Are you in need of a super-crunchy, salty snack that is both keto and dairy-free? These crispy keto butter crackers are also Paleo, gluten-free, grain-free and low-carb.
Keyword: ketogenic, paleo
1-1/4cupalmond flour(140 g)
1tablespoonsalted butter or gheeroom temperature
1/4teaspoonsalt, for topping crackersor to taste
Preheat oven to 350F.
Mix almond flour, salted butter or ghee and an egg together in a bowl until well-mixed.
Place dough onto a sheet of parchment paper.
Press dough down and cover with a second sheet of parchment paper.
Using a rolling pin, roll dough out until it reaches a thickness of approximately 1/6"-1/8" (3 mm -4 mm). For a crispier cracker, thin dough out a little extra.
Remove top sheet of parchment paper, and use a pizza cutter to slice dough into approximately 1"x1" squares (25 mm x 25 mm)
Sprinkle salt on top of the dough, and gently press into surface of dough.
Use the top sheet of parchment paper to line a baking sheet. Move squares to the baking sheet, ensuring that there is some space between each square.
Bake dough for 12-16 minutes, or until edges begin to brown. For crispier crackers, you can bake an additional minute or two. NOTE: cook time varies greatly depending on your oven and the thickness. It's best to watch the crackers closely so they do not burn.
Store in an air-tight container for 4-5 days at room temperature. These are best enjoyed in the first few days, when they are the crispiest.
Nutrition Facts (per serving, recipe makes four servings): 243 calories, 21 g fat, 8 g total carbs, 4 g fiber (4 g net carbs), 9 g protein