Keto Crackers

Cutting lines into the dough before it bakes lets the crackers break apart cleanly along those lines once they cool.

There is no need to flip them while they bake.

(For two more homemade crackers, try my Seed Crackers and Cheese Crackers.)

💛 Why you’ll love this recipe

• Will satisfy your craving for something crunchy and salty.
• Good for an afternoon snack, a road trip, or movie night.
• Keeps at room temperature, with no refrigeration needed.

➡️ Ingredients

• Ground flax seeds
• Almond flour
• Sesame seeds
• Dried oregano
• Ground thyme
• Salt
• Egg
• Nonstick cooking spray
• Coarse salt
• Pepper

(Need ingredient substitution suggestions? See that section below for my recommendations.)

⏲ How to make keto crackers

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

• Combine Ingredients: Whisk together the ground flax seeds, almond flour, sesame seeds, dried oregano, ground thyme, and salt in a mixing bowl. Add in a beaten egg and, using your hands, knead all of the ingredients together until they’re fully incorporated.

• Prepare Parchment Paper To Roll Dough: Spray two equal-sized pieces of parchment paper with cooking spray. Lay one piece down with the sprayed side up, then place the dough in the center. Then, lay the other piece down with the spray side down, so that it touches the dough. Lightly press down on the top piece of parchment paper so that it adheres to the dough.
• Roll Dough: Using a rolling pin, roll the dough until it’s in an even layer (the dough should be quite thin). Remove and discard the top piece of parchment paper and then carefully slide a baking sheet beneath the parchment paper with the dough on top.
• Cut Dough Into Crackers: Using a pizza cutter or a sharp knife, gently cut lines through the dough into the size you want your crackers to be (if you use a knife, it seems to work best to press the knife down and bring it back up after each cut, rather than slicing straight through). Sprinkle some coarse salt and pepper on top of the dough.
• Bake: Transfer the baking sheet with the crackers to the oven and bake at 325 degrees F until they’re golden brown, about 15-18 minutes. Remove the crackers from the oven and allow them to cool completely before breaking them apart.

👉 Ingredient substitution suggestions

• Ground Flax Seeds: Ground chia seeds would be the best option here, but they will change the texture and flavor of the crackers.
• Almond Flour: Sunflower seed flour can be substituted for almond flour at a 1:1 ratio. I would not recommend coconut flour in this recipe.
• Sesame Seeds: I would suggest keeping these in because they add a really delicious flavor to these crackers. But, if you need to substitute them, use whole flax seeds.
• Dried Oregano: Italian seasoning works well here.
• Ground Thyme: Ground rosemary would be your best option.
• Egg: Make a flax seed egg by mixing together 1 Tablespoon of ground flax seeds with 3 Tablespoons of water. Set the mixture aside for about 5-10 minutes until the mixture thickens, then use the flax egg in place of the egg in this recipe. Note that using a flax egg will make the crackers a little more fragile.
• Nonstick Cooking Spray: Drizzle avocado oil on the pieces of parchment paper and use a basting brush to evenly coat the pieces.

✨ Variations

• Herbs And Spices – Add some garlic powder, onion powder, dried rosemary, and/or cayenne pepper to the dough.
• Seeds – For extra texture and crunch, spoon in 1-2 teaspoon(s) of poppy seeds into the cracker dough.
• Sweet – Add a little sweetener and/or cinnamon to the dough.
• Toppings – Instead of coarse salt and pepper, sprinkle Everything Bagel Seasoning atop the crackers.

〰️ How to serve

• Cheese – Pair with your favorite sliced cheese, like sharp cheddar cheese, mozzarella cheese, or Parmesan cheese. Or, top the crackers with softened cream cheese, mascarpone cheese, or crispy boursin cheese.
• Protein – Top each cracker with a piece of salami, a slice of pepperoni, or a slice of lox.
• Dips – Serve with dips, like taco dip, jalapeño spinach artichoke dip, BLT Dip, moutabal, salsa, or guacamole.
• Seed Or Nut Butters – Spread unsweetened almond butter, unsweetened peanut butter, or No-Sugar-Added SunButter on top of the crackers.
• Jams – Serve alongside fruity or refreshing jams like this homemade rose jelly.

➜ Cooking and recipe tips

• Don’t skip the parchment paper or the nonstick cooking spray. The dough is really sticky, and if you try rolling it without parchment paper below it and on top of it, it will stick to the rolling pin.
• The dough doesn’t need to be an exact rectangle before baking. It can be, but it isn’t necessary. If you want to ensure you have as many square crackers as possible, roll the dough out and then use your hands to form the edges into a rectangular shape.
• How thin you roll the dough between the sheets of parchment paper will determine how crunchy the crackers are. The thinner, the crunchier. If you want them thin and crispy, roll them thin, but be aware that they can burn, so I would check on them in the oven after about 10-12 minutes.
• The edges of your dough will likely be thinner than the center of your dough. This means that the edges will cook quicker and those crackers will be crispier.

💬 FAQs

📚 More snack recipes

• Seed Crackers
• Cheese Crackers
• Tajin Cucumber Boats With Lime Juice
• Cucumber Tomato Bites
• 5-Minute Everything Bagel Mini Peppers