Low Carb Cauliflower Crackers
Best Cauliflower Crackers Recipe – These crunchy Low Carb Cauliflower Crackers are amazingly gluten free, grain free, paleo and vegan to fit into any diet. So tasty, you won’t even miss the grains!
Why We Love This Low Carb Cauliflower Crackers Recipe
Are you looking for a healthy alternative to highly processed snacks filled with carbs, grains, fats, sugars, and preservatives, or do you just like trying new recipes? Jump in on the cauliflower craze with wholesome Low Carb Cauliflower Crackers!
These crackers are a crispy, crunchy, surprising treat. They are a taste and texture all their own… But don’t be mistaken, these little crackers are no sub-par substitute for those commercially manufactured, highly addictive tidbits. They are their own entity that couldn’t possibly masquerade as anything else.
Either way, these crackers with cauliflower are toasty, nutty, vegetable-based crackers that are, in fact:
- Grain free
- Gluten free
- Dairy free
- Sugar-free
- Vegan
- Paleo friendly
Before getting started, I must tell you right now that this recipe is not for the faint of heart. After all, it takes a bit of manipulation to transform a vegetable that is 92 percent water into distinctively delectable crackling morsels that in no way resemble their original constituents.
Don’t let that deter you – if I can do it so can you! A little steaming, a little chopping, a bit of squeezing, mixing and toasting. No microwave required! That doesn’t sound too hard now, does it? It is nothing you can’t handle.
Ingredients You Need
- Cauliflower – cleaned and cut into florets … We are using a food processor here to blend the cauliflower, so no need to be precise.
- Flax seeds – purchase already ground seeds (AKA flax meal) or grind them at home in a spice grinder or food processor
- Chia seeds – to help bind the cracker mixture and offers lots of yummy nutrients
- Coconut flour – the perfect gluten-free low carb flour
- Nutritional yeast – gives the crackers a slightly cheese flavor, but without any dairy
- Sesame seeds – for extra crunch and a nice, lightly nutty taste
- Spices – lemon pepper, salt, cayenne pepper (optional) … You an also try versions with paprika, garlic powder, onion powder, or simple sea salt
How to Make Crackers with Cauliflower
- First wash, clean, and cut the fresh cauliflower into chunks. Steam the florets in a steaming basket set in a large pot with about 2 inches of water.
- Let the cauliflower cool before adding to a food processor. Pulse so that the florets become very fine – almost rice-sized, but do not puree into a mush.
- Transfer the cauliflower to a cheese cloth or flower sack towel. Hold the sack over a bowl, and gently squeeze out as much water as you can.
- Preheat the oven and all of the cauliflower cracker ingredients to a large bowl. Mix well to form an almost dough-like consistency.
Let the mixture rest in the bowl for 10 minutes to firm up. Then transfer it to a piece of parchment paper that’s on a baking sheet, top with a second piece of paper, and carefully use a rolling pin to roll the dough out. You want it to be roughly 1/8 to 1/4-inch thick.
Get the Complete (Printable!) Easy Low Carb Cauliflower Crackers Recipe Below. Enjoy!
- Remove the top piece of parchment and pop the baking sheet into the preheated oven. Bake for about 15 minutes and remove from the oven to cool slightly…
Now comes the fun part! Place another lined baking sheet on top of the crackers, and carefully flip over so the top of the crackers is now on the bottom of the second baking sheet. Bake for another 15-20 minutes, until the low carb crackers are light golden brown. Then TURN OFF the oven, but leave the crackers in there to rest for several minutes.
- Use a sharp knife or pizza cutter to slice them into even cracker-sized pieces. Then place them BACK IN THE OVEN (yup, still turned off) and allow them to slowly cool and dry for at least 1 but up to 2 hours. This step makes sure the crackers are crisp perfection!
Serving Suggestions
These crisp gluten-free crackers with a veggie twist are great to munch on by themselves, loaded with all kinds of tasty toppers! Enjoy them with slices of cheese like gouda or creamy goat cheese, sliced sausage, pestos or chutneys.
Use them to scoop up creamy dips and spreads – both low carb or totally not, um, low carb. Here are a few of our favorites to try:
- Miso, Roasted Red Pepper, Roasted Beet, or Avocado Edamame Hummus
- Fresh Homemade Guacamole
- French Onion Dip
- Amazing Chipped Beef
- Savory Whipped Ricotta or Whipped Cottage Cheese
- Pimento Cheese or other Homemade Cheese Spread
- Skinny Chicken Enchilada Dip
- Smoked Cream Cheese
They even make a fabulous addition as a low carb option on charcuterie boards or party tables!
