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
Lara says
Could I make this with “shake cheese” the powdery version of grated Parmesan?
Mellissa Sevigny says
Yes, it actually works great in this recipe!
Peter says
…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
Kaystrife says
I accidentally doubled the amount of Parmesan Cheese but they turned out AWESOME!!!
Thanks for the great recipe!
Grace says
These are amazing!!!
Jacqueline says
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!
Lsa says
Just tried these today- but I’m lazy!
I rolled it out between two pieces of parchment on the cookie sheet, then brushed with olive oil, then sprinkled salt and extra dry rosemary on top.
Then I pulled out a pizza cutter, cut a grid, (on the paper, on the pan!) and stuck them in the oven without all the separating and transferring.
Laziness for the win- took them out, broke them apart on the cut lines- I had crackers in less then 15 minutes from bowl to mouth!
(I do have a convection oven, which tends to dry/cook faster, so the olive oil was key for crisp but not dry for me!)
Lauren says
I just found this blog and made these crackers and they are SO good! I added garlic powder and salt and cracked black pepper. They cooked really well on a cooking stone. I will definitely be making these again in numerous different flavors. Thanks!
Mellissa Sevigny says
Thanks Lauren and welcome to IBIH! :)
Krista says
Amazing!
I add some garlic powder and extra rosemary, and am liberal with the salt. These with brie are my go to snack.
I split into 4, and roll then between parchment paper. I find working with more than that, I can’t get them thin enough. Cut them on the paper, don’t flip, just band 13 minutes.
If they aren’t thin enough I’ll leave them to cool in the oven for a bit.
(Also, if your hearing your own cheese, I find 2 oz works perfect)
Chris says
I am on holiday in Spain right now and there is no stove in our holiday apartment. I made these in the Remoska that is here and they worked great! I also made one small batch in the microwave and they turned out well too. I am sitting in the sun having cheese and crackers and a glass of wine! How cool is that?!? Thank you Melissa!
Christine says
I ended up adding garlic powder, and it added a nice flavor. Also, I rolled a VERY thin rectangle on my Silpat and baked it. If you aren’t fussy about shape, this worked great! I just broke the rectangle into bite sized pieces after baking. BTW – these make EXCELLENT doggie treats as well. I feed my dogs high grade (expensive) dog food; why would I feed them crappy dog treats?
S.Williams says
I’ve been making these for a while now and they are always nice but never really that crispy. I decided to add 1 1/2 tablespoons of sunflower seeds and cook for 15 mins and then 5 mins. They come out like a reel crunchy cracker and taste even better.