Keto Sourdough Crackers

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Keto Sourdough Crackers

These are a delightful crispy cracker with a slightly sour tang! Great for snacking! Sometimes I will for go cutting then into crackers and just bake the whole rolled out cracker. Then break them apart like flatbread crackers. Very pretty on a charcuterie board. Roll these out as thin as you can! I've even used my pasta roller! Keep extra mix on the side to keep the dough from sticking! As far as topping flavors, the sky is the limit. We did Malden Salt and fresh rosemary, but a nice Za'atar blend rocks, as does a sprinkle of parmesan and black pepper! Use your imagination!

Print Recipe

Prep Time 5

Cook Time 20

Total Time 30

Servings: 4

Cuisine: American

Calories: 135.1

Ingredients Equipment Method Nutrition Video

Ingredients

1 cup Ketonia sour dough starter
78.1 g vital wheat gluten with the next 6 lines, replaces 1.25 cup Ketonia Baking Mix (discontinued)
41.8 g golden flax meal
18.9 g oat fiber
17.4 g almond flour
3 g salt
0.5 g xanthan gum
citric acid a pinch
2 tsp Sea Salt
1 tsp rosemary

Equipment

Method

Preheat oven to 400*.
Combine sour starter and Baking mix in Kitchen Aid. This can also be done by hand. Mix until dough comes together in a ball.
Sprinkle baking mix on work surface to keep dough from sticking. Knead for a few minutes, adding a bit off baking mix if necessary.
Sprinkle work surface with baking mix and roll out dough with a rolling pin. Roll as thin as you can get it! I have used my pasta machine to get it very thin. Works like a charm!
Place the dough sheet on parchment lined sheet pan. Cut into squares or leave whole.
Bake till quite brown, but not at all burned. The thinner you get the dough the quicker it will bake to crispness! Mine took 20 minutes. Check after 10 minutes and rotate sheet pan.
Store in an airtight container. Because of the humidity here on the Gulf Coast, I have discovered these can be re heated on 400* for 5 or so minutes to re-crisp!