Keto Almond Flour Crackers
Cheese and charcuterie boards are a staple for many on the keto diet, but none is complete without keto-friendly crackers to nosh on.
- Serves: 4 persons
- 1 ½cups almond flour
- ½cup cheddar cheese (white or yellow), finely grated
- ½teaspoon salt
- ½teaspoon psyllium husks
- Garnish: Salt and pepper
Step 1Gather the ingredients.
Step 2Preheat your oven to 350 F.
Step 3In a large bowl, mix the flour, egg, cheese, salt, and psyllium husks with a fork along with any mix-ins (see below), stirring until the dough comes together. If the dough is too dry to stick together, add 1 tablespoon of water at a time, as needed.
Step 4Turn the dough out onto a work surface lined with parchment paper or plastic wrap. Pat the dough down, then roll into a 1/8-inch-thick rectangle, about 10 x 12 inches. Cut the edges straight for a more uniform look, removing any excess that is outside the straight line mark.
Step 5Use a knife or pizza cutter to score halfway through the dough, outlining about 32 (1-inch) crackers. If you cut all the way through, that's OK. Use a fork to poke holes across each cracker.
Step 6Lifting up the parchment paper by the corners, transfer the rolled cracker dough to a baking sheet. If using plastic wrap, transfer the dough to a baking sheet lined with parchment or a silicone mat. Sprinkle the dough with salt and ground black pepper, for garnish.
Step 7Bake the crackers for 12 to 14 minutes or until they are golden, look dry, and feel firm to the touch, about 12 to 14 minutes. Err on the side of letting the crackers get dry and firm so they are more stable.
Step 8Let the crackers cool on the baking sheet, then transfer to a work surface and use a knife or pizza cutter to cut all the way through the crackers, separating them. Store in a tightly sealed container for up to several days.