Ingredients
• 1 cup almond flour (for low-carb, high-protein base)
• ¼ cup psyllium husk powder (binds & adds fiber—key for crispness!)
• ¼ tsp sea salt
• 1 tbsp nutritional yeast (optional—for savory “cheesy” depth)
• 1½ tbsp cold butter or coconut oil, cubed
• 2–3 tbsp cold water
• Flaky sea salt & dried rosemary or everything bagel seasoning (for topping)
Instructions
- In a bowl, whisk almond flour, psyllium husk, salt, and nutritional yeast.
- Cut in cold butter/oil with a fork or fingertips until crumbly.
- Add 2 tbsp cold water; mix. If too dry, add ½–1 tbsp more—dough should hold together when pressed.
- Place dough between two sheets of parchment. Roll very thin (~⅛ inch or less)—thinner = crispier!
- Peel top parchment. Use a pizza cutter or knife to score 1½-inch squares (no need to separate).
- Sprinkle with flaky salt and herbs/seasoning.
- Bake at 325°F (165°C) for 18–22 min—until golden and fully dry. Rotate pan halfway.
- Cool completely on tray (they crisp as they cool!). Snap along scored lines. Store airtight up to 5 days.
PREP TIME & NUTRITION :
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: ~36 crackers (18g each)
Calories: 45 | Net Carbs: 1g | Fats: 3.5g | Protein: 2g