Rosemary Keto Crackers


  • 2 1/2 c. almond flour
  • 1/2 c. coconut flour
  • 1 tsp. ground flaxseed meal
  • 1/2 tsp. dried rosemary, chopped
  • 1/2 tsp. onion powder
  • 1/4 tsp. kosher salt
  • 3 large eggs
  • 1 tbsp. Wagco Rosemary Olive Oil


Preheat oven to 325° and line a baking sheet with parchment paper. In a large bowl, whisk together flours, flaxmeal, rosemary, onion powder, and salt. Add eggs and oil and mix to combine. Continue mixing until dough forms a large ball, about 1 minute.

Sandwich dough between 2 pieces of parchment and roll to ¼” thick. Cut into squares and transfer to prepared baking sheet.

Bake until golden, 12 to 15 minutes. Let cool before storing in a resealable container.


*Recipe may not look exactly like the picture, picture is just used as a reference.*


biscuits on gray bowl
Photo by Black Bear Creative Studio on

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