Apparently January 20th is a recognized day of all things cheese. Who knew? I’d never heard of it, but it’s an idea I can get behind because, well, I love cheese. All kinds of cheese. Soft cheese, hard cheese, stinky cheese, moldy cheese – I love it all!
Which is great for me because I’m doing this low carb thing…
You know what isn’t great? There aren’t a lot of (any?) low carb cracker options available, and cheese without crackers is just tragic and lonely. It’s like Batman without Robin… Sonny without Cher… Abbot without Costello….. Justin Bieber without Selena Gomez… (too much? yeah…sorry.)
Anyway, a cheese plate without crackers just doesn’t work. Gotta have the crunch to offset the rich creaminess – am I right or am I right?? Since I just went to Costco and bought gargantuan quantities of all kinds of yummy cheeses, I needed to make a low carb cracker to eat them with. Necessity being the mother of invention etc, etc.
You could flavor these with other herbs or even caraway seeds if you wanted a rye flavor. They were awesome with cheese but you can also use them for dips which I did today (more on that in a later post!) and they worked perfectly. My search for a low carb cracker is over. I hope you like them too!
These crackers start with the same basic recipe as the pizza crust and burger buns. I added chopped rosemary to the dough and sprinkled the crackers with sea salt (kosher works if you don’t have any) before baking and they make a perfect crispy keto cracker with a nice rosemary flavor. I ate a bunch right out of the oven with nothing on them because they are just plain tasty.
Rosemary & Sea Salt Flax Crackers (Low Carb and Gluten Free)
- Yield: A LOT
Ingredients
- 1 cup ground (or milled) flax seeds
- 2 eggs
- 1/2 cup grated parmesan or romano cheese
- 1 tsp minced fresh rosemary
- Sea salt or kosher salt for sprinkling
Instructions
- Preheat oven to 350 degrees (F) and spray a cookie sheet (or two) with nonstick spray.
- Add all of the ingredients (except salt) to a medium bowl. Stir until fully combined. Let sit for about 5 minutes.
- Spray a clean countertop or large cutting board with nonstick spray. Spray your rolling pin with nonstick spray.
- Form your dough into a ball and place on the greased counter. Roll it out as thin as you dare. I went pretty thin (like a wheat thin thickness) and the thinnest ones of the batch were the best.
- Use a biscuit or cookie cutter if you have one, or just use a sharp knife to cut a grid of 1 inch-ish squares. Use a small spatula or pie server to transfer the individual squares (or any shape) onto your pan. Keep rerolling and cutting your scraps until the dough is all gone.
- Sprinkle with salt. Bake for 10 minutes, remove and flip, bake another 3 minutes. If you want them super crispy, turn the oven off and then put the crackers back in after it’s cooled a bit but is still warm. Leave them in for about an hour and they will continue to dry out until super crispy.
- Serve with your favorite cheese or dip!
Notes
Update: Someone suggested rolling the dough onto parchment paper, slicing the dough into squares and transferring the entire sheet onto a pan and baking directly on the parchment – genius idea, thought I’d share it!
- Category: Snack
- Cuisine: Crackers
Nutrition
- Serving Size: 1 batch
- Calories: 998
- Fat: 70g
- Carbohydrates: 34g/ 2g net
- Fiber: 32g
- Protein: 55g
Amanda A says
Game changer.
Jillian says
I just made these per the recipe exactly and they turned out fantastic. For anyone that wants the metric measurements, I used 120 Grams of Ground Flax Seed and 32 g of shredded parmesan. I will be making these again.
★★★★★
Rekha says
This recipe looks amazing. Can I substitute Parmesan with cheddar cheese?
Matt says
Awesome recipe! How long do they keep? Should I refrigerate?
Thanks!
Mellissa Sevigny says
They will keep for several weeks in the fridge or months in the freezer! If only around a few days an airtight container at room temp is fine!
LCW says
I was looking for a recipe that would mimick some very tasty, LC flax crackers I recently purchased. These are not it. The flavor is just not great. On the plus side, they held their shape and are nice and crispy
★★
Rebecca Hodgkins says
Amazing!!! I’ve just made these. So so easy. I used mixed herbs and rolled straight onto parchment. Eating them with cheese, cucumber and celery! Brilliant source of fibre which I’ve been worrying about since doing Keto. Big thumbs up!
★★★★★
Chris says
My first batch came out a bit thick. They were ok, and better if toasted before eating.
Next batch, I used Asiago cheese (I didn’t have parm on hand). I also rolled it thin by putting the dough on parchment paper, then parchment paper on top and roll it flat with a wine bottle (couldn’t find my rolling pin). Turned out GREAT. The paper makes the rolling much cleaner and easier.
Thanks for the recipe.
★★★★★
Deborah says
LOVE LOVE LOVE THEM.
I made two batches, one with brown and one with golden flaxseed….much preferred the golden.
Found them a bit dense. On second (golden batch) added 1 Tbs whold flax seed and 1 Tbs chia seed. BINGO! Just a little bit crisper with a bit of delicate crunch. Its not much but the 2 Tbs make a big difference for me. I too added some cracked black pepper on top with the salt flakes. I am living off these as I can’t quit eating them. YUM.
★★★★★
Kim Kimbro says
Fantastic!!! Also, I love the suggestions and tweaks for this recipe, I made two batches in one day!
★★★★★
Sydney says
Love these!! Are the calories correct though? 998 seems extremely high for a few flax crackers
★★★★★
Caroline Simmons says
I think that’s for the full bath (I hope!).
KELLY says
HI, GREAT RECIPE!, HOW ABOUT USING CHIA SEEDS INSTEAD OF FLAX SEEDS? & MAYBE IN THE FUTURE HAVING A CHICKEN IN A BISCUIT KETO – LOW CARB VERSION RECIPE.
Liz says
I’m trying these for the first time. I looked at the nutritional value and I’m curious why no one thinks that the calories and carb count are extremely high. How many of these can you actually eat a day? Because I was thinking of using them with a little avacado butter I made at work for a snack.
