These keto crackers are a game-changer for anyone seeking a crispy, satisfying snack without the carbs. With just 10 minutes of prep and 13 minutes in the oven, you’ll have a golden, savory treat ready to enjoy. Their crunchy texture pairs perfectly with dips, cheeses, or enjoyed straight from the baking sheet.
Packed with nutty almond flour and a hint of sea salt, these crackers deliver a rich, wholesome flavor that’s hard to resist. They’re light, crispy, and incredibly versatile—perfect for your charcuterie board or a quick on-the-go bite. In less than 25 minutes, you’ll have a homemade snack that’s both delightful and keto-friendly.
What You’ll Need
- 1 ½ cups fine ground almond flour
- 3 tablespoons sesame seeds (black and white mixed)
- 2 tablespoons butter (room temperature, softened but not melted)
- 1 large egg
- 1 tablespoon fresh thyme (can substitute with dried thyme, reduce to 1 teaspoon)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Let’s Get Baking
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, butter, egg, thyme, sesame seeds, salt, and pepper. Mix until fully combined and form a dough ball.
- Transfer the dough ball to a flat surface (on an oven-safe silicone mat or parchment paper). Cover with another piece of parchment paper and use a rolling pin to flatten the dough to a thickness of ⅛ to ¼ inch.
- Remove the top parchment paper and use a knife or pizza cutter to cut the dough into 2-inch squares.
- Transfer the parchment paper or silicone mat with the crackers to the prepared baking sheet. Bake for 13-15 minutes, or until the crackers are set and golden brown.
- Allow the crackers to cool completely before serving. Store in an air-tight container for up to 1 month.
Creative Toppings & Pairings for Your Keto Crackers
Elevate your keto crackers with savory or creamy toppings! Try spreading them with goat cheese or avocado for a rich treat. For a protein-packed snack, top with smoked salmon or turkey slices. Pair with dips like guacamole, spinach artichoke, or a zesty garlic aioli for a crowd-pleasing appetizer.
Storage Tips for Maximum Freshness
To keep your keto crackers crunchy and fresh, store them in an airtight container at room temperature for up to a month. For longer storage, freeze them in a sealed bag for up to 3 months. Let them thaw at room temperature before enjoying—no reheating required!
Quick Variations to Mix It Up
Customize your crackers with different herbs and seeds! Swap thyme for rosemary or oregano, and try chia or flax seeds instead of sesame. For a spicy kick, add a pinch of cayenne pepper or smoked paprika. These small tweaks can make each batch unique and exciting.
Time-Saving Tips for Busy Bakers
Pre-mix the dry ingredients in advance to save time. You can also roll out the dough directly on the parchment paper used for baking to minimize cleanup. Use a pizza cutter for quick, even cuts, and bake multiple trays at once if your oven allows.
Essential Equipment for Perfect Crackers
For this recipe, you’ll need a rolling pin, parchment paper, and a sharp knife or pizza cutter. A silicone baking mat works wonders for even rolling and easy cleanup. If you’re a frequent cracker maker, consider investing in a dough docker to prevent air bubbles and ensure even baking. Happy baking!
Keto Crackers Recipe
Ingredients
- 1 ½ cups fine ground almond flour
- 3 tablespoon sesame seeds black & white mixed
- 2 tablespoon butter room temperature, softened but not melted
- 1 large egg
- 1 tablespoon fresh thyme
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 375*F. Line a baking sheet with parchment paper.
- In a large bowl, add almond flour, butter, egg, thyme, sesame seeds, salt, and pepper. Mix until combined. Form a dough ball.
- Transfer the dough ball to a flat surface on an oven-safe silicone mat or a piece of parchment paper.
- Cover with parchment paper and using rolling pin, flatten the dough to ⅛ to ¼ inch thickness; remove the parchment paper.
- Using a knife or a pizza cutter, cut into two-inch squares. Transfer the parchment paper or silicone mat to a baking sheet and bake for about 13-15 minutes until set and golden brown.
- Allow the crackers to cool before serving. Store in an air-tight container for up to a month.