Crunchy Keto Crackers | No Almond/Coconut Flour | No Fathead |Total Carbs 0.3 gr. per Cracker | Wow!

This is the recipe we've all been waiting for. Our copycat version of a traditional club cracker minus all the carbs. Super simple to whip up in just minutes.These crispy and crunchy crackers are guaranteed to not disappoint. Packed with flavor for snacking alone or makes a perfect compliment pairing with anything presented on your holiday charcuterie board.

Crunchy Keto Crackers:
Dry Ingredients-
6 Tablespoons or (60 grams) Hemp Hearts - Shelled Hemp Seeds
4 Tablespoons or (24 grams) Whey Protein Isolate
2 Teaspoons or (6 grams) Acacia Fiber
2 Tablespoons or (14 grams) Unflavored Collagen
1/4 Cup or (30 grams) Parmesan Cheese
5 Tablespoons or ( 30 grams) Pork Rind Crumbs
1/2 Teaspoon Baking Soda
1 Teaspoon Baking powder
1/2 Teaspoon Onion Powder
1- 1/2 Tablespoons or (9 grams) Cheddar Powder or you can substitute with (6 grams) of Butter Powder
Thoroughly combine all of the dry ingredients into a medium size mixing bowl.
Wet Ingredients-
2 Tablespoons of melted Butter that's cooled
1 Tablespoon Sour Cream or you can substitute with greek yogurt or even Whipping Cream
1 Heaping Teaspoon of Dijon Mustard
1 Whole Egg
Whisk together until well blended and creamy.
Add the wet ingredients to the dry ingredients and stir until all ingredients combine together to form a dough as shown in the video.
Pre-Heat Oven to 375
Place dough onto a lightly greased sheet of parchment paper pre cut to the size of your silicone mat. Ours measured (9-1/2x14-1/2) Spread out the dough mixture with a spatula to form the rectangle shape of your mat. Cover
with another lightly greased sheet of parchment paper. Use a rolling pin and roll out dough to fit mat edges. Flip over if necessary to remove any creases
and continue to roll until smooth. Remove top piece of parchment paper and place your rolled out dough onto a cookie cooling rack. Place the rack onto a cookie sheet use a silicone mat under the cookie rack to avoid the rack from sliding while placing into the oven. Bake for 7 minutes.

(Whisk one egg white until frothy and set aside until ready to use)

Remove from oven and carefully slide the parchment paper onto a safe cutting surface. Apply a frothy egg white only wash over the tops of your crackers with a pastry brush. Grease your pizza cutter or knife and score your crackers. We made 8 rows across and 6 rows lengthwise. Making a total of 48 evenly sized crackers. Place cracker sheet back onto the cookie rack and return to oven for and additional 7-10 minutes. Remove from oven and slide crackers off the parchment paper to cool completely. Cooling on the parchment paper could cause moisture to build on bottom of parchment that can cause crackers to lose the crunchy texture. The crackers will continue to crisp up as they cool. Since everyone's oven cooks a little different you might have to pop them back into the oven to crisp. Sometimes you have to remove the outer crackers first if the center ones haven't crisped up to your liking. Just watch them so they don't burn. Cool completely before storing in an airtight container.
Calories 29 per Cracker
Fat 2.2 grams
Protein 2.1 grams
Total Carbs 0.3 grams
Dietary fiber 0.1 grams
Net Carbs 0.2 grams
Serving size= 8 crackers per serving (Only has 2.5 grams Total Carbs)
Recipe serves 6

If you're interested in any of the pottery bowls we use in our videos you can check out
FireWhenReadyPottery.com

**Thumbs up to Therese for this recipe because she's been working on this one for a long time. I only helped tweak it a bit. I'm so glad she never gave up!**