Rosemary & Parