Keto Salt and Pepper Crackers are the perfect grain-free low-carb snack. Made with 4 ingredients TOTAL –almond flour, egg, salt, and pepper, they’re a satisfyingly crunchy cracker that I make often.
Instead of running to the store for a box of highly processed, expensive gluten-free crackers (with who knows what ingredients?!) make my amazing Keto Salt and Pepper Crackers. It’s easier to make gluten-free, grain-free crackers from scratch than “regular” wheat-based crackers, and you can whip these up in a jiffy. If you’ve always wondered how to make homemade crackers, this easy keto cracker recipe is a great place to start!
I created this low-carb cracker recipe for the holidays a few years ago. Having a healthy low-carb snack for Hanukkah and Christmas parties is key in sticking with a Keto Diet. If you can have dairy, these are terrific with my homemade goat cheese recipe. If you’re on a Dairy-Free Diet, try these amazing crackers with my healthy homemade Guacamole –the perfect keto dip recipe.
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 crackers ever! I hope you enjoy this recipe for healthy low-carb crackers. They’re a great snack at cocktail parties, holiday gatherings, and to use for dipping when you’re sitting on the couch watching a football game.
Here are some of my other easy homemade cracker recipes:
This post is an oldie but goodie from the archives. I first shared this keto cracker recipe in January 2014.
Comments
231 responses to “Keto Salt and Pepper Crackers”
I made your paleo bagels this weekend. They were fabulous! I sprinkled them with gluten free “everything” bagel topping. Yummy! I plan to make these crackers using the “everything” topping on them. I perfer savory, crunchy snacks instead of sweets. Can’t wait to make these. Thank you so much for your recipes. I too have MS and have gluten sensitivity. I’m finally taking control of my way of eating.
Karen, thanks for letting me know that my bagels are fabulous and I hope you love these crackers as much as we do! So glad we are on this self-care journey together :-)
Hi there, I’m allergic to almonds – is there a good substitute, or am I going to have to sit this one out? Thank you!
Laura, I haven’t tried that so not sure :-)
Just made these but didn’t have 2full cups of almond flour, so topped it up with ground flax seeds. Used a fork and then hands to knead the dough, used salt and herbs de Provence, needed closer to 10 min to bake…. perfection!
Overseas, thanks for letting me know these crackers are perfection!
How much flax seed meal did you use? How much almond flour?
I made these crackers and served them with appetizers on Christmas Day. I made two versions – one with salt and pepper and one with salt and thyme. Thank you for this great recipe that even I can make.
Ilene, I’m so happy to hear that you enjoyed these crackers!
My Fitness Pal shows 24 grams carbs per cup of blanched almond flour, so 48 for this whole recipe and thus 2.4g per cracker for 20 crackers. How can I stay under 20 grams carbs per day (keto)? Four crackers are half a day’s food. Am I figuring this correctly?
Gloria, I’m assuming your 20g of carbs per day is net carbs and you’re not counting fiber into it, is that correct?
You don’t have to stay under 20g just saying. Low carb can be under 50g under 100g get come good carbs in dear. Ive heard people in ketosis with more than 20g. Not too sustainable anyways at 20g, experiment with your carbs.
Sally, I totally agree. We are all biochemical individuals with different caloric and metabolic needs. There is absolutely no one-size fits all number of carbs for the Keto Diet. These types of things are a nice guideline so I don’t want to discourage them, but they are not set in stone.
Dear Elana,
I am trying these crackers now. The dough smells delicious but when I try to roll it it cracks into pieces. What am I doing wrong? I am using almond flour and a larg egg together with salt and pepper in the amounts you recommend. Thank you!
Hi Sofia, if you are using a brand of almond flour that has been de-fatted this recipe will not work. Here’s a link to the brands that will yield a successful outcome in my recipes:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
I’ve made the switch to eating very few carbs. I choose this eating lifestyle because – bottom line – I just feel better. I have less inflammation, more sustained energy, and fewer mood swings. My husband, a Culinary Institute of America trained chef, was not impressed with my decision initially. He’s been patient with my attempts to create dishes that will satisfy us both. I’ve failed, miserably, more than once. Finding the right balance of textures and taste profiles has proven tricky. There have been, however, huge successes. This cracker recipe is one of them! I’ve made them on several occasions – to the delight of us both. When I want to mix it up, I just add another herb of choice. Heading into the fall season here in Vermont, we’ve been enjoying the addition of thyme. He’s always a fan of smoked paprika. Thanks for this super reliable, easy to make recipe. It holds a prominent place in my grandmother’s old recipe box!
Meg, thanks for your comment and for the incredible honor of putting my recipe in a prominent place in your grandmother’s recipe box :-)
I am challenged with getting the mixture to be “dough” like in any form. The mixture is too crumbly to “roll” between parchment and just too dry. Your recipe matches others I looked at and don’t know why my result is so dry. The recipe I tried first called for 2 eggs and 1 tsp water with 1 1/2 cups of flour (1c almond and 1/2c coconut) Any ideas? Really want to have a crisp treat once in awhile.
Kris, this happens when coconut flour is used for all or part of the the almond flour called for in this recipe. For more on the difference between almond flour and coconut flour please go here:
https://elanaspantry.com/paleo-baking/
Have an amazing day!
Elana
I love this recipe. I just made a batch and they turned out perfectly. My food processor is in storage, so I tried mixing with a spoon–to no effect. Then I tried mixing with my hands and ‘instant success.’ I will try this with different spices too. Thank you so much for this simple, delicious and versatile recipe.
Josephine, thanks for letting me know these turned out perfectly and that this recipe is simple, delicious, and versatile :-)
Hi there,
I made these crackers today and I agree they are yummy. How do you store them to keep them crispy?
Vivianne, I let them cool overnight on the counter and then store in a mason jar in the fridge. So glad these were yummy :-)
Hi would you be able to tell me how many carbs are in the crackers they sound yummy cheers Rachel
Rachel, for more on that go here:
https://elanaspantry.com/nutrition-information/
Have an amazing day!
Elana
Hi Elena-
We made these crackers today and enjoy the flavor immensely. A few changes- we made almond milk yesterday, dried the ‘pulp’ at 170 degrees for several hours, and used the food processor to make it ‘flour-like’ before continuing with the recipe as you have spelled it out. The taste is phenomenal. Thanks for the recipe and good luck to you!
Andy, thanks for letting me know you are enjoying these crackers!
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