Keto Crackers with Almond Flour and Parmesan
By Miles Carr
Prep
10 min
Cook
15 min
Total
25 min
Servings
6
Level
Easy
Superfine blanched almond flour adds crunch to keto crackers. Almond meal is another option, but it doesn't add as much crunch to crackers. I recommend adding mozzarella and parmesan cheese to crackers. These crackers are crunchy and hold their shape when baked. I enjoy the salty, crispy edges that brown well more than the rest of the cracker.
After mixing the dough, I roll it out on two large pieces of parchment paper using a rolling pin to a thickness of 1/16 inch. I cut out squares while they are still on parchment paper instead of transferring them to another surface. Parchment stops the dough from sticking to the countertop.
Bake at 350°F (175°C) until edges are golden brown and center bars are firm, rotating the pan halfway through the 12- to 15-minute baking time. Remove cooked edge bars as they bake and put the remaining center bars back into the pan to bake a few more minutes. Remove all bars from pan to cool in place.
The plain dough is versatile and works well with bagel toppings such as dried rosemary and Parmesan cheese, coarsely ground salt, and red pepper flakes. I recommend rosemary as a bagel topping for the Parmesan bagels. Other serving suggestions include guacamole or cream cheese dip and a charcuterie board with cold cuts and other cheeses. Cheddar cheese is another good option.
Why you'll love this recipe
- 1Superfine blanched almond flour produces a satisfactory sheet product with better texture than almond meal.
- 2Mozzarella acts as glue for the dough. Parmesan adds taste.
- 3A 1/16-inch sheet can be used to cut small dippers from a small amount of dough.
- 4The base can be seasoned with everything bagel seasoning, dried rosemary, coarse salt, or crushed red pepper. No changes to cooking instructions are needed.
- 5I like that baking the candy squares with parchment paper keeps them in place and prevents movement.
- 6Almond flour is substituted for grain flour. One serving of almond flour has 2 grams of net carbs.
Ingredients
- •1 ½ cups super-fine blanched almond flour
- •1 cup low-moisture mozzarella cheese (shredded)
- •½ cup parmesan cheese (grated)
- •1 large egg (beaten)
- •½ tsp garlic powder
- •½ tsp onion powder
- •¼ tsp sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- 2
Put the mozzarella and parmesan in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring between each one, until melted and combined.
- 3
Add the almond flour, beaten egg, garlic powder, onion powder, and sea salt. Mix with a spatula until a cohesive dough ball forms.
- 4
Place the dough between two sheets of parchment paper and roll it as thinly as possible, aiming for about 1/16-inch thickness.
- 5
Remove the top parchment sheet and cut the dough into 1.5-inch squares with a pizza cutter or knife.
- 6
Slide the parchment and dough onto the prepared baking sheet. Bake for 12-15 minutes, rotating halfway through, until the edges are golden brown and the crackers feel firm.
- 7
Cool the crackers completely on the baking sheet, then break them apart along the cut lines and serve.
FAQ
Nutrition (per serving)
150
Calories
Reviews
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