You can prepare and enjoy these keto crackers in under 20 minutes! Using a sunflower seed or almond flour base, these low-carb crackers are high on flavor but still diet-friendly at only 2 net carbs per serving. In fact, these homemade crackers are also gluten-free, dairy-free, paleo, and vegan!
Quick and Easy Low-Carb Gluten-Free Crackers
A few days ago I posted a recipe for Simple Vegan Cheese and, before that, a Vegan Cheese Fondue. Now, of course, you need some crackers to enjoy with your vegan cheese. They are made using just 4 base ingredients and several seasonings – the resulting crispy homemade crackers are so delicious, they’ll have you reaching for more!
Even with no cheese in sight, these keto crackers make for a wonderful treat though; eat them with dips, crunch over salads, or nibble on them as a healthy vegan snack. Plus, they’re great for satisfying your craving for crunchy snacks like vegan chips.
For anyone on a keto diet, it can be hard to satisfy those crunchy savory cravings sometimes – especially since most chips and similar snacks are always full of carbs. Luckily, with a few ingredient swaps, and a careful choice of flour – there’s no need to miss out! Even better, this recipe is also for naturally gluten-free crackers too!
Best of all, all you need to make these healthy crackers is just one bowl, something to use as a rolling pin, and a knife (or pizza cutter) – no fancy kitchen gadgets required!
The Ingredients & Substitutions
- Ground Sunflower seeds: or almond flour (make sure to use blanched flour – not meal) are perfect for making low-carb crackers. I grind the sunflower seeds myself in an electric coffee/spice grinder until it’s flour. However, you can also buy pre-prepared flours.
- Nutritional Yeast: This will help to add a cheesy flavor – you could also optionally sprinkle the crackers with a finely-grated vegan hard cheese for super cheesy results.
- Psyllium Husk Powder: If you use whole psyllium husk, you’ll need 4 teaspoons. You could also try Xanthan gum. Ground chia seeds may also work, but I haven’t tried that yet.
- Spices: I used a combination of onion powder, garlic powder, smoked paprika, Italian seasoning, and salt for these savory keto crackers.
- Dairy-free milk: I used canned coconut milk but any will work – almond milk, oat milk, rice milk, etc. For paleo crackers make sure to use paleo milk.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How To Make Keto Crackers
Please measure all ingredients in grams (use my written measurements) on a kitchen scale, if possible.
Step 1: Combine all of the cracker ingredients
- First, preheat the oven to 350 °F/175 °C.
- Add all ingredients (except the dairy-free milk) to a medium-sized bowl and stir with a spoon. You can also process the ingredients in a food processor for a few seconds.
- Add the dairy-free milk and mix again. Then allow it to rest for 1-2 minutes.
Step 2: Knead and cut the dough
- After resting, knead the dough lightly for a few seconds until smooth.
- Shape it into a dough ball and place it between two sheets of parchment paper. Flatten it with your hand, then roll it out with a rolling pin into a rectangle, about 1/16 inch (0.2 cm) thick. Peel off the top layer of parchment paper. You can now sprinkle more seeds of choice (chia, flax, pumpkin, sunflower, etc.) on top if you like, and press them down sightly.
- Cut the dough into individual crackers – either using a knife or pizza cutter.
To prevent any ‘bubbling; up of the crackers, or uneven cooking, you can lightly prod each cracker with a fork (1-2 times) or toothpick/skewer (a few times).
Step 3: Bake the low-carb crackers
- Transfer the parchment paper to a baking sheet and bake in the oven for 10-15 minutes, or until the crackers become slightly golden brown around the edges.
The baking time will depend on how thick you rolled out the dough, so check on your crackers after 10 minutes and every 2 minutes thereafter. Leave them in slightly longer if you want crispier crackers – but remember, they’ll continue to crisp up when cooling.
- Once ready, remove the keto crackers from the oven, allow them to cool, and either enjoy immediately or store them for later!
There are tons of ways to enjoy these vegan crackers, here are just a few of my favorites; (note that not all of the below are keto recipes).
