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Rosemary Keto Crackers

Rosemary Keto Crackers

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

Nutrition Information (for the full batch)

Note: The information shown is an estimate based on available ingredients and preparation.


  1. Preheat oven to 325° and line a baking sheet with parchment paper. 
  2. Whisk together both flours, flax meal, rosemary, onion powder, and salt in a large bowl.
  3. Add eggs and oil and mix to combine.
  4. Continue mixing until dough forms a large ball, about 1 minute.
  5. Sandwich dough between 2 pieces of parchment and roll to ¼” thick.
  6. Cut into squares and transfer to the prepared baking sheet. 
  7. Bake until golden, 12 to 15 minutes.
  8. 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.

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