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Oyster crackers have always been a personal favorite for me. They made the perfect side for any meal and were an absolutely addictive snack on their own. But of course, the oyster crackers that you can buy in the store aren’t gluten free or low carb.
After I switched to a healthy lifestyle, I started searching for a low carb recipes for oyster crackers. I was pretty surprised to find practically nothing. But this inspired me to try making my own low carb version of them.
As many of you might know, creating low carb recipes normally can be quite a bit tougher than the average recipe, normally demanding redoing the recipe over and over until the texture and flavor finally works.
Fortunately, the recipe came together with unexpected ease and turned out to be quite simple to make. These crackers have a delicious and delicate texture with a subtle buttery flavor.
Of course sometimes you may not have time to make your own snacks. This article covers some great keto snacks you can buy.
Homemade Grain-Free Oyster Crackers
- 3/4 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp granulated sweetener or honey
- 1 1/2 tbsp cold butter
- 1 tsp flaked or coarse salt for garnishing
- 2 tablespoons cold water
Preheat oven to 375 degrees fahrenheit. Line a baking sheet with parchment paper.
- In a small to medium bowl, combine the almond flour, baking powder, salt, and sweetener and whisk until combined.
- Next, using a pastry cutter or your fingers, cut the butter into the batter.
- Once the batter resembles coarse crumbs and begins to stick together, slowly add in the cold water. Only add enough water for the mixture to become a firm dough. If you accidentally add to much water, this is easily fixable by adding a bit more almond flour to help re-thicken the mixture.
On a parchment lined surface, Pat dough into a disk and cover with a second sheet of parchment. Roll out the dough out until it is a little less than 1/4 of an inch.
To cut out the crackers, you can use a mini cookie cutter, bottle cap or just cut them into squares instead.
If desired, add holes using a toothpick and garnish with flaked or coarse salt.
- Place in preheated oven and bake for 8-10 minutes. When done, the crackers should be firm and golden in color.
- To add a little extra crispiness, you can turn off the oven a few minutes early and leave they've them in the warm oven for 3-10 minutes. Be sure to keep an eye on them so that they don't burn.
I love this! I am making these for my dad for father’s day since he is in love with oyster crackers – so am I – and he has recently been diagnosed with diabetes.
I almost always use parchment paper when I bake. Could I do the same here? Or would wax paper make a difference? Thanks!
Yes, by all means use parchment paper. I will update the recipe to reflect this. I’m not sure why it says wax paper, because I’m almost positive we used parchment.
Parchment paper would be fine but DON’T use wax paper or else the wax will melt in the oven onto the crackers!
Do you happen to have the numbers for these crackers? Thinking of using them in a traditional dish we have every Christmas, Scalloped Oysters
They were one of the first recipes we put on the blog. When we started out, we didn’t calculate the nutritional values of our recipes. I’ll try to calculate it and get them up this afternoon. Another cracker recipe that might work is our Low-Carb Rosemary Parmesan Crackers. You can leave out the rosemary to make them work better with the oysters.
Tasty but definitely not crackers. More like yummy bits of pie crust. I left the second bunch in a turned off over for a few extra minutes and they darkened (not burned) but never got crispy either. Oh well, they were still nice in my soup
Any suggestions for replacing the almond flour? My daughter has just been given a very limiting diet due to medical issues and wheat and nuts including nut flours are not allowed. But she loves oyster stew with oyster crackers.
I don’t have a recipe for nut free crackers. I do have a pizza crust that is made with sunflower seed flour and you may be able to roll that out to make crackers. They would taste like sunflower seed, though. In fact, maybe I should make that as a recipe…
These turned out great! I also added a little bit of grated parmesan to the dough and sprinkled on top too. Thank you!
Parmesan on top sounds amazing!
Thanks you the great recipe. I rolled them a little to thin, but they make great butter crackers.
Can these be made with Bob’s one to one gluten free flour?
Honestly, I haven’t tried that. You might want to look for a cracker recipe that uses that type of flour.
Thanks for the amazing recipe. Learning to cook after marriage, never had the time to cook before, hope I can cook for my husband.