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!
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- 2 1/2 c.
almond flour
- 1/2 c.
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
Directions
-
- Step 1Preheat 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.
- Step 2Sandwich dough between 2 pieces of parchment and roll to ¼” thick. Cut into squares and transfer to prepared baking sheet.
- Step 3Bake 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.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Isabel Smith, MS, RD, CDN, is a nationally recognized registered dietitian and a health and lifestyle expert. She is the CEO and founder of Isabel Smith Nutrition and lives in New York City with her two Yorkshire Terriers, Sasha and Henry. Isabel holds a Registered Dietitian License, a Bachelors of Health and Exercise Science from Gettysburg College, and a Masters of Science in Nutrition Communications. Isabel was trained in all areas of clinical nutrition at New York Presbyterian Hospital in New York City and has worked with patients at other highly esteemed Academic Medical Centers including Dana Farber Cancer Institute and Hospital for Special Surgery. Throughout her training, Isabel also trained under some of the best Integrative and Functional Medicine Dietitians and Clinicians and uses her Integrative and Functional Wellness training together with her clinical background when working with clients and groups.
In her private practice, Isabel works with clients in the areas of oncology, weight loss, hormone balance, thyroid health, digestive health (celiac, IBS/IBD, allergies and sensitivities), weight loss and intuitive eating, athletic performance, blood sugar control and diabetes, and more. Isabel also works with corporations and corporate executives to promote healthy eating and mindfulness/stress management.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
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