Ok, let’s be real. This keto crackers recipe was NOT the recipe I planned on making today. I woke up this morning with tortilla’s on my mind and set the plan in motion before even having my breakfast.
All was great, I cooked them, put them under a towel to steam and they looked great but were NOT as pliable as I wanted for a tortilla. I figured if I tried to make a burrito, they would crack and break in the process. SO, instead, I figured, let’s dry them out a little more for a nice crisp cracker.
Let me tell you, these are PERFECT crackers. You could also probably use them as crisps/chips too to be honest. They have just the right crunch. They remind me of the original Lays Oven Baked chips that you can get at Subway – and they have a similar taste too!
With just the right crispness to them, you can definitely crunch some up in some soup, add them to a salad, top with cheese or even dip in your favourite dips. (Mine’s my keto crab dip or a full-fat yogurt based dip!)
You may notice that originally I started the cooking process with tortillas in mind. I’m keeping it like this for a few reasons:
- The dough is much easier to roll really thin when divided into 8.
- Cooking one dough ball whole – tortilla style – makes it incredibly easy for the whole thing to cook in seconds.
Now, you’re probably wondering if you have to bake them twice. The answer is probably no – however when cooked whole they have an easier chance of burning. So best to let them cool down before breaking them apart and cooking again.
One thing to make sure of is that when you put the crackers on the stove for the final cook, make sure you keep the pan moving. If you don’t, even just a 5 seconds left alone could burn them.
All in all, an incredibly easy recipe and very basic. Want to add some flavour? Sprinkle with your favourite seasonings post double bake! PLUS the whole thing is only 30 CARBS total!
- 1 cup (100g) almond flour
- 2 scoops (60g) protein powder (I used Isopure whey isolate)
- 1 tbsp olive oil
- 3.5 tbsp water
- 1.5 tsp xanthan gum
- 1/4 tsp baking powder
- (and any seasonings if you want)
- In a bowl, whisk together the almond flour, protein powder, xanthan gum, salt and baking powder.
- Pour in the water and olive oil.
- Use your hands to knead the batter into a dough ball.
- Place the dough onto parchment paper with a little bit of protein powder and knead some more.
- Divide the dough ball into 8 smaller dough balls.
- Lay one piece of the dough between two pieces of parchment paper and roll very thin.
- Take the rolled out dough and place it into an already hot non-stick pan. (Should be medium high, mine was on notch 4 out of 6)
- The dough will start to cook immediately and begin to turn a white colour. Once the majority of the dough has turned white (approx 20-30 seconds), flip it over to cook on the other side and leave for 10-15 seconds.
- Use a spatula to set aside the tortilla like bread and continue with the rest of the dough.
- Once all the dough has been cooked, rip up one tortilla like bread into smaller pieces and place back into the hot pan.
- Use the spatula or shake the pan to keep the bread moving around the pan as they cook. Do not leave unattended or they will burn.
- Cook for an additional 1-2 minutes until the bread is a deeper brown colour and crispy.
- Set the chips aside to cool down and continue with the rest of the bread.
Enjoy! This makes about 6 servings:
Nutritional Information per serving:
- CALS: 168
- FAT: 11.6
- CARBS: 5.2
- FIBRE: 3.2
- NET CARBS: 2
- PROTEIN: 12.7
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 168 Total Fat: 11.6g Carbohydrates: 5.2g Fiber: 3.2g Protein: 12.7g