|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 6g||20%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cheese and charcuterie boards are a staple for many on the keto diet, but none is complete without keto-friendly crackers to nosh on. That's because nearly everything you can put on a cheese or charcuterie board, from nuts to meats, is keto-friendly.
This recipe offers a fabulous crunch, great taste, and minimal carbs. Most keto cracker recipes use cheese as 50 percent of the total volume, but that amount of cheese can overwhelm any plate as well as conflict with other snacks, such as queso dip. Because of that, we've added just enough cheese to give these crackers a hint of cheddar flavor, which makes them just as tasty to eat on their own.
1 1/2 cups almond flour
1 large egg
1/2 cup cheddar cheese, white or yellow, finely grated
1/2 teaspoon salt
1/2 teaspoon psyllium husks
Salt, for garnish
Pepper, for garnish
Gather the ingredients.
Preheat your oven to 350 F.
In 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.
Turn 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.
Use 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.
Lifting 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.
Bake 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.
Let 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.
Make the Swap
- If you don't have psyllium husks, don't despair as they will work fine without. However, treat them more delicately if you don't add the psyllium powder.
- If you're looking to store these crackers for a longer amount of time, replace the cheese with 1 tablespoon olive oil.
Mix Things Up
You can add a variety of spices and dried herbs to make this dough unique, including:
- Toasted sesame seeds or poppy seeds
- Spices: garlic powder, onion powder, red pepper flake, turmeric, and more
- Dried or fresh herbs: basil, oregano, Italian blend, rosemary, or parsley
- Sweet Tooth: your favorite keto-friendly sweetener, a dash of vanilla or almond extract, and cinnamon, cardamom, or even a pumpkin spice blend