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
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!