Crunchy and delicious gluten-free and low carb chia crackers with a buttery flavor – a perfect snack to eat on their own, or enjoy with a dip or cheese spread of your choice.
Once a week I go to the kitchen and bake crackers! Tons of best low carb crackers to enjoy in the evenings with some dorblu cheese and a glass of red wine – it’s my guilty pleasure! However, guilty pleasures can be not-so-guilty if you make them keto-friendly. These homemade low carb snacks are the best! They have only 0,7g of net carbs per cracker – which means I can eat a lot without any guilt!
INGREDIENTS FOR KETO-FRIENDLY CRACKERS
Almond flour – I choose fine almond flour in this super easy low carb crackers recipe.
Chia seeds – I use black chia seeds for this almond flour crackers. Also, you can sprinkle some sesame seeds or something like everything bagel seasoning on top of our crackers right before baking them.
Unsalted butter – We’re going to use unsalted melted butter.
Egg – We will need one slightly beaten medium egg.
Xanthan gum – xanthan gum replaces gluten in gluten-free recipes and helps our low carb keto crackers hold together. You can try to substitute it with some psyllium husk powder.
Sea salt – Apart from sea salt, you can use different spices like garlic powder or onion powder.
HOW TO MAKE LOW CARB CRACKERS WITH CHIA SEEDS?
First, we need to combine all dry ingredients in a mixing bowl, add the melted butter, and mix everything together. Then, add the beaten egg to the mixture and mix until a dough forms (you can combine all our ingredients using a food processor). Next, we need to chill our dough so it’s easier to work within the next step. To achieve this, pop the dough into a freezer for at least 20 minutes.
When the dough is cool and firm, take it out from the freezer and roll it out between two sheets of parchment paper into an even, a thin layer (around 3mm). Cut the dough using a cookie cutter of your choice and carefully transfer the crackers onto a baking tray lined with parchment paper. I suggest you use a plastic spatula for the transferring process if you want your crackers to survive.
Gather scraps of the dough and re-roll it until all dough is used. If the dough becomes too soft to work with, let it rest in a freezer for an additional 15 minutes before re-rolling it.
When all crackers are on a baking tray, prick them with a fork or toothpick so they stay nice and flat when baking.
Bake on a middle rack for 15-18 mins or until golden brown. The baking time will vary, depending on your oven and the thickness of the crackers. I recommend keeping an eye on them so they don’t burn.
WHY USE XANTHAN GUM IN LOW CARB CRACKER RECIPE?
The ketogenic diet restricts all grains! Therefore, it’s gluten-free – and in gluten-free baking we rely on xanthan gum which acts as gluten and holds all ingredients together. A small amount goes a long way! You need only 1 tbs per one cup of gluten-free flour for cakes and cookies and 2 tsp for breads and pizza doughs.
However, there are many other things that you can substitute for xanthan gum. Here are just a few of them: psyllium husk, chia seeds, ground flax seeds, arrowroot, gelatin, agar-agar, and guar gum.
MORE KETO SNACK RECIPES TO TRY
Low Carb Chia Crackers
Ingredients
- 1 ⅓ cup (120g) almond flour
- 3 tbsp chia seeds
- 1/4 cup (50g) unsalted butter, melted
- 1 medium egg, slightly beaten1
- 1 tsp xanthan gum
- Sea salt
Instructions
- Combine all dry ingredients in a mixing bowl.
- Add the melted butter and mix well.
- Add the beaten egg and mix until a dough forms. Form a ball and let it rest in a freezer for about 20 mins.
- Preheat the oven to 150 C (300F).
- Take the dough out, place it on parchment paper, press it down, and cover it with a second sheet of parchment paper. Using a rolling pin, roll the dough evenly until it reaches 2-3 mm in thickness.
- Cut the dough into desired shapes with a cookie cutter. Using a spatula, carefully transfer the crackers onto a baking tray lined with parchment paper, ensuring that there is some space between each cracker. (Don’t use your hands to transfer the crackers; you will break them!)
- Gather scraps of the dough and re-roll until all dough is used. If the dough becomes too soft to work with, let it rest in a freezer for an additional 15 minutes before re-rolling it.
- When all crackers are on a baking tray, prick them with a fork or a toothpick so they stay nice and flat when baking.
- Bake on the middle rack for 15-18 mins or until golden brown. The baking time will vary, depending on your oven and the thickness of the crackers. I recommend keeping an eye on them so they don’t burn.
- Take the crackers out from the oven and cool them down completely before serving.
Notes
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Thanks for the recipe! Was very helpful
I’m glad that you found it helpful!
I was wondering if the chia seeds have a purpose beyond volume? I was thinking to reduce chia seeds and add hemp seeds and toasted sesame seeds to replace volume. Would it work?
Also, I did the gr conversion for the flour is 1 cup +1 tbs. the butter is 3.5 tbs.
I would also top with pink salt next time.
Bottom line, they turned out very well and can’t wait to put mao and sardines on them. Thank you.
Thank you for your comment, Lynn! Chia seeds, egg and xanthan gum work as the binders in this recipe. So, if you take away one of them (chia seeds), you’ll still have enough binding elements left. Theoretically, your idea of replacing chia with hemp seeds and sesame seeds should work, but I can’t promise it will, because I haven’t tried it myself. I suggest you try to make a smaller batch first…and let me know how it turned out!
I just made these and they came out great. Perfect vehicle for cream cheese or other savory toping. I didn’t have any trouble as I followed the instructions. Thanks for the great recipe!
This is my favorite recipe, and I’m happy that you liked it too. Thank you for your comment, Marilyn!