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
Helga says
Love these crackers. Taste great with buffalo chicken dip! Next time I have to roll them thinner, but even the thick ones were delicious. Also, I think next time I may half the dough for easier rolling! Thank you!
Dara says
Just made these. I’m so happy, I have crackers back in my life! At the risk of sounding like a crazy fan girl…I love you!
C says
Hi I just made these and rolled my dough in between 2 pieces of parchment paper instead of the rolling pin directly touching the dough…I then used a pizza cutter to slightly score the cracker squares and it was super easy with no mess or extra spray oil! Love your recipes…a big fan! Thanks for sharing them!
Mellissa Sevigny says
Thanks for the feedback! So happy that you liked the crackers! There are so many variations in flavors that you can try – go nuts and experiment with different combinations!
Cristina says
Hi! I made this twice already and we love them. I used the parchment paper idea and just scored the dough in squares. I also used a piece of wax paper in between the rolling pin and dough. This was meant for my husband as he has lost 40 pounds doing low carb but my 2 yr old loves them and they sure are healthier than goldfishes!
Joyce in KY says
Oh mygoodnessgracious! YUM ! For me, the best part was the edges that got ‘too brown’? What a nutty flavored crunchy delight! Next batch, I think I will put a few blobs on the parchment paper, cover with waxed paper, and roll the blobs super thin as I did this time but make lots of ‘edges’ instead of squares! I used garlic, black pepper, and a pinch of Italian seasoning,
YUM is the only word I can think of!
Thanks!
Sue says
Thank you for these crackers! I’ve made them 3 times. . I always half. the recipe. Today I changed it up by using ground sesame seeds in place of flax and added 1/3 cup rehydrated onions along with the egg and parm. Great! Sprinkle of sea salt. Big hug for you.
Mellissa Sevigny says
Thanks so much Sue, I love how versatile these are too, and your version sounds delicious!
Amy says
Oh my are these easy and good. I see dips that are low carb, but what do you eat them with? Tried these tonight with my favorite hummus and I’m in heaven.
Mel says
I didn’t see in any of the comments if another type of cheese would work in this recipe. I never seem to be able to keep Parmesan around long enough to make these. I need to buy it in giant slabs apparently.
What do you think?
Mellissa Sevigny says
Giants slabs of parmesan are always a good idea in my opinion! But I usually buy large bags of grated Parmesan (or romano) to have on hand for recipes like this one. I do think you could make this with another hard cheese, but don’t go too soft (like mozzarella) or I think it would be too oozy and not get crunchy like they should. Enjoy!
Maureen-oz says
Thank you for this wonderful recipe Mellissa. I have just used it to get a fantastic, sturdy, crunchy crispbread.
Instead of making the dough as thin as possible, I rolled it to about 3 mm thick and then cut into 6 cm x 8 cm rectangles. I reduced the heat to 160 degrees (C) which is about 320 degrees (F) and baked for 20 minutes before flipping over. I then baked for a further 20 minutes and after turning them a second time, I switched off the oven, popped the tray back in and just left them there until the oven was completely cold. They are super crispy and strong enough to hold any filling. You will only get a yield of 12 using this method, but 2 – 3 of these topped with your favourite sandwich fillings will make a substantial and satisfying lunch. Because I use extra large eggs, I replaced one of the eggs with just an egg white and the finished product was perfect.
Mellissa Sevigny says
Thanks for sharing Maureen! I used to love Wasa crispbread with tuna salad on them – I don’t know why I never thought of trying that with these – I will now, thanks to you! :)
ronna says
I am going to try tossing these with butter and worchestershire sauce and seeing if I can create a “Chex Mix” type snack, too!
Nina B. says
Brilliant Ronna!! I’d love to know the results!!