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Tower of keto crackers with chia seeds on a parchment paper.
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5 from 8 votes

Low Carb Chia Crackers

Crunchy and delicious 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.
Prep Time15 mins
Cook Time18 mins
Resting Time20 mins
Total Time53 mins
Course: Snack
Cuisine: American
Keyword: Gluten-free snacks, Keto snacks, Low carb crackers
Servings: 18 crackers
Calories: 71kcal


  • 1 ⅓ cup 120g almond flour
  • 3 tablespoon chia seeds
  • ¼ cup 50g unsalted butter, melted
  • 1 medium egg, slightly beaten1
  • 1 teaspoon xanthan gum
  • Sea salt


  • 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.


Store the crackers in an airtight container. Before storing, make sure they are completely dried and cooled.
You can substitute xanthan gum with 1 teaspoon of psyllium husk.


Serving: 1cracker | Calories: 71kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Fiber: 1g | Vitamin A: 85IU | Calcium: 29mg