Keto Crackers Made from Our Bread Mix — The Perfect Cheese Platter Cracker

Keto Crackers Made from Our Bread Mix — The Perfect Cheese Platter Cracker

One of our most looked-at recipes from 2023 — and I have a feeling a lot of you will be making these for your Christmas platter this year.

When you think of a cracker for a cheese board or a seriously good dip, what do you want? A sturdy cracker that can handle the double dip. One that can scoop enough dip without snapping. A cracker that can hold the load you're piling onto it. Right?

Well, this is that cracker. And it's keto — because it's made using our Flour and Dough bread mixes. Possibly the most versatile baking mixes ever made.

Which Mix to Use

I love using the Rosemary Garlic and Thyme Baking Mix for these — the flavour is incredible with cheese and dips. But I've also made them with the Pumpkin and Cashew Baking Mix. Just give the nuts and seeds a quick bash with a rolling pin first (or that empty wine bottle — no judgement!) to break them down a little before rolling the dough thin.

The Original Nut Flour Baking Mix also works beautifully and is the perfect blank canvas for adding your own flavours.

Extra Flavour Ideas

If using the Original Baking Mix, try adding any of these into the dough while mixing:

• Chilli and garlic spice
• Smoked paprika
• Cracked pepper
• Fresh or dried rosemary
• Za'atar or dukkah

What You'll Need

• 1 pouch Flour and Dough Rosemary Garlic and Thyme, Original Nut Flour, or Pumpkin and Cashew Baking Mix
• 3 tablespoons melted butter
• ¼ cup water
• Coarse salt for topping
• Rolling pin (or a wine bottle — whatever you have!)
• Pizza cutter or knife
• Baking paper

Method

1. Preheat your oven to 170°C.
2. Add the melted butter and water to your chosen mix and stir until fully combined and a dough forms.
3. Shape the dough into a ball and divide into two equal pieces.
4. Roll each piece out between two sheets of baking paper until about 2mm thick. The thinner you roll them, the crispier and more delicious they'll be!
5. Sprinkle coarse salt over the top and give one final light roll with the rolling pin to press the salt in so it sticks.
6. Transfer the baking paper with the dough on top directly onto your baking sheet and bake for 8 minutes.
7. Remove from the oven and cut into squares or rectangles using a pizza cutter or knife — I love cutting long rectangles so they can stand upright in a glass on the platter.
8. Flip the crackers over and bake for another 8 minutes. You want them slightly golden brown at the edges — that's where the crispiness comes from!
9. Remove from the oven and allow to cool completely before serving. They crisp up further as they cool.

Tips

• Roll them thin — 2mm is the sweet spot. Thicker crackers won't crisp up as well.
• The flip is important — baking both sides ensures an even, crispy cracker all the way through.
• Cut before the second bake — this is much easier than trying to cut them after they've fully crisped up.
• Pumpkin and Cashew mix: bash the nuts and seeds with a rolling pin before mixing to help the dough roll out evenly.
• Presentation tip: cut into long rectangles and stand them upright in a glass on your cheese board for a beautiful, restaurant-style platter look.

Storage

Store in an airtight container for up to 3 days. I haven't tried freezing them — I've frozen the baking mixes baked into loaves and muffins successfully, but I'm not sure the crackers would stay crisp after thawing. Let me know if you try it!

Perfect for Christmas Entertaining

These keto crackers are an absolute crowd-pleaser on a cheese platter — and nobody will guess they're gluten free and low carb. Pair them with your favourite cheeses, dips, and antipasto for a stunning festive spread that caters to everyone at the table.

Grab your Flour and Dough bread mixes from our online store — delivered anywhere in New Zealand and Australia. 🧀