Keto Crackers Food

2-INGREDIENT LOW CARB KETO CRACKERS RECIPE (ALMOND FLOUR CRACKERS)

Steps:

• Preheat the oven to 350 degrees F (177 degrees C) . Line a baking sheet with parchment paper.
• Mix the almond flour and sea salt in a large bowl. Add the egg and mix well, until a dough forms. (You can also mix in a food processor.)
• Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out to rectangle, about 1/16 (.2 cm) thick. (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.)
• Cut the cracker dough into rectangles. Prick with a fork or toothpick if desired. Place on the lined baking sheet. Bake for 8-12 minutes, until golden.

(40 SECOND!) ULTRA EASY KETO CRACKERS

Steps:

• Melt butter in a small (microwave safe!) bowl until just melted, but not piping hot. Set aside to cool while you mix the flours.
• Add the almond flour, xanthan gum, baking powder and salt to a medium bowl and whisk thoroughly. Pour in the butter and mix until evenly distributed (I just use my hands!). Add in your lightly whisked egg (1/2 egg is roughly 1 1/2 tablespoons or 25g) and continue to knead until it forms into a ball. Cover in cling film and place in the freezer for 5 minutes to solidify the butter.
• Roll out the dough between two sheets of parchment paper, sprinkle seasoning and lightly roll again to press it in. Trim to desired cracker size and separate gently. The dough is fragile, so I separate the pieces by running a knife underneath.
• For medium crackers, cook on high in the parchment paper for 20 seconds, open the microwave and cook for another 15-20 seconds. The crackers will continue to crisp up as they cool, but I suggest you do a trial with a couple to nail down your time!
• Note: cooking times can vary a lot depending on your cracker size and microwave, and I found they cook more evenly in batches of 4-6 (as opposed to the whole batch!) and in two bursts. My microwave is 1000 watts. Also be sure to cook your dough right away, as leaving it in the fridge overnight makes the almond flour harder to crisp up (as it has absorbed the liquid and essentially 'blanched').
• Note 2: these can be baked too! Just do 8-12 minutes in your oven at 350F/180C until lightly golden (will depend on size and thickness). And to make them extra crisp, feel free to do a double bake biscotti-style (i.e. let them cool, and bake them again for 5 minutes).

KETO CRACKERS (2 INGREDIENTS!)

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
• In a high speed blender or food processor, add your almond flour, shredded cheese, and salt, and blend well, until a dough remains. If the dough is too crumbly, add a tablespoon or two of water.
• Line a large sheet of parchment paper on a flat kitchen surface. Transfer the dough onto it and place another sheet of parchment paper on top. Press down on the dough, before rolling it out using a rolling pin, until around 1/4 inch in thickness. Using a pizza cutter, slice up squares to form crackers.
• Transfer the crackers onto the lined sheet. Bake for 12 minutes, flipping halfway through. Remove from the oven and allow to cool completely.

KETO CRACKERS - 2 INGREDIENTS

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
• Add the almond flour, cheddar, parmesan, salt, and garlic powder (if using) , to a food processor and blend well, until it forms a dough. If the dough is too crumbly or isn't coming together, microwave the mixture for 20-30 seconds to allow the cheese to melt, then return it back to the blender and blend. The dough might stay a bit crumbly, but it must stick together if you pinch it with your fingers.
• Transfer the dough to a bowl, add your desired herb(s) if using, and knead well with a spatula or wooden spoon.
• Place the dough onto a piece of parchment paper, and fold it over the dough. Use a rolling pin to roll out the dough into about ¼ inch thick.
• Cut the dough into even squares with a pizza cutter and then sprinkle with flakey salt on top.
• Bake for 10-12 minutes, or until golden around the edges.
• Remove from the oven and allow to cool completely.
• Store crackers in an airtight container at room temperature.

BEST KETO CRACKERS RECIPE

Steps:

• Preheat oven to 400 degrees
• In a small bowl add the chia seeds and water. Stir and set it aside for 15 minutes or until all the water is absorbed.
• In a bigger bowl add almond flour, olive oil, and spices. Mix together.
• Add chia seeds and blend together.
• Next, take the mixture into your hands and form one large ball.
• Divide the large ball into 4 smaller balls and then place each one between 2 pieces of parchment paper and roll out as thinly as possible.
• Take off the top layer of parchment paper and using a sharp knife or pizza cutter, cut crackers into even square or rectangle pieces.
• With the excess dough from around the edges, throw it back in your bowl and add to the remaining dough, then repeat the process all over again by placing the next ball in between 2 pieces of parchment paper and roll out as thinly as possible......etc
• Bake on top of the parchment paper on top of a cookie sheet at 400 degrees for about 8-9 min, give or take, depending on how hot your oven runs and how thick or thin that your crackers are. Check periodically to make sure that your Low Carb Crackers are not burning.
• Remove from oven when golden brown and let cool for 5 min before removing with a small spatula from your tray.

KETO CRACKERS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine mozzarella cheese, almond flour, garlic powder, and salt in microwave-safe bowl. Heat in the microwave for 30 seconds.
• Use your hands to knead mozzarella dough until fully mixed. Add egg yolk and continue kneading until completely blended into dough.
• Lay a piece of parchment paper on a flat surface and place dough on top. Place a second piece of parchment paper on top of dough. Press down on dough with your hands until you are ready for a rolling pin. Roll into a very thin rectangle with even sides. Gently poke holes in the dough using a fork to prevent it from bubbling while baking. Cut dough into 1-inch squares with a knife.
• Lay squares on the prepared baking sheet, leaving a little space between them
• Bake in the preheated oven for 5 to 6 minutes. Remove baking sheet from oven and turn crackers over. Bake on the other side until lightly browned and crisp, 2 more minutes. Watch them closely to prevent burning.

EASY KETO CHEESE CRACKERS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine mozzarella and cream cheese in a microwaveable bowl. Sprinkle almond flour over top. Cover bowl with a paper towel and microwave until cheese is bubbly, but not burnt, about 1 minute.
• Mix cheeses and almond flour evenly until they form a ball of dough. Let cool, about 10 minutes.
• Add egg to mixture and reform dough ball.
• Roll out dough between 2 sheets of parchment paper to a 1/8-inch thickness; the thinner, the crispier. Cut into small 1-inch squares. Place squares on the prepared baking sheet.
• Bake in the preheated oven for 5 minutes. Flip crackers and bake until golden, about 5 minutes more.