Keto Walnut Cracker Thins. Exquisite, super thin and impossibly crispy. 5g carbs in the entire recipe.
Everyone needs crackers in their lives. Whether you fancy cheese & biscuits, or you just want to add crunch to whatever you’re eating. Even if it’s a creamy dessert (yes, really! crumbled and sprinkled on top), or with a dollop of chocolate-hazelnut spread.
These are hands down the best high protein keto crackers I’ve ever created. No long list of ingredients. 1.7g per 35g (1/3rd) serving. And no seeds getting stuck between my teeth.
Don’t like walnuts? Fine! Swap them for Pecans or Hazelnuts and you’re good to go.
How to Make Keto Walnut Cracker Thins
Start by roasting your walnuts (or pecans or hazelnuts):
Spread out your nut halves over a suitably sized oven tray in a single layer, put them in the oven, set the temperature to 180°C (no pre-heating necessary). Remove from oven after 12-15 minutes, when fragrant. Let the nuts cool completely, then blitz 1/3 batches in a mini blender in short bursts, until they’re ground, clumping and sticking to the sides – don’t overdo it or you’ll end up with nut butter.
Next, put a medium glass mixing bowl over scales and tare. Add dry ingredients in list order, weighing each one before adding the next, stir, then pour in water and oil.
Mix with a fork, then knead with a spatula. Best not do the kneading by hand, to avoid oil separation.
Dust a silicone baking mat, add the dough too the centre, flatten it to a rectangle shape, then cover with cling film and roll out.
Finally, remove the cling film, use a plastic pizza wheel to cut your shapes, and bake.
Once cool, handle your cracker thins delicately and keep them in a sealed container at room temperature. They will stay fresh and crispy for several days.
Enjoy!
Keto Walnut Cracker Thins
Ingredients
- 40 g walnuts - pre-roasted and finely ground; swap for pecans or hazelnuts if preferred.
- 40 g lupin flour
- ¼ tsp bicarbonate of soda
- ¼ tsp fine himalayan pink salt
- 40 g water
- 15 g extra virgin olive oil
Instructions
- set aside an oven rack and pre-heat oven to
150 °C static. - mix dry ingredients in a medium glass mixing bowl.40 g walnuts, 40 g lupin flour, 1/4 tsp bicarbonate of soda, 1/4 tsp fine himalayan pink salt
- make a well in the centre and pour in water and oil.40 g water, 15 g extra virgin olive oil
- quickly stir with a fork and then knead in the bowl using a spatula to obtain a homogenous, soft dough.
- place the dough over the centre of a large silicone sheet (mine measures 38cm x 28cm / 15” x 11”) and use the spatula to flatten it into a rectangle shape.
- cover with an overlapping sheet of cling film, sticking the overhangs down on your worktop if possible (a little water helps).
- roll out the dough from the centre in each direction until almost transparent, covering the entire silicone sheet area minus 1-2 centimetres from the edges, doing your best to keep the edges as neat and straight as possible.
- peel away the cling film, slowly and while keeping it parallel to the dough - otherwise it may lift the dough.
- fill the dough bowl you used earlier with water, dip in your pizza cutter, shake off the water and slice across to create your square(ish) crackers.
- slide the silicone sheet over your oven rack, insert the rack at mid-height, and bake for 35 minutes.
- take your crackers out, and let them to cool completely before storing them in an airtight container.
Notes
Nutrition
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This is for sure the holy grail of keto crackers.
Simple ingredients. Easy method. Neutral in flavour. Super crispy – even after days.
What more can anyone want?