Frequently Asked Questions
Absolutely! Feel free to double or triple the recipe as you’d like to make crackers for entertaining, gifts, or just to have on hand for snacks throughout the week.
There are approximately 29 grams of carbohydrates in one head of cauliflower.
Each batch of crackers makes approximately 8 servings, which is roughly 4 grams of carb per serving.
Yes, these crunchy beauties unapologetically taste like real cauliflower, and the seeds, spices, and other ingredients that they are actually made from.
Trust me, they are delicious.
No, this recipe is not keto-friendly. However, we do have a terrific Keto Almond Flour Crackers recipe for you to try!
These scratch-made crackers will keep well for up to a week stored in an airtight container at room temperature.
Looking for More Low Carb Recipes? Be Sure to Also Try:
- Low Carb Keto Tortilla Recipe
- Low Carb Creamy Chicken Mushroom Soup
- Magic Mug Low Carb Bread Recipe
- Low Carb Cloud Bread Pancakes (Ketogenic)
- Easy Keto Salmon Cakes by Hey Keto Mama
Get the Complete (Printable!) Easy Low Carb Cauliflower Crackers Recipe Below. Enjoy!
Low Carb Cauliflower Crackers
Ingredients
- 1 head cauliflower 1 pound
- 2 tablespoons ground flax seeds
- 2 tablespoons ground chia seeds
- 2 tablespoons coconut flour
- 2 tablespoons of nutritional yeast
- 2 tablespoons of sesame seeds
- ½ teaspoon lemon pepper
- 1 teaspoon salt
- 1 pinch of cayenne pepper
Instructions
- Wash, clean, and cut the cauliflower into chunks, Place in a steamer basket in a large pot with 1-2 inches of water. Cover with a lid, bring the water to a boil and steam for 3-5 minutes.
- Cool the cauliflower, then chop in a food processor to small even pieces.
- Place the cauliflower in a cheese cloth or flour sack towel and squeeze out most of the liquid.
- Heat the oven to 400 degrees F. Place all ingredients in a bowl and mix well. Let it sit for 10 minutes. Roll out the mixture between 2 sheets of parchment paper, to 1/8 – 1/4inch thick, forming it into a large rectangle.
- Remove the top sheet of parchment. Bake for 15-20 minutes until lightly browned, cover with another baking sheet and flip the pan over. Bake for 15-20 minutes. Turn off the oven.
- Cut into crackers with a knife or pizza cutter. Place the crackers back in the oven, and allow them to slowly cool and dry until the oven is just barely warm and the chips are crisp, 1-2 hours.
My oven may cool more slowly than yours–this technique left me with very dark brown crackers in no time, so quickly that I didn’t catch them, but still somewhat soft in the middle. I’d recommend a lower temperature or a food dehydrator.
I didn’t have lemon pepper on hand so I substituted 1 t. each powdered rosemary, basil, garlic powder, and paprika. Even with that my husband described these as “bland”.
I’ll give these another try with a lot more seasoning and my food dehydrator.
Made these a second time (WITH seseme seeds!) and made sure the water was squeezed out of the cauliflower real good. Turned out great! These are simply my favorite cracker of all time…homemade OR store bought!!
These are terrific!! I even forgot the seseme seed (darn!) and they are still good. Somewhat laborious, squeezing the water out of the cauliflower but worth the effort and I will make them again. It took several hours for them to dry (didn’t squeeze out ENOUGH water?) and after two hours, when they weren’t dry, I turned the oven back on to 175 and continued drying for another couple hours. I was looking for a cracker recipe that didn’t use almond flour because I didn’t have any. But I had ALL the ingredients on hand for this recipe (including the seseme seeds!). A real keeper! Thanks!
I have not tried this yet but it looks simple enough for me. I will post after I do.
Sounds delicious and pretty simple! If I were to make this recipe with store bought cauliflower flour, how much would I use?
My son is allergic to sesame. Is it a driving flavor in the dish? I was thinking of maybe replacing it with cooked quinoa, or leaving it out altogether. What are your thoughts? Thank you in advance for your recommendation! I can’t wait to try this! :)
Hi Amy,
You can definitely substitute something else with a nutty flavor. :)
Good but way too salty! And I like salty food!
Hi! I’m excited to try these and will be using frozen riced cauliflower. Can you please tell me how to measure this? 1lb while frozen? Cups? Thanks for any help.
I’ve made these a few times with fresh cauliflower and want to try with frozen. I too would like the measurement/weight. TIA!!