These low-carb crackers are crispy, nutty, and can easily go from simple to savory to sweet. You can serve them with dips, spreads, chutney, jelly… stick with tried and true combinations or experiment with something new. These crackers are not only low-carb, but also vegan, grain-free, oil-free, and sugar-free.
“I think something’s burning” leisurely announces my husband as he walks into the house.
Oh no, not again! I dropped the laundry and almost tripped as I was running to get to the oven as fast as I could. Yep, definitely burnt! I can’t believe I burnt those crackers again!!
I have been experimenting with twice-baking a lot lately. You know, when you make a batch of crackers, let them cool, and then realize the crackers haven’t crisped up quite enough. So you put them back in the oven (not adjusting the temperature), and the crackers burn in like a minute!
The idea behind twice-baking is to just reheat the crackers and keep them hot for a few minutes to drive out extra moisture – not make them darker or burn them. Well, I definitely made them darker. So, when I was making these crackers for the fifth time, I sat in front of the oven and watched them closely until they were done – golden brown, perfectly crispy, and crunchy. Live and learn!
Tips for Making Low-Carb Crackers
Whenever I am testing a recipe, I try a few different variations to see which one is best. Some are ok, some don’t work at all, and some make it to this blog. For these low-carb crackers, I would recommend using a blend of almond flour and coconut flour as the base. Almond flour alone works, but doesn’t provide such a rich flavor as a blend of the two. Coconut flour alone works too, but doesn’t provide enough crunch. So, use a blend.
The main binder is psyllium. I use whole psyllium husks with the highest purity I can find. The higher the purity level, the lighter the psyllium.
Finally, salt. I like my crackers slightly salty, so I always add a little bit of salt. You could also add herbs and spices if you’d like. I also like to top the crackers with seeds, such as sesame seeds or golden flax seeds.
Making these low-carb crackers really is easy. You just have to make sure you don’t burn them, lol.
Mix the dry ingredients first, then pour in water, and stir until you get a pliable dough. The warmer the water, the more the psyllium soaks it up. So, if the dough is too dry or doesn’t bind well, add more water, 1 Tbsp./15 ml at a time. The final dough should be soft, moist, elastic, and slightly sticky.
What’s really important is that you roll out the dough evenly. Start with a perfectly round and tight ball of dough. Place the dough on a piece of parchment paper, cover it with another piece of parchment paper and flatten the dough with the palm of your hand. Place the rolling pin in the middle of the dough (a handle-less rolling pin allows for more control than a pin with handles) and roll halfway away and halfway toward you. Evenly press the dough as you roll. When you reach the edge of the dough, do not press down until the rolling pin hits the work surface. Instead, imagine rolling out, so the rolling pin simply rolls off the dough and into the air. This ensures the edges are the same thickness as the rest of the dough.
My crackers are usually 1⁄16-inch/1.6-mm thick. The thicker the crackers, the longer they take to bake and crisp up.
Peel off the top piece of paper and keep the crackers on the bottom piece. Carefully slide the piece of parchment paper with the crackers onto a baking sheet. Using a knife or a pizza cutter, score the dough into shapes.
Bake the crackers until crispy and golden brown. The crackers will continue crisping up as they cool. If your border crackers are done before the center crackers are, remove the border crackers from the oven first. If you take the crackers out of the oven too early (and they don’t crisp up properly), you can twice-bake them (see recipe instructions).
More Low-Carb Cracker Recipes
Nut & Seed Crackers
If you try this recipe, please, let me know! Leave a comment, share your feedback, rate the recipe. It always means a lot when you do.
