Keto Crackers
Crisp, golden almond flour crackers with just 1.5g net carbs per serving and ready in 35 minutes total. Sturdy enough for cheese, dips, and charcuterie, they bake up shatteringly crunchy with a nutty, buttery flavor and a salty, seeded finish you'll want to keep on hand.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
These crisp, nutty almond flour crackers are the keto answer to a cheese board — sturdy, shatteringly crunchy, and ready in about 35 minutes. With just 1.5g net carbs per serving, they're perfect for scooping dips or topping with your favorite cheeses.
Ingredients
- 1 1/2 cups blanched almond flour (144g)
- 1 tablespoon ground psyllium husk powder
- 1/2 teaspoon fine sea salt, plus more for topping
- 1/2 teaspoon garlic powder
- 1/4 teaspoon baking powder
- 1 large egg
- 1 tablespoon olive oil
- 2 tablespoons cold water (as needed)
- 1 tablespoon sesame seeds
- Flaky sea salt, for topping
Instructions
- 1
Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- 2
In a bowl, whisk together the almond flour, psyllium husk powder, sea salt, garlic powder, and baking powder.
- 3
Add the egg and olive oil, then mix until a stiff dough forms. If it feels dry and crumbly, add cold water 1 teaspoon at a time until the dough holds together in a firm ball.
- 4
Place the dough between two sheets of parchment and roll it out to about 1/8-inch thick. Peel off the top sheet, sprinkle with sesame seeds and flaky salt, and gently press them in.
- 5
Using a knife or pizza cutter, score the dough into roughly 2-inch squares (no need to separate them). Prick each cracker once or twice with a fork.
- 6
Bake for 12–15 minutes, until the edges are golden brown. The center crackers may need an extra minute or two — remove browned edge pieces early if needed.
- 7
Let cool completely on the pan; they crisp up as they cool. Snap apart along the scored lines and serve.
Tips & notes
- Rolling the dough thin and evenly is the key to crisp crackers — uneven dough will leave the centers soft. Bake until the edges are clearly golden.
- Store in an airtight container at room temperature for up to 1 week. If they soften, re-crisp in a 300°F oven for 3–4 minutes.
- Swap the garlic powder and sesame for everything bagel seasoning, rosemary, or smoked paprika to change up the flavor.
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Frequently asked questions
- How many carbs are in keto crackers?
- Each serving (this recipe makes 6 servings) has just 1.5g net carbs, along with 165 calories, 6g protein, and 14g fat. The almond flour and psyllium husk keep the net carbs low while adding plenty of fiber.
- Why are my keto crackers not crispy?
- The two most common causes are dough rolled too thick and under-baking. Roll the dough to about 1/8-inch thick, bake until the edges are golden, and let the crackers cool completely on the pan — they finish crisping as they cool.
- Can I make these crackers nut-free?
- Almond flour is central to the texture here, but you can substitute sunflower seed flour 1:1 for a nut-free version. The crackers may turn slightly green from a harmless reaction with the baking powder, but they're perfectly fine to eat.
