Keto Butter Crackers (Nut Free And Gluten Free)
This recipe is designed to teach everyone how to make easy keto butter crackers that are nut free and gluten free
Servings 32 crackers
Ingredients
- 1/2 cup coconut flour
- 1 TBS xanthan gum
- 1/2 tsp salt
- 1/4 cup WARM water
- 1/4 cup WARM butter, melted
- 1 large egg, room temperature
Instructions
- In a large mixing bowl whisk or sift together the dry ingredients until there are no lumps
- Add the WARM butter and water. Use a fork and stir to fully moisten the dry ingredients
- Add the egg. Stir until fully combined and a wet but not sticky dough has formed
- Form the dough into a ball. Massage the dough for 1 minutes or until smooth and the excess moisture has been absorbed. Dough should still be moist
- Shape the dough into a log about 1-1 1/2 inches in diameter. Make sure the log is smooth. If any cracks slightly dampen fingers and rub out cracks, Wrap in plastic wrap and freeze 4 hours - overnight or until the dough is frozen
- Remove from the freezer. Allow to sit at room temperature about 15 minutes or until slightly thawed. Dough should be moistly frozen but able to be sliced
- While waiting preheat the oven to 375 degrees and line 2 large baking sheets with parchment paper
- Once slightly thawed place the dough log into a food processor with the slicing side up. Slice into circles about 1/16 inch thick. If no food processor use a sharp knife and slice the log in circles about 1/16 inch thick
- Place onto prepared baking sheets. Bake at 375 degrees 10 minutes. Turn and bake 5-7 minutes more or until golden around the edges
- Remove from the oven. Allow to cool on the pan 5 minutes before eating. In desired place dry seasonings into a Ziploc bag and shake the crackers in the bag until fully coated. Store leftovers in an airtight container up to 5 days