Crispy Keto Crackers + Buttered Keto Popcorn = ONE CRAZY RECIPE


Where are my keto snack peeps at? This keto cracker video is for you. Or maybe you have kids like I do and don’t want to feed them crackers with a bunch of processed junk in them. This keto cracker recipe is also for you. Or maybe you miss keto popcorn…well, maybe this video is for you…

I set out to make a crispy, butter keto cracker with a similar recipe using almond flour, xanthan gum, water and some flavorings. I made these gluten free crackers two ways. The first way, I rolled them out thin and cut them into cracker squares. Then brushed the cracker dough with a herbed oil mixture before baking. The second way I attempted to make an oyster cracker for my soup and cocktail hour. Instead, I made a keto cracker resembling popcorn!

Both crispy keto crackers and keto popcorn are amazing; however, the popcorn really isn’t that feasible of a replacement to actual popcorn because with the overall volume of popcorn that I would want to eat (at least 3 cups), it won’t be worth the macros. So it’s back to the drawing board with that one.

Regardless, both versions of my keto cracker recipes turned out fabulous!



*** Products Used ***
Almond Flour:
Xanthan Gum:
Butter Extract:

0:00 Intro
1:18 Mix Dry Ingredients
1:44 Mix in Wet Ingredients
2:18 Form Cracker Shapes
2:44 Making Keto Popcorn Crackers
3:07 Making Crispy Square Keto Crackers
3:43 Cracker Seasoning
5:39 Baking Crackers
5:57 Is it Popcorn?
6:42 Storage Tips
7:13 Outro




100 g almond flour(1/2 cup + 1/3 cup)
1 tablespoon xanthan gum
1/2 teaspoon salt
6 tablespoons hot water
¼ cup olive oil
1 tablespoon ranch dressing mix
½ tablespoon Italian dressing mix

Clean Keto Version Cracker Seasoning:
1/2 teaspoon butter extract, optional but worth it
3 tablespoons olive oil
1 tablespoon grated parmesan cheese, optional
1 teaspoon Italian seasoning, optional

Preheat oven to 250 degrees. In a small bowl, whisk together almond flour, xanthan gum and salt. Mix in hot water and flavor extract if using. Knead together with hands until combined. Roll the dough in between two sheets of parchment paper. Roll out into a rectangle shape as thin as possible, without breaking the dough. The thinner your dough, the crispier the cracker. Cut the dough into small squares using a knife.

In a small bowl, whisk together olive oil, ranch and Italian dressing mixes. Brush oil mixture onto the top of the cracker dough. Transfer each cracker to a parchment lined baking tray and bake at 250 degrees for 30 minutes. Let crackers cool completely. Store in a paper bag. Crackers will continue to harden and crisp up as they cool.



Click here to learn How to Make Keto Dough & Keto Pizza:

Click here to see how to make the Best Keto Waffles:

Click here to see How to Make Keto Pancakes:

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Music is from Epidemic Sound
#ketocrackers #ketorecipes #ketopopcorn

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