Rosemary & Parmesan Keto Crackers

When I first started my low carb lifestyle I thought that I would never be able to eat another light and crispy cracker ever again.

Boy, how wrong was I? Admittedly, in the early days I baked some nasty, nasty cracker substitutes and I don’t want any of you to ever feel the depths of despair that I felt back then. (I know, I’m so dramatic about my food) These crackers are light and crispy, with a delicious cheesy herbaceous flavour that is irresistible.

I pinky swear that there will be no tears after baking these…except for tears of joy. Enjoy!

Step-by-step

1. Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).

   

2. Place the dried ingredients into a large mixing bowl and whisk to combine and to break up lumps.

3. Place the butter in a microwave safe jug and melt. Add eggs to melted butter and whisk until mixed.

4. Pour egg mixture into dry ingredients and mix until a dough forms. The dough will seem a bit dry and crumbly but don't add any more liquids, just keep pressing it together — trust me.

5. Tear sheets of baking paper to the size of your over trays. I use two large trays. Divide the dough in half, or quarters if you have small trays, form into a ball and place on baking paper.

   

6. Cover with another sheet of baking paper and get to work with your rolling pin. You want your dough to be very thin, about 3 mm/ 0.1". Don't panic though, they still taste amazing if they're a bit thicker they just won't have that crispy feel.

7. Once they're all rolled out use a knife or pastry cutter to cut them into shapes. This recipe makes about 20 servings — you can cut it to as many crackers as you like. I cut them into about 100 small crackers.

   

8. Place in the oven and cook for 15 minutes, keeping an eye on them in case of over browning.

9. When the time is up, remove them from the oven and use your knife to re-cut the lines that you marked prior to cooking. This will snap the crackers apart. Sprinkle with salt to taste.

10. Once separated, place the trays back into the cooling oven and leave them in there until cool. Store in an airtight container, for up to ten days (if they last that long).

    

Recipe

Rosemary & Parmesan Keto Crackers

★★★★★4.7 (223 ratings)

Easy low-carb and gluten-free crackers. Serve with cheesy dips or guacamole. A healthy keto snack to pack in ...

Hands on

15m

Overall

50m

Servings

20

1.2 g

Net carbs

5.9 g

Protein

9.2 g

Fat

111

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings20 servings40 servings60 servings80 servings

US + metricMetricUS

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Ingredients makes 20 servings of 5 crackers

• 1 ³/₄ cups almond flour (175 g/ 6.2 oz)
• 1 ²/₃ cups finely grated Parmesan cheese or other Italian hard cheese (150 g/ 5.3 oz)
• 4 tbsp hemp seeds or any chopped nuts or seeds (40 g/ 1.4 oz)
• 2 tbsp chopped rosemary or 2 tsp dried rosemary
• ¹/₂ tsp onion powder
• 2 tbsp butter (28 g/ 1 oz)
• 2 large eggs
• ¹/₂ tsp sea salt, or to taste

Instructions

1. Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).

2. Place the dried ingredients into a large mixing bowl and whisk to combine and to break up lumps.

3. Place the butter in a microwave safe jug and melt. Add eggs to melted butter and whisk until mixed.

4. Pour egg mixture into dry ingredients and mix until a dough forms. The dough will seem a bit dry and crumbly but don't add any more liquids, just keep pressing it together — trust me.

5. Tear sheets of baking paper to the size of your over trays. I use two large trays. Divide the dough in half, or quarters if you have small trays, form into a ball and place on baking paper.

6. Cover with another sheet of baking paper and get to work with your rolling pin. You want your dough to be very thin, about 3 mm/ 0.1". Don't panic though, they still taste amazing if they're a bit thicker they just won't have that crispy feel.

7. Once they're all rolled out use a knife or pastry cutter to cut them into shapes. This recipe makes about 20 servings — you can cut it to as many crackers as you like. I cut them into about 100 small crackers.

8. Place in the oven and cook for 15 minutes, keeping an eye on them in case of over browning.

9. When the time is up, remove them from the oven and use your knife to re-cut the lines that you marked prior to cooking. This will snap the crackers apart. Sprinkle with salt to taste.

10. Once separated, place the trays back into the cooling oven and leave them in there until cool. Store in an airtight container, for up to ten days (if they last that long).

Nutrition per serving, 5 crackers

Carbs 4%Protein 21%Fat 75% of calories

Net carbs

1.2 g

Total carbs

2.2 g

Fiber

1 g

Sugars

0.5 g

Protein

5.9 g

Fat

9.2 g

Saturated fat

2.6 g

Calories

111 kcal

Sodium

187 mg · 8.14% RDA

Magnesium

40 mg · 9.9% RDA

Potassium

91 mg · 4.54% EMR

Nutrition by ingredient

Per 5 crackers	Net carbs	Protein	Fat	kcal
Almond flour (blanched ground almonds, almond meal)	0.8 g	1.9 g	4.6 g	52
Parmesan cheese	0.2 g	2.7 g	1.9 g	29
Hemp seeds, hearts (hulled, natural)	0.1 g	0.7 g	1 g	12
Rosemary, fresh	0 g	0 g	0 g	0
Onion powder, spices	0 g	0 g	0 g	0
Butter, unsalted, grass-fed	0 g	0 g	1.2 g	10
Egg, whole, fresh, raw (free-range or organic eggs)	0 g	0.6 g	0.5 g	7
Salt, sea salt	0 g	0 g	0 g	0
Total	1.2 g	5.9 g	9.2 g	111

Serving size 5 crackers

• Gluten free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian