These delicious Keto Pesto Crackers have a crispy buttery texture that is to die for.
A beautiful Italian taste with the combination of basil, garlic, black pepper and a hint of cayenne to give them a kick!
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Enjoy them with cheese or with your favorite soup or salad.
Ingredients
- 1 1/4 cup Almond flour
- 1/4 tsp Ground Black Pepper
- 1/2 tsp Salt
- 1/2 tsp Baking Powder
- 1/4 tsp Dried Basil
- 1 pinch Cayenne Pepper
- 1 clove Garlic minced
- 2 tbsp Basil Pesto
- 3 tbsp Butter
- 1 Egg
Instructions
- Preheat Oven to 160 degrees (C) / 320 degrees (F).
- In a medium bowl add Almond flour, pepper, salt, and baking powder, whisk until smooth.
- Add Basil, Cayenne pepper, Garlic and stir until evenly combined.
- Add in the Pesto and egg and whisk until the dough forms into coarse crumbs.
- Slice the butter into the cracker mixture, mix with the fork or your fingers until the dough forms into a ball.
- Transfer the dough to a prepared cookie sheet and spread out the dough thinly until it is about 1 ½ mm thick. Ensure equal thickness so the crackers will cook evenly.
- Bake for 14 to 17 minutes until the color will be Golden Brown.
- Remove from the oven once it is cooked, and slice into desired sizes.
Notes
Net Carbs: 3.47g
Nutrition
Nutrition Facts
Keto Pesto Crackers
Amount Per Serving
Calories 224 Calories from Fat 187
% Daily Value*
Fat 20.83g32%
Carbohydrates 6.17g2%
Fiber 2.7g11%
Protein 6.5g13%
* Percent Daily Values are based on a 2000 calorie diet.
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These turned out perfectly!! The only problem now is that they taste too good!!! I cut the salt down to 1/4 tsp, finely grated the garlic clove, and Lightly sprinkled “everything bagel seasoning” on top.
Yum! I will give that a try next time I make them, thanks, Jessica!
Are the nutrients based on per serving or the entire recipe?
Hi Heidi, the nutritional information is for one serving only to make it easier to calculate your daily needs. Hope that helps!
Fall apart so bad you can’t even pick them up. Now i have expensive tasty bread crumbs.
Hi Lauren, sorry you had trouble with the crackers, it could be the type of pesto? You can also add an egg into the mixture to make it more robust, try that next time!