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
nonna23 says
Melissa, I just stumbled across your blog on Pinterest. I was just going to check out “Cheesy Cauliflower Tater Tots” & ended up reading all of your posts. Can hardly wait to try several of the recipes. The first one will be the crackers. Thanks! Linda
Mellissa Sevigny (sevimel) says
Thank you Linda! I’m assuming you didn’t mean ALL my posts because that would take forever and get boring after awhile I’m sure! Even for me! Ha ha! Hope you report back on the crackers! And the cauli tots if you try them! :)
Jenn @ Peas and Crayons says
REALLY!!?!?!? Melissa thats all I need to make these?! Ohmygosh girl I want to give you the biggest hug ever! pinning! <3 thanks lovahhh!
Mellissa Sevigny (sevimel) says
Thanks for the pin Jenn! Hugs back to you and let me know if you try them out and what you thought! XOXO
Sanna (Sweden) says
I am what you could call an aspiring “DFFB” – dedicated follower of food blogs, and stumbled upon you site a few days ago. Your take on low carb got me interested so I decided to browse, truely awesome stuff and nice pics too. Would love to have my own blog some day but for now I settle at being amazed by all the fantastic blogs there are out there :)
So… I tried making these crackers today, and I have to say they are the best Ive ever eaten. Never going back to store-bought! Had to guess a bit since Swedish measurements and degrees aren’t the same but the result is great. Thanx a lot! And keep up the good work! :)
Mellissa Sevigny (sevimel) says
Thanks so much Sanna! Hope you do start your own blog someday – it’s a lot of work but worth it because it’s very fun and so satisfying when somebody tells you something is “the best they’ve ever eaten” so thanks for that! :) Hope to see you around! Thanks again!
Andrea says
I just had my afternoon snack of cheese, but this time I got to add CRACKERS. Thank you, thank you, thank you! You are making the low-carb diet possible.
I rolled the dough into a “tube” using parchment paper. Froze it and then let it thaw out about 10 minutes before I sliced. Super easy.
Mellissa Sevigny (sevimel) says
You are so welcome Andrea! I ate the crackers with cheese for lunch today too! Thanks for reporting back on the slicing, I didn’t know if that would work and it’s great to get confirmation back on it that it does – I’ll be using your method from now on!
Giuliana says
I just made these — they smell heavenly in the oven! How I got them super thin was taking two large pieces of saran wrap and placing the dough between them, and then rolling out the dough. I got about 100 crackers! It was a little sticky to the saran wrap but the beauty of using the saran wrap is that you can pull very carefully!
Anyway! THank you for the recipe! Looks like my brie baker is going to get some use!
Mellissa Sevigny (sevimel) says
Great idea to use the Saran wrap Giuliana! Thanks for sharing – glad you liked them!
Kris H. says
Try rolling between pieces of waxed paper or parchment paper instead of Saran wrap. Worked great for me! I added more fresh rosemary on this batch, and also garlic powder and cracked black pepper. Next time I’m trying cumin, cayenne and garlic again, maybe some oregano. There are a lot of different directions to go here! Thanks for this great and versatile idea.
Jess @ Cheese Please Blog says
Yumm, what a good idea! I will have to try these this weekend…
Mellissa Sevigny (sevimel) says
Hope you like them Jess!
Kim Bee says
These look super yummy. I love the yield description!
Mellissa Sevigny (sevimel) says
Thanks Kim! They really do make a lot! :)
Anonymous says
Could you make the dough into a roll, refrigerate, then slice thinly and bake.
Would that work?
Mellissa Sevigny (sevimel) says
It would absolutely be easier and would work but I don’t know how thin you could slice them. They are tasty even when thicker but they don’t give you the same delicately crunchy crackery experience. But if the log is really chilled, maybe even slightly frozen and you use a sharp knife, you could probably get them to slice pretty thin in which case it would work great! I’m going to try it myself next batch and report back! Let me know how they come out if you try it!
