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— Share This Recipe —

Keto Salt and Pepper Crackers

December 18, 2018
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Ingredients
Instructions
Nutrition

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.

Easy Keto Crackers Recipe

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!

Low-Carb Crackers Recipe

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.

Ingredients
Serves:
20crackers
Print Recipe
  • 2 cups blanched almond flour (not almond meal)
  • 1 large egg
  • ½ teaspoon celtic sea salt
  • ½ teaspoon ground black pepper
Instructions
  1. Place almond flour, egg, salt, and pepper in a food processor
  2. Pulse until dough forms
  3. Separate dough into two halves
  4. Place each half of dough between two pieces of parchment paper
  5. Roll out dough to 1/16-inch thick, then remove top piece of parchment paper
  6. Transfer bottom piece of parchment paper with rolled out dough onto baking sheet
  7. Cut into 2 inch squares using a pizza cutter or a knife
  8. Sprinkle with extra salt and pepper if desired
  9. Bake at 350°F for 6-10 minutes
  10. Serve
I will never make another cracker again. Super easy and absolutely delicious!
— Mary

Keto Snack 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.

More Low-Carb Keto Crackers Recipes

Here are some of my other easy homemade cracker recipes:

  • Goldfish Crackers
  • Paleo Graham Crackers
  • Egg-Free Crackers

This post is an oldie but goodie from the archives. I first shared this keto cracker recipe in January 2014.

Share this recipe —
Nutrition
There is no Nutrition Label for this recipe yet.

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Comments

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224 responses to “Keto Salt and Pepper Crackers”

  1. Ilene says:
    Dec. 26, 2018 - 5:31 am

    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.

    Reply
    • Elana says:
      Jan. 1, 2019 - 8:43 pm

      Ilene, I’m so happy to hear that you enjoyed these crackers!

      Reply
  2. Gloria L. says:
    Dec. 25, 2018 - 4:47 pm

    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?

    Reply
    • Elana says:
      Jan. 1, 2019 - 8:48 pm

      Gloria, I’m assuming your 20g of carbs per day is net carbs and you’re not counting fiber into it, is that correct?

      Reply
    • Sally says:
      Jan. 17, 2019 - 1:47 pm

      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.

      Reply
      • Elana says:
        Jan. 17, 2019 - 6:30 pm

        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.

        Reply
  3. Sofia says:
    Dec. 23, 2018 - 3:06 pm

    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!

    Reply
    • Elana says:
      Jan. 1, 2019 - 8:54 pm

      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

      Reply
  4. meg says:
    Nov. 4, 2018 - 3:32 pm

    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!

    Reply
    • Elana says:
      Nov. 4, 2018 - 8:38 pm

      Meg, thanks for your comment and for the incredible honor of putting my recipe in a prominent place in your grandmother’s recipe box :-)

      Reply
  5. Kris says:
    Sep. 14, 2018 - 11:53 am

    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.

    Reply
    • Elana says:
      Sep. 14, 2018 - 1:40 pm

      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

      Reply
    • Josephine Faulk says:
      Dec. 24, 2018 - 9:21 pm

      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.

      Reply
      • Elana says:
        Jan. 1, 2019 - 8:59 pm

        Josephine, thanks for letting me know these turned out perfectly and that this recipe is simple, delicious, and versatile :-)

        Reply
  6. Vivianne says:
    Aug. 6, 2018 - 10:13 am

    Hi there,
    I made these crackers today and I agree they are yummy. How do you store them to keep them crispy?

    Reply
    • Elana says:
      Aug. 6, 2018 - 4:25 pm

      Vivianne, I let them cool overnight on the counter and then store in a mason jar in the fridge. So glad these were yummy :-)

      Reply
      • Rachel says:
        Aug. 27, 2018 - 2:23 am

        Hi would you be able to tell me how many carbs are in the crackers they sound yummy cheers Rachel

        Reply
        • Elana says:
          Aug. 28, 2018 - 8:07 pm

          Rachel, for more on that go here:

          https://elanaspantry.com/nutrition-information/

          Have an amazing day!
          Elana

          Reply
  7. Andy Schenk says:
    Jul. 1, 2018 - 2:59 pm

    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!

    Reply
    • Elana says:
      Jul. 1, 2018 - 5:55 pm

      Andy, thanks for letting me know you are enjoying these crackers!

      Reply
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