Yes, you CAN eat crackers on the keto diet, and this recipe is here to prove it. These Rosemary Keto Crackers are perfect with a cheese and charcuterie plate.
I have fancied them up with a bit of rosemary. It adds a savory flavor that can take a normal cracker to the next level.
How do you make keto crackers?
It’s easier than you’d imagine: Make a dough with almond and coconut flours, flaxseed meal, and eggs and then roll it out until it’s just 1/4″ thick and cut it into squares, and bake.
Can I use all almond flour?
Yes! I like to use mostly almond flour, but I add a little coconut flour for a subtle sweetness.
What other herbs can I use?
Whatever kind you prefer. I love rosemary, but thyme, Italian seasoning, oregano, and even coriander would work.
How long do keto crackers bake?
They’ll be perfectly golden within 15 minutes.
Rosemary Keto Crackers Ingredients
- 2 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp. ground flaxseed meal
- 1/2 tsp. dried rosemary, chopped
- 1/2 tsp. onion powder
- 1/4 tsp. kosher salt
- 3 large eggs
- 1 tbsp. extra-virgin olive oil
Nutrition Information (for the full batch)
- Calories 2233
- Fat 177g
- Sodium 806mg
- Carbohydrates 38g, including:
- Fiber 51g
- Sugar 14g
- Protein 91g
Note: The information shown is an estimate based on available ingredients and preparation.
- Preheat oven to 325° and line a baking sheet with parchment paper.
- Whisk together both flours, flax meal, rosemary, onion powder, and salt in a large bowl.
- 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 the prepared baking sheet.
- Bake until golden, 12 to 15 minutes.
- Let cool before storing in a resealable container.
Whole flaxseeds are small, yet it is hard for us to digest them. They are rich in healthy omega-3 fatty acids, thus, I recommend grinding them.