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
Alexia says
Hi There!
I made these yesterday. I was so excited to see that your crackers popped up on my google search, as I recently started following your blog!
I think for me the flax seed will be an acquired taste, but I was happy that the cheese and rosemary added some extra flavor. I was so thrilled to have a cracker for my spreadable cheese wedges! Those just don’t taste the same with veggies!
I agree that the thinnest ones were the best. It took muscle work to roll them out as thin as I could, and my thinnest ones were in my last batch as I kept re-rolling and cutting out the scraps! I had 4 this morning with a cheese wedge for breakfast, and I was so pleased! I can’t wait to use these crackers for other toppings–guac! bruschetta! cheese and meats!
Thanks for this recipe, and for helping me to expand my world of low-carb possibilities! :-)
~Alexia
Mellissa Sevigny says
Glad you liked these Alexia! And don’t be afraid to experiment – there are so many different flavor combinations that you can make!
Christine Wokowsky says
Just got finished making one batch in the oven and the second batch I’m putting in my dehydrator to make a raw form. It will be I interesting to see which one I like better. I ground chia seeds and sesame seeds so did about a third of each ingredient. They taste awesome! Thanks for the recipe.
Cindy says
What is nutritional info and what is serving size?
Mellissa Sevigny says
The nutritional info is at the bottom of the post Cindy. Because every batch gets a different number of crackers, I posted the total by batch. Divide that by the amount of crackers you get and then build your serving size from there.
Caveman Keto says
I finally made these and they were AMAZING!
Mellissa Sevigny says
Thanks Caveman Keto – high praise coming from you!!! :)
maureen says
What about using the dough frozen & use a mandolin ?
Mellissa Sevigny says
That’s definitely a creative solution Maureen! Let me know if you try that and how it works out!
amanda says
Hey!
Could you use goat feta do you think?
Sara says
Just made these today. Not too great with red wine, however great with a slice of beecher’s cheese and fresh tomato. I used fresh thyme instead of Rosemary. I think next batch will be cinnamon instead of fresh herbs. This low carb diet thing is soo hard!!! Thank you for all the great recipes.
Belenda says
Just found a new way to serve the version with sun-dried tomatoes and kalamata olives version of these crackers. By accident, I might add. We had brought home left-over dips from our greek restaurant. melezalanosala, tzaiki and a red pepper dip. Ran out of the few pita bread triangles and thought about these crackers in my dehydrator. WOWZER! Those crackers are perfect for those dips. A whole new way to eat Greek dips and have them be low carb! This is way too awesome to not share with everyone!! THANK YOU!
Nina B. says
Do tell Tamara, how you transform these into cinnamon crackers – sounds awesome! Still use the cheese? Take out the rosemary, right? Thanks!
Tamara Hamilton says
These are amazing! Absolutely love them. I have made cinnamon crackers with this too. Thank you so very much.
Mellissa Sevigny says
Thanks so much for commenting Tamara! I love these too – your cinnamon version sounds delicious! Pour some milk over them and you’ve got low carb cereal! :)