These Keto Butter Crackers are the perfect canvas for your favorite dips, spreads, and toppings. They are buttery and super flaky plus they come together in a snap with only 4 ingredients!
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There is no snack quite as delicious as a simple cheese and cracker. It’s the perfect combination of texture and flavor plus the possibilities are really endless.
These crackers are great with just about any typical cracker topping or as a stand-alone snack. The flavor is exactly what you would expect from a butter cracker.
These are SO easy to make that you will wonder why you have gone without crackers for so long or why you have been paying an arm and a leg for subpar, store-bought low carb crackers.
Tips for making the perfect Keto Crackers
The baking times for these will vary quite a bit depending upon how thin you roll them, so I recommend keeping a close eye on the crackers throughout the baking process. Also, the thinner you roll them, the more fragile they become so try to stick to around 1/8 of an inch.
I kept the flavor very basic with just salt, but you could try mixing in your favorite seasoning combinations to change the crackers up. I plan on trying garlic, rosemary, and maybe even some basil sprinkled with Parmesan.
These crackers will keep at room temp, in a sealed container for at least a week (if they last that long!)
Troubleshooting:
A few reviewers have reported that the dough is either too wet or too dry. There is a huge variation between various brands of almond flour and butter which is likely to blame. The dough should form a ball when it is the correct consistency. (refer to the video)
If you find that your dough is too wet, simply add a bit more almond flour until it reaches the right consistency.
If it is too dry or crumbly, add an extra egg white, if it is still too crumbly then add an extra tablespoon of softened butter. Continue this until the dough is the correct consistency.
Serving size:
I generally get about 4 crackers per serving. The exact serving size will vary depending upon how thick or thin you roll your dough as well as the size you cut the crackers.
For the most accurate serving size, divide the total number of crackers in your batch by 25 (the total servings in the entire recipe) OR weigh the entire batch, then divide that weight by 25.
Flavor:
Some people have complained that these crackers are too bland. That was actually my intention! I want them to be very versatile so that they will work with just about any flavor. The “Saltine” of keto crackers if you will 🙂
As I mentioned in the post, they are similar in taste to club crackers. If you want something with a bit more flavor, I encourage you to add seasonings to suit your taste. Be sure to check out the comment section for some awesome suggestions!
If you like this cracker recipe, be sure to check out these other great recipes from This Mom’s Menu:
- Easy Baked Cheese Crisps 4 Ways
- Homemade Keto Granola 4 Ways
- Keto Soft Pretzel Bites
- Keto White Bread
- Low Carb Beer Bread
- Keto Slider Buns
Keto Butter Crackers
Ingredients
- 8 tbsp salted butter softened (not melted)
- 2 egg whites
- 2 1/4 cups Almond Flour
- Salt to taste
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the butter and almond flour using an electric hand mixer on low-medium speed.
- Add the egg whites and a pinch of salt. Continue mixing on low speed, until the mixture is uniform, and forms a smooth dough.
- Roll the dough between two pieces of parchment paper until it reaches 1/8 inch in thickness. Peel away the top layer of parchment paper and transfer the bottom layer, with the rolled out dough onto a baking sheet. Depending upon the size of your baking sheet, you may need to work in batches.
- Using a small knife or a pizza cutter to score the dough into approximately 1 1/2 inch squares. Sprinkle the dough with salt.
- Bake for 10-15 minutes or until crackers have turned a light brown. Then carefully remove from oven and allow to cool before gently breaking them apart along the scores.
- Enjoy immediately or transfer to a lidded container and store at room temp for up to a week. *storing in the refrigerator will prolong the life, but it can also cause the crackers to lose some of their crunch.
Notes
I’d like to try these. Thank you for the recipe. Is there a reason I can’t use the the whole egg in the recipe and not just the whites?
The egg white is just a binder, I have found that using the entire egg makes them a little less crisp. Either way they are delicious though!
Thank you for this answer! I made them with the whole eggs. I had to add about another cup of almond flour to compensate for the extra moisture but they turned out great! Husband loved them! We had added our Greek seasoning and now want to experiment with other flavors!
We will go back to your original recipe though, with just the egg whites, to really get that crispness! Thank you again, Sabra!
Can you use coconut flour instead of almond??
Unfortunately coconut flour doesn’t work for this recipes 🙁
You could try sunflower seed flour. My husband is allergic to almonds so I use that a lot in place of almond flour (I grind raw seeds in my coffee grinder)
That’s a great idea!
