Low Carb Grain Free Crispy Crackers

    45 minutes

    Very simple crackers to make perfect for low carbers and grain free eaters. High in fiber and protein. This is just a base recipe and can be used to make many different variations.

    12 people made this

    Makes: 16 crispbreads

    • 2 egg whites
    • 3/4 cup almond flour
    • 2 tablespoons psyllium husks
    • salt, to taste
    • Optional
    • sesame seeds, poppy seeds, linseeds, sunflower kernels
    • herbs, garlic powder, onion flakes, chilli flakes

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Place the 2 egg whites in a mixing bowl.
    2. Prepare a baking tray with 2 sheets of baking paper of the same size (One can be a silicone baking mat). Add the majority of the almond flour to the egg whites along with the salt and psyllium husks (and optional seeds and herbs). Mix it together and place a spoonful between the two baking sheets. Press it flat and lift the top sheet off. If it sticks to the top sheet, add more almond flour. Repeat this process until the top sheet peels off clean.
    3. Use a rolling pin to flatten the mixture between the baking paper sheets.
    4. Fold the ends of the bottom sheet on top of the dough to get nice clean straight edges.
    5. This helps to make your dough square. The thinner the dough, the crispier it will be. If you want to spread butter or cream cheese on them, make the dough a little thicker.
    6. Prick the dough with a fork and score with a knife to make 16 pieces.
    7. Place in the oven and remove after 10 minutes. Break the dough apart and remove the silicone mat. Place back in the oven.
    8. Check on the crisps after another 20 minutes. The ends will brown first. Spread the crisps around so that the middle crisps are towards the back. If you want them really crispy and to last longer, when they start to get a nice colour, reduce the temperature and let them dry in the oven for an hour or so.
    9. Dip them!
    10. Top them!
    11. Spread them!


    The crackers in the pictures are multigrain. Add 1/2 teaspoon garlic powder, 1 teaspoon poppy seeds, 2 tablespoons sunflower kernels and a pinch of oregano. **If you choose to omit the Psyllium Husks, you will need to add an extra 3/4 cup of almond flour instead (more or less). The psyllium makes these crackers taste more "wheaty" like Rye-Vita.

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    I added a bit of this and a bit of that and ........ WOW ..... Better than anything you will buy in a shop !!!!!  -  26 Nov 2014