Keto Sourdough Crackers
Satisfy your craving for a crunchy snack while staying true to your keto lifestyle with these irresistible Keto Sourdough Crackers! Made with almond flour, ground flaxseed, and a tangy keto sourdough starter discard, these crackers deliver a savory and nutrient-packed crunch that’s perfect for snacking or pairing with your favorite dips and spreads. Featuring wholesome ingredients like olive oil and a touch of garlic and onion powder, the dough comes together effortlessly in just minutes, then bakes to golden perfection in under 20 minutes. With their low-carb profile and gluten-free composition, these crackers are an ideal choice for anyone looking to enjoy a healthy, homemade treat. Whether served as a shareable appetizer or kept as a snack stash, these crackers offer flavor, convenience, and keto-friendly indulgence!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Keto sourdough starter discard
- 2 tablespoons Ground flaxseed
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Onion powder
- 2 tablespoons Water
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, ground flaxseed, garlic powder, onion powder, and salt. Mix well to evenly distribute the dry ingredients.
Add the keto sourdough starter discard, olive oil, and water to the dry ingredients. Stir the mixture until a cohesive dough forms.
Place the dough ball between two sheets of parchment paper. Roll the dough out evenly to about 1/8-inch thickness using a rolling pin.
Carefully remove the top sheet of parchment paper and use a sharp knife or a pizza cutter to score the dough into rectangular or square cracker shapes.
Transfer the parchment paper with the scored dough onto the prepared baking sheet.
Bake in the preheated oven for 18-20 minutes or until the crackers are golden brown and crisp. Check them around the 15-minute mark to avoid overcooking.
Remove the baking sheet from the oven and let the crackers cool completely on the parchment paper. They will crisp up further as they cool.
Break the crackers along the scored lines and store them in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 3.4 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 164 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
