These crackers are sooo easy to make! I feel like I say this a lot about my recipes, but really, these are actually pretty easy to put together. Crackers are such a simple little snack, I wasn't even going to dedicate a whole post for them (poor crackers!) BUT they are very delicious and I had a few people asking for the recipe. So, I decided to just go ahead and share it with you guys! Besides, who doesn't love a little crunchy cracker to go along with some spread, pate, or cheese? I see a lot of cheese crisps in our keto world, and they are great!! But if I want to experience the cheese texture, I need some crunch to go with it, and eating cheese with cheese might just be a little too much for me.
So here we go, crunchy, buttery yummy crackers. Oh! And these were on the thicker side because thats how I wanted this batch. But I usually roll them out thinner before baking and they turn out even more crunchy.
You season them with any topping, but my favorite is always the Everything But the Bagel TJ's seasoning. But sesame seeds, salt flakes, pepper, onion powder, fennel seeds, oregano all work great!
Keto//Gluten Free Crackers - approximately 40 crackers
What you will need:
Add to a bowl all dry ingredients and mix it together until throughly combined.
Cream butter with an electric mixer for 2-3 minutes. Add in the egg whites and cream together until just incorporated
Add half of the flour mixture into the butter mixture and mix it on low. Add the other half on the flour mixture until it is all throughly incorporated
Wrap the dough with saran wrap and refrigerate for about an hour.
Pre-heat oven to 350 degrees. Roll out the dough between two sheets of parchment paper until desired thickness (thicker will be softer and thinner will be crispier) Cut the dough with a knife or pastry wheel. I just cut into little squares.
Place the parchment paper with the cookies on a baking tray, add any topping you desire, and put it in the freezer for about 10 minutes
Bake for 10-20 minutes until golden. The cooking time really depends on how thick they are and how you would want them.
Allow the crackers to cool for 10-15 minutes and transfer them to a cooling rack for another 15 minutes. (or jut let them cool for a while in the baking tray until room temperature).
Enjoy! They are great on their own, but I just love them with some cheese!
Each cracker has about 0.5 grams of NET carbs only!