Low Carb/Keto Pita Crackers

Happy November—the holiday season is upon us here! This will be our first since we adopted the LCHF/Ketogenic lifestyle, and so we are working to find some creative ways to entertain while staying on track. Here’s something that I stumbled upon the other day, when I overcooked some keto pitas that I was making to use for a sandwich. As it turns out this recipe also makes excellent crackers!

About 80 small crackers

Per small cracker: Calories 11 | Protein 1g | Fat 1g | Net Carb 1g

  • 1¼ cups almond flour
  • 5 tablespoons ground psyllium husk
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 2 teaspoons apple cider vinegar
  • 1¼ cups boiling water
  • 2 eggs
  • Garlic powder
  • Onion powder
  • Fresh ground pepper
  1. Preheat your oven to 350°F. Add the dry ingredients to a large mixing bowl and mix together well.
  2. Add the vinegar and the egg to the dry ingredients and mix well.
  3. Carefully add the boiling water and mix until well combined, but do not over mix!
  4. Remove the dough from the bowl and separate into two equal halves.
  5. Line 2 large baking pans with parchment paper and add one lump of dough to each.
  6. Add another piece of parchment paper on top of each. This will make rolling this sticky dough MUCH easier!
  7. Use a rolling pin to roll out the dough (on top of the parchment paper) until it is very thin between the sheets of parchment paper.
  8. Remove the top layer of parchment paper. Sprinkle whatever seasonings you would like on top (I used garlic and onion powder with some fresh cracked pepper).
  9. Bake for about 30 minutes.
  10. At this point, you can store the half-baked “pitas” for later, or you can finish them into crackers by taking half of one of the sheets at a time and toasting it under the broiler (or in a toaster oven), turning over when the first side is crispy and browned. Keep an eye on it so that it doesn’t burn! Once crispy, break them up into cracker sized pieces.

These keep well in the refrigerator or freezer (you can just heat them up again in the oven (not under the broiler though) to freshen them up. They are great for dipping, or for enjoying with your favorite cheese or other toppings.

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Please note: I am not a doctor or nutritionist. While this LCHF and ketogenic diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.



One thought on “Low Carb/Keto Pita Crackers

  1. Pingback: Stuffed Mushrooms

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