- As part of a cheeseboard with Vegan Cheese or with Vegan Fondue
- Smeared with dairy-free cream cheese or Vegan Ricotta or Cottage Cheese.
- To dip: for Hummus, French Onion Dip, Spinach Artichoke Dip, and all your favorites.
- Spread these healthy crackers with a little dairy-free butter.
- Crushed over soups and salads for texture – like this Mexican Avocado Salad or Pinto Bean Soup.
- Alone – as healthy vegan snack instead of vegan chips.
How to store homemade keto crackers?
You can keep them at room temperature. Store them, covered, for between 6-7 days.
They are also freezer-friendly for up to 2 months. Upon thawing, you’ll want to place the gluten-free crackers back in the oven for a few minutes to crisp up again.
Can I fix soft crackers?
If you find that your cooked homemade crackers have become slightly soft, no problem. Just pop them back in the oven for a few minutes, and they should crisp right up.
What do I do if the crackers stick to the parchment paper?
I’ve never had this issue, but different brands of parchment paper may stick to the crackers. To avoid this, you can try to lightly oil the parchment paper or use a silicone mat instead.
Alternatively, use the kitchen towel method; place the parchment paper on a warm, damp kitchen towel for a few minutes and allow it to sit then try to peel away the parchment paper.
Recipe Notes & Variations
- Remember, the thinner the dough, the crispier your vegan crackers will be.
- Allow the crackers to cool entirely after baking before eating any, they should continue to crisp up as they cool.
- Feel free to sprinkle some seeds over your homemade crackers before baking; poppy seeds, sesame seeds, or even a seasoning mix like ‘everything bagel’ seasoning will work. Note that any additional ingredient will affect the low-carb crackers ‘net carbs’.
- You could transform this keto cracker recipe into a sweet treat too! Omit the savory spices and, instead, add some sugar (or your favorite sugar-free sweetener) and some cinnamon or pumpkin spice.
Other Keto Recipes
- Keto Tortillas with Almond Flour
- Healthy Peanut Butter Cookies
- Keto Coleslaw Recipe
- Chocolate Keto Chia Pudding
- Keto BBQ Sauce
If you give this healthy keto crackers recipe a try, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
Gluten-Free Keto Crackers (Vegan)
- Preheat oven to 350 °F (175 °C).Please measure all ingredients in grams (use my written measurements) on a kitchen scale, if possible.
- Add all ingredients (except the dairy-free milk) to a medium-sized bowl and stir with a spoon. You can also process the ingredients in a food processor.
- Now add the dairy-free milk and mix again. Let the dough rest for 1-2 minutes, then use your hands to knead the dough for some seconds until it's smooth.
- Shape it into a dough ball and place it between two sheets of parchment paper. Flatten it with your hand, then roll it out with a rolling pin into a rectangle, about 1/16 inch (0.2 cm) thick. Peel off the top parchment paper.
- You can now sprinkle more seeds of choice (chia, flax, pumpkin, sunflower, etc.) on top, if you like, and press them down sightly. Cut the dough (by using a knife or pizza cutter) into squares.
- Transfer the parchment paper to a baking sheet and bake for 10-15 minutes or until slightly golden brown around the edges. The baking time depends on how thin you rolled out the dough, so check after 10 minutes if the edges already start browning. Leave the crackers in the oven longer if you want them crispier.
- Enjoy! Store leftover crackers covered at room temp for up to 6-7 days or freeze for up to 2 months.
Video Of The Recipe
- Sunflower seeds: I grind whole sunflower seeds in an electric coffee/spice grinder until it was a fine flour. You can also use store-bought sunflower seed flour or almond flour.
- Psyllium husk: I used psyllium husk powder. You can use 4 teaspoons of whole psyllium husk. Xanthan gum (or ground chia seeds might work too, though I haven't tried it yet).
- Dairy-free milk: I used canned coconut milk, but any other plant-based milk should be fine
- Depending on the thickness and size of the crackers the recipe makes about 60 crackers. One serving is 6 crackers.
Nutrition information is an estimate and has been calculated automatically