Low Carb Sourdough Crackers
Elevate your snacking game with these Low Carb Sourdough Crackers – a crunchy, satisfying treat that's perfect for keto, paleo, and low-carb lifestyles. Made with nutrient-rich almond flour and ground flaxseed, these crackers are expertly balanced with the tangy flavor of unfed sourdough starter discard, offering a creative way to minimize food waste. Infused with olive oil and customizable seasonings like garlic powder and dried herbs, these crackers bake to golden perfection in just 20 minutes. Whether served with creamy dips, charcuterie boards, or enjoyed solo, these homemade sourdough crackers are a wholesome addition to your snack repertoire. Easy to make and packed with wholesome flavor, they’ll become your go-to recipe for a savory, low-carb treat.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Ground flaxseed
- 1 cup Sourdough starter (discard, unfed)
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder (optional)
- 1 teaspoon Dried herbs (optional, like rosemary or thyme)
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the almond flour, ground flaxseed, and salt. If using optional seasonings like garlic powder or dried herbs, mix them in as well.
Add the sourdough starter and olive oil to the bowl. Stir until the mixture forms a cohesive dough.
Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness. The thinner the dough, the crispier the crackers will be.
Carefully transfer the rolled-out dough, still on the bottom sheet of parchment paper, onto the baking sheet.
Using a pastry cutter, knife, or pizza wheel, score the dough into cracker-sized squares or rectangles. You can skip this step if you prefer to break the crackers apart after baking.
Bake in the preheated oven for 15–20 minutes, or until the edges of the crackers are golden and crispy.
Remove from the oven and allow the crackers to cool completely on the baking sheet. They will continue to crisp up as they cool.
Break the crackers apart along the score lines or into desired shapes and store them in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
1005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 4.0 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 231 mg | 5% | |
*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.