What about xanthum gum?
I was running out of almond flour, so I used half and half almond and coconut. Worked like a dream!
That’s great to know, Thanks! I can’t wait to hear what other flavors your try out 🙂
Do you know of any substitutes that could be used in place of almond flour? Thanks
I am allergic to almonds which is really difficult with Keto. Bobs Redmill makes a hazelnut meal I use in place of almond flour and has wonderful flavor. It looks very different due to having the husks ground into it, but it is a great substitute.
That is an amazing suggestion! Thank you! xo
Yummy sounds awesome, can’t wait to try them!
I’m wondering if your following written instructions or video instructions?
Written says to whip butter and egg whites until incorporated then add almond flour.
But the video clearly shows whipping butter adding almond flour then adding egg white.
Someone mentioned leaving these a little thicker to use as a Pita,is this possible.Thanks recipe looks great
Could you use the yoke as a glaze for the crackers?
I’ve made these twice and like them. But, your recipe says combine egg whites and butter which is nearly impossible. But, your video shows you beating the butter, adding almond flour and THEN adding the egg whites. I’m going to do it this way next time because that would be SO much easier!
Thanks Violet! I actually just updated to instructions to reflect that. I’ve been meaning to do it for a while now but kept forgetting. Thanks for the reminder 🙂
I just made this recipe exactly as the recipe said. The “dough” was so dry would not stick together. What did I do wrong?
It’s hard to say what may have gone wrong without being there, but if the dough is too dry you can add an extra egg white or two so that it sticks together.
How do you store the crackers?
Just curious want kind of almond flour you used in the photograph picture? I followed recipe to perfection and my cracker ate brown. Almond flour is brownish so I was just curious if I’m using the wrong thing?
Sorry for my auto corrects from phone… should be what kind of almond flour and my cracker is brown before cooking. Looks nothing like picture.
I use Bob’s Red mill Super fine almond flour. (There is an amazon link right above the recipe card)
In order to get a white almond flour you will want to look for one that is blanched, and be sure that you are getting almond flour vs Almond meal.
The brown almond flour (or even almond meal) should still work fine for this recipe, but obviously the crackers will be a brownish color and the texture may be a little different.
Yeah, no.
It doesn’t work at all. The “dough” does not bind at all. It’s way, way too dry too even think about rolling.
All this recipe did for me read cost me butter, eggs and almond flour.
Hi Dave! Sorry you had a bad experience with this recipe. I am not sure where it went wrong for you, but if you are having trouble getting the dough to stick you likely haven’t measured something correctly. If you still have the dough, just add an additional egg white and a tablespoon or two of butter until you get a dough like consistency.
Hope that helps!
If you read in her previous paragraphs before the recipe it said that if you end up with dough that is not binding to add an additional egg white and if still not binding to add some melted butter…if it’s too loose then add some more flour. So Yeah…it does work..just not for people who don’t read all the instructions. It’s really sad when someone takes the time to post recipes and accommodate a whole group of people like us on this diet and have someone like you not read everything and then leave a comment like yours. You should leave a comment saying YOU don’t follow instructions so therefor it doesn’t work. Just sayin.
I don’t think he was being mean, we’re all just having a discussion, no worries🙂
She also said right in the directions if your dough is too dry add another egg white.
Hi. I’m wondering if the Onion Soup Mixes in a box could be added to the cracker mix for seasoning? 2 Tbs maybe?
Hi Annette! can’t say for sure, but I think that would work fine. If you try it let me know how it goes!
I used onion powder. Worked great.
Some onion soups have sugar in them so be careful of that. Otherwise, that sounds great!
Texture comes out sandy and not exactly a sturdy cracker. First time making it. I added half blanched and half unblanched for fiber. I also added minced onion to mix and minced garlic on top with coarse salt. The taste is great. If anyone needs a substitute for bread crumbs this would be perfect made with the unblanched almond flour. Saving my crumbs for fish!
I loved you idea to use as bread crumbs! Thanks for the suggestion.
Are the instructions to bake the dough on the bottom layer of parchment paper? Or transfer the dough directly to a cookie sheet?
I place the bottom layer of parchment on a cookie sheet before baking
Is there any other flour I can use? We have a tree nut/peanut allergy.
You could try flax meal. The flavor won’t be quite the same, but it should still be pretty good!
Awesome, thank you!