Tools You’ll Need
1. Griddle (12-Inch, Lodge, Cast Iron) | 2. Knives Set (Set of 5, Utopia Kitchen, Stainless Steel) | 3. Mixing Bowls (Set of 3, Pyrex, Glass) | 4. Rolling Pin (20.5-Inch, J.K. Adams, Maple) | 5. Measuring Cup (1 Cup, Pyrex, Glass) | 6. Measuring Cups (Set of 6, Bellemain, Stainless Steel) | 7. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel)
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- 1/2 cup + 2 Tbsp. almond flour, finely ground
- 2 Tbsp. coconut flour
- 1/4 cup psyllium husks, whole
- 1/2 cup warm water
- Salt, to taste
- Prepare the dough. Add the almond flour, coconut flour, psyllium, and salt into a medium mixing bowl and stir to combine. Add the water, and mix to combine. Using your hands, knead the dough until soft, pliable, and elastic, about 1 minute. If the dough is too dry, add more water, 1 Tbsp./15 ml at a time. If the dough is too sticky, add more psyllium, 1/2 tsp./2.5 g at a time. The dough will always be a bit moist but it shouldn't stick to your hands at all. It must come together as a soft, elastic dough.
- Roll out the dough. Place the dough in between two pieces of parchment paper. Using a rolling pin, roll out the dough as evenly as possible. My crackers are usually 1⁄16-inch/1.6-mm thick.
- Score the crackers. Remove the top layer of parchment paper. Using a knife or a pizza cutter, score the dough into any shapes you like (squares,rectangles, triangles ...). I cut the crackers into 36 (4 x 4 in/10 x 10 cm) squares. Keep the leftover dough to make more crackers. (This is how I make 4 extra crackers).
- Bake the crackers. Preheat the oven to 350°F/175°C. Slide the parchment paper with the dough onto a baking sheet and bake until golden brown around the edges, 20-25 minutes. I recommend checking the crackers every 5 minutes after the first 15 minutes of baking (the thinner the crackers, the faster they will bake). If you find that most of the crackers are cooked through but a few in the center are a little soft, you can just bake those crackers again until they have dried out more, 3-5 minutes. If you take the crackers out of the oven too early and they don't crisp up properly, you can bake them for a second time at 300°F/150°C until crispy. Don't judge the texture of the crackers while they are still hot. They do crisp up as they cool. Generally, the second bake requires only 10-15 minutes—the first 5 of which are merely reheating the crackers.Allow the crackers to cool for 10 minutes, then break along the scored lines.
- Store. Leftover crackers keep well in an airtight container in the refrigerator (or on the counter) for up to 3 weeks. For longer term storage, freeze in an airtight container for up to 3 months.
I followed instructions and they came out a bit burnt but still tasty and I haven’t tried it with a dip…so they’ll be better…
Hi Roy – I am glad you enjoyed the crackers anyway 🙂 Some ovens run hotter than others and many ovens have hot spots, areas that are hotter than the rest of the oven. So, it might be that your oven bakes differently than mine. Thank you for the feedback!
I love these crackers! I find that if I put them half in the oven,separate and the other half in the air fryer, they get crunchier and cook better. I do have a QUESTION…
I am trying to make these easier to f
Digest the almond just sits on my stomach for a couple of days. Would you suggest .maybe adding some veggie pulp to the dough so it’s not so dense? Or any other suggestions are welcome. I am following food combining.
HI Sazzu – thank you! I have only tried substituting the almond flour with sunflower seed flour, so I am not sure about veggie pulp. However, I would give it a try. I recommend substituting only a little bit of the almond flour at first and see how it goes. The crackers will definitely turn out differently (since almond flour is higher in both fat and protein than veggie pulp). But I have made veggie pulp crackers (with flax seeds as the binger) in the past with great success, so I know it is possible.
Hola, los panes y la pizza cuando tiempo en el horno ? Muchas gracias, desde Argentina.
Hi Noelia – I am not sure I understand your question. Are you asking about time for baking pizza and bread in the oven? It will depend on the type of bread you are making. I am probably not translating your question properly, so if you could clarify, that would be great. Thank you!
You say whole psyllium husk. If I only have ground psyllium husk how much should use?
Hi Janet – psyllium powder is a little bit more concentrated, so I would use about 3 Tbsp. (instead of 1/4 cup). You can always adjust the consistency of the dough by adding a little bit more water (if the dough is too thick) or coconut flour (if the dough is not thick enough).
could I substitute the coconut flour for tapioca one?
let me know
Hi Marta – you might be able to do that, but you would need to use more. Coconut flour is much more absorbent than tapioca flour, so you would need to play around to figure out the correct amount. I have never tried it, so I am not sure what the amount would be.