Shirley Schulz says
If you cut into 30 squares it’s about 22 cal per piece
Natalie says
I used Linwood flax, sunflower, and pumpkin seed mix as that was what I found at my local shop – soo good!
★★★★★
Sarah says
Just tried this recipe and WOW I love it! I was surprised by how fast & easy it was & so tasty! I’ll definitely be making these again & I’m looking forward to experimenting with other herbs and spices.
★★★★★
Elizabeth says
Hi, instead of rosemary, i added everything bagel spice. I also added butter during cooking… i think its good…
★★★★★
Mellissa Sevigny says
Sounds great!
Marsha says
Am I the only one not liking these? That surprises me because I have a pretty forgiving palate! I made these exactly as recipe states, all the same ingredients, and did not like the taste at all. In fact, enough so that I threw them away:-(
★
Mellissa Sevigny says
Sorry you had a bad experience with these, it’s likely that your flax seeds were rancid (they don’t have a long shelf life) which would give these an off flavor. Otherwise they usually get rave reviews so not sure why else they could have tasted bad enough to throw away!
DEBORAH STONE says
These turned out great, & the parchment to roll them out on, was even better. I added smoked paprika & sage, instead of the rosemary. I think they lend themselves to just about any spices/herbs you can imagine. Good recipe!
Marie says
I’ve been making these for over a year now, using all and any modifications you can think of… And they are always great!! With and without the cheese, flax mixed with any other seed and but flour, herbs and seasonings… I always keep them in the fridge and toast them just a bit in the morning for a quick breakfast with a matcha latte or a smoothie in the afternoon. Thanks for these miracle crackers!! :)
★★★★★
April says
My daughter and I just have a crap-ton of these with tuna salad made with tuna, mayo, and capers. Can I just say that it rocked together!
★★★★★
Sandy says
I made crackers from recipe added oregano italian seasoning garlic chips closely resemble rye crackers next time fennel seed will be in them.
★★★★★
Connie says
Easy, versatile, tasty, satisfying! Baked on middle rack for 10 mins (on parchment), then very top rack for 3 mins–no flipping required. Dehydrating/crisping in semi-cooled oven afterwards works very well.
★★★★★
Anna S. says
My biggest issue is not craving sugar and sweets but craving crackers and other salty snacks and now I have a solution! Made a batch of the garlic & herb ones from the cookbook and OMG they are perfect for cheeses. Need to try these and olive & sun-dried tomato ones as well. Super! (Also made the asiago & sun-dried tomato zucchini bread which was also super tasty but need to work on the consistency some more…)
★★★★★
Margot C says
I too love the cheese in life! I have been making my own crackers lately mainly because you simply can’t buy any taht don’t have some undesirable ingredient or other. These are next!
★★★★★
Virginia says
Great crackers!! I rolled the dough between two sheets of parchment and transferred the bottom sheet with the dough to the baking sheet. Cut them with a pizza cutter which worked really well! Ate half the batch…oh well, maybe I’ll have some self restraint next time. Thank you!
Jayne Hambley says
These crackers are the bomb!! I found it easier to roll the mix into little balls, place them between two sheets of greaseproof paper, and squash them with the flat lid of a large, round bottle, giving me super thin, perfectly round little crackers. I put them in the oven between the two sheets of greaseproof; when it came to the turning over, I simply lifted them off the paper, and turned them over directly onto the baking sheet.
They cooked perfectly in 13 minutes (10 mins then a flick over for 3 mins) and there was absolutely no mess with trying to roll them out.
Thank you so so much for sharing this recipe – I can now enjoy my cheeses and pate! ;-) (y)
★★★★★
Mellissa Sevigny says
Great tip Jayne, thanks for sharing!
Kerry says
Just wow! These are so delicious! Thank you so much for your recipes! I love your blog!
★★★★★
mub says
I split my “dough” in half and did half with rosemary like the recipe stated and half with some sweetener and cinnamon. The rosemary ones are fab. I’m not totally sold on the sweet ones so I think that needs a bit of tweaking. I like the idea of cinnamon cereal with these so I shall keep playing with it.
★★★★★
Lara says
Could I make this with “shake cheese” the powdery version of grated Parmesan?
Mellissa Sevigny says
Yes, it actually works great in this recipe!
Peter says
…and if these weren’t compelling enough, there is even some (decent) science to suggest that consuming Grana Padano (fancy Parmesan) can lower blood pressure – http://www.foodandwine.com/blogs/its-not-thoroughly-unbelievable-cheese-could-lower-your-blood-pressure
★★★★★
Kaystrife says
I accidentally doubled the amount of Parmesan Cheese but they turned out AWESOME!!!
Thanks for the great recipe!
★★★★★
Grace says
These are amazing!!!
Jacqueline says
You’ve changed my life in 15 minutes. I live in China so crazy gums and low carb flours are impossible to find. I read your post…flax seed -check, cheese- check, eggs- check… I got up and made them now. They were AMAZING! I’ve been struggling with this low carb lifestyle and you have made such a difference in my quest. Thank you sooo much!
Lsa says
Just tried these today- but I’m lazy!
I rolled it out between two pieces of parchment on the cookie sheet, then brushed with olive oil, then sprinkled salt and extra dry rosemary on top.
Then I pulled out a pizza cutter, cut a grid, (on the paper, on the pan!) and stuck them in the oven without all the separating and transferring.
Laziness for the win- took them out, broke them apart on the cut lines- I had crackers in less then 15 minutes from bowl to mouth!
(I do have a convection oven, which tends to dry/cook faster, so the olive oil was key for crisp but not dry for me!)
★★★★
Lauren says
I just found this blog and made these crackers and they are SO good! I added garlic powder and salt and cracked black pepper. They cooked really well on a cooking stone. I will definitely be making these again in numerous different flavors. Thanks!
★★★★★
Mellissa Sevigny says
Thanks Lauren and welcome to IBIH! :)
Krista says
Amazing!