Or try sunflower seed flour
I substitute cassava flour a lot in recipes. Not tapioca starch or tapioca flour, the whole yucca flour, like Otto ‘s cassava flour. Would this work? It might need more egg and butter if dry.
i am trying to make these butter crackers, but my dough comes out wet. Is that how it is suppose to be or do I need to add more flour to make it drier? Not sure 🙁
It’s definitely a moist and sticky dough, but it should hold it’s shape when you turn it out onto the parchment. If it’s not, then I would just add a little extra almond flour.
These just came out of the oven. They are amazing! I had to stop myself because I could get carried away and eat the whole batch. I followed the recipe to a tea with the exception of adding Rosemary and a little sprinkle of garlic powder on top with the salt. Totally delicious thanks for the recipe
My butter and egg white never really “came together?” I used softened butter bit after mixing it for about 5 minutes in my mixer the butter was just still kind of clumpy with the watery egg white through it? I just went with it and added the flour and now they are in the oven. We shall see? Fingers crossed! Just wondering if that sounds right?
My egg white and butte never really mixed together? It was more like little curds of butter with wet egg white trying to mix in? I used my mixer for about 5 minutes then just went with the rest of the ingredients. They are in the oven so we shall see. Does this sound right?
This can happen sometimes if the butter isn’t soft enough. If you try again, maybe leave the butter out a little longer and bring the eggs to room temp first. I think they should still turn out though!
I have made keto bread and it’s extremely “EGGY” tasting. Can you taste the egg in these crackers when eaten by themselves?
nope, not at all!
I realise this will seem a little strange as they are ‘butter crackers!’, but I’m wondering if there is anything I can use in place of butter……I am on a strict no gluten, no sugar & no dairy diet atm and am trying to find a recipe for some crackers. I can eat everything else in the recipe, except the butter 🙁
Thanks Kim.
not strange at all! I think that Ghee or coconut oil would work, and most likely at the same proportions. Just to be safe, I would add a little at a time to make sure it doesn’t get too thin. The dough should be almost like a cookie dough consistency.
If you try it, let me know how it goes!
You can try Barlean’s Butter Flavored Coconut Oil for a substitution. it should work pretty well, but it is a bit expensive.
Thanks Suz! That is a great suggestion! Nutiva also makes a coconut oil ‘butter’ that tastes great!
I tried these, but they did not turn out….they ended up more like a shortbread cookie 😳😬
I’m sorry to hear that 🙁 Maybe they were a little too thick? You have to roll them pretty thin for the perfect cracker texture.
Yes, my first batch – I made them too thick – was like a savory shortbread. (Which was, let’s be real here, still delicious.) I rolled the second batch thinner and voilà – butter crackers! (Now, if I had just actually measured like the recipe suggested in the first place….)
Is there any specific reason a hand-held mixer is called for? Can we not use a stand mixer?
These were so incredibly delicious! I had my besy fried ovrr fo a Keto lunch and I served these crackers. She couldn’t believe they were homemade and better yet Keto! Thank you so much for this recipe!!
Sorry for the major typos in my last comment 😬 lol darn auto correct 🤦🏻♀️
Country Crock now makes a product called Plant Butter. I haven’t personally tried it, but my brother has and he swears it’s better than butter, same consistency, etc…
Okkkaaayyy…. these are crazy amazing!!! You just made my day!!! 😊 thank you!!
Oh definitely going to make these. May add a little chicken bullion to see if they taste like chicken in a basket…my hubbies fave…lol
Did you make them? How much chicken boullion did you add?
Just a thought… What about using Ghee instead of butter for a longer shelf life?
Ghee will absolutely work, but I prefer the taste of real butter. Unfortunately shelf life has never been an issue around here as they don’t last that long anyway lol
Can you use unsalted butter to keep the sodium down? Thanks !
Yes, unsalted butter will work just fine xo
I was wondering about shelf life also. I’d love to make a large batch of these and eat them as I want them. Have you ever tried freezing them?
They do freeze well, as long as they are in a tightly sealed container. I also think it’s best to toast them in the oven to defrost them. Hope that helps!
Ghee is real butter. It is made from butter but the fat solids are removed.
Ghee is made from butter, but it is only the oil from butter. It contains no lactose or milk solids and the fat is actually all that remains.
These crackers are amazing!! I’ve been craving crackers (salty and crunchy). Will definitely make these again! Thanks for the recipe 😋
Omgosh: I have been searching for a crunchy snack and this is perfect. Thank you! I am soooo happy right now. Mine turned out crunchy and yummy, without that weird almond flour after taste I sometimes get while baking Keto bread. I added in some garlic powder for flavoring.
