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"Everything But the Bagel" Low Carb/Keto Crackers

I'm always looking for a good crunchy cracker substitute on keto and low and behold, I totally never thought to use my everything dough for it!

I whipped these babies up, incorporated the "Everything But the Bagel" seasoning, topped with some chicken salad and a fresh side salad and everyone dug in!


6 cups almond flour

1 cup & 2 tablespoons coconut flour

1/4 cup xanthan gum

6 tablespoons baking powder

4 tablespoons apple cider vinegar

6 whole eggs, whisked

6 tablespoons room temperature water

2 teaspoons pink himalayan salt

3 tablespoons olive oil, separated

5 tablespoons "Everything but the Bagel" seasoning, separated


Combine the eggs, apple cider vinegar, and water in a bowl and set aside.

Sift the almond flour, coconut flour, xanthan gum, and baking powder ingredients together into a large enough bowl to hold all ingredients. Add the above mixed wet to the dry. Add in the salt and 3 tablespoons of the everything but the bagel seasoning. Mix with a spoon as best as possible.

Grease a granite/marble surface with 1 tablespoon of the olive oil. Knead the dough on the counter top until all ingredients are thoroughly combined. This will take several minutes. Roll all into a ball. Wrap in saran wrap and refrigerate 2 hours before use.

Lay out parchment paper and spray with cooking spray. Top with additional greased parchment paper. Using a rolling pin, roll out to 1/4" thickness. Cut into desired shapes (rectangle, square, etc) Using a pastry brush, brush on the olive oil and top with the remaining Everything but the Bagel seasoning.

You can either airfry or bake these.

Airfry: Using a greased basket, set the amount of crackers that will fit in your airfryer. Set temperature for 400 degrees and airfry for 6 minutes. Check the doneness depending on your airfryer settings.

Oven: Line a sheet pan with a wire rack (so the crackers get heat underneath for even cooking) Bake at 350 degrees for 10-12 minutes, depending on your oven settings.

Keep stored in an airtight container for up to 2 weeks at room temperature.

(You can also freeze the raw dough in freezer safe Ziploc bags and it keeps upwards to 2 months if stored properly)

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