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
ronna says
Holy Cow these are easy to make! I read all the replies and used my parchment paper to roll them out. Like some others, I only made half a batch. I don’t think I need to worry about how long these will keep as I am going to be gobbling them up too quickly!
Next batch I’m going to score 1″ x 1/2″ and add some onion and/or garlic powder and a wee bit more salt. I’m needing/wanting to replace the roasted almonds I’ve been snacking on at work throughout the day.
Mellissa Sevigny says
Glad you liked these Ronna! The flavor possibilities are endless so have fun!
Kristin says
I just made these for the second time. I really like them and I have a couple of ideas for making them even easier. Use lightly sprayed parchment, blob the dough down on the parchment but not all in the center; more or less spread out over the central 2/3 of the parchment. Then spray a second sheet of parchment and put sprayed side down on top of the dough. Roll out very thin, then peel off the top parchment. Spreading out the dough prevents it from wrinkling and buckling the parchment as you roll, and the rolling merges it into one piece anyway. Spraying the parchment also helps that, plus it makes it even easier to remove the top sheet. I also use a pizza cutter to cut into little squares. I tried sprinkling with sesame seeds, but they didn’t stick. Next time I’ll press them into the dough with the rolling pin (and parchment.)
Today I also added some granulated onion powder and fresh minced chives to the dough, which was really nice. I put a tiny bit of Splenda in to add the sweetness characteristic of Wheat Thins, but I would need to add more to get the right effect. All in all, I love this recipe. I plan to eat some this afternoon with a particularly gooey brie. Oh, and I keep them in a sealed glass jar. They last for weeks.
Shannon says
just pulled them from the oven and they smell delightful! i’ve been missing my Triscuits! Can hardly wait for them to cool!
Mellissa Sevigny says
Hope you enjoyed the taste as much as the smell Shannon! :)
Patricia Dillon says
Just baking your low carb crackers now, when rolling them I did between 2 sheets of baking paper and got them extra thin, and no sticking!
Cheers for the recipe. Tricia
Mellissa Sevigny says
Thanks Tricia, I roll them between parchment paper too and it works great! Enjoy!
Angela White says
I made a batch of these yesterday, and they came out so much better than I expected! I tried flax bread before, but although I could get used to the taste, the texture was very off-putting. I usually ended up toasting them until they were good and dry. These crackers taste pretty good and were extremely easy to make. I just ate some with some chicken salad for dinner, and tomorrow’s breakfast will be crackers and tuna salad. The next batch I make, I think I’ll experiment with omitting the parm, adding some splenda and vanilla extract along with some other ingredients and try to come up with a sweet biscuit that I could much on periodically. Thanks! These crackers have made this extended Induction Phase I’m on seem so much more doable than before!
Mellissa Sevigny says
So glad you liked them! It’s a very versatile recipe, have fun experimenting!!!
Carole says
when I first started LCHF I could not get used to the dark flax but I love the golden flax and it gives bread or crackers that little bit of crunch that I love. Can’t wait to try these crackers!
Andie says
I just stumbled across this blog through a google search for a low carb cereal recipe and I have become a big fan! I have been a low carber for about 1.5 years now soi don’t know why it’s taken me this long! I am very excited to try this recipe. Just one question – how long do they keep for?
Mellissa Sevigny says
Hi Andie and welcome to IBIH! :) The crackers will keep in an airtight container for a few days – maybe longer but I store mine in the freezer just in case. When I make a big batch I store them in baggies and just take one out whenever I need them! Enjoy!
Jennifer says
These were great. instead of spray i coated my rolling pin with olive oil. also added sundried tomatoes to the batter!
Nina B. says
Color me lazy, but I make 2 batches and press the dough (I spray my hands) out in a spray-greased cookie sheet. Then I score using the point of a sharp knife that has been sprayed with the vegetable cooking spray, too. These are the best! Thank you, Melissa for providing us with an awesome vehicle for our beloved cheese!
Mellissa Sevigny says
You are very welcome Nina! :)
Mellissa Sevigny says
Thanks Nina, you’re so welcome!
Anonymous says
I was able to skip the greasing completely by using a silicone mat, and then placing a piece of plastic wrap on top. I was able to roll it out really thin, and the plastic wrap just peels right off. No mess!
Leah says
Hello,
I made these and they turned so well! I put sour cream and onion seasoning on them and they are great. I was just wondering how you store these and how long they are good for.
Thanks so much!