These homemade keto herb crackers are perfectly crisp, packed with savory herbs, and ideal for pairing with cheese, dips, or enjoying as a crunchy snack. They stay fresh for days and are easy to make with simple pantry ingredients. This recipe is inspired by common keto cracker techniques using almond flour, herbs, and low-carb binders.
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried rosemary, finely crushed
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 large egg
- 2 tablespoons melted butter (or olive oil)
- 1 tablespoon grated Parmesan (optional, for extra flavor)
Instructions
Step 1: Preheat the oven
Preheat your oven to 325°F (165°C). Line a baking tray with parchment paper.
Step 2: Mix the dry ingredients
In a large mixing bowl, combine the almond flour, coconut flour, ground flaxseed, baking powder, garlic powder, onion powder, Italian seasoning, rosemary, thyme, salt, pepper, and Parmesan if using. Stir until everything is evenly mixed.
Step 3: Add the wet ingredients
Add the egg and melted butter to the dry ingredients. Mix with a spoon, then use your hands to bring the dough together. It should be soft but not sticky. If it feels too dry, add 1 teaspoon of water at a time until it comes together.
Step 4: Roll out the dough
Place the dough between two sheets of parchment paper. Roll it into a thin rectangle, about ⅛ inch (3 mm) thick. Thin dough creates crispier crackers.
Step 5: Cut into crackers
Remove the top sheet of parchment paper. Use a pizza cutter or sharp knife to cut the dough into squares or rectangles. Prick each cracker with a fork to prevent puffing.
Step 6: Bake
Transfer the parchment paper with the crackers onto the baking tray. Bake for 15–18 minutes, or until the edges are lightly golden.
Step 7: Cool completely
Remove the tray from the oven. Let the crackers cool on the baking sheet for about 10 minutes, then transfer them to a wire rack. They will become even crispier as they cool.
Storage
- Store in an airtight container at room temperature for up to 5 days.
- Refrigerate for up to 2 weeks.
- Freeze for up to 2 months and re-crisp in a 300°F (150°C) oven for 3–5 minutes before serving.
Nutrition (Approximate, per serving)
- Calories: 165
- Fat: 14g
- Protein: 6g
- Total Carbs: 5g
- Fiber: 3g
- Net Carbs: 2g