Oh. My. Word. I just made these…. they are freakin’ delicious! In the last couple minutes of baking, I brushed a little extra butter on top. SO GOOD. These will most definitely satisfy my cracker craving, holy delicious! Thank you so much for this recipe. I’ll be making it over and over again!
I made these crackers and the flavor screamed PIE CRUST to me…..sooooo, since they are the texture of cookies, I used my cookie scooper and pressed pie crusts into my mini-pie baking pan. It took 2 scoops to get a decent bottom and sides. I pre-baked it for 5 minutes to let it set up a little and then added a pre-cooked blueberry/blackberry/raspberry mixture (my husband has been craving berry pie ever since we started keto) and baked for 25-30 minutes. I tried rolling out a top with no luck….too sticky….so I just made little strips and laid them across the top. After they cooled (6 little pies in this pan), I flipped them over using a cookie sheet hoping they would hold their shape and voila! they did 🙂 Plus there was enough left over dough for a batch of crackers as well. Thank you so much for this recipe……it’s the best “pie crust” I’ve come across!
That is what I was thinking whenI made them! Glad to hear you tried it, I think I will give it a try. I also haded some Nutritional yeast flackery because I love the flower of them .
Wow wonderful spelling sorry. Added Nutritional Yeast Flakes, because I love the flavors
Could you add cheese to the recipe
I haven’t tried it personally so I can’t say for sure, but I have heard from several readers who have added shredded cheese and they say it turns out great!
These are delicious! I added Trader Joes Everything Bagel seasoning mix, so good! Crackers for football tomorrow, yay! Thank you!
I love these but wish they would be just as crisp the next day. Is there a recipe out there that makes a days?
I have actually had pretty good luck keeping these crisp for up to a week by just leaving them loosely covered on the counter. If all else fails you could just pop them back in the oven at a low temp for a few minutes to crisp them back up.
I see the serving size is 4 crackers but how many crackers should it make? How big are each cracker?
Thanks
LAUREN
The exact serving size will vary quite a bit based upon how thin or thick you roll your dough. The easiest way to get an accurate serving is to divide the total number of crackers that you end up with, by the total servings in the recipe (25). I usually cut mine in about 1.5″ squares. Hope that helps!
I weighed the entire batch of crackers and divided by 25. A serving size turns out to be just a smidgen over 13g.
There have been a very very small amount of keto baked goods that make the cut for me. Most if the time they go in the trash. This recipe made the cut. And frankly 2 servings ia basically a fat bomb. I thought the texture was spot on. The almond flour is very faint. I’m excited to try it with the bullion and the cheese powder… maybe shake them in a nacho powder (Doritos). Geek seasoning was great on here, so was smoked salt as well as garlic and parmesan shaker cheese. These fulfilled the crispy craving I had. Hard to eat 1 serving. Mine turned a bit more dark than i wanted, Do you think cooking at 325° for a couple minutes longer would keep them light and crispy?/flaky?
Did you try them at 325 degrees? What worked better?
made these and they are so delicious!!!! We are not keto diet eaters my daughter has celiac disease and misses a nice crunchy cracker. ours stayed crunchy for days we kept them in a ziplock. My first batch parts were not thin enough to get the crisp so for those saying they go soft you may not be rolling them thin enough our second batch are all perfectly crunchy. we spinkled them with salt which we like salty crackers. a keeper recipe for sure!!
My first attempt and I don’t think i rolled them thin enough. They came out tasting like pie crust. Still tasty though.
My crackers came out perfect! Thank you for this amazing recipe!
Is the dough supposed to be so wet?
Such a cool recipe – THANK YOU for creating and sharing it!! It’s quick, easy, delicious, and lends itself to endless variations! And it doesn’t even cost a million bucks in ingredients! LOL 🙂 Even my husband, who hates all keto/low carb baking, likes them!!!
Question: Have you tried a sweet take on this recipe and if so, what did you do and how did it turn out?? These crackers remind me of a butter/rolled sugar/shortbread cookie in texture… Yummmm!
Thank you again – and in advance for any advice you can give me on a sweet version! 🙂
Ruthie
Hi Ruthie! Thank you so much for this awesome review! I actually have a cookie recipe that is very similar to this you can find it here thismomsmenu.com/wedding-cookies/
Love these! Thank you for sharing your recipe:) I added about 3/4 cup extra almond flour and it brought the dough together nicely. I cooked them in 3 different flavors- natural with salt sprinkled on top, Trader Joe’s – Everything but the Bagel seasoning and finally BWW Chipolte BBQ seasoning (OMG – this one was my favorite!!). Can’t wait to try more flavors!!
