Yes, you CAN eat crackers on the keto diet and this recipe is here to prove it. These are perfect to pair with a cheese and charcuterie plate. We’ve fancied them up with a bit of rosemary. It adds that savory, herby flavor that can take a normal cracker to the next level.
How do you make keto crackers?
It’s much easier than you’d think: You form a dough with almond and coconut flours, flaxseed meal, and eggs and then roll it out until it’s just 1/4″ thick before cutting into squares and baking.
Can I use all almond flour?
Yup! We like to use mostly almond flour but add in a little coconut flour for a subtle sweetness, too.
What other herbs can I use?
So many! Whatever kind you prefer. We love rosemary, but dried thyme, Italian seasoning, oregano, even coriander would totally work.
How long do keto crackers bake?
They’ll be perfectly golden within 15 minutes.
How long do keto crackers last?
Let them cool and then store the crackers in a resealable container for up to 2 weeks.
If you tried making these, please let us know how they came out in the comments below!
Prep Time: 20 mins
Total Time: 1 hour
- 2 1/2 c.
- 1/2 c.
- 1 tsp.
ground flaxseed meal
- 1/2 tsp.
dried rosemary, chopped
- 1/2 tsp.
- 1/4 tsp.
- 1 tbsp.
extra-virgin olive oil
- Preheat oven to 325° and line a baking sheet with parchment paper. In a large bowl, whisk together flours, flaxmeal, rosemary, onion powder, and salt. Add eggs and oil and mix to combine. Continue mixing until dough forms a large ball, about 1 minute.
- Sandwich dough between 2 pieces of parchment and roll to ¼” thick. Cut into squares and transfer to prepared baking sheet.
- Bake until golden, 12 to 15 minutes. Let cool before storing in a resealable container.
Whole flaxseeds are so small, it can be hard for our bodies to digest them. To better absorb their heart-healthy omega-3 fatty acids, opt for ground.
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