Pesto Keto Crackers

Edibles Pesto Keto Crackers


  • Keto mix – 195 g
  • Ground black pepper – 1 g
  • Salt – 3.75 g
  • Baking powder – 2 g
  • Italian seasoning – 0.5 g
  • Onion – 3.7 g
  • Garlic, pressed – 6 g
  • Basil pesto – 40 g
  • Butter – 44 g
  • Water – 48 g
  • THC, Sativa 11.1 mg/mL – 1.35 mL



  1. Preheat oven to 350°F.
  2. In a medium bowl, combine Keto mix, pepper, salt and baking powder and whisk until smooth.
  3. Add basil, cayenne, and garlic and stir until evenly combined.
  4. Next, add in the pesto and whisk until the dough forms into coarse crumbs.
  5. Cut the butter into the cracker mixture with a fork or your fingers until the dough forms into a ball.
  6. 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.  Cut it into 12 pieces.
  7. Place the pan in the oven and bake for 14-17 minutes until light golden brown in color.
  8. Once the dough has finished baking, remove it from the oven.
  9. Break the crackers up and package it when it is cooled.

Yields 12 crackers at 1.25 mg per cracker. Shelf stable for 30 days. For a longer shelf life, a chelating agent like EDTA may be needed to stop the oxidation in the fat.

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