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.
- 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.
0 Comments