Keto Ranch Crackers
These easy homemade Ranch Keto Crackers will soon become your newest snacking obsession! They’re a zesty, crunchy and absolutely perfect dip-worthy cracker that takes less than 30 minutes to make.
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❤️ Why You’ll Love these Keto Ranch Crackers
- Classic ranch flavor
- Bakes up buttery with a perfectly crisp texture
- Easy to make
- Perfect to serve with cheese, dips and more
One of the things that people on Keto or a low carb diet typically miss the most, are chips and crackers. Chips provide a tangy zest of flavor while crackers make the ideal vessel for dips or spreads. But both are loaded with carbs and unhealthy ingredients!
That’s where these crackers really shine! They’re a zesty ranch flavored cracker that’s the best of both worlds. And because they’re made with just 6 low carb ingredients, plus some homemade ranch seasoning, you can make up a batch anytime those snack cravings hit.
Keeping some of these gluten-free crackers on hand are great when you need a last minute appetizer. Serve them with your favorite, Keto dips, spreads or even with a simple variety of sliced cheeses and watch them disappear!
If you’re menu planning for a party or special occasion, these crackers are an awesome addition to a snack tray or charcuterie board. The ways you could use these tasty little crackers are truly endless!
🛒 What’s Needed to Make Keto Ranch Crackers
*Exact measurements are listed in the recipe card below.
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How to Make Keto Crackers
Preheat oven to 325°F.
Add the almond flour, oat fiber, ranch seasoning, xanthan gum and baking powder in the bowl of a food processor, then pulse until well combined.
Tip: If you don’t have the Homemade Ranch Seasoning mix, you can use about 1 tablespoon of the store-bought instead.
Tip: If you don’t have a food processor, you can use a large mixing bowl and whisk the dry ingredients together.
Add in the melted butter and beaten egg and continue mixing.
The dough will be a moist, but not sticky.
Turn the dough out onto a piece of parchment paper and form a disc.
Add a second piece of parchment paper over the top and roll out the dough as thick or thin as you like. If you’re eating them alone, you can make them on the thinner side.
If you plan to use them with a dip, cheese or cold cuts, you’ll want them thicker, so they can hold up.
Using either a biscuit cutter, pizza cutter or pastry wheel, if you’d like them on the fancier side, cut the dough into evenly cut pieces. You want them even, so they all cook at the same time.
Tip: This dough is very forgiving, so if it tears, you can easily patch it back together.
Transfer the cut cracker dough onto a baking sheet lined with parchment paper or a Silpat and bake for 8-12 minutes, or until the edges start to turn a light golden brown. Baking time will depend on the size and thickness of your crackers.
As soon as they cool, they’ll be crisp, so there’s no need to transfer them to a cooling rack. They can cool right on the baking sheet.
How Do You Store Keto Crackers?
Once the crackers have completely cooled, just place them in an airtight container. You may want to place a piece of parchment paper between the layers of crackers to help them stay crispy longer.
Store them on the counter for up to 4-5 day or in the fridge if you want to keep them fresh a little bit longer. You can also freeze them for up to 3 months.
Can I Have Almond Flour Crackers on Keto?
You sure can. These crackers are made with oat fiber, and almond flour. Almond flour is just ground up almonds that have had the outer skin removed. It’s a one of the most important ingredients used in Keto baking and is a great source of fiber and healthy fat.
That makes these almond flour crackers a delicious guilt-free Keto snack. If you love a sweet and salty combination, smear a little cream cheese on these crackers and top them with some sugar-free Raspberry Jam or Strawberry Chia Jam.
Can I Use Coconut Flour Instead?
Even though coconut flour is also a low carb flour, it has totally different properties, so using coconut flour is not an option without changing the whole recipe.
Why is My Dough Crumbly?
As you can tell from the images of the dough in this recipe, it should be a slightly firm and moist dough. If your dough appears to be too crumbly, you’ll want to add a little more butter, just until the dough holds together well.
Can I Make Keto Crackers in the Air Fryer?
Technically, you can make these crackers in the air fryer, but I prefer to make them in the oven for a couple of reasons.
A sheet pan allows you to spread out the crackers in order for them to evenly bake. Another reason is you can bake more in a single batch than you can in an air fryer.
More Keto Snacks
- Everything Crackers
- Dill Pickle Deviled Eggs
- Smoked Salmon Cucumber Bites
- Homemade Cheese Crisps
- Roasted Red Pepper Hummus
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Keto Ranch Crackers
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup oat fiber
- 1/4 cup butter, melted
- 1 egg, beaten
- 3 tablespoons Homemade Ranch Seasoning
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon baking powder
Instructions
- Preheat oven to 325°F.
- Add the almond flour, oat fiber, ranch seasoning, xanthan gum and baking powder in the bowl of a food processor. If you don’t have a food processor, you can use a large mixing bowl and whisk the dry ingredients together.
- Pulse until well combined.
- Add in the melted butter and beaten egg and continue mixing.
- The dough will be a little wet, but not sticky.
- Turn the dough out onto a piece of parchment paper and form a disc.
- Add a second piece of parchment paper over the top and roll out the dough as thick or thin as you like. If you’re eating them alone, you can make them on the thinner side. If you plan to use them with a dip, cheese or cold cuts, you’ll want them thicker, so they can hold up.
- Using either a biscuit cutter, pizza cutter or pastry wheel, if you’d like them on the fancier side, cut the dough into evenly cut pieces. You want them even, so they all cook at the same time.
- Transfer the cut cracker dough onto a baking sheet lined with parchment paper or a Silpat and bake for 8-12 minutes, or until the edges start to turn a light golden brown. Baking time will depend on the size and thickness of your crackers.
- As soon as they cool, they’ll be crisp, so there’s no need to transfer them to a cooling rack. They can cool right on the baking sheet.
- Store leftovers in an airtight container at room temperature for 5 days or so. If you’d like to store them longer, you can store them in the fridge.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
Hi there. I’d really like to try these today but am wondering about servings. It states 10 servings but I can’t find how many crackers the recipe makes. Is it 1 cracker per serving or ? Thank you, your recipes are lovely!
It depends on how thin you make them, but you can figure on about 3-4 crackers per serving.
what can I use instead of oat fiber?
I have not tested this recipe without oat fiber. You could possibly omit it, but the texture will be different.