Jalapeno Cheese Crackers

  • Servings: 8
  • Difficulty: easy
  • Print

Yields 1 baking sheet of crackers. Recipe inspired by Oh My Veggies.


  • 1½ cups almond flour
  • ½ cup flax seed meal
  • 1 tsp baking powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ cup grated Monterrey Jack & cheddar cheese
  • 1 to 2 jalapenos, minced
  • 2 tbsp melted butter
  • 1 tsp egg replacer
  • ½ tsp each of  dried oregano, basil and thyme


  1. Preheat oven to 300F.
  2. In a medium bowl, combine almond flour, flax seed meal, baking powder, garlic powder and salt.  Stir in ½ cup cheese and minced jalapenos.
  3. Add in butter and egg replacer and stir until all the ingredients are bonded into a dough.
  4. On a large cookie sheet, roll out very thinly into a rough rectangle between sheets of parchment paper.  Try to make sure it is of an even thickness so your edges don’t cook faster than the middle.
  5. Remove top layer of parchment. With a sharp knife, score into desired size of cracker. I made mine about 2 inches by 2 inches.
  6. Bake until firm and edges are browned and crispy, about 45 minutes.  Cook time will depend on how thin you rolled the dough.
  7. Remove from oven and let cool completely (they won’t be crisp until completely cooled).



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