If you’ve been missing crackers on your keto diet, this one is for you. These keto parmesan garlic crackers are crispy, savory, and seriously addictive.
They’re made with a simple almond flour dough that comes together in minutes. No complicated steps, no weird ingredients you can’t find at a regular store.
The parmesan and garlic combo gives them a rich, bold flavor that honestly rivals any store-bought cracker. Except these are low carb and keto friendly.
They’re perfect for snacking on their own, dipping into guacamole, or pairing with your favorite cheese. Basically anywhere you’d normally reach for regular crackers.
One batch makes a ton of little squares, so you’ll have plenty to last you through the week. If they survive that long.
Why You’ll Love This Recipe
Satisfies That Cracker Craving – Missing crunchy snack crackers on keto is real and these taste even better than the high carb ones you gave up.
Parmesan and Garlic Is an Unbeatable Combo – That savory umami flavor from real parmesan mixed with garlic powder makes every bite seriously addictive.
Genuinely Crispy and Snappy – These are not soft or bendy like many keto cracker recipes turn out to be.
Recipe Ingredients
- 1 1/2 cups Almond Flour
- 3/4 cup Shredded Parmesan Cheese
- 2 tbsp Butter, melted
- 1 Large Egg
- 1 tsp Garlic Powder
- 1/2 tsp Italian Seasoning
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
How To Make
Step 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
Step 2
In a medium bowl, combine the almond flour, parmesan, garlic powder, Italian seasoning, salt, and black pepper. Stir in the melted butter and egg, mixing until a cohesive dough forms.
Step 3
Place the dough between two sheets of parchment paper. Roll it out to about 1/8-inch thickness, keeping it as even as possible for uniform crackers.
Step 4
Remove the top sheet of parchment and use a pizza cutter or pastry wheel to score the dough into 1-inch squares. You do not need to separate them, as they will break apart after baking.
Step 5
Transfer the bottom parchment with the scored dough onto the baking sheet. Bake for 14 to 17 minutes, until the edges are golden brown and the crackers feel firm to the touch.
Step 6
Let the crackers cool completely on the baking sheet. Once cooled, break them apart along the scored lines. They will be perfectly crisp and snappy.
Tips
Roll the Dough Evenly
Getting the dough to an even 1/8-inch thickness is the most important step here. If some areas are thicker than others, the thin parts will burn while the thick parts stay soft and chewy.
Use the two sheets of parchment paper trick from the recipe and roll from the center outward. If the edges are thinner than the middle, focus your rolling on the center only until everything evens out.
Use Finely Shredded Parmesan
If your parmesan is in big chunky shreds, the dough won’t hold together well and you’ll get crackers that fall apart unevenly. Finely shredded or even grated parmesan mixes into the dough much better and gives you a smoother texture.
If all you have is chunky shredded parmesan, just pulse it a few times in a food processor or chop it up smaller with a knife before adding it to the bowl.
Chill the Dough If It’s Too Sticky
Almond flour dough can get soft and sticky fast, especially if your kitchen is warm or the butter was really hot when you mixed it in. If the dough sticks to the parchment paper when you try to roll it out, pop it in the fridge for about 15 minutes.
Once it firms up a bit, it’ll roll out smoothly and you’ll be able to score clean lines without the dough pulling apart.
More Recipes
- Keto Churro Chaffles
- Keto Baklava Bites
- Low Carb Chocolate Bark with Sea Salt
- Low Carb 3-Ingredient Peanut Butter Cookies
- Low Carb Coconut Macaroons
Frequently Asked Questions
Can I use coconut flour instead of almond flour for these crackers?
Coconut flour is not a good swap here because it absorbs way more moisture than almond flour, and you’d end up with a dry, crumbly dough that’s really hard to roll out. The texture of the finished crackers would also be quite different and not as crisp.
If you need a nut-free option, try sunflower seed flour instead. It behaves more like almond flour and will give you a similar result, though the crackers may turn slightly green due to a harmless reaction with baking – totally safe to eat.
Keto Parmesan Garlic Crackers
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, parmesan, garlic powder, Italian seasoning, salt, and black pepper. Stir in the melted butter and egg, mixing until a cohesive dough forms.
- Place the dough between two sheets of parchment paper. Roll it out to about 1/8-inch thickness, keeping it as even as possible for uniform crackers.
- Remove the top sheet of parchment and use a pizza cutter or pastry wheel to score the dough into 1-inch squares. You do not need to separate them, as they will break apart after baking.
- Transfer the bottom parchment with the scored dough onto the baking sheet. Bake for 14 to 17 minutes, until the edges are golden brown and the crackers feel firm to the touch.
- Let the crackers cool completely on the baking sheet. Once cooled, break them apart along the scored lines. They will be perfectly crisp and snappy.