These are simply AMAZING!! The only thing I have done differently is cooked them for closer to 15-16 minutes so they are crunchier. But seriously, you would be crazy to not like these.
Thanks Valerie!
Can you substitute coconut flour for the almond flour
Hi Jessi, Unfortunately, coconut flour will not work in this recipe.
Hi, if there are 25 servings, how many crackers are in a serving or is it 1 net carb per cracker? Thanks!
It will depend on how thin you roll your dough and the size you cut the crackers. The easiest way to determine serving size is to divide the total number of crackers that you end up with by 25. Generally, I get about 4 crackers per serving. Hope that helps!
The recipe doesn’t say what size baking sheet to bake them in if you roll it out to the thickness she suggests nor does it tell you how many it makes or how many crackers are in a serving. But they are really good tasting. They are VERY fragile and do not cut evenly. But I will make these again for sure!
I made these today and they are falling apart. I followed the recipe. What did I do wrong?
Sabra, thanks so much for this easy, delicious recipe! I have to tell you it is one of my favorite keto recipes, and I think it’s going to be very versatile for me. I am going to try to make a low carb pumpkin pie for Thanksgiving with your butter cracker as a pie crust by just adding a bit of sweetener and pre baking after pressing in a pie plate.
I also want to crush some up and use as a coating for baked fish, it’s on my list to try. 😊
FYI I have found Anthony’s brand blanched almond flour is less net carbs per quarter cup than Bob’s Red Mill.
Love your recipe! How many crackers per serving? Is it like 1g net carb per cracker?
Thanks, Jason! The amount per serving will vary a little depending upon how thin or thick you roll the dough, but I generally get about 4 crackers per serving
What is a serving size if these crackers? I see the nurtion label says this recipe makes 25 servings but u don’t see an actually serving size anywhere. I’m really wanting to try these
Hi Karissa 🙂 The exact number of crackers per serving will vary depending upon how thin or thick you roll the dough as well as how large or small you cut the crackers. I generally get about 4 crackers per serving, but the most accurate way to calculate a serving is to divide the total number of crackers you make by 25. Hope that helps!
Hello! These are amazing! I made them as is and they turned out perfect. Question, the nutrition value listed is that per cracker?
Hi Lynda! The nutrition info is for one serving, which is usually about 4 crackers. It will vary depending upon how thin or thick you roll the dough as well as how large or small you slice them. The most accurate way to determine the serving size is to divide the total number of crackers yielded, by the total number of servings. Hope that helps!
These did not turn out well, and I filled the recipe exactly as written. They just crumble, and have no real flavor.
Sorry that you had a bad experience. I have made these crackers countless times with consistently good results and the other reviews are overwhelmingly positive. They are meant to be mildly flavored so that they will go with any toppings you like.
I was so sceptical of these low carb crackers but I am dying on a low carb diet so gave them a try and Omg they turned out amazingly!! So easy and tasty I could cry right now haha
Thank you!!
Can you please tell me the number of servings this recipe makes? You listed that a serving only has 1 net carb but I don’t know what makes a serving. Thanks.
It is impossible for me to say exactly how many crackers you will have per serving as that is completely dependant upon h0ow thick or thin you roll the dough as well as the size you cut the crackers. Simply divide the total number of crackers yielded by the number of servings in the recipe.
Hi! I’m excited to try these out but had a question on the serving size. The recipe says it yields 25 servings but it looks like that would be about 1 cracker per serving. Is that correct that one cracker contains 2 net carbs?
Disregard! I didn’t read the last comment! Sorry
No Problem! I keep meaning to update the post and clarify the serving size. Hope you enjoy them 🙂
Thank you, Thank you, Thank you!!! Finally a little crunch with my cheese cubes!
I just made these butter crackers and I am very pleased with the results! Thank you for sharing!
I wanted to know if you have an average amount for one serving? I suppose it would also depend on the size of cracker… I was needing a “ball park” idea on how many crackers equal ~1 serving. Thanks!
Hi Jamie, I usually get about 4 crackers per serving. Hope that helps!
Hi. I’m super new to keto recipes and whatnot. Is it 1g net carb in each cracker or for the whole batch?
