We wanted to create a keto cracker that could accompany our keto dips and spreads and was easy to make, requiring just one kind of flour. Our first attempt was for crackers made with almond flour. But using just almond flour produced a dense, boring result. After testing several alternatives, we decided to stick with almond flour but add grated Parmesan cheese. The cheese added structure and flavor to the crackers. Two tablespoons of olive oil and one egg brought the dough together while providing richness—the egg also helped with the structure without making the crackers eggy.
A mix of toasted sesame, poppy, and caraway seeds gave our crackers a complex savory taste. To make shaping easier and keep the dough from sticking to the rolling pin, we rolled the dough between two greased sheets of parchment. We pricked the rolled dough with a fork to prevent it from puffing during baking and baked the crackers twice; first to set the cracker dough and then to finish drying the crackers out after they were cut. A simple egg wash gave the crackers both an alluring sheen and a pleasing snap, and it helped anchor a light sprinkling of coarse sea salt.
Jump to RecipeInstructions :
- Adjust oven rack to middle position and heat oven to 425 degrees. Stir almond flour, Parmesan, whole egg, oil, sesame seeds, poppy seeds, caraway seeds, and table salt together in bowl. Press and roll dough between 2 sheets of greased parchment paper into 11 by 9- inch rectangle, about ⅛ inch thick. Remove top piece of parchment and trim edges to remove any tapering.
- Slide dough, still on parchment, onto baking sheet. Brush with egg white mixture, then poke at 2-inch intervals using fork. Sprinkle with sea salt, if using. Bake until dough is set and edges are beginning to brown, about 7 minutes, rotating sheet halfway through baking. Slide cracker, still on parchment, onto cutting board. Reduce oven temperature to 350 degrees.
- Cut cracker lengthwise into four even strips, then cut crosswise into 1-inch-wide crackers. Carefully arrange crackers evenly on now empty sheet, discarding parchment. Bake until golden brown and crisp, 4 to 6 minutes, rotating sheet halfway through baking. Transfer crackers to wire rack and let cool completely, about 30 minutes. Serve.
Seeded Crackers
Ingredients
- ½ cup 2 ounces blanched, finely ground almond flour
- 1½ ounces Parmesan cheese grated (¾ cup)
- 1 large egg plus 1 large egg white lightly beaten with 1 tablespoon water
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon toasted sesame seeds
- 1 teaspoon poppy seeds
- 1 teaspoon caraway seeds
- ¼ teaspoon table salt
- ½ teaspoon coarse sea salt optional
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Stir almond flour, Parmesan, whole egg, oil, sesame seeds, poppy seeds, caraway seeds, and table salt together in bowl. Press and roll dough between 2 sheets of greased parchment paper into 11 by 9- inch rectangle, about ⅛ inch thick. Remove top piece of parchment and trim edges to remove any tapering.
- Slide dough, still on parchment, onto baking sheet. Brush with egg white mixture, then poke at 2-inch intervals using fork. Sprinkle with sea salt, if using. Bake until dough is set and edges are beginning to brown, about 7 minutes, rotating sheet halfway through baking. Slide cracker, still on parchment, onto cutting board. Reduce oven temperature to 350 degrees.
- Cut cracker lengthwise into four even strips, then cut crosswise into 1-inch-wide crackers. Carefully arrange crackers evenly on now empty sheet, discarding parchment. Bake until golden brown and crisp, 4 to 6 minutes, rotating sheet halfway through baking. Transfer crackers to wire rack and let cool completely, about 30 minutes. Serve