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Before going keto, I wasn’t exactly a cracker enthusiast, but there were definitely times when I enjoyed having them. Once I made the transition to a low carb lifestyle, overall I was very happy with how I felt (and what I ate), but when I found a “recipe” for low carb crackers, I couldn’t help but feel excited!
There are many amazing keto cooks out there who are whipping together greatness using almond flour and/or coconut flour to create a truly wheat-free cracker, but I’m not quite there yet. Don’t get me wrong — I love cooking — but with six kids and several jobs, I just don’t have the time. This may not be the lowest carb option out there, but it works for me.
Start with Joseph’s Lavash Bread
Have you heard of Joseph’s Lavash Bread? It’s incredibly versatile and it’s reduced carbohydrate count makes it idea for low carb diets. I’ve used this stuff for quick flatbread pizzas and even philly cheesesteak! After months of playing around with it, I decided to try to make crackers using it, and the results were amazing!
For these low carb crackers, all you need is olive oil, something like Joseph’s reduced carb Lavash Bread and some seasonings. That’s it! Within minutes you can have something that’s perfect for dipping in guacamole without all the guilt.
If I want something neutral, I just stick with sea salt. Then, as a side for taco salad, I’ll add other spices like chili powder, onion powder and cumin. We’ve even tried cinnamon and monkfruit as a sweet treat! You could make a cream cheese-based dipping sauce and feel sooooo indulgent!
How to Make Easy Low Carb Crackers
Before I get too distracted talking about how good these are, let’s talk about how to make these easy low carb crackers. After preheating the oven to 400, simply brush olive oil on the both sides of the bread, seasoning along the way. If it’s your first time making these, it’s probably best to just use salt and pepper.
Then, use a knife or a pizza cutter to cut the bread into squares. This step can be a little bit tricky, so it’s important to use a steady hand. Why does it matter so much? Because you want all of the pieces to cook uniformly. If you have mismatched squares, the smaller ones will burn while the biggest ones will be undercooked. Take your time and do it right. This is the hardest step, but it’s still really easy!
Store your low carb crackers in an airtight container for no more than a couple days (they’ll be gone by then anyway!). I’ve been surprised by how good these still taste the next day.
Have you tried making low carb crackers? We’d love to hear about it. Share your story and/or tips in the comments!