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Gluten Free 1 Net Carb Protein Crackers-Almond Free

  • Writer: Keto Upgrade
    Keto Upgrade
  • Jul 11
  • 5 min read

Updated: Jul 18

There are not many almond free crackers on the market and most recipes on line have almond flour in them. I wanted to create a cracker that was gluten free, almond free and not powdery or dusty tasting in the mouth and minimal graininess. I finally figured out a cracker that was perfectly crispy and delicious!


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I have recently discovered that not all keto ingredients are the same across different brands, so I stick with all the same brands as much as I can. Just about all of my over 150 recipes use the same brands, especially the ones in the last years or so because I got sick of things turning out different when switching brands. So I always suggest using the same brands as me. I own a keto bakery so I try not to introduce extra ingredients into my recipes because that isn't cost effective for a bakery to keep one off ingredients in stock for just one recipe. So if you buy my base ingredients like the ones in this recipe you will be able to make a ton of my recipes.


Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9

Coconut Flour - https://amzn.to/3shHjuu (I use Great Value Brand, tastes less like coconut than most)

Anthony's Xanthan Gum -https://amzn.to/3VAmhWQ

NOW Beef Gelatin- https://amzn.to/44VWpL2


The easiest way to get even crackers is by using a rolling pin with 1/8th inch bands on it, it only cost $10 and makes it super easy! You do need a large sheet pan and parchment paper, the ones I recommend are linked below. I always suggest weighing out the ingredients so you get a consistent outcome every time you make one of my recipes!


Rolling Pin with bands- https://amzn.to/44pqu5u

Nordic Ware Half Sheet Pans- https://amzn.to/3SZ7dzE

Parchment Sheets- https://amzn.to/3U5kGbg

Accuweight Scale - https://amzn.to/4jMvhSY



(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)


Patted out with hand, smoothed out with hand into rectangle, rolled with rolling pin, finished shape


Starting Top left- After first 7 minutes, after flipped and 5 more minutes, cut, after baking 5 more minutes turned oven off, 2 removed and rearranged, 5 minutes with oven off, 10 minutes with oven off and all done


I tries swaps and eliminations from this recipe and of course my first rendition was the best with the most ingredients but it's still many less than my other recipes. Each ingredient definitely serves a purpose and makes a crispy and delicious low carb/keto cracker.


Low Carb Cracker Recipe- Watch the video for easy tutorial- https://youtu.be/XEwGZg5ORfg


30g/1 Large Egg White

28g/1oz/2 Tbs. Salted Butter

56g/2oz./1/4 Cup Warm Water

40g/1/2 Cup Unflavored Whey Protein Isolate

15g/2 1/2 Tbs. Coconut Flour (Tablespoon measurement vary widely according to packages)

4g/1 tsp. Anthony's Xanthan Gum

8g/2 1/2 tsp. Beef Gelatin

1/4 tsp. Salt (more if not adding toppings)


Additional Topping:

Garlic Pepper (what I used)

Sea Salt

Everything Bagel Seasoning

Other Spice Blend you prefer


Instructions:

  1. Measure out the egg white into a medium sized bowl and preheat oven to 350 if you have a powerful oven, 375 if your oven is less powerful

  2. Measure out the butter in a microwave safe container then pour the 1/4 Cup of warm water over the butter to melt it, if it doesn't all melt, microwave for a few seconds, you don't want it too hot

  3. Measure out all the dry ingredients into a small bowl and whisk to combine

  4. Whisk the egg white to break them up a bit, then pour in the warm butter and water mixture while whisking until fully combined

  5. With a spatula mix in all the dry ingredients at once, being sure to beat it well to make sure there are no clumps left and you have a sticky uniform dough, set aside while you get the rolling equipment ready

  6. Grab a half sheet pan, rolling pin with 1/8th inch bands (if using), and 2 pieces of parchment paper, spray both sheets with oil and spread it out edge to edge to fully coat, mix the dough a few times while getting everything together (it will continue to stiffen as it sits and cools)

  7. Once the sheets are well oiled, mix the dough vigorously one last time then place in the center of one of the oiled sheets, trying to place it in somewhat of a rectangle, spread it out with the spatula into a rectangle, then spray with oil and pat it out more into a rectangle with oiled hands

  8. Lay the other oiled sheet on top the dough, making sure to have no air pockets under the paper, and start spreading it out with your hands keeping the rectangle shape, when you get it about 10x8, go in with the rolling pin to spread it out the rest of the way, trying your best to keep the rectangle shape

  9. Once it is all an even thickness, make sure the parchment sheet isn't stuck, replace the sheet then flip over and release the other side and check for holes and thin sections, place on the half sheet tray and sprinkle with seasonings of choice, keeping the other piece of parchment for next step and bake for 7 minutes

  10. Pull out the crackers and place the parchment on top and carefully flip the sheets over and remove the top piece of parchment, rotate the pan and bake for another 5 minutes

  11. After 5 minutes pull the tray out and carefully cut the dough into square crackers, you do not need to cut all the way through, just make sure they are scored a bit, rotate the pan again bake for 5 more minutes

  12. At this point pull out the pan and turn the oven off, remove any crackers that are golden brown and no longer soft (probably only a few), can rotate and separate some of the crackers from the outside to the inside of the pan to promote more even cooking, return the pan to the off oven and bake in 5 minute increments, pulling off whatever crackers are done after each of the 5 minutes until they are all golden and crispy!


Macros: 1 of 3 portions about 32 grams 15-17 crackers depending on how big you make them


160 Calories

8g Fat

4g Total Carbs

3g Fiber

1g Net Carbs

17g Protein


If you are in AR, AL, CT, DE, FL, GA, IN, IA, IL, KA, KY, LA, ME, MA, MD, MI, MN, MO, MS, NC, ND, NE, NJ, NH, NY, OH, OK, PA, RI, SC, SD, TN, TX, VA, VT, WI, or WV, feel free to check out my website to place an order for some High Protein/Low Carb White Bread or some delicious keto brownies or keto breakfast Baked Goods- Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


                

PodoPure

20% off Coupon Code- Ketoupgrade


Perfect Keto Link: shop.perfectketo.com/ALYCIA20 

Code for 20% off- ALYCIA20


Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.


I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






Business Inquires:

Keto Upgrade e-mail - ketoupgrade.info@gmail.com


 
 
 
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