Keto Butter Crackers: When Crumbs Count
So you’ve made the leap, you’ve jumped on the bandwagon, and you’ve gone full keto. The first week has gone by and you’re doing okay, but deep inside, you’re jonesing for a cracker. A real cracker. But you’re a week in and you don’t want to ruin your progress. Enter these bad boys! These keto butter crackers won’t break your progress. They are buttery, flaky, and ooooooh so good.
These crackers work great topped with cheese or your favorite spread or dip. This is also a super basic recipe, so you can spice it up any way you choose! Get creative and try out garlic, rosemary, cheddar, you name it.
Keto Butter Crackers
- 8 Tbsp. salted butter, softened
- 2 egg whites
- 2 1/4 c. almond flour
Process: Start by warming up your oven to 350F. In a large bowl, mix your butter and egg whites. I’d suggest an electric mixer (like this one) to mix the butter and egg whites until they are nice and smooth. Add the almond flour and salt little by little and keep on mixing until it’s a smooth dough. This is going to be a little sticky, so go ahead and put it between two sheets of parchment paper. Roll it out until it’s about 1/8 inch thick. Any thinner and you’re going to have a really fragile cracker. Pull off the top sheet of parchment paper. Using a knife or a pizza cutter, add some scores into your dough so that your crackers can snap apart. Sprinkle with some additional salt. Bake them for 10-15 minutes or until they are a light golden brown. Let them cool before snapping them apart. Store in an airtight container for up to a week.