Crispy keto crackers made with ground almonds, bound with hydrated flax and chia seeds, with no wheat flour or eggs.
These crackers snap cleanly when you bite into them, with the aroma of almonds and toasted seeds. In this low-carb version, ground almonds replace wheat flour, while hydrated flax and chia seeds provide the binding, without eggs. Allow about 55 minutes, including 15 minutes of preparation and 40 minutes of baking, for 9 crackers to serve as appetizers. One to file alongside my keto breads and doughs.
What are keto crackers?
Here, the word cracker describes a thin sheet that snaps, rather than a soft bite. Keto, short for ketogenic, places this recipe within a low-carb approach: starch is reduced in favor of ingredients rich in fat and fiber. The usual flour base gives way to 100 g of ground almonds, which provide structure and a rustic almond flavor.
Without gluten to give the dough structure, the fiber in the seeds takes over. As they absorb 175 ml of almond milk, the 50 g of ground flaxseed and 50 g of chia seeds swell and form a compact, sticky dough that is easy to roll out thinly. Two teaspoons of cream of tartar-based baking powder lighten it, and two pinches of salt enhance the flavors.
About this version
These crackers offer a savory snacking option that limits starchy flours and sugars. The low-carb approach relies on almonds, flax and chia, which provide substance and help keep you feeling full.
What makes this version distinctive is its entirely plant-based binder. The flaxseed must be ground, for example in a small coffee grinder, to release its binding power. Combined with chia, it thickens the dough after a 15 minute rest.
The result is a dense dough, without the elasticity of a wheat-based dough, but cohesive enough to roll out into a rectangle. How keto-friendly it is depends on the products chosen, the portions and the accompaniments served with the crackers.
The main ingredients
Ground almonds replace the flour base and give the crackers their body: their high fat content helps create a crumbly texture, while their mild flavor supports the toasted notes. The organic ground almonds used here contain 3.9 g of carbohydrates; a version with no added sugar is preferable.
Grind the flaxseed before mixing: once hydrated, it releases a gel that binds the dough. It also contributes carbohydrates, 13 g per 100 g in the batch used, so you can choose flaxseed with a lower carbohydrate content or increase the proportion of chia. Highly absorbent chia seeds thicken the mixture and remain visible on the surface, where they add crunch like sesame seeds.
Cream of tartar-based baking powder aerates the dough and prevents a dense result; cream of tartar alone is not enough. Almond milk hydrates the seeds and activates their binding properties; choose one with no added sugar if possible. Two pinches of salt balance the sweetness of the almonds and give the crackers their savory flavor.
Technique and serving tips
Success comes down to the dough. After adding the almond milk, a 15 minute rest is enough: the flax and chia absorb the liquid, swell and turn the mixture into a compact mass. The dough remains dense, less pliable than bread dough, but cohesive enough to roll out into a sheet about 20 cm by 30 cm. Score it before baking so you can separate the crackers afterward. Bake in two stages: about 25 minutes at 180 ยฐC, then 10 to 15 minutes after separating and turning them over, to dry the other side and make them extra crisp.
Once cooled, the crackers snap cleanly, with a crumbly bite and a pronounced seed aroma. Enjoy them plain, with fresh cheese, mashed avocado, or Asian-style rillettes, deviled eggs and a refreshing sauce such as raita. Add moist toppings at the last moment to keep the crackers crisp. Allow approximately 122 kcal and 2 g of net carbs per cracker; once cooled, the crackers keep for 3 to 4 days, separated by parchment paper and loosely wrapped, as a sealed bag would make them soft.
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Keto crackers
Ingredients
- 50 g flaxseeds
- 50 g chia seeds
- 100 g ground almonds
- 2 teaspoons baking powder cream of tartar-based
- 175 ml almond milk
- 2 pinches salt Celtic sea salt
Instructions
- Grind the flaxseeds (I use a small coffee grinder).50 g flaxseeds
- Mix the ground flaxseeds with the chia seeds, ground almonds and baking powder in a mixing bowl.50 g chia seeds, 100 g ground almonds, 2 teaspoons baking powder, 2 pinches salt
- Add the almond milk and let stand for a quarter of an hour. This is necessary to allow the flaxseeds and chia seeds to absorb the liquid. A firm, stickier dough will form.175 ml almond milk
- Preheat the oven to 180 degrees Celsius. Prepare the baking tray.
- Fold the baking paper in half. Measure out a rectangle approximately 20 cm by 30 cm. Fold the edges over to seal. This frame helps you roll out the dough.
- Unfold the baking paper. Spread the dough within the rectangle. Fold the baking paper closed again and place it with the folded edges facing down. Flatten the dough within the frame using a rolling pin.
- Unfold the baking paper and score the dough with a knife or pizza cutter to create lines for breaking it apart. I usually make 9 crackers.
- Bake for 25 minutes. Then briefly remove from the oven. Break the crackers apart along the scored lines and turn them over. Return to the oven for another 10 to 15 minutes.
- Store the crackers for 3 to 4 days. Do not put them in a sealed plastic bag, as they would become soft and rubbery. I store them by cutting the used baking paper into 8 small pieces and one larger piece, using the small pieces to separate the crackers and the larger one to wrap them loosely.
