Low Carb Crackers

By on April 26, 2013

low carb crackersIf you grew up in a typical American household, your taste buds have been trained to expect certain flavors and certain textures. Salty and crisp are two common ones. Low carb crackers probably never crossed your mind.

It’s hard to imagine a good bowl of soup or some sliced cheese without that familiar and delicious yet carb-loaded taste of crackers. Ritz, Saltines, Club, and more.

Perfect for crumbling and spiking your blood sugar levels.

You probably thought that you were going to have to give this up. Fortunately, you’re wrong. More and more people are giving up gluten products. As a result, you can pick up gluten free and carb free crackers at specialty health food stores.

Or you can save money, get a little adventurous, and make your own crackers. This way you make sure that they actually are good for you , and this way you also know everything that is in them.

While crackers may seem like a small indulgence, they can quickly add up, spiking blood pressure levels and adding inches to the waistline.

Here’s a delicious way to avoid those spikes.

Low Carb Crackers Made From Almond Meal

One delicious recipe for low carb crackers is the low carb almond meal crackers. These thin crackers take less than an afternoon to make. They taste similar to Wheat Thins, and they go well with soup.

1 cup almond flour

1 egg

1/4 teaspoon salt

1/8 teaspoon garlic powder or 1/4 teaspoon fresh crushed garlic clove

1/8 teaspoon onion powder

Preheat the oven to 325 degrees. Combine all of the ingredients into a small bowl. Then mix it together until the dough is moist and well mixed.Turn the dough upside down onto a well greased sheet lined with parchment paper. It may be easier if you break the dough up and then meld it together.

Cover the dough then with a piece of lightly buttered parchment paper to prevent sticking. Then roll the dough out to approximately 1/8 inch or thinner. Just make sure that the dough is fairly even. This is very important so that the crackers do not burn. Don’t be surprised if it feels rather stiff. Remove the paper when you’re done and lightly score the dough in 1 inch squares.

Place the crackers in the oven to bake for 10 – 15 minutes. They should be golden brown when you remove them. Let them cool before breaking apart and serving.

These crackers are delicious when served warm or cooled. To maintain the crispy texture without letting them go stale, store in an airtight container. It’s important not to let them burn. If you notice at the 10 minute mark that the outer crackers are starting to burn, then remove the pan and break off the toasted crackers.

The scoring will allow you to do this without breaking them, although you may need a knife to finish breaking it.

Tips for Working with Almond Meal

One of the main reasons that people don’t try out these alternative recipes is not because they don’t like almonds or don’t believe that they will work. It’s primarily because they are intimidated by the thought of working with almond meal.

However, as She Knows points out in “Almond Flour Basics,” almond flour is one of the easiest gluten free flours you can use.

It has a delicious flavor, and it blends well with most pastry and baking recipes. You will want to make sure that you store it in an airtight container as it spoils faster than regular flour. It doesn’t matter if you don’t like almonds.

Almond flour does not taste much like almonds at all. If you want to make it particularly natural, you can even grind your own by using regular almonds and a coffee grinder.





“Almond Flour Basics,” She Knows, http://www.sheknows.com/food-and-recipes/articles/3520/cooking-with-almond-flour (2012).

About JessicaBFry

Jessica B. Fry has had a passion for writing and health since she was a child. In college, she studied Writing and Pre-Law as a double major before she went on to Regent University to obtain her J.D. She now practices law and works as a freelance writer in rural Indiana where she enjoys being with beloved family, friends, and pets. In her spare time, she works on graphology, writes short stories, and practices knife throwing. She and her husband enjoy exploring Indiana and the surrounding states in their free time and hope to one day complete a trip through every single one.


  1. Kathy Bopp

    January 14, 2014 at 4:43 pm

    This looks easy to do. I’m anxious to try it. Thank you!

    • Tremba Michael

      January 15, 2014 at 10:05 am

      You’re welcome, Kathy :)

  2. soozy

    June 10, 2014 at 8:36 pm

    I am alergic to nuts. Can you suggest an alternative flour for this recipe? Thank you!

    • Michael Tremba

      June 11, 2014 at 5:33 am

      Many people that are allergic to almond flour swear by sunflower seeds (ground into flour using a blender). If you did, you’d just want to make sure it’s completely free of trace amounts of nuts. I hope this helps!

  3. Pingback: The 50 Best Low-Carb Cracker Recipes for 2016

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