Gluten Free & Keto Almond Crackers

These (5 ingredient!) gluten free and keto almond crackers are a breeze to whip up, yielding killer-tasting results. Plus, you can go both sweet or savory with them!Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

📝 Ingredients

• 192 g almond flour
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 80 g grass-fed butter (at room temperature)
• 1 egg
• caraway seeds
• garlic powder
• freshly ground black pepper

👨‍🍳 Instructions

1. 1Add almond flour, xanthan gum, salt and baking soda to a medium bowl. Whisk until thoroughly combined and set aside.
2. 2Cream butter in a large bowl with an electric mixer until light and fluffy, 2-3 minutes. Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
3. 3With your mixer on low, add in half of your flour mixture- mixing until thoroughly incorporated. Mix in the rest.
4. 4Wrap cracker dough with cling film (saran wrap) and refrigerate for at least an hour (up to a few days).
5. 5Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
6. 6Roll out the dough between two pieces of parchment paper and cut squares with a pastry wheel or knife. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough (particularly if under-baked) will yield a softer one.
7. 7Place shaped cookies on the prepared baking tray and sprinkle toppings of choice (optional). Place in the freezer for 10 minutes prior to baking.
8. 8Bake for 10-20 minutes, until fully golden. Note that we found baking time varies a lot here, depending on thickness and size of the cookies. So just keep an eye out for them.
9. 9Allow to cool for ten minutes before transferring to a cooling rack. Store in an airtight container for up to 5 days.