I love a cracker. I thought it would be difficult to make a keto cracker, but I have found a method that is almost foolproof. This is a recipe I use over and over. This recipe fits right in with my EMH’s Low Carb and Intermittent fasting Diet. They are super easy to make.
Basic ingredients are staples in my pantry. Lard is the only ingredient that you may not be familiar with (but which your grandmother will have known). Listen to me! Coconut oil and butter are other substitutes I have tried. Nothing compares to the delicious, crispy, savory and golden results I get when using lard. You can find out why you should use it in your cooking by reading the article. It is highly recommended that you give it a try. It’s my belief that it is the key ingredient to a delicious recipe for keto crackers. You may be surprised at how well it produces crisp and tender crackers without destroying your diet.
The whole process should take about 30 minutes. Pre-heat your oven to 350F. You don’t have to use convection if you want. Mix all ingredients together. The lard takes about a minute to mix with the dry ingredients. To begin, I use a spoon. As they combine more, I switch to my hands.
Drop the dough onto two parchment papers in the middle once you’ve got a good dough. It should be easy to work with and hold together. Do not skip the top parchment piece. It will prevent the dough from sticking to your rolling-pin and cause everything to go wrong.
Roll out the dough between the parchment paper until it is cracker thin. Imagine something similar to a thin wheat. The cracker will crumble if it is too thin. If the crackers are too thick, they will be chewy.
Remove the top parchment sheet and then cut the crackers. A pizza cutter is my preferred method, but a knife will also work. If you use a knife, be sure not to pull the dough out with the blade.
Now it’s time to put the food in the oven. Cooking time can vary depending on a number of factors. There are many reasons why the cooking time could be different. I might have changed the seasoning (I used thyme and cheddar instead of everything-bagel seasoning), you may have rolled your crackers thinner or thicker or you may use a lighter or darker cookie sheet. You should start checking them after 12 minutes. They will be golden brown and starting to separate slightly when you pull them out.
After they are golden and delicious, remove them from the oven and allow them to cool down completely. After they cool, they will snap apart. They can be stored for up to a week in an airtight container. You can also eat the whole batch on your couch. This keto cracker is my favorite recipe, and I hope that you will too. Enjoy!
