Keto Crackers
Simple and easy to make (except the rolling bit)
Servings: 20 crackers
Cost: £6
Equipment
- 1 Rolling Pin
Ingredients
- 100 g almond flour finely ground, blanched almond flour is best for texture
- 5 g fine sea salt approximately 1 teaspoon
- 50 g chedar cheese grated
- 1 large egg beaten (approximately 50-60 ml)
Optional flavourings:
- 2 g garlic powder approximately 1/2 teaspoon
- 2 g dried herbs e.g., rosemary, thyme, or mixed herbs - approximately 1/2 teaspoon
- 10 g sesame seeds approximately 1 tablespoon
Instructions
- Preheat Oven: Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the almond flour, fine sea salt, cheese and any optional dry flavourings (garlic powder, dried herbs, sesame seeds).
- Add Wet Ingredients: Pour the beaten egg into the dry ingredients. Mix well with a spatula or your hands until a cohesive dough forms. It might seem crumbly at first but will come together.
- Roll Out Dough: Place the dough ball between two large pieces of parchment paper. Using a rolling pin, roll the dough out as thinly and evenly as possible, to about 2-3 mm thickness. The thinner you roll it, the crispier your crackers will be.
- Cut Crackers: Carefully peel off the top piece of parchment paper. Using a pizza cutter or a sharp knife, cut the dough into your desired cracker shapes (squares, rectangles, or triangles).
- Bake: Transfer the bottom piece of parchment paper with the cut crackers onto your prepared baking sheet. Bake for 12-15 minutes, or until the edges are golden brown and the crackers feel firm. Keep a close eye on them, as almond flour can brown quickly.
- Cool: Remove from the oven and let the crackers cool completely on the baking sheet or a wire rack. They will crisp up further as they cool.
- Store: Store cooled crackers in an airtight container at room temperature for up to 1 week.