These Keto Butter Crackers are the perfect canvas for your favorite dips, spreads, and toppings. They are buttery and super flaky plus they come together in a snap with only 4 ingredients!
These crackers are great with just about any typical cracker topping or as a stand-alone snack. The flavor is exactly what you would expect from a butter cracker.
These crackers will keep at room temp, in a sealed container for at least a week (if they last that long!)
- 8 tbsp salted butter softened (not melted)
- 2 egg whites
- 2 1/4 cups Almond Flour
- Salt to taste
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the butter and almond flour using an electric hand mixer on low-medium speed.
- Add the egg whites and a pinch of salt. Continue mixing on low speed, until the mixture is uniform, and forms a smooth dough.
- Roll the dough between two pieces of parchment paper until it reaches 1/8 inch in thickness. Peel away the top layer of parchment paper and transfer the bottom layer, with the rolled out dough onto a baking sheet. Depending upon the size of your baking sheet, you may need to work in batches.
- Using a small knife or a pizza cutter to score the dough into approximately 1 1/2 inch squares. Sprinkle the dough with salt.
- Bake for 10-15 minutes or until crackers have turned a light brown. Then carefully remove from oven and allow to cool before gently breaking them apart along the scores.
- Enjoy immediately or transfer to a lidded container and store at room temp for up to a week. *storing in the refrigerator will prolong the life, but it can also cause the crackers to lose some of their crunch
I generally get about 4 crackers per serving. The exact serving size will vary depending upon the exact thickness you roll your dough as well as the size you cut the crackers. For a more accurate serving size, divide the total number of crackers yielded by 25 (the total servings in the entire recipe) OR for an even more accurate serving size, weigh the entire batch, then divide that weight by 25.
A few reviewers have reported that the dough is either too wet or too dry. There is a huge variation between various brands of almond flour which is likely to blame. The dough should form a ball when it is the correct consistency. (refer to the video)
If you find that your dough is too wet, simply add a bit more almond flour until it reaches the right consistency.
If it is too dry or crumbly, add an extra egg white, if it is still too crumbly then add an extra tbsp of softened butter. Continue this until the dough is the correct consistency.
Some people have complained that these crackers are too bland. That was actually my intention! I want them to be very versatile so that they will work with just about any flavor. The “Saltine” of keto crackers if you will 🙂 As I mentioned in the post, they are similar in taste to club crackers.
If you want something with a bit more flavor, I encourage you to add seasonings to suit your taste. Be sure to check out the comment section for some awesome suggestions!
Total Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 36mg 2%
Potassium 3mg 0%
Total Carbohydrates 2g 1%
Dietary Fiber 1g 4%
Protein 2g 4%
Vitamin A 2.3%