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Low Carb Keto Crackers - Recipe

Low Carb Keto Crackers - Recipe

You love crackers but don’t entirely love how low-carb or keto crackers can at times (or mostly) be a bit too grainy? You know that feeling when you bite into the crackers and they don’t quite taste like they’re supposed to? Well, we totally get it! We do not like that either. This motivated us to create a recipe that is crispy and delicious. Imagine a shortbread cookie, firm but crispy. This is exactly that. Using only a few ingredients, these crackers are only about 1g net carb per 2 crackers. Pair them up with some good cheese and your choice of meat or veggies. Now what’s not to like here, right?

Dairy Free

 Prep Time: 15 minutes

 Cook Time: 15 minutes

 Servings: 6 (12 crackers ~1.5 in diameter)

 A picture of crackers


A picture of ingredients like olive oil, MCT oil, Farm Girl noodle mix, egg and salt.


  • Take 1 cup of the noodle mix in a bowl and set it aside.
  • In a separate bowl, beat the eggs, olive oil and salt together until blended.
  • Now pour the egg mixture into the flour mix. Mix until the ingredients form a rough and slightly sticky dough. You may even use a blender or food processor for this.
  • Once the dough is mixed well, scrape it out of the bowl onto a lightly floured surface.
  • Knead the mixture for about 5-10 minutes. Add more noodle mix as needed to get a firm and smooth consistency in the dough. Make sure it doesn’t stick to your hands, but doesn’t crumble.
  • After working the dough, take a rolling pin and spread out the dough as thin as you want. We like ours to be a bit thicker so we only rolled it slightly.
  • Take a medium saucepan and heat the MCT oil over a medium to medium high heat, if possible keep the temperature under 315F, if using avocado oil keep the temperature around 350F as it has a higher smoke point. Adjust the amount of oil being used to fit the size of your pan, the oil should only be a thin layer along the bottom of the pan.
  • Carefully fry the dough in oil until golden brown, flipping every 60 seconds to prevent the outside from becoming over crispy and the middle from being doughy. Avoid crowding the saucepan. Fry the crackers in batches.
  • Remove them from the pan, and place them in a colander or plate lined with a paper towel to soak excess oil. Let them cool a little after which you may use them a sandwich for your favourite cheeses and meats or veggies and enjoy with your favourite cheesy dip!

You may double the ingredients for more yields. These can be stored in the refrigerator for up to 7 days. 

Bon appetit!

crackers with cheese and meat

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