Low-Carb Crackers

4 from 1 vote

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.

Prep Time15

Cook Time30

Servings: crackers

Calories: 30kcal

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

Nutrition