Almond Flour and Flax Keto Crackers
Crisp homemade keto crackers made with almond flour, ground flax and parmesan — about 2 g net carbs per serving of eight crackers.
Serves 5 (about 40 crackers) · Prep 10 min · Cook 15 min
Ingredients
- 100 g almond flour
- 30 g ground flax seeds
- 30 g grated parmesan
- 1 egg
- 1 tbsp olive oil
- Salt, rosemary, garlic powder; flaky salt to finish
Method
- Heat the oven to 175 °C.
- Mix everything into a firm dough.
- Roll between two sheets of baking paper as thin as you can (about 2 mm). Remove the top sheet and cut into squares.
- Bake 12–15 minutes until golden at the edges. Cool on the tray — they crisp as they cool.
Tip. Thinner is crispier; thicker pieces in the middle may need 2–3 extra minutes.
Nutrition per serving
| Nutrient | Per serving |
|---|---|
| Calories | 211 kcal |
| Fat | 17.8 g |
| Protein | 8.7 g |
| Total carbohydrate | 6.3 g |
| Fibre | 4.1 g |
| Net carbs | 2.2 g |
Calculated from USDA FoodData Central values for the weights listed; cooking fat counts 70% as eaten (our method). Seasonings are not counted. One serving is 11% of a 20 g net-carb day.
Fitting it to your macros
Need more protein? Increase the main protein ingredient by a third. Need more fat to stay full? Add butter, olive oil or avocado on the plate. The keto macro calculator gives your own daily targets, and Ketora can build a full week around recipes like this.
Frequently asked questions
How many net carbs are in almond flour and flax keto crackers?
About 2.2 g net carbs per serving (6.3 g total carbohydrate minus 4.1 g fibre), calculated from USDA data for the exact ingredient weights in this recipe.
Can I make it ahead?
It is best fresh, but leftovers keep 2–3 days in the fridge.