I add some garlic powder and extra rosemary, and am liberal with the salt. These with brie are my go to snack.
I split into 4, and roll then between parchment paper. I find working with more than that, I can’t get them thin enough. Cut them on the paper, don’t flip, just band 13 minutes.
If they aren’t thin enough I’ll leave them to cool in the oven for a bit.
(Also, if your hearing your own cheese, I find 2 oz works perfect)
★★★★★
Chris says
I am on holiday in Spain right now and there is no stove in our holiday apartment. I made these in the Remoska that is here and they worked great! I also made one small batch in the microwave and they turned out well too. I am sitting in the sun having cheese and crackers and a glass of wine! How cool is that?!? Thank you Melissa!
★★★★★
Christine says
I ended up adding garlic powder, and it added a nice flavor. Also, I rolled a VERY thin rectangle on my Silpat and baked it. If you aren’t fussy about shape, this worked great! I just broke the rectangle into bite sized pieces after baking. BTW – these make EXCELLENT doggie treats as well. I feed my dogs high grade (expensive) dog food; why would I feed them crappy dog treats?
★★★★★
S.Williams says
I’ve been making these for a while now and they are always nice but never really that crispy. I decided to add 1 1/2 tablespoons of sunflower seeds and cook for 15 mins and then 5 mins. They come out like a reel crunchy cracker and taste even better.
★★★★
jenny says
I realize I’m late to the party…but these are in the oven right now, and they smell heavenly! I’ve been keto since July, but only found your blog a month ago. It’s completely transformed my love of keto, low carb living. Thank you for all you have to do to bring this to life!
Mellissa Sevigny says
Thanks so much Jenny, welcome to IBIH!
Joline says
These look great. Can’t wait to try them. Just wondering what is the best way to store them, since they have cheese in them.
Mellissa Sevigny says
They are fine for a few days in an airtight container at room temp but if you’re planning to store them any longer than that I keep them in the freezer for months at a time or in the fridge if it’s around a week!
Anu says
These are SO good! I divided the dough into two so I could roll them out nice and thin, and cut them into squares with a cookie cutter and followed the rest of your instructions exactly. After baking, I took them out to let the oven cool for an hour, and then left them in the still warm oven until the oven cooled completely… Perfect! Nice and crispy, and very, very tasty. The possible variations are endless! I might try this with more rosemary next time and maybe some smoked paprika or cayenne. And garlic or onion powder. And maybe another batch with oregano… Mmmmm. Thank you so much for this, it’s wonderfully simple and so satisfying!
★★★★★
Lillian says
Made these today, absolutely brilliant! Didn’t use rosemary but reduced the flax meal a little and replaced with hemp seeds. Also just bought all your books.
Thank you
Jacqui says
Delicious crackers! Made first batch as per recipe but found quite strong so second batch I used the Romano cheese and added 2 tsp of Pesto – delicious!
I found that rolling out between two princes of baking which parchment worked great then I transferred the whole sheet to baking tray and cut into squares using a pizza cutter. Easy to break once cooked and a lot less fiddly.
Thank for this great recipe as I have really missed crackers since being low carb.
Do you think if you added ground almonds or something they would work as a sweet cracker/biscuit as I have yet to find a good low carb biscuit recipe?
Philippa says
Thanks for sharing this. I make it regularly for lunch, not that I am following a low carb lifestyle. I cover the mixture with cling film and roll it out thinly. I bake it for about 20 minute and then leave them in the oven for about a hour with turned off. I didn’t have rosemary last time I made it, so used 1 tsp paprika and 1Tsp dried basil. It was ok, but I do prefer the rosemary :-)
Judith says
I made these yesterday and they are the best crackers I have made. I COOKED THEM IN THE DEHYDRATOR ! It is a round one with only one temperature setting which is suitable for jerky. I left them in it for several hours. They all came out very crisp no matter what thickness. I also had to change some ingredients to use what I had in so I used a bag of mixed seeds and processed them till they were like breadcrumbs I also used mature Cheddar cheese instead of Parmesan. These will become a staple in this house now. Thanks for the recipe.
Ronda says
amaing recipe!!!
Does anyone know how they should be stored?? And how long they would last??
Mellissa Sevigny says
For a few days they are fine in an airtight container but I’ve kept them frozen for months at a time with great results!
Cathy says
Thanks! These are great. I just started low carb and was missing crackers more than I would have imagined. I sprinkled mine with some sesame seeds and Hawaiian Fire Sea Salt before baking and used them to scoop up egg salad. YUM.
Apryl Green says
Just made these and just ate them. Super yummy and so easy!! I have a 2nd batch cooling in the fridge this time with tandoori and curry seasoning.
First batch was Italian seasoning and great with prosciutto and provolone. I’m thrilled I found this recipe salty crunchy is my weakness. NowI feel I can stick to my low carb lifestyle better.
thank you so much
ROBYN says
Hi
Pizza cutter works brilliantly for this type of cracker. Roll between sheets of baking paper, remove the top sheet and cut, then lift straight to flat metal tray on baking paper.
Xenia says
Thank you for sharing this recipe. I just made these. I also put in some garlic powder, parmesan, rosemary and chopped up sundries tomatoes.They were delicious. I had to leave the kitchen because i couldn’t stop eating them. To roll them out, i took out small batches of dough, rolled them into a log with y hands, covered it with a plastic ziplock bag (first thing i saw) and used the rolling pin over it. The dough stuck to the rolling pin otherwise. I also used my cleaver to peel them off the table instead of the spatula. kept the ends cleaner for me. These will be a regular in my home. Thank you again!
Missy says
I made these today and I wasn’t sure about the smell of the dough, rather “earthy” :).
They were easy to make and taste good with a smear of cheese on them.
