These crackers are crunchy, low carb, high protein and keto-friendly. The crackers need just 2 main ingredients. The crackers are easy to make and store well.
Crackers spread out

These crackers really satisfy my cravings for a crunchy snack. I love that they stay crunchy even when stored in the fridge.

Ingredients

  • Ground chicken
  • Eggs

You can also season the crackers with salt or other seasonings of your choice. The crackers are lightly salted on their own because both chicken and eggs contain some sodium and that sodium becomes more concentrated as the crackers bake.

Ground chicken: I recommend using regular ground chicken rather than ground chicken breast as the latter will make the crackers more dry.

Eggs: Eggs are used as a binding agent and to add more richness to the crackers.

How to Make High Protein Crackers

  • The ground chicken and eggs are mixed in a food processor until smooth. Make sure to scrape down the food processor a few times to get all of the eggs blended in.
  • Transfer the mixture to your prepared baking pan and spread it thinly across, until it is about 1/4 inch thick. The thinner you spread it, the crispier your crackers will be. You can oil your hands to help spread the mixture. Sprinkle salt or any other seasonings you want to add.
  • Use a sharp knife or pizza cutter to cut 1.5 inch squares.Steps to make mixture for crackers
  • Bake crackers for about 1 hour or until dark golden brown and crispy. The outer crackers will likely be ready first, so you will need to remove the outer crackers and then let the middle section finish baking.

Crackers after baking that are golden brown

Texture

These crackers are very crispy and crunchy. They are very lightly salted on their own and you can add salt to suit your personal preference.

Expert Tips

  • The baking time will vary depending on how thinly you spread the cracker dough out and how much moisture is in your ground chicken.
  • The crackers are lightly salted from the sodium that is contained in the ground chicken and eggs. You can add more salt to the cracker dough before baking or after baking.

Crackers topped with flaky salt

More High Protein Recipes

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2 Ingredient Keto High Protein Crackers

These high protein crackers are crispy and crunchy. They are also low carb and keto-friendly. They only need 2 main ingredients. The crackers are easy to make and stay crunchy even when stored in the fridge.
Servings: 10 (recipe makes around 63 crackers)
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
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Ingredients

  • 1 lb (454g) ground chicken
  • 2 large eggs

Instructions
 

  • Preheat your oven to 350°F (175°C). Line an extra large baking sheet with parchment paper or two regular baking sheets with parchment paper.
  • Add ground chicken and eggs to food processor. Mix until you have a mostly smooth paste. I found that the eggs often gets stuck underneath the food processor blade, so make sure to scrape sides and bottom of the food processor a few times so everything gets mixed. If adding salt or other seasonings, add them at this time and pulse a few times until the seasoning is evenly distributed.
  • Transfer the mixture to the prepared baking pan(s). Use a spatula to thinly spread out the mixture until it is about 1/4 inch thick. You can use greased hands to help spread it out evenly. You can also grease plastic wrap and lightly place on top to help flatten and spread the mixture. Use a knife or pizza cutter to cut the dough into 1.5-inch squares (see photo in post for reference). You do not need to break the dough into individual squares, but making these precuts will allow you to easily break the individual crackers off when they are done baking.
  • Bake for 60–80 minutes, or until dark golden brown and crispy. Baking time can vary a lot depending on how thinly you spread out the dough. I recommend starting to check around 40 minutes. The edges will bake faster than the center so remove the outer crackers when they are done and then allow the middle section to finish baking.
  • Once crackers are ready, let them cool completely. They will firm up slightly more as they cool. Then break into individual crackers and serve. Store any uneaten crackers in an airtight container in the fridge or freezer.

Notes

  • The crackers are lightly salted on their own. You may want to add more salt, depending on personal preference. If adding more salt, I recommend adding about 1/4 teaspoon into the dough. You can add other seasonings as well.
  • I used a combination of greased hands and greased plastic wrap to help spread the dough evenly across the baking pan. I did try putting greased parchment paper on top and using a rolling pin to spread the dough but this caused too much of the dough to stick to the parchment paper.
  • The crackers can be made with ground chicken breast but they will be more dry.
  • Estimated nutrition is for 1/10 of the recipe.
Serving: 1(1/10 of recipe, about 6 crackers), Calories: 85kcal, Carbohydrates: 0.5g, Protein: 10g, Fat: 4g, Saturated Fat: 1g, Sodium: 50mg, Sugar: 0.03g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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