charcuterie board? Rosemary Crackers with my Homemade Goat Cheese.
Almond Flour Crackers with Sesame and Spicy Crackers
I think our all-time favorite almond flour crackers have to be the Sesame Crackers from my first book, The Gluten-Free Almond Flour Cookbook.
The other almond flour cracker pictured above, Spicy Crackers are also a favorite. The Gluten-Free Almond Flour Cookbook has five incredible cracker recipes, including a cheese cracker recipe so you can make your own cheese its.
Gluten Free Crackers for Kids
I’ve loved recreating some of my favorite crackers from childhood into gluten free versions my boys can enjoy.
Gluten Free Graham Crackers
Gluten free smores anyone? My Gluten Free Graham Crackers will elevate your s’mores –a gluten free dessert that knocks it out of the park!
Keto Goldfish Crackers
Keto Goldfish Crackers are more than goldfish crackers, they are essentially fun fish-shaped cheez itz. Now you can have your cheez itz gluten free.
Gluten Free Dip Recipes
Here are my favorite healthy dip recipes for your keto crackers.
Keto Crackers with Dip
I hope you enjoy these recipes for healthy low-carb crackers, along with my keto dip recipes. What’s your favorite keto crackers recipe?
This post is an oldie but goodie from the archives. I first shared this Keto Crackers with Salt and Pepper recipe in 2014.
Casey says
Do you have a tip for storage in the fridge so they maintain their crispness? Thank you so much!
Elana says
Casey, oh goodness, I haven’t stored these as they get eaten right away in my house. I would recommend keeping them in a mason jar in the fridge for freshness and I believe they’ll stay crisp this way too. Just make sure you leave them out to cool and crisp up for 8 hours or so before you store them.
Chandra says
I LOVE these crackers and so does my family. I added a 1/2 tsp each of onion powder and garlic powder and it’s quite yummy.
As I was eating them one day I thought they tasted a bit like pastry, so I adapted the recipe. Removed salt and pepper, added 1 tsp vanilla, 1 tsp xylitol, and 1/2 tsp of cinnamon. Rolled out the dough, cut out circles and placed carefully into muffin tin and baked to make tart shells for fruit tarts or mini pies. SO YUMMY!
Elana says
Hi Chandra, so glad to hear you love these crackers and thanks for sharing your creative uses for this recipe!
Debby says
Is it possible to cook these on a stove top. I have no oven at the moment.
Elana says
Hi Debby, thanks for your comment! I haven’t ever tried making crackers without using an oven so I’m not sure if that’s possible; I think it’s unlikely that you would find success with the stove top method.
Donna says
I was wondering what I did wrong? They were not crunchy like a cracker. Any advice would be appreciated!
Elana says
Hi Donna, I’m sorry to hear that the crackers did not turn out correctly for you! The consistency can be different depending on the brands used when baking. The best results can come from using the brands that are shown when clicking on the green text in the ingredient portion of the recipe. Hopefully this will do the trick so that you can enjoy crunchy crackers in the future!
Patricia says
Could I substitute Coconut flour in this recipe or do you have a recipe for crackers using Coconut flour?
Elana says
Hi Patricia, thanks for your comment! I don’t have any recipes for nut-free crackers on my website, I do have a recipe on page 42 of my latest book, Paleo Cooking from Elana’s Pantry. I also have a great post that explains the differences between almond and coconut flour that might be of interest to you:
https://elanaspantry.com/paleo-baking-almond-flour-vs-coconut-flour/
I hope this is helpful!
Elana
Elizabeth says
I’ve followed your blog for years and never left a comment! I simply love reading your posts, and your recipes are among my very favorite, tried and true recipes. I’m linking to your blog in a post that will be publishing in just a couple days at elizaspencer.com. Thank you for the inspiration, Elana!
Elana says
Elizabeth, thanks for your comment and for the link :-)
Nancy says
I added sesame seeds, garlic powder, dried parsley and rosemary…yum! This is a great recipe as a starting base for all kinds of crackers. thanks!!
Violet says
I made these and they were fine with cheese etc. The second batch I added some green onion, Garlic and crushed pork rinds. Scrumptious!
Josie says
Love the pork rinds idea! I never buy them, but I will for this recipe!
Mary Lou says
I will never make another cracker again (unless it is an upgraded herb version of this :) ). Super easy and absolutely delicious!
Ruth Hirsch says
Thank you thank you thank you!!
Dear Elana,
Made these and made more.
Rolled them thin as possible, esp the most recent time.
so wonderful to have something crunchy and savory!!!
Yes, I have this recipe for a while, and yes, time thank you.
I would love it if you would ever play around with a less calorie dense medium. ?savory meringues? Even tho my weight is in fact fine, I love to indulge. Eats lots.
And some savory, not too calorie laden snack would be fantastic.
many thanks, in this time of ThanksGiving,
as I continue to prep, cooking my annual ThanksGiving for our neighborhood tomorrow. You are invited. Good hubbub,
warm best,
Ruth
Elana says
Hi Ruth, thanks for all of your sweet comments (so many wonderful ones from you since I started this website almost a decade ago!) and have a fantastic Thanksgiving! xoxox
Ed (Bath, England) says
I made these as soon as I found the recipe on this very useful site. Really nice, so many thanks, Elana.
I didn’t bother with the processor; just stir it all together with a knife, then a touch of kneading. Rolled out between two sheets of non-stick baking parchment (I love that stuff). Sprinkled more S&P on top and a last, light roll to press the bits in.