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Pesto Crackers


  • ¼ cups almond flour
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon baking pow- der
  • ¼ teaspoon dried basil Pinch of cayenne pepper 1 clove garlic, pressed
  • tablespoons basil pesto 3 tablespoons butter


  • Preheat oven to 325 degrees Fahrenheit.
  • Line a cookie sheet with parchment paper.
  • In a medium bowl, combine almond flour, pepper, salt and baking powder and whisk until smooth.
  • Add basil, cayenne, and garlic and stir until evenly combined.
  • Next, add in the pesto and whisk until the dough forms into coarse crumbs
  • Cut the butter into the cracker mixture with a fork or your fingers until the dough forms into a ball
  • Transfer the dough onto the prepared cookie sheet and spread out the dough thinly until it’s about 1 ½ mm thick. Make sure the thickness is the same throughout so that the crackers bake evenly.
  • Place the pan in the preheated oven and bake for 14-17 minutes until light golden brown in color.
  • Once the dough has finished baking, remove it from the oven.
  • Cut into crackers of the desired size or break into pieces.


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