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
Anonymous says
Hi there,
I adapted this recipe using ground Skinny B cereal (chia, hemp heart seeds and buckwheat) instead of ground flax. They turned out yummy. Can I post my version on our website and link to your recipe as ‘inspired by.’
Thanks!
claudia@holycrap.ca
Mellissa Sevigny says
Sounds yummy Claudia! I look forward to reading about your version (feel free to post a link to it here!) and thanks so much for asking first!
Anonymous says
Made these today and they tasted great when I ate them with cheese and dip. Thanks for the recipe :)
Mellissa Sevigny says
Glad you liked them!
Nichole says
http://eatseed.com is the best place I’ve found to order your organic flax seeds among others. Great recipe thanks!
Mellissa Sevigny says
Thanks for sharing that link Nichole!
Anonymous says
I put them in mounds on parchment then press them down with my fingers. Then I spray a flat glass with a flat bottom with Pam and press the mounds down flat. Twist and pull back. Every two or three, wipe the bottom of the glass. Works like a champ. Also I made sweet ones with truvia and cinnamon. Keep the parmesan cheese. After I flatten I sprinkle on truvia and sugar too.
Mellissa Sevigny (sevimel) says
I love this idea! Thanks for sharing!
Michelle says
Made these today. They smell and taste wonderful. I made a half batch…so new to baking Its better I ruin a half batch! Didn’t need to worry. I only found out a few months ago that I’m wheat intolerance so I look for easy recipes and you my friend are quite up that alley!! Thanks :)
Mellissa Sevigny (sevimel) says
Hey Michelle! Awesome that you liked these! Hope you’re feeling better now that you’re off the wheat – I notice a huge difference for myself! Enjoy the recipes!
Kelly Tode says
Made these this afternoon! They are wonderful, although I think I need some cheese spread to go on top of them! I am sharing your recipe on my blog! thanks so much!
Mellissa Sevigny (sevimel) says
Thanks for sharing Kelly, these are definitely the perfect vehicle for cheese!
Anonymous says
I made these yesterday with addition of 3 tbs hemp, and 2 tbs chia powder a bit of olive oil and some hot water as with additional seeds the dough needed some more liquid as I put only 1 egg……hmmmmmmmm amazing , will make another batch soon…
Mellissa Sevigny (sevimel) says
Glad you liked them! I love hemp seeds, will have to try!
BethanyRenae says
I finally made a half recipe of these today…I wish I had made more. They were perfect. I chilled the dough briefly then rolled it out on a greased piece of parchment paper but it kept sticking to the rolling pin so I layed another piece of parchment paper and rolled it out very thin. But when I tried to pull the (ungreased) parchment off the top it kind of stuck so I flipped it over and the greased paper came off perfectly. Baked it on the ungreased parchment. Perfect. Well the crackers around the edges got kind of burnt but the middle ones were perfect. (my oven runs hot I think). They were delicious. I will be making these ALOT! thank you.
Mellissa Sevigny (sevimel) says
Thanks Bethany, so glad these worked for you! I want to try some new variations on the flavor soon!
Katie G says
I made these for the first time about three months ago when my hubby and I started eating low carb. They have been a staple in our home ever since. They are super yummy and so easy to make — I always have the ingredients on hand. Thank you for this great recipe! (and all your other ones too)
Anyhoo..Reason for the comment: I’ve just got to share a delicious snack combination I found by happy accident with this recipe. Flax cracker (baked kinda chewy) topped with goat cheese and a slice of strawberry = holy tastes like cheesecake and still low carber friendly!
Mellissa Sevigny (sevimel) says
Thanks for sharing that Katie – it sounds like some of my favorite things altogether in one easy to assemble bite! Totally trying it! In fact that reminds me that I really need to make a batch of these, it’s been awhile since I’ve had any! Goat cheese and strawberries are already in fridge so guess what I’ll be doing later!? :)
Debby@Just Breathe says
I am doing low carb and love cheese also. Can’t wait to try these.
Mellissa Sevigny (sevimel) says
Cheese and crackers – it’s a must have for sure! Hope you like them!