Hi Jamie! It is actually 1 net carb per serving which generally works out to 4 crackers. Hope that helps!
Thank you for this recipe! I made two batches the first one was the recipe to the T and we really loved them. Then I made a batch with garlic powder and grated parmesan cheese. They are delicious as well! This recipe is the best.. Thanks so much!!!😁
You can never go wrong with Parmesan cheese! Thanks for the review Neechi!
Amazing! Crispy! Tastes like a Ritz cracker. Not eggy at all. Easy peasy to make.
These are the best crackers ever! Can’t wait to try the wedding cookies and some of your other recipes. Keep giving us more we love them😊
Are there 2 carbs in the whole batch? I am a little confused about the serving size/carbs.
Thank you!
Hi Renee, There are 2 total carbs per serving. 1 Serving is about 4 crackers, but that will vary some based upon how thin or thick you roll the dough as well as the size you cut your crackers. The most accurate way to determine a serving size is to weight the entire completed batch then divide by the total servings (25 I think) I hope that helps!
How many crackers are in a serving size?
How many servings is this recipe?
Thanks!
Hi Michelle! This recipe has 25 servings, about 4 crackers per serving 🙂
These crackers are wonderful! I needed something like this so badly. I’m thrilled!
Had to add quite a bit more almond flour. Added garlic and onion seasoning for a different flavor
Thankyou for this snack saver!
Love these crackers! I added black pepper and some sesame oil – I did have to add a little more flour to get a better texture due to the oil but they turned out great!!! Thank you so much for the recipe – I can now have cheese and crackers guilt free 🙂
Oh my goodness people complain they are too bland. HELLO?.??? Add some seasonings if you like. Do you need a step by step instruction. Cause you can’t use your imagination. THANK YOU FOR RECIPE. ITS AWESOME
Thanks Mary! If blogging has thought me anything it’s that you can’t please everyone lol. I’m glad you enjoyed the crackers and thanks for the support!!
Not bland for m. Buttery and yummy! Somewhat fragile, but so tasty and so many possibilities for adding flavors. A great recipe.
In love with this recipe! Made it several times with no problems. Thank you so much. FYI I have lost 53 lbs so far:)
Way to gok Erin!!! That’s amazing! So happy to hear that you are enjoying these crackers along your journey 🙂
We made ours a little thicker and OMG they are like BUTTER cookies…..kinda like Girl Scout Shortbread cookies…..
I didn’t see my question in the comments so I’d like to ask How does two egg whites measure if I’m using carton egg whites. The carton is confusing because it says “equals one egg” so I don’t know if it means the white of one egg or the volume of a whole egg. Could you tell me how much volume two egg whites occupy?
Hi Kitty, I would start with 2 tbsp of egg whites, and slowly add more if the dough is too dry. Let me know how they turn out!
These were great! The only keto crackers I’ve found that taste and feel like crackers, and not hardened cheese. Well done! And days later they’re still good.
As an experiment, I sprinkled one half of the crackers with kosher salt and one half with ground sea salt. It makes a difference, but both are tasty.
OMG just made these butter crackers and they are AWESOME!!!! Thanks so much for the recipe! I am forever trying to find new stuff to make for my kids for lunches. Just served them Keto lunchables with these crackers. They LOVED them. I used garlic salt instead of regular salt. Also just want to add if someone has too dry of a dough or too sticky of a dough it may be the size of your eggs add flour if too sticky and another egg white it too dry
Tried these today and they were perfect! Yes, a little bland, but I knew that going into it. I have some great cheese I want to eat with these! I may also try the onion soup idea that someone posted as we do love that taste!! Thanks for the great recipe!!!
Very easy to make too!!!
I made these today by following the directions and they are delicious! I didn’t use a blender, instead I mixed with my hands. They turned out great. Thank you for a wonderful cracker! Now I can enjoy all my wonderful dips! Lol
Excellent … I love this !!!!
I normally dont comment on much but this is the best cracker ever. My butter got a little melty so I had to add a little more flour, but it worked perfectly. Thank you sooooooo much.
I just made these and the taste is good but they’re more crumbly then crispy? Is that right or did I do something wrong? Thanks!
Hi Kylah! The crackers should be crisp, similar to a pie crust. There are a ton of things that can affect the texture, but you can try letting them sit out on the counter for a day or so. Hope that helps!
I made mine too thick but they’re still good. My only problem is figuring out the net carbs. I had to use 2 1/2 cups of almond flour and it made 37 crackers
I made these following the recipe to the letter. Then I sprinkled TJ’s Everything but the bagel seasoning before baking. Best snack ever! Great base recipe!
