Keto Herb and Garlic Crackers
These Easy Gluten Free & Keto Herb and Garlic Crackers are Bursting with Flavour! The Deliciously Crunchy Crackers are Really Easy to Make and Can Be Made In Just Half an Hour. They’re Perfect For Your Favorite Dips, Spreads and Toppings! The Best Part is, You’d Never Even Know They’re Low Carb.
To make these tasty Keto Herb and Garlic Crackers you start by melting the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and italian herb mix, 1 tsp garlic powder, to the cheese mixture. Mix until well combined. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes.
In a frying pan over med heat, melt the butter. Mince, then add the garlic clove, 1 tsp garlic powder and 1/2 a Tsp of salt. Let simmer for 5 minutes. Then between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper. Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted garlic butter, then sprinkle with the remaining salt. Bake for 12 – 14 minutes, flipping the crackers half way. Make sure to watch them closely.
Keto Herb and Garlic Crackers
This Recipe for Keto Herb and Garlic Crackers is one of my favourite Keto Recipes. The Crackers are so Satisfying and are a Perfect Low Carb Substitute for Chips. My Family Loves them with Cheddar Cheese Slices or Dipped in one of Our Favourite Low Carb Dips. I used a pre mixed italian herb mix but you could use make your own mix if you Prefer too. To make your own Italian Herb Mix, use 1 Tsp Basil, 1 Tsp Parsley, 1 Tsp Oregano. I also used a Cookie Cutter to Cut out my Crackers. You could use a Knife to cut out Squares if you’d like to.
Haven’t heard of The ketogenic diet (often called keto)? It’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.
Have You Tried Low Carb Fathead Dough Yet? If You Haven’t… You’ve Been Missing Out! It’s Amazing!!! It’s Made With a Mozzarella Cheese Based Dough that’s So Versatile. It Makes an Awesome Keto Pizza Crust, Fathead Nacho Chips or can be used to Make Tasty Keto Pumpkin Cinnamon Rolls.
Keto Herb and Garlic Crackers
Ingredients
1 3/4 Cups Mozzarella Cheese, Shredded
2 Tbsp Sour Cream
1 Egg
1/4 Cup Almond Flour
1/4 Cup Coconut Flour
1 Tbsp Italian Herb mix
2 Tsp Garlic Powder (divided)
1 Clove Garlic
4 Tbsp Butter
1 Tsp Salt (divided)
Directions
1. Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and italian herb mix, 1 tsp garlic powder, to the cheese mixture. Mix until well combined.
2. Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes.
3. In a frying pan over med heat, melt the butter. Mince, then add the garlic clove, 1 tsp garlic powder and 1/2 a Tsp of salt. Let simmer for 5 minutes. (I removed most of the minced garlic at this point and saved it for the herb and garlic spread.)
4. Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper.
5. Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted garlic butter, then sprinkle with the remaining salt. Then use a toothpick to poke some holes in the crackers. Bake for 12 – 14 minutes, flipping the crackers half way. Make sure to watch them closely. (Place any dough scraps back in the fridge for another 10 – 15 minutes before rolling out again.)
Recipe Notes:
– Make Sure to Use Parchment Paper NOT Wax Paper.
– Getting them as thin as you can and cooking them for a minute or 2 longer, will help to get them crispier.
– Make sure there’s a little space between the crackers while baking helps to get them crispier too.
– How long you microwave the cheese for, depends on how powerful you microwave is. My rule of thumb is to melt cheese in increments of 30 seconds and stir. I did 2, 30 seconds and an extra 15.
– Keeping the dough cold and rolling it out quickly, before it heats up to much will help keep get it extra thin.
– To make your own Italian Herb Mix, use 1 Tsp Basil, 1 Tsp Parsley, 1 Tsp Oregano.
– Use the remaining minced garlic from the garlic butter to make a delicious herb and garlic cream cheese spread. Use 1/4 cup of cream cheese, 1 Tbsp Italian Herb mix 1 Tsp garlic powder and the leftover garlic from the butter mixture.
– I rolled half of the dough at a time, which made it easier to get it thinner.
This recipe makes 40 Keto Herb and Garlic Crackers | 1 Serving = 4 Crackers
Nutritional Info – 1 Batch of Keto Herb and Garlic Crackers = 10 Servings | Each Serving (4 Crackers) = 142 Calories | 11.9 g Fat | 2.8 g Carbs | 1.3 g Fibre | 6 g Protein
>> Click Here To Pin This Recipe <<
If you liked this recipe for Keto Herb and Garlic Crackers, Then you may also like these recipes:
Low Carb French Toast Casserole
Keto Sour Cream and Chive Crackers
Follow Officially Gluten Free on
Keto Herb and Garlic Crackers
- 1¾ Cups Mozzarella Cheese, Shredded
- 2 Tbsp Sour Cream
- 1 Egg
- ¼ Cup Almond Flour
- ¼ Cup Coconut Flour
- 1 Tbsp Italian Herb mix
- 2 Tsp Garlic Powder (divided)
- 1 Clove Garlic
- 4 Tbsp Butter
- 1 Tsp Salt (divided)
- Pre Heat oven to 400 F. Melt the shredded mozzarella in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then add the sour cream. Stir until well combined. Using a mixing bowl, add the almond flour, coconut flour, egg and italian herb mix, 1 tsp garlic powder, to the cheese mixture. Mix until well combined.
- Wrap the dough in plastic wrap, then place in the fridge for 10- 15 minutes.
- In a frying pan over med heat, melt the butter. Mince, then add the garlic clove, 1 tsp garlic powder and ½ a Tsp of salt. Let simmer for 5 minutes. (I removed most of the minced garlic at this point and saved it for the herb and garlic spread.)
- Between 2 pieces of parchment paper, roll the dough very thin using a rolling pin. Remove the top piece of parchment paper.
- Use a cookie cutter or a knife to cut out shapes. Place the shapes onto a parchment paper lined baking sheet. Brush the tops with the melted garlic butter, then sprinkle with the remaining salt. Then use a toothpick to poke some holes in the crackers.Bake for 12 – 14 minutes, flipping the crackers half way. Make sure to watch them closely. (Place any dough scraps back in the fridge for another 10 – 15 minutes before rolling out again.)