Keto Almond Crackers
Prep time
Cook time
Total time
Recipe type: Snack, Appetizer
Serves: 36-40 crackers
  • 1 cup blanched almond flour
  • ¼ cup coconut flour
  • ¼ tsp salt
  • 3 Tbsp ground psyllium husk
  • ¼ cup extra virgin coconut oil
  • ¼-1/2 cup water, depending on how much the flours absorb
  • optional: 1-2 drop doTERRA essential oil (rosemary, thyme, oregano, summer savory, black pepper)
  1. In a medium bowl, add all the dry ingredients and whisk to combine.
  2. Using a fork, cut in the coconut oil and optional essential oil until the dough is an even crumbly texture.
  3. Next, slowly add in the water until a mold-able dough forms.
  4. Shape the cracker dough into a ball, cover the bowl, and place in the fridge to chill for one hour.
  5. After the dough has chilled, preheat the oven to 400˚F and prepare two pieces of parchment paper big enough to roll the cracker dough flat between.
  6. Place the cracker dough between the parchment paper and roll into a large flat rectangle, about ⅛ inch thick.
  7. Remove the top parchment paper, score into crackers, slide the parchment paper with the crackers onto a baking tray, and place in the oven to bake.
  8. Bake the crackers for 10 min, remove the pan from the oven and place any browned edges on a cooling rack, separate the crackers to allow for quicker baking, and place the tray back into the oven for an additional 5-10 minutes or until the crackers are crispy and slightly browned.
  9. Remove all finished crackers to a cooling rack and serve immediately or cool completely and store in an airtight container.
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Nutrition Information
Servings: 10 crackers
Recipe by Shalom Homestead at