So glad that you liked them Anna!
These are amazing!!
Thanks Tish!
I just made these adding in a 1/4 cup grated Parmesan cheese & 1/2 tsp of garlic powder to the dough. After I rolled and scored the dough, I sprinkled it with salt & rosemary. Baked them for 15 mins and they came out great. Thank you so much for this recipe!
I followed everything , and it turned out great. I used Badia complete seasoning to taste.
Added 2 more mins. for more crunch. You should try it!
Thanks for this recipe. Love it!
Thank you so much for this recipe. It is easy, and these crackers are incredibly delicious. I did leave mine in the oven a bit longer to get a little added crispiness and crunch. There are so many possible variations, too. I salted the tops of my crackers, and I think next time I might add sesame seeds. I’m also thinking of tweaking it with a bit of cheese and cutting them into rounds to make a keto cheese cracker. I love simple recipes like this where I can use my imagination to create many more delicious treats.
So happy that you enjoyed these crackers Judith! Thanks for the great review 🙂
I love them, but they are a bit crumbly. Watched the video which I found after and seems like maybe I should have kneaded it a bit.
They taste a little like shortbread.
I almost messed these up! My first roll I tried to transfer precooked to another parchment. NOPE. After that error I realized I added 2 1/2 cups instead of 2 1/4 and even with that mistake they turned out great. I made 3 flavors, plain, Mrs. Dash original, and Hidden Valley ranch.
I JUST made these and they are so good! I could have made them a bit more even when rolled out, but not bad for first try. I love them!
Thanks Nancy!
Have made these crackers three times in the last 6 weeks and they turn out perfect every time! I cannot believe how good they are. They taste like Club crackers to me and work well with dips or cheese tray.. The last batch I made with Nutritional yeast for a little cheesy flavor and it worked. The only problem I have with these crackers … it is really easy to eat too many! Thank you for the recipe
That’s a great suggestion for adding nutritional yeast! Going to have to try that one myself! Thanks for the great review 🙂
You are welcome Sabra….I continue to have great success following this recipe…wanted to share that Trader Joe’s “Everything but the Bagel” spice is a delicious add… I made a batch this morning for our football party!
Please help. I’ve made these twice and they’re just too crumbly. I started with 2 egg whites. This time tried 3. No luck. Could you advise me?
Thanks!
Hi Margie! Do you mean that the dough is too crumbly or the finished crackers are too crumbly?
I seen that some people save used Parmesan cheese with this recipe. Do you suggest putting it in the recipe or on top after baking them. I’m am totally new to Keto and really want this stuff to work for my very overweight husband
I put a little bit of garlic powder in mine. Can you brush some kind of butter or anything on these
That sounds delish! If you brush with butter, I would do it at the tail end of the baking process that way they don’t get soggy.
I followed this recipe to a “T” . It mixes well, the consistency was what I expected. They baked up nicely and taste great. Unfortunately they are way too delicate! They break and crumble extremely easily. I don’t think they will hold up to a dip or topping. And I had such high hopes…nnn
I have just made these and they are delicious! I had to use an extra cup of almond flour as I think I may have used a bit too much butter (if you can ever have too much!) I’m in the UK so think I should have checked out a conversion chart. But hey I have a nice big tin of crackers. I added garlic powder, garlic black pepper that has a touch of chilli in it and black sesame seeds to the mix and sprinkled black pepper and sea salt on top before baking.. Yummy 😋 thank you for sharing your recipe.
I just made these for the first time. Really easy and delicious. But they are so fragile and crumbly. Is there something I can add to get them to hold together better? I’m also thinking of adding some vanilla and xylitol or something, they’d make great sugar cookies!
Someone up above mentioned they’d make good breadcrumbs since they are so crumbly. I was also thinking of cheese cake crust.
Hi Deb! They should get a little bit sturdier as they sit. I have added some shredded cheese in the past and that does seem to make them a bit less fragile. Hope that helps!
Thanks, I’d thought maybe adding some mozzarella or extra egg would help. I’ll try that next time. I’m going to make a cheesecake today, using the remaining crackers, crushed, for the crust. A little butter and no-carb sweetener should do it!
You know the Chicken Biscuit crackers? I added 1 tbs of Tones Chicken base to melted butter and Whoa La !! what amazing flavor !! perfect for the cheese plate for the holidays !!
