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
Print Recipe
Pin RecipeIngredients
- 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
787
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!
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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.
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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.
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Fantastic!!! Also, I love the suggestions and tweaks for this recipe, I made two batches in one day!
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Love these!! Are the calories correct though? 998 seems extremely high for a few flax crackers
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I think that’s for the full bath (I hope!).
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.
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.
If you cut into 30 squares it’s about 22 cal per piece
I used Linwood flax, sunflower, and pumpkin seed mix as that was what I found at my local shop – soo good!
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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.
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Hi, instead of rosemary, i added everything bagel spice. I also added butter during cooking… i think its good…
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Sounds great!
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:-(
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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!
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!
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!! :)
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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!
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I made crackers from recipe added oregano italian seasoning garlic chips closely resemble rye crackers next time fennel seed will be in them.
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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.
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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…)
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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!
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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!
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)
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Great tip Jayne, thanks for sharing!
Just wow! These are so delicious! Thank you so much for your recipes! I love your blog!
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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.
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Could I make this with “shake cheese” the powdery version of grated Parmesan?
Yes, it actually works great in this recipe!
…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
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I accidentally doubled the amount of Parmesan Cheese but they turned out AWESOME!!!
Thanks for the great recipe!
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These are amazing!!!
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!