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.


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

large eggs

1 tbsp. extra-virgin olive oil

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  1. 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.
  2. Sandwich dough between 2 pieces of parchment and roll to ¼” thick. Cut into squares and transfer to prepared baking sheet.
  3. Bake until golden, 12 to 15 minutes. Let cool before storing in a resealable container.