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
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.