Anonymous says
I am intending to try both the pizza base and these crackers.
And I decided years ago that life is too short to roll out pastry; hence the interest in making a roll.
KetoPancakes says
this is an excellent revelation. life IS too short to roll out pastry…especially if you’re as bad at it as I am…can’t wait to try out the “rolls”!
Mellissa Sevigny says
Let us know how they work out for you! The rolling out is definitely a pain!
Mellissa Sevigny (sevimel) says
Amen to that! I hate working with rolling pins and it was definitely tedious making them! That’s why I’m all over your cutting the roll idea and will try it for myself. I’m definitely going to partially freeze it to make sure I get the thinnest possible slices though – let me know how yours come out and if you have any tips or tricks to share! Thanks!
pamelaanneh says
i love these, I made them with a small ice cream scoop and flattened them on parchment. Easy and amazing! I did not use rosemary, added chopped fresh garlic and black pepper…seriously lovely.
elaine says
try one of those cheese slicer wire thingys.
Valentina says
I have just put the `crackers`in the oven. Could n`t roll them as thinner as I wished so…I place the dough in between two baking paper sheets and roll the dough as the tray size and shape.When I decided that is enough thin I `ve just peeled a sheet and use a sharp knife to cut into the crackers shape and size! When finish baking I did not flip them over,just let them in the oven for 3 min more.They were delicious with mascarpone cheese but I will definitely use different herbs and spices next time…this time I used cumin seeds! :)
Shan says
Seriously late reply to this, but what about a tortilla press? Or even rolling, freezing, then cutting with a piece of dental floss (like you would for a rolled pastry like cinnamon rolls?)
Morgan says
Im going to try a mandolin. It might work! Not today though, I want them now.
DrLarios says
I don’t know whether that would work. I rolled it thinly between 2 sheets of non stick baking parchment. I then peeled the to layer of and scored into squares. When they needed flipping I put the top sheet back on, flipped it over and peeled the other sheet off.
Much less messy and quicker
Christopher Torpelund Bruin says
The perfect vessels for my cheese and pate! Thanks and please keep the low-carb ideas coming! :)
Mellissa Sevigny (sevimel) says
Pate! Sweet! Going on my list immediately! :)
Kathy says
I looked up unofficial food holidays then added them onto the calendar on my phone. That…isn’t weird…right?
Oh, and like you, cheese is so awesome. Creamy, and just a bit salty!
http://daily-iphoneography.posterous.com
Mellissa Sevigny (sevimel) says
Oh it’s weird alright – but in a kooky, awesome kind of way! :) Hooray for cheese!
Joanne says
Hi Melissa.
Have df free diet as well as gf.
Could these be made without cheese?
Mellissa Sevigny says
Hi Joanne, I’ve never made these without cheese, and I think it’s kind of crucial to the binding process in these. That being said it wouldn’t hurt to try it – add more salt to compensate for the lack of cheese and possibly another egg. Let us know how it works out!!!
alana says
perhaps add some nutritional yeast for a cheesy flavor. and that extra egg.
Cecile says
I made them without cheese binding wasn’t an issue but they were pretty bland
marcey says
Do these crackers actually have 55 g of protein? And 998 calories??? Is that the entire batch? What would an actually serving be in regards to the macros?
Lachlan says
Try grinding up equal parts sesame seeds & sunflower seeds, add some flax seeds and sea salt/pepper/spice/herb as you like.
Grind up and add enough water to bring them together.
Roll and bake in oven as above. no cheese no egg.
JLB says
I’m not sure what I did wrong when I made these last night, but they actually taste a little like fish?? I only purchased the linseed meal (I’m in Australia) from a bulk wholefoods store yesterday so I’m certain it is fresh. However having said that these were extremely quick and easy to make, especially rolling the dough between two sheets of baking paper.
Has anyone experienced this when they’ve made these crackers? Would love to try making these again to see what other things I can include the lower the 1 cup of linseed meal taste.