I’m excited to try these. Have you ever made them with some added Parmesan?
Hi Kathy! I have made them with parmesan just recently and they were delish! Hope you enjoy 🙂
I plan to make these this afternoon. They sound amazing! I can’t find the carb count per 4 cracker serving.
Hi Melinda! Here is the nutrition info:
Serving: 4crackers (approximately) | Calories: 90kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 36mg | Potassium: 3mg | Fiber: 1g | Vitamin A: 115IU | Calcium: 22mg | Iron: 0.4mg
Hope that helps and let me know how they turn out for you!
Thank you so much!! I made them and they were awesome! Tasted just like butter crackers!! I just had a little problem sticking to 4 crackers!! Lol
You know it’s very interesting I just made a crust for a cheesecake and I had to “keto” the recipe so I removed the cup of regular flour and used 3/4 c of almond flour and 1:4
C of coconut flour….I put it in the food processor and added a pinch of salt and some lemon zest and then it called for one egg yolk and 1:/2c of salted butter cubed…..I couldn’t believe how after a few pulses it came together in a dough! The real magic was then putting the dough into the fridge in plastic
Wrap for 30mins….something magical happens because then when I took it out I could easily spread it with my fingers on to parchment paper. The reason I was so shocked was because it was like regular dough! And I’m thinking this is very very similar to your butter cracker recipe with a couple of variances being the egg yolk I used instead of the egg white which I think gives my dough a more “yellow” color then just egg whites and the butter being cold and being cubed and when mixed in the food processor it create this fantastic crumble….so Im wondering if these little tricks of having the butter cold and in cubes and using a food processor maybe the reason why some people’s dough may have turned out while others dough was too dry…:another suggestion is the size of the egg can vary greatly and I always use extra large eggs and I know there is an enormous difference when compared to a small egg. Anyway I hope these tips help….I’m going to try your recipe the way you do it and I’ll follow up with how they turn out for me. Thanks!!
Can’t wait to hear how they turn out!
12/23/19
I mixed by hand since mixer is at a friend’s from Christmas baking. But key is to roll thin enough and also make sure it has enough almond flour to form a ball without being sticky. Keep in mind it can still be too soft and not be sticky. 1/8 inch is definitely right. I added garlic and couldn’t believe how good they are. Texture is wonderful!
Both my husband and son said they taste like shortbread (minus the garlic of course)! So I am going to make it again and add a little Swerve or Xylitol and perhaps a little vanilla (even though I don’t in my traditional recipe. I will experiment with how thick I can roll them and what the baking need to be. Anticipating fun ahead!
I have made this recipe many times and it is great.
Without changing the recipe at all I add 1/2 cup of toasted sesame seeds and a 1/4 cup of hemp seed hearts. They come out just the same as before.
I do recommend using a rolling pin with thickness wheels. I use the 1/8th in wheels and they are perfect.
BTW, I use Kirkland blanched almond flour.
Gary
Thanks so much Gary!
Thank you for the yummy recipe. I did use half almond, half coconut flour because I did not have enough almond. I also added some garlic powder. Hubby approved! We will definitely be making more!
Finally, a great Keto cracker. I added just a few shakes of Tony Chachere’s seasoning to the top prior to putting in the oven and they were perfect. This is now our go to cracker. Thank you, thank you, thank you!!!
Thank you so much for this wonderful cracker recipe!! Dough came out perfect.😀 I can see where another user made a pie crust with it…..that will be my next step!! Yayyyyyy crackers.😍
Can you use the instead instead of butter?
Made these tonight and they tasted great but did not stick well and fell apart and weren’t crispy… not sure what I did wrong…
I put onion powder in the dough and sprinkled Penzey’s Fox Trot on top. Really good. The pastry doesn’t work on this, though. It needs 2 pieces of parchment paper.
I absolutely loved this recipe. Super quick, easy, and delicious. Recipe worked out perfect the first try. Thankyou.
These crackers are amazing!! Best keto cracker recipe ever! And I can’t even bake. I also didn’t roll them thin enough and they were still fantastic!
These look great! It is so nice to have a versatile cracker that can be made sweet or savory!
Thanks for sharing! Can you freeze them?
Hi Vanessa! you can freeze them, although they will also keep for quite a while in the fridge 🙂
This is a great recipe !! I love theses crackers I made theem the first time exactly by the recipe. The second time I made them I added garlic powder and rosemary. They were fabulous. I love them with guacamole.