I have a tortilla press so I used that and eliminated any rolling. I divided the dough into 4 and pressed it between 2 sheets of waxed paper. Then I sliced them with a pizza roller. Easy peasy! Now I just have to watch how many of these I eat, I imagine that could give you a good belly ache if you ate to many. Thanks for the recipe!
annie says
I made small logs…about the size of a quarter…dusted the parchment paper and roller with almond flour…and sliced and rolled a few times. I did slice pretty thin to start and just gave a couple little rolls to flatten more…so crunchy!! And I didn’t flip…just left in oven with door slightly ajar until cool.
Erin says
Delicious!! I have been trying to find a good cracker recipe – looking no farther!!
I also rolled it out between parchment paper – for the second batch I divided the dough into quarters and rolled…. I got it really thin that way! Used a pizza cutter, left it right on the parchment , moved the parchment to the cookie tray and baked!
Also added garlic powder, I didnt have any rosemary, added some oregano…
Seriously the perfect cracker!! – Try it – :)
Della says
I just made these and they’re great! :) I rolled the dough in between too sheets of parchment paper to get it super thin! The only change I made was adding 1/2 tsp. garlic powder. These were perfect for scooping my guacamole. Thanks for the recipe! I think in the future I might try some different herb combinations as well, this recipe seems like it could be easily adapted for different flavors.
Molly H says
I’ve made these twice now and I’m really happy with them! I’m still having a little trouble finding the right thickness and cook time for a crunch that is perfect, but I like the flavor, especially when I put a hefty about of sea salt on top =).
I tried adding some onion powder in there and using garlic salt in the dough, but it made the flavor a little too savory for my taste. Still not bad, though!
Thank you for such an awesome recipe!
Yesenia says
Thank you so much for sharing this recipe! Due to health restrictions I am on low carb/sugar/sodiumY diet. I missed crackers and could not find a recipe that did not require salt in the dough. You have made my snacking choices quite a bit simpler.
Michele Ehrlich says
These were amazing! I just made 2 batches and my 12 year old picky son liked them! I made them on a silpat, rolled them with parchment paper in-between the rolling pin and dough. I then scored them with a pizza cutter before putting them in the oven. I used the magic bullet to chop up the rosemary. The only change I made was to drizzle some olive oil in the dough & added garlic powder. They came out great! Thank you Melissa & love your site!
Destiny says
So can I tell you i love you?! I’ve been looking for some kind of cracker!! I’m so excited about these… I’m seriously going to keep some in my purse so when we go out to dinner, I can enjoy the dips and cheeses! Ooh! And the cheese platters! Oh boy! I know what i’m eating ALL weekend! YAAY!
Dave says
My mixture (before baking) ended up a little sticky.. should I have perhaps added little more flaxmeal? They turned out ok.. just a little hard to handle when rolling. I’m going to use the suggestion of rolling them on the baking paper next time :-)
Mellissa Sevigny says
The flax can make the dough sticky because it’s so gelatinous when wet. The parchment will make a big difference in how easy these are to make though, plus it has a million other uses so it’s great to have on hand!
Alexia says
Hi There!
I made these yesterday. I was so excited to see that your crackers popped up on my google search, as I recently started following your blog!
I think for me the flax seed will be an acquired taste, but I was happy that the cheese and rosemary added some extra flavor. I was so thrilled to have a cracker for my spreadable cheese wedges! Those just don’t taste the same with veggies!
I agree that the thinnest ones were the best. It took muscle work to roll them out as thin as I could, and my thinnest ones were in my last batch as I kept re-rolling and cutting out the scraps! I had 4 this morning with a cheese wedge for breakfast, and I was so pleased! I can’t wait to use these crackers for other toppings–guac! bruschetta! cheese and meats!
Thanks for this recipe, and for helping me to expand my world of low-carb possibilities! :-)
~Alexia
Mellissa Sevigny says
Glad you liked these Alexia! And don’t be afraid to experiment – there are so many different flavor combinations that you can make!
Christine Wokowsky says
Just got finished making one batch in the oven and the second batch I’m putting in my dehydrator to make a raw form. It will be I interesting to see which one I like better. I ground chia seeds and sesame seeds so did about a third of each ingredient. They taste awesome! Thanks for the recipe.
Cindy says
What is nutritional info and what is serving size?
Mellissa Sevigny says
The nutritional info is at the bottom of the post Cindy. Because every batch gets a different number of crackers, I posted the total by batch. Divide that by the amount of crackers you get and then build your serving size from there.
Caveman Keto says
I finally made these and they were AMAZING!
Mellissa Sevigny says
Thanks Caveman Keto – high praise coming from you!!! :)
maureen says
What about using the dough frozen & use a mandolin ?
Mellissa Sevigny says
That’s definitely a creative solution Maureen! Let me know if you try that and how it works out!
amanda says
Hey!
Could you use goat feta do you think?
Sara says
Just made these today. Not too great with red wine, however great with a slice of beecher’s cheese and fresh tomato. I used fresh thyme instead of Rosemary. I think next batch will be cinnamon instead of fresh herbs. This low carb diet thing is soo hard!!! Thank you for all the great recipes.
Belenda says
Just found a new way to serve the version with sun-dried tomatoes and kalamata olives version of these crackers. By accident, I might add. We had brought home left-over dips from our greek restaurant. melezalanosala, tzaiki and a red pepper dip. Ran out of the few pita bread triangles and thought about these crackers in my dehydrator. WOWZER! Those crackers are perfect for those dips. A whole new way to eat Greek dips and have them be low carb! This is way too awesome to not share with everyone!! THANK YOU!
Nina B. says
Do tell Tamara, how you transform these into cinnamon crackers – sounds awesome! Still use the cheese? Take out the rosemary, right? Thanks!
Tamara Hamilton says
These are amazing! Absolutely love them. I have made cinnamon crackers with this too. Thank you so very much.
Mellissa Sevigny says
Thanks so much for commenting Tamara! I love these too – your cinnamon version sounds delicious! Pour some milk over them and you’ve got low carb cereal! :)
Helga says
Love these crackers. Taste great with buffalo chicken dip! Next time I have to roll them thinner, but even the thick ones were delicious. Also, I think next time I may half the dough for easier rolling! Thank you!
