Seed-and-Cheese Crackers

This page lays out a weighed formula for seed-and-cheese crackers built on almond flour, ground flaxseed, sesame seeds and grated sharp cheddar. 247-Keto has not kitchen-tested this recipe, so the quantities and the proposed 4 mm thickness are editorial instructions, not results we have observed.

Food safety and allergens

The dough contains raw egg. FDA notes that shell eggs can contain Salmonella, so wash hands, utensils and surfaces after contact with raw egg and cook egg-containing dishes thoroughly FDA egg safety guidance. Do not taste the raw batter.

Check the thickest part with the thin-tip thermometer. 160°F (71°C) is the listed endpoint for egg dishes, and egg dishes reheated later should reach 165°F (74°C) FoodSafety.gov minimum internal temperatures FDA egg safety guidance. The 350°F (175°C) oven setting is our proposed method, not an official temperature.

Refrigerate perishable leftovers within two hours, or within one hour if the room is above 90°F (32°C), and keep them at 40°F (4°C) or below FoodSafety.gov food handling guidance.

This recipe contains almonds, sesame, milk and egg, which FDA counts among the major allergens. Read current labels on every product, and do not assume anything is allergen-free from a recipe title FDA food allergy guidance.

More ideas: keto recipes and the food database.

Because 247-Keto has not kitchen-tested this formula, yield, cracker count, timing, texture, taste and storage quality are unknown.

Practical notes

Weigh every ingredient first. The formula is written in grams, and the method says not to add unweighed flour while rolling. The flour is Bob's Red Mill superfine blanched almond flour, which the manufacturer describes as finely ground blanched almonds Bob's Red Mill almond flour information. Almond meal with skins is a different product, so check your package.

Grate the cheddar finely so it spreads evenly through the dough. Rolling between two parchment sheets keeps the dough off the pin, and the lower sheet carries the scored dough to the baking sheet. Score with the knife into whatever sizes you choose. The 4 mm thickness is a proposed target, not a measured result. Use parchment rated for your oven setting.

Ingredients

• 112 g Bob's Red Mill superfine blanched almond flour
• 28 g ground flaxseed
• 18 g sesame seeds
• 80 g sharp cheddar, finely grated
• 50 g raw whole egg, shell removed
• 28 g unsalted butter, melted
• 2 g fine salt
• 1 g garlic powder

Equipment

• Digital ingredient scale
• Mixing bowl
• Rimmed baking sheet
• Oven
• Parchment rated for the selected oven setting
• Thin-tip food thermometer
• Rolling pin
• Knife

Method

1. Preheat the oven to 350°F (175°C). Combine almond flour, flaxseed, sesame, cheddar, salt and garlic powder.
2. Mix in the egg and melted butter. Place the dough between parchment sheets and roll toward an even proposed thickness of about 4 mm; do not add unweighed flour.
3. Remove the top parchment, score the dough into the sizes you choose and slide the lower sheet onto the baking tray.
4. Bake until the cracker dough is set through the center with no wet raw batter; check the thickest part with a thin-tip thermometer for at least 160°F (71°C). Do not taste raw dough.
5. Cool before separating along the score lines. No finished cracker number or crispness has been established; refrigerate perishable leftovers promptly.

The intended seed-and-cheese crackers. Conceptual illustration, not a tested cooking result.

Ingredients for seed-and-cheese crackers. Conceptual illustration, not a tested cooking result.

Article history

1. October 2, 2026Recipe formulas restored with source and food-safety review. These pages are not kitchen-tested and list no measured results or nutrition values. Concept art is illustrative only.
2. August 21, 2026First published