These Garlic Parmesan Keto Crackers are crispy, crunchy, and loaded with flavor. With only 5 ingredients, they are quick and easy to make. They are so good that you will never believe they are low carb crackers. Serve them along side your favorite dips, with soup, or on a keto charcuterie board.
Ingredients in Garlic Parmesan Keto Crackers
How to Make Keto Crackers
STEP 1: Preheat the oven to 340°F. Line two large rimmed baking sheets with parchment paper or a silicone baking mat. In a large mixing bowl, combine the almond flour, parmesan cheese, garlic powder, and chives. Mix until all ingredients are well incorporated.
How to make low carb crackers
There are a lot of different ways to make keto crackers, but this almond flour and cheese variation is my favorite. You can also make keto flax crackers or even fathead crackers. You can even make cheese crackers by simply baking slices of cheese until they are nice and crispy. The great thing about all of those different variations is that they are all gluten free crackers. It really just boils down to a matter of personal preference.
STEP 2: In a separate small bowl, whisk together the eggs and melted butter.
STEP 3: Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. It may be crumbly at first, but continue mixing it until it comes together.
STEP 4: Divide the dough in half, putting half on each baking sheet. Roll the dough out until it is about ¼ inch thick.
Alternate Flavor Variations
- Basil and sun-dried tomato
- Everything Bagel
- Rosemary and garlic
- Cheddar and chive
- Nutritional yeast in place of parmesan
- Taco Seasoning
- Dill and sea salt
- Sour cream and chive
- Black pepper and parmesan
- Cinnamon and erythritol
- Wasabi and gluten free soy sauce
STEP 5: Use a pastry cutter or a sharp knife to cut each sheet of dough into 50 equal sized crackers. (You can make them any size you desire, but the nutritional information below is for a yield of 100 crackers.) Transfer the baking sheets to the oven and bake for 15 minutes.
STEP 6: Remove the crackers from the oven and carefully re-cut the crackers anywhere they may still be stuck together and separate them just slightly to allow them to cool. They will still be slightly soft at this point. Do not be tempted to cook them longer, simply follow the next step.
STEP 7: With the oven off, put the trays back into the oven and leave them there as the oven cools. This will yield perfectly crunchy crackers.
While these keto crackers are quick and easy to make, I get that you might not want to take the time to make your own low carb cracker. Instead, you may prefer to just have something that you can regularly purchase and not have to spend any time in the kitchen. Well, I have a delicious suggestions for a store-bought keto cracker as well. You can check out my favorite low carb, keto cracker here.
Frequently asked questions?
I have only tested these low carb crackers with almond flour. Coconut flour is not a 1:1 substitution. Coconut flour is extremely absorbent, so when substituting coconut flour, it is necessary to add more liquid and more egg. A good rule of thumb is to substitute 1 cup of almond flour with ¼ of coconut flour and one additional egg for every ¼ cup of coconut flour. It may also be necessary to double the liquid called for in the recipe as well. If the mixture seems too dry, simply add more liquid, a little at a time until you reach your desired consistency. If your mixture is too wet, add additional coconut flour, mixing in 1 teaspoon at a time until you reach your desired consistency.
Serving Suggestions
What goes better with crackers that something warm and delicious to spread on top. I have a lot of keto dips, keto sauces, and even keto dressing recipes here on the site. But among them all, below are a couple of my absolute favorite low carb recipes to serve these almond flour keto crackers with.
- Keto Chicken Parmesan Dip
- Caramelized Onion and Bacon Dip
- Pimento Cheese Dip
- Spinach and Artichoke Dip
- Crab Dip
Other recipes you might enjoy
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Parmesan Chive and Garlic Keto Crackers
- Total Time: 40 minutes
- Yield: 100 crackers 1x
Description
These Garlic Parmesan Keto Crackers are crispy, crunchy, and loaded with flavor. With only 5 ingredients, they are quick and easy to make. They are so good that you will never believe they are low carb crackers.
Ingredients
- 1 ¾ cups blanched almond flour (I use this brand)
- 2 cups finely grated Parmesan cheese
- 1 teaspoon garlic powder (I use this brand)
- 2 tablespoons chopped fresh chives or 1 teaspoon dried chives
- 2 tablespoons butter, melted
- 2 large eggs, whisked
Instructions
- Preheat the oven to 340°F. Line two large rimmed baking sheets with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the almond flour, parmesan cheese, garlic powder, and chives. Mix until all ingredients are well incorporated.
- In a separate small bowl, whisk together the eggs and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. It may be crumbly at first, but continue mixing it until it comes together.
- Divide the dough in half, putting half on each baking sheet. Roll the dough out until it is about ¼ inch thick.
- Use a pastry cutter or a sharp knife to cut each sheet of dough into 50 equal sized crackers. (You can make them any size you desire, but the nutritional information below is for a yield of 100 crackers.)
- Transfer the baking sheets to the oven and bake for 15 minutes.
- Remove the crackers from the oven and carefully re-cut the crackers anywhere they may still be stuck together and separate them just slightly to allow them to cool. They will still be slightly soft at this point. Do not be tempted to cook them longer, simply follow the next step.
- With the oven off, put the trays back into the oven and leave them there as the oven cools. This will yield perfectly crunchy crackers.
Notes
NET CARBS PER SERVING: 1.2g
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: baking
Nutrition
- Serving Size: 5 crackers
- Calories: 104
- Fat: 8.6g
- Carbohydrates: 2.1g
- Fiber: 0.9g
- Protein: 5.8g
Akay says
I made these tonight but turned them into little dough balls instead. Super delicious 👌
Carrie says
If you make the cinnamon and erythritol version, would you need to add more almond flour or something to account for the parmesan that you're not using?
Lindsey says
These are great! I ended up using a different seasoning with sea salt, garlic, pepper and minced onion and also had to switch out my Parmesan cheese for cheddar cheese that I chopped up and they turned out fantastic! I’m sure the hubby will have them gone by tomorrow!
Candy says
I made these tonight for hubby and daughter on the Keto diet - they loved them! I added 1/2 teaspoon of garlic. Next time I will add sesame seeds for a nutter taste! Thanks for all the wonderful recipes - keep them coming!!
Jane says
I am allergic to eggs, can I make these with the Bobs Red mill egg replacement
Kyndra Holley says
I've never tried it, but if you do, I would love to hear how it turns out. It's always great to hear back about how substitutions do or do not work out.
Carol E says
These were so tasty! I had to give them to my daughter in law so that I wouldn’t eat all of them.
Thanks so much. I enjoy all your recipes.
Carla says
These are soooooo yummy!! Next time I'll add more garlic. Will also be trying the taco seasoning variation..
Jo-Ann says
These are absolutely deeee-lish!
I split my dough in half before adding the garlic & chive, did half with garlic & chive and the other half with a generous slug of sesame seeds, just for a bit of variety...
Fantastic recipe, thank you Kyndra!
Rhonda says
I followed this receipe just as written and they are AWESOME! Thanks so much. Do you know how long they will last and how do you store them.
Mary says
These are amazing with bruschetta!
Trisha says
These look so good! Any suggestions of what to use in place of chives?
Pamela says
I used dill and it was SO yummy!