Dara says
Just made these. I’m so happy, I have crackers back in my life! At the risk of sounding like a crazy fan girl…I love you!
C says
Hi I just made these and rolled my dough in between 2 pieces of parchment paper instead of the rolling pin directly touching the dough…I then used a pizza cutter to slightly score the cracker squares and it was super easy with no mess or extra spray oil! Love your recipes…a big fan! Thanks for sharing them!
Mellissa Sevigny says
Thanks for the feedback! So happy that you liked the crackers! There are so many variations in flavors that you can try – go nuts and experiment with different combinations!
Cristina says
Hi! I made this twice already and we love them. I used the parchment paper idea and just scored the dough in squares. I also used a piece of wax paper in between the rolling pin and dough. This was meant for my husband as he has lost 40 pounds doing low carb but my 2 yr old loves them and they sure are healthier than goldfishes!
Joyce in KY says
Oh mygoodnessgracious! YUM ! For me, the best part was the edges that got ‘too brown’? What a nutty flavored crunchy delight! Next batch, I think I will put a few blobs on the parchment paper, cover with waxed paper, and roll the blobs super thin as I did this time but make lots of ‘edges’ instead of squares! I used garlic, black pepper, and a pinch of Italian seasoning,
YUM is the only word I can think of!
Thanks!
Sue says
Thank you for these crackers! I’ve made them 3 times. . I always half. the recipe. Today I changed it up by using ground sesame seeds in place of flax and added 1/3 cup rehydrated onions along with the egg and parm. Great! Sprinkle of sea salt. Big hug for you.
Mellissa Sevigny says
Thanks so much Sue, I love how versatile these are too, and your version sounds delicious!
Amy says
Oh my are these easy and good. I see dips that are low carb, but what do you eat them with? Tried these tonight with my favorite hummus and I’m in heaven.
Mel says
I didn’t see in any of the comments if another type of cheese would work in this recipe. I never seem to be able to keep Parmesan around long enough to make these. I need to buy it in giant slabs apparently.
What do you think?
Mellissa Sevigny says
Giants slabs of parmesan are always a good idea in my opinion! But I usually buy large bags of grated Parmesan (or romano) to have on hand for recipes like this one. I do think you could make this with another hard cheese, but don’t go too soft (like mozzarella) or I think it would be too oozy and not get crunchy like they should. Enjoy!
Maureen-oz says
Thank you for this wonderful recipe Mellissa. I have just used it to get a fantastic, sturdy, crunchy crispbread.
Instead of making the dough as thin as possible, I rolled it to about 3 mm thick and then cut into 6 cm x 8 cm rectangles. I reduced the heat to 160 degrees (C) which is about 320 degrees (F) and baked for 20 minutes before flipping over. I then baked for a further 20 minutes and after turning them a second time, I switched off the oven, popped the tray back in and just left them there until the oven was completely cold. They are super crispy and strong enough to hold any filling. You will only get a yield of 12 using this method, but 2 – 3 of these topped with your favourite sandwich fillings will make a substantial and satisfying lunch. Because I use extra large eggs, I replaced one of the eggs with just an egg white and the finished product was perfect.
Mellissa Sevigny says
Thanks for sharing Maureen! I used to love Wasa crispbread with tuna salad on them – I don’t know why I never thought of trying that with these – I will now, thanks to you! :)
ronna says
I am going to try tossing these with butter and worchestershire sauce and seeing if I can create a “Chex Mix” type snack, too!
Nina B. says
Brilliant Ronna!! I’d love to know the results!!
ronna says
Holy Cow these are easy to make! I read all the replies and used my parchment paper to roll them out. Like some others, I only made half a batch. I don’t think I need to worry about how long these will keep as I am going to be gobbling them up too quickly!
Next batch I’m going to score 1″ x 1/2″ and add some onion and/or garlic powder and a wee bit more salt. I’m needing/wanting to replace the roasted almonds I’ve been snacking on at work throughout the day.
Mellissa Sevigny says
Glad you liked these Ronna! The flavor possibilities are endless so have fun!
Kristin says
I just made these for the second time. I really like them and I have a couple of ideas for making them even easier. Use lightly sprayed parchment, blob the dough down on the parchment but not all in the center; more or less spread out over the central 2/3 of the parchment. Then spray a second sheet of parchment and put sprayed side down on top of the dough. Roll out very thin, then peel off the top parchment. Spreading out the dough prevents it from wrinkling and buckling the parchment as you roll, and the rolling merges it into one piece anyway. Spraying the parchment also helps that, plus it makes it even easier to remove the top sheet. I also use a pizza cutter to cut into little squares. I tried sprinkling with sesame seeds, but they didn’t stick. Next time I’ll press them into the dough with the rolling pin (and parchment.)
Today I also added some granulated onion powder and fresh minced chives to the dough, which was really nice. I put a tiny bit of Splenda in to add the sweetness characteristic of Wheat Thins, but I would need to add more to get the right effect. All in all, I love this recipe. I plan to eat some this afternoon with a particularly gooey brie. Oh, and I keep them in a sealed glass jar. They last for weeks.
Shannon says
just pulled them from the oven and they smell delightful! i’ve been missing my Triscuits! Can hardly wait for them to cool!
Mellissa Sevigny says
Hope you enjoyed the taste as much as the smell Shannon! :)
Patricia Dillon says
Just baking your low carb crackers now, when rolling them I did between 2 sheets of baking paper and got them extra thin, and no sticking!
Cheers for the recipe. Tricia
Mellissa Sevigny says
Thanks Tricia, I roll them between parchment paper too and it works great! Enjoy!
Angela White says
I made a batch of these yesterday, and they came out so much better than I expected! I tried flax bread before, but although I could get used to the taste, the texture was very off-putting. I usually ended up toasting them until they were good and dry. These crackers taste pretty good and were extremely easy to make. I just ate some with some chicken salad for dinner, and tomorrow’s breakfast will be crackers and tuna salad. The next batch I make, I think I’ll experiment with omitting the parm, adding some splenda and vanilla extract along with some other ingredients and try to come up with a sweet biscuit that I could much on periodically. Thanks! These crackers have made this extended Induction Phase I’m on seem so much more doable than before!
