Keto Ritz Cracker Sandwiches

Prep Time: 20 minutes | Cook Time: 12-15 minutes | Total Time: 35 minutes, plus cooling
Yield: Approximately 30 cracker sandwiches (60 individual crackers)

Difficulty: Beginner | Intensity: Low effort, hands-on assembly

---

A Note on the Recipe

Craving that iconic, buttery cracker crunch without the carbs? These homemade Keto Ritz Cracker Sandwiches are a game-changer. With a flaky, golden cracker that mimics the real thing and a rich, savory filling, they are the perfect low-carb snack for charcuterie boards, lunchboxes, or satisfying that nostalgic urge. This recipe is surprisingly simple but delivers impressive, elegant results.

Ingredients

For the Keto Ritz Crackers:

• 1 ¾ cups (175g) super-fine blanched almond flour

• ¼ cup (30g) coconut flour

• 1 ½ tsp baking powder

• ½ tsp garlic powder (optional, for savory depth)

• ½ tsp salt, plus more for topping

• 3 tbsp (42g) cold unsalted butter, cubed

• 1 large egg

• 2 tbsp full-fat sour cream or cream cheese, cold

• Sesame seeds or everything bagel seasoning for garnish (optional)

For the Savory Filling:

• 4 oz (115g) full-fat cream cheese, softened

• 2 tbsp mayonnaise

• 1 tsp Dijon mustard

• ½ tsp onion powder

• ¼ tsp smoked paprika

• Pinch of salt and black pepper

• 2-3 tbsp finely chopped fresh chives or parsley

• Optional Add-ins: 1-2 tbsp crumbled cooked bacon, finely diced ham, or everything bagel seasoning.

Equipment Needed

• Food processor

• Parchment paper

• Rolling pin

• Round cookie cutter (1.5 to 2-inch diameter) or shot glass

• Fork or dough docker (for pricking holes)

• Baking sheet

• Mixing bowls

• Electric hand mixer (for filling)

---

Instructions

Part 1: Make the Crackers

1. Combine Dry Ingredients: In the bowl of a food processor, add the almond flour, coconut flour, baking powder, garlic powder (if using), and ½ tsp salt. Pulse 3-4 times to combine evenly.

2. Incorporate Fats: Add the cold, cubed butter to the dry ingredients. Pulse until the mixture resembles coarse crumbs, with no large butter pieces remaining.

3. Form the Dough: In a small bowl, whisk the egg and sour cream together. With the food processor running, pour the wet mixture through the feed tube. Process just until a cohesive ball of dough forms, about 30-60 seconds. Do not over-process.

4. Chill the Dough: Place the dough between two large sheets of parchment paper. Roll it out to about 1/8-inch thickness. Transfer the parchment-enclosed dough sheet directly to a baking sheet and refrigerate for 15-20 minutes. This prevents spreading and makes cutting easier.

5. Cut and Prepare: Preheat your oven to 350°F (175°C). Remove the top layer of parchment. Using your round cutter, cut out crackers as close together as possible. Use a fork to prick each cracker 2-3 times (this prevents puffing). Carefully transfer the rounds to a fresh parchment-lined baking sheet, spacing them about 1/2 inch apart. Re-roll the scraps and repeat until all dough is used. If desired, lightly brush crackers with water or an egg wash and sprinkle with a tiny pinch of salt or sesame seeds.

6. Bake: Bake for 12-15 minutes, or until the edges are golden brown and the tops are lightly golden. Rotate the pan halfway through for even baking. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will crisp up as they cool.

Part 2: Make the Filling & Assemble

1. Whip the Filling: While crackers cool, make the filling. In a medium bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, onion powder, smoked paprika, salt, and pepper. Using an electric hand mixer, beat on medium until smooth and fluffy, about 1-2 minutes. Fold in the chopped chives and any optional add-ins.

2. Assemble the Sandwiches: Once crackers are completely cool, match them up in similar-sized pairs. Spoon or pipe about 1 teaspoon of the filling onto the flat side of one cracker. Gently press the matching cracker on top to form a sandwich. Repeat with remaining crackers and filling.

---

Storage & Lasting Details

• Storage: Store assembled cracker sandwiches in a single layer in an airtight container in the refrigerator for up to 3-4 days.

• Make-Ahead Tips: The plain crackers can be baked, cooled completely, and stored in an airtight container at room temperature for up to 5 days, or frozen for up to a month. The filling can be made and stored separately in the fridge for up to 5 days. Assemble just before serving for the crispiest texture.

• Important: The moisture from the filling will soften the crackers over time. For optimal crunch, assemble no more than a few hours before serving.

---

Nutrition Information

*Serving Size: 1 cracker sandwich (2 crackers + filling). Estimated values per serving.*

Nutritional Disclaimer: These estimates are provided for informational purposes and are calculated using a third-party software. Individual results may vary based on specific brands and measurements used.

---

Chef’s Tips for Success

• For Perfect Flakiness: Keep the butter, sour cream, and dough cold. The steam from the cold butter during baking creates flaky layers.

• Thickness is Key: Roll the dough evenly. Too thick, and they’ll be soft; too thin, and they may burn.

• No Food Processor? You can use a pastry cutter or two forks to cut the butter into the dry ingredients, then mix in the wet ingredients by hand until a dough forms.

• Get Creative with Fillings: Try a simple tuna or chicken salad, pimento cheese, or a slice of sharp cheddar with a dab of sugar-free raspberry jam for a sweet-savory twist.