If you’ve been missing crackers on your keto diet, this one’s for you. These keto rosemary sea salt nut crackers are crispy, savory, and perfect for snacking or pairing with dips.
They’re made with a simple mix of nuts, seeds, and almond flour. No weird ingredients, no complicated steps. Just mix, roll, bake, and you’re done.
The rosemary and flaky sea salt on top give them a really nice flavor that feels almost fancy, but they’re super easy to make at home.
Each cracker is low carb and totally keto friendly, so you can snack without worrying about going over your carb limit for the day.
They also store well for up to 10 days, which makes them great for meal prep or just having something crunchy ready to go whenever you want it.
Why You’ll Love This Recipe
Satisfyingly Crunchy – These crackers bake up with a real snap and crunch that rivals any store-bought cracker you have ever tried.
Simple Pantry Ingredients – You only need nine basic ingredients and most of them are probably sitting in your kitchen right now.
Tastes Like a Fancy Artisan Cracker – The rosemary and flaky sea salt combo gives these a gourmet flavor that feels way too good to be low carb.
Recipe Ingredients
- 1 cup Almond Flour
- 1/4 cup Ground Flaxseed
- 1/4 cup Finely Chopped Walnuts
- 2 tbsp Sesame Seeds
- 1 large Egg White
- 2 tbsp Olive Oil
- 1 tbsp Fresh Rosemary, finely minced
- 3/4 tsp Flaky Sea Salt
- 1/4 tsp Black Pepper
How To Make
Step 1
Preheat your oven to 325F.
Step 2
In a mixing bowl, combine the almond flour, ground flaxseed, finely chopped walnuts, sesame seeds, minced fresh rosemary, 1/2 teaspoon of the flaky sea salt, and black pepper. Stir until evenly mixed.
Step 3
Add the egg white and olive oil to the dry ingredients. Mix until a cohesive dough forms that holds together when pressed.
Step 4
Place the dough on a sheet of parchment paper. Lay a second sheet on top and roll the dough out to about 1/16 to 1/8 inch thickness. Remove the top parchment and sprinkle the remaining 1/4 teaspoon of flaky sea salt over the surface.
Step 5
Score the dough into 1.5-inch squares or rectangles with a pastry wheel. Transfer the parchment onto a baking sheet.
Step 6
Bake for 18 to 22 minutes until golden brown and dry to the touch. The crackers in the center may need an extra minute or two.
Step 7
Cool completely on the pan, then snap apart along the scored lines. Store in an airtight container for up to 10 days.
Tips
Roll the Dough as Thin as You Can
The thickness of the dough is the single biggest factor in whether these crackers turn out crispy or chewy. You really want to aim for 1/16 inch if possible, which is almost paper thin.
If you leave the dough too thick, the crackers will be soft and bendy instead of snappy and crunchy. Even 1/8 inch can feel a little thick once they cool down.
Take your time with the rolling pin and work from the center outward. The parchment paper on both sides keeps the dough from sticking, so don’t skip that step.
Use the Parchment Paper Trick to Keep Things Even
When you place the second sheet of parchment on top and start rolling, the dough likes to spread unevenly. It’ll get super thin on the edges while the center stays thick.
Every few rolls, peel back the top parchment, flip the whole thing over, peel the other parchment, then lay it back down and keep rolling. This evens everything out and prevents the edges from getting too thin and burning while the center stays undercooked.
Score Deep Enough but Don’t Cut All the Way Through
When you score the dough into squares, press your pastry wheel or knife about halfway through the thickness. If you just lightly drag across the surface, the lines will disappear during baking and you won’t be able to snap them apart cleanly.
But don’t cut all the way through either, because the individual pieces will spread apart in the oven and the edges will burn. You want them connected while they bake so they cook evenly as one big sheet.
More Recipes
- Keto Bacon Cheddar Crackers
- Keto Italian Herb Cheese Crackers
- Keto Parmesan Garlic Crackers
- Keto Pumpkin Seed & Cheddar Crackers
- Keto Sesame & Cheddar Seed Crackers
Frequently Asked Questions
Can I use golden flaxseed instead of regular ground flaxseed?
Yes, golden and brown flaxseed work the same way in this recipe. The only real difference is color – golden flax will give the crackers a slightly lighter look, while brown flax blends in with the toasty golden finish.
Just make sure whichever type you use is ground, not whole. Whole flaxseeds won’t bind properly and you’ll end up with a crumbly dough that falls apart.
Keto Rosemary Sea Salt Nut Crackers
Ingredients
Equipment
Method
- Preheat your oven to 325F.
- In a mixing bowl, combine the almond flour, ground flaxseed, finely chopped walnuts, sesame seeds, minced fresh rosemary, 1/2 teaspoon of the flaky sea salt, and black pepper. Stir until evenly mixed.
- Add the egg white and olive oil to the dry ingredients. Mix until a cohesive dough forms that holds together when pressed.
- Place the dough on a sheet of parchment paper. Lay a second sheet on top and roll the dough out to about 1/16 to 1/8 inch thickness. Remove the top parchment and sprinkle the remaining 1/4 teaspoon of flaky sea salt over the surface.
- Score the dough into 1.5-inch squares or rectangles with a pastry wheel. Transfer the parchment onto a baking sheet.
- Bake for 18 to 22 minutes until golden brown and dry to the touch. The crackers in the center may need an extra minute or two.
- Cool completely on the pan, then snap apart along the scored lines. Store in an airtight container for up to 10 days.