Mellissa Sevigny says
So glad you liked them! It’s a very versatile recipe, have fun experimenting!!!
Carole says
when I first started LCHF I could not get used to the dark flax but I love the golden flax and it gives bread or crackers that little bit of crunch that I love. Can’t wait to try these crackers!
Andie says
I just stumbled across this blog through a google search for a low carb cereal recipe and I have become a big fan! I have been a low carber for about 1.5 years now soi don’t know why it’s taken me this long! I am very excited to try this recipe. Just one question – how long do they keep for?
Mellissa Sevigny says
Hi Andie and welcome to IBIH! :) The crackers will keep in an airtight container for a few days – maybe longer but I store mine in the freezer just in case. When I make a big batch I store them in baggies and just take one out whenever I need them! Enjoy!
Jennifer says
These were great. instead of spray i coated my rolling pin with olive oil. also added sundried tomatoes to the batter!
Nina B. says
Color me lazy, but I make 2 batches and press the dough (I spray my hands) out in a spray-greased cookie sheet. Then I score using the point of a sharp knife that has been sprayed with the vegetable cooking spray, too. These are the best! Thank you, Melissa for providing us with an awesome vehicle for our beloved cheese!
Mellissa Sevigny says
You are very welcome Nina! :)
Mellissa Sevigny says
Thanks Nina, you’re so welcome!
Anonymous says
I was able to skip the greasing completely by using a silicone mat, and then placing a piece of plastic wrap on top. I was able to roll it out really thin, and the plastic wrap just peels right off. No mess!
Leah says
Hello,
I made these and they turned so well! I put sour cream and onion seasoning on them and they are great. I was just wondering how you store these and how long they are good for.
Thanks so much!
Anonymous says
Hi there,
I adapted this recipe using ground Skinny B cereal (chia, hemp heart seeds and buckwheat) instead of ground flax. They turned out yummy. Can I post my version on our website and link to your recipe as ‘inspired by.’
Thanks!
claudia@holycrap.ca
Mellissa Sevigny says
Sounds yummy Claudia! I look forward to reading about your version (feel free to post a link to it here!) and thanks so much for asking first!
Anonymous says
Made these today and they tasted great when I ate them with cheese and dip. Thanks for the recipe :)
Mellissa Sevigny says
Glad you liked them!
Nichole says
http://eatseed.com is the best place I’ve found to order your organic flax seeds among others. Great recipe thanks!
Mellissa Sevigny says
Thanks for sharing that link Nichole!
Anonymous says
I put them in mounds on parchment then press them down with my fingers. Then I spray a flat glass with a flat bottom with Pam and press the mounds down flat. Twist and pull back. Every two or three, wipe the bottom of the glass. Works like a champ. Also I made sweet ones with truvia and cinnamon. Keep the parmesan cheese. After I flatten I sprinkle on truvia and sugar too.
Mellissa Sevigny (sevimel) says
I love this idea! Thanks for sharing!
Michelle says
Made these today. They smell and taste wonderful. I made a half batch…so new to baking Its better I ruin a half batch! Didn’t need to worry. I only found out a few months ago that I’m wheat intolerance so I look for easy recipes and you my friend are quite up that alley!! Thanks :)
Mellissa Sevigny (sevimel) says
Hey Michelle! Awesome that you liked these! Hope you’re feeling better now that you’re off the wheat – I notice a huge difference for myself! Enjoy the recipes!
Kelly Tode says
Made these this afternoon! They are wonderful, although I think I need some cheese spread to go on top of them! I am sharing your recipe on my blog! thanks so much!
Mellissa Sevigny (sevimel) says
Thanks for sharing Kelly, these are definitely the perfect vehicle for cheese!
Anonymous says
I made these yesterday with addition of 3 tbs hemp, and 2 tbs chia powder a bit of olive oil and some hot water as with additional seeds the dough needed some more liquid as I put only 1 egg……hmmmmmmmm amazing , will make another batch soon…
Mellissa Sevigny (sevimel) says
Glad you liked them! I love hemp seeds, will have to try!
BethanyRenae says
I finally made a half recipe of these today…I wish I had made more. They were perfect. I chilled the dough briefly then rolled it out on a greased piece of parchment paper but it kept sticking to the rolling pin so I layed another piece of parchment paper and rolled it out very thin. But when I tried to pull the (ungreased) parchment off the top it kind of stuck so I flipped it over and the greased paper came off perfectly. Baked it on the ungreased parchment. Perfect. Well the crackers around the edges got kind of burnt but the middle ones were perfect. (my oven runs hot I think). They were delicious. I will be making these ALOT! thank you.
Mellissa Sevigny (sevimel) says
Thanks Bethany, so glad these worked for you! I want to try some new variations on the flavor soon!
Katie G says
I made these for the first time about three months ago when my hubby and I started eating low carb. They have been a staple in our home ever since. They are super yummy and so easy to make — I always have the ingredients on hand. Thank you for this great recipe! (and all your other ones too)
Anyhoo..Reason for the comment: I’ve just got to share a delicious snack combination I found by happy accident with this recipe. Flax cracker (baked kinda chewy) topped with goat cheese and a slice of strawberry = holy tastes like cheesecake and still low carber friendly!
Mellissa Sevigny (sevimel) says
Thanks for sharing that Katie – it sounds like some of my favorite things altogether in one easy to assemble bite! Totally trying it! In fact that reminds me that I really need to make a batch of these, it’s been awhile since I’ve had any! Goat cheese and strawberries are already in fridge so guess what I’ll be doing later!? :)
Debby@Just Breathe says
I am doing low carb and love cheese also. Can’t wait to try these.
Mellissa Sevigny (sevimel) says
Cheese and crackers – it’s a must have for sure! Hope you like them!
bend used cars says
this looks great!
