Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, psyllium husk powder, garlic powder, onion powder, salt, and black pepper until well combined.1.5 cups almond flour, finely ground, 0.5 cup psyllium husk powder (not whole psyllium husks), 1 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon salt, 0.25 teaspoon black pepper
- Add the olive oil to the dry ingredients and mix until the mixture resembles coarse crumbs.0.25 cup olive oil
- Gradually add the cold water, one tablespoon at a time, mixing after each addition, until a cohesive dough forms. You may not need all the water, or you might need a little more, depending on the humidity and brands of your ingredients. The dough should be firm enough to roll without being sticky.4-6 tablespoons cold water
- Place the dough ball between two sheets of parchment paper. Use a rolling pin to roll the dough out as thinly as possible, aiming for about 1/16th of an inch thickness. The thinner you roll them, the crispier they will become.
- Peel off the top layer of parchment paper. Using a pizza cutter or a knife, score the dough into your desired cracker shapes (squares, rectangles, or triangles). You can also use small cookie cutters if you prefer.
- Carefully transfer the scored dough (still on the bottom parchment paper) to the prepared baking sheet.
- Bake for 20-25 minutes, or until the edges are golden brown and the crackers are firm to the touch. Keep a close eye on them as they can burn quickly due to their thinness.
- Once baked, remove the baking sheet from the oven. You can break the crackers along the scored lines immediately or let them cool completely on the baking sheet. For extra crispiness, you can even turn off the oven and leave the crackers inside with the door slightly ajar for another 10-15 minutes.
Notes
Once completely cooled, store your Keto Crackers Recipe in an airtight container at room temperature. They are best kept this way to maintain their crispiness. Properly stored, these crackers will stay fresh and wonderfully crunchy for up to 5-7 days. For best results, ensure the container is well-sealed. If your crackers soften slightly due to humidity, you can briefly crisp them up. Spread them in a single layer on a baking sheet and bake in a preheated oven at 300°F (150°C) for 5-10 minutes, or until they regain their crunch.