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
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.