Eri says
I’m so glad I found your amazing blog, I hope that my search for a good low carb cracker will end up today! Thanks for sharing!!
Mellissa Sevigny (sevimel) says
Me too Erin, me too! Can’t wait to hear the verdict – hope you’ll let us know how they came out!
Splendor says
I rolled this right on a Silpat (best thing since sliced bread…mmm bread) and cut it with pizza cutter. Easy peasy! Thanks so much for the recipe. I am also looking for a way to enjoy a low carb, no sugar added pumpkin treat. I bought a can of it and I’m dying to use it!
Mellissa Sevigny (sevimel) says
Duh! I have a Silpat (ummm….somewhere around here) and I can’t believe I didn’t think of that! Totally doing that next time thanks for the reminder! Haven’t done any experimenting with pumpkin yet, have to add it to my ideas list!
Frances says
Love the flavor of these! Just made a batch and totally got a lot out of it. About 80. Probably would have gotten more if I could judge the correct size of a square inch lol. Subbed in 3/4c. egg whites for the eggs, don’t have any whole in the house. Worked great tho, and saved on some calories and fat. I love them and keep going back for more. Just started low carb, and have been having trouble, but your recipes look like they will really help! If there are any left, I will try to share with my co-workers. Operative word there is “try” Lol
Mellissa Sevigny (sevimel) says
Glad you liked them Frances – hope your coworkers do too! Er….if they ever get any! :)
Leah says
I just finished these, and boy, you are right, the thinner the better. I tried the parchment paper, and it worked like a charm. Just had to bake 12-13 minutes the first time. Love your low carb recipes. They have save me!
Mellissa Sevigny (sevimel) says
I love mine super thin like a chip and they can be used in so many ways! So happy you are enjoying them too! :)
Anonymous says
I Love Crackers, bread, chips! I have SO MISSED my Breads. These are super easy to make, and OH SO Healthy. I’m so Excited about learning to eat right. It’s not just about Losing weight but doin whats right for ur Families Health and to live our Best with what God has Given Us :)
Mellissa Sevigny (sevimel) says
Good for you! I agree that we can’t just be about weight loss or we’ll never stick to it. I keep at it because I feel so much better than when I was eating lots of refined carbs and I don’t feel guilty about the food I’m eating now. Glad you liked the crackers!
freestanding closet says
What a great idea, these look so yummy!
Mellissa Sevigny (sevimel) says
They are – hope you think so too, let us know if you try them!
Anonymous says
Would store-bought flax meal work the same as ground flax seed? :) I have both (seeds and flax meal), but would love a chance to use the meal if you think it would work! :) I’m so excited about a low-carb cracker! We’ve been eating Paleo and I have really, really missed crackers :) Thank you! Kristen
Mellissa Sevigny (sevimel) says
Hey Kristen, yes by all means use the store bought meal – that’s what I used for this batch and it came out great! Hope you like them!
Missannie143 says
THANK YOU, thank you, ThAnK yOu, THANK YOU!!! =) I was whipping up a batch of these buggers within 3 minutes of reading the recipe, and downing the ‘crackers’ as soon as they came out of the oven with some of my best cheese! A-mazing! I’m loving the lo-carb weight loss, and now I can REALLY love it due to the fact that I can have crackers again! I live in Napa Valley, where cheese platters are around every corner. Now I don’t have to feel like I’m missing out on ANY part of the platter.
Love and Cheese,
Annie
Mellissa Sevigny (sevimel) says
Annie, you’re welcome, you’re welcome, you’re welcome!!!! :) So glad you liked them!! I need to make a new batch because I ran out the other day – totally essential to my low carb survival! Living in Napa I might miss the wine even more than the crackers though! ha ha!
heidi Wagner says
I was just wondering how many carbs each serving has? Forgive me if i missed it on the page! Also, I grew up in South Carolina I hope you learn to love it as much as i do! :)
Mellissa Sevigny (sevimel) says
Hey Heidi, I just answered this in an email to someone else yesterday and forgot to update the post but I came up with about 5 grams of net carbs per batch which depending on how thin you make them can be close to 100 crackers so it really depends on how many you make and eat! :) South Carolina is definitely growing on me!
nonna23 says
Melissa, I just stumbled across your blog on Pinterest. I was just going to check out “Cheesy Cauliflower Tater Tots” & ended up reading all of your posts. Can hardly wait to try several of the recipes. The first one will be the crackers. Thanks! Linda
Mellissa Sevigny (sevimel) says
Thank you Linda! I’m assuming you didn’t mean ALL my posts because that would take forever and get boring after awhile I’m sure! Even for me! Ha ha! Hope you report back on the crackers! And the cauli tots if you try them! :)
Jenn @ Peas and Crayons says
REALLY!!?!?!? Melissa thats all I need to make these?! Ohmygosh girl I want to give you the biggest hug ever! pinning! <3 thanks lovahhh!
Mellissa Sevigny (sevimel) says
Thanks for the pin Jenn! Hugs back to you and let me know if you try them out and what you thought! XOXO
Sanna (Sweden) says
I am what you could call an aspiring “DFFB” – dedicated follower of food blogs, and stumbled upon you site a few days ago. Your take on low carb got me interested so I decided to browse, truely awesome stuff and nice pics too. Would love to have my own blog some day but for now I settle at being amazed by all the fantastic blogs there are out there :)
So… I tried making these crackers today, and I have to say they are the best Ive ever eaten. Never going back to store-bought! Had to guess a bit since Swedish measurements and degrees aren’t the same but the result is great. Thanx a lot! And keep up the good work! :)
Mellissa Sevigny (sevimel) says
Thanks so much Sanna! Hope you do start your own blog someday – it’s a lot of work but worth it because it’s very fun and so satisfying when somebody tells you something is “the best they’ve ever eaten” so thanks for that! :) Hope to see you around! Thanks again!
Andrea says
I just had my afternoon snack of cheese, but this time I got to add CRACKERS. Thank you, thank you, thank you! You are making the low-carb diet possible.
I rolled the dough into a “tube” using parchment paper. Froze it and then let it thaw out about 10 minutes before I sliced. Super easy.
Mellissa Sevigny (sevimel) says
You are so welcome Andrea! I ate the crackers with cheese for lunch today too! Thanks for reporting back on the slicing, I didn’t know if that would work and it’s great to get confirmation back on it that it does – I’ll be using your method from now on!
Giuliana says
I just made these — they smell heavenly in the oven! How I got them super thin was taking two large pieces of saran wrap and placing the dough between them, and then rolling out the dough. I got about 100 crackers! It was a little sticky to the saran wrap but the beauty of using the saran wrap is that you can pull very carefully!
Anyway! THank you for the recipe! Looks like my brie baker is going to get some use!
Mellissa Sevigny (sevimel) says
Great idea to use the Saran wrap Giuliana! Thanks for sharing – glad you liked them!
Kris H. says
Try rolling between pieces of waxed paper or parchment paper instead of Saran wrap. Worked great for me! I added more fresh rosemary on this batch, and also garlic powder and cracked black pepper. Next time I’m trying cumin, cayenne and garlic again, maybe some oregano. There are a lot of different directions to go here! Thanks for this great and versatile idea.
Jess @ Cheese Please Blog says
Yumm, what a good idea! I will have to try these this weekend…
Mellissa Sevigny (sevimel) says
Hope you like them Jess!
Kim Bee says
These look super yummy. I love the yield description!
Mellissa Sevigny (sevimel) says
Thanks Kim! They really do make a lot! :)
Anonymous says
Could you make the dough into a roll, refrigerate, then slice thinly and bake.
Would that work?
Mellissa Sevigny (sevimel) says
It would absolutely be easier and would work but I don’t know how thin you could slice them. They are tasty even when thicker but they don’t give you the same delicately crunchy crackery experience. But if the log is really chilled, maybe even slightly frozen and you use a sharp knife, you could probably get them to slice pretty thin in which case it would work great! I’m going to try it myself next batch and report back! Let me know how they come out if you try it!
Anonymous says
I am intending to try both the pizza base and these crackers.
And I decided years ago that life is too short to roll out pastry; hence the interest in making a roll.
KetoPancakes says
this is an excellent revelation. life IS too short to roll out pastry…especially if you’re as bad at it as I am…can’t wait to try out the “rolls”!
Mellissa Sevigny says
Let us know how they work out for you! The rolling out is definitely a pain!
Mellissa Sevigny (sevimel) says
Amen to that! I hate working with rolling pins and it was definitely tedious making them! That’s why I’m all over your cutting the roll idea and will try it for myself. I’m definitely going to partially freeze it to make sure I get the thinnest possible slices though – let me know how yours come out and if you have any tips or tricks to share! Thanks!
pamelaanneh says
i love these, I made them with a small ice cream scoop and flattened them on parchment. Easy and amazing! I did not use rosemary, added chopped fresh garlic and black pepper…seriously lovely.
elaine says
try one of those cheese slicer wire thingys.
Valentina says
I have just put the `crackers`in the oven. Could n`t roll them as thinner as I wished so…I place the dough in between two baking paper sheets and roll the dough as the tray size and shape.When I decided that is enough thin I `ve just peeled a sheet and use a sharp knife to cut into the crackers shape and size! When finish baking I did not flip them over,just let them in the oven for 3 min more.They were delicious with mascarpone cheese but I will definitely use different herbs and spices next time…this time I used cumin seeds! :)
Shan says
Seriously late reply to this, but what about a tortilla press? Or even rolling, freezing, then cutting with a piece of dental floss (like you would for a rolled pastry like cinnamon rolls?)
Morgan says
Im going to try a mandolin. It might work! Not today though, I want them now.
★★★★★
DrLarios says
I don’t know whether that would work. I rolled it thinly between 2 sheets of non stick baking parchment. I then peeled the to layer of and scored into squares. When they needed flipping I put the top sheet back on, flipped it over and peeled the other sheet off.
Much less messy and quicker
Christopher Torpelund Bruin says
The perfect vessels for my cheese and pate! Thanks and please keep the low-carb ideas coming! :)
Mellissa Sevigny (sevimel) says
Pate! Sweet! Going on my list immediately! :)
Kathy says
I looked up unofficial food holidays then added them onto the calendar on my phone. That…isn’t weird…right?
Oh, and like you, cheese is so awesome. Creamy, and just a bit salty!
http://daily-iphoneography.posterous.com
Mellissa Sevigny (sevimel) says
Oh it’s weird alright – but in a kooky, awesome kind of way! :) Hooray for cheese!
Joanne says
Hi Melissa.
Have df free diet as well as gf.
Could these be made without cheese?
Mellissa Sevigny says
Hi Joanne, I’ve never made these without cheese, and I think it’s kind of crucial to the binding process in these. That being said it wouldn’t hurt to try it – add more salt to compensate for the lack of cheese and possibly another egg. Let us know how it works out!!!
alana says
perhaps add some nutritional yeast for a cheesy flavor. and that extra egg.
Cecile says
I made them without cheese binding wasn’t an issue but they were pretty bland
★★★★
marcey says
Do these crackers actually have 55 g of protein? And 998 calories??? Is that the entire batch? What would an actually serving be in regards to the macros?
Lachlan says
Try grinding up equal parts sesame seeds & sunflower seeds, add some flax seeds and sea salt/pepper/spice/herb as you like.
Grind up and add enough water to bring them together.
Roll and bake in oven as above. no cheese no egg.
★★★★★
JLB says
I’m not sure what I did wrong when I made these last night, but they actually taste a little like fish?? I only purchased the linseed meal (I’m in Australia) from a bulk wholefoods store yesterday so I’m certain it is fresh. However having said that these were extremely quick and easy to make, especially rolling the dough between two sheets of baking paper.
Has anyone experienced this when they’ve made these crackers? Would love to try making these again to see what other things I can include the lower the 1 cup of linseed meal taste.
★★