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.
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Keto Rosemary & Sea Salt Flax Crackers (Low Carb and Gluten Free)
- Total Time: 18 minutes
- Yield: A LOT
- Diet: Diabetic
Description
These Keto Rosemary & Sea Salt Flax Crackers are what your cheese loving hearts have been missing! Easy to make, and with minimal ingredients, these are perfect to add to your next cheese platter. Great for dipping too!
Ingredients
- 1 cup ground (or milled) flax seeds
- 2 eggs
- 1/2 cup grated parmesan or romano cheese
- 1 teaspoon 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!
- Prep Time: 5
- Cook Time: 13
- Category: Snack
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 batch
- Calories: 998
- Fat: 70g
- Carbohydrates: 34g/ 2g net
- Fiber: 32g
- Protein: 55g
Angie says
I used lots of seasonings, rolled between parchment as suggested then baked the entire sheet for closer to 25 minutes, let it sit in the oven another 20’ then broke it into pieces- easy and tasty!😋
Georgia LaMantia says
Is there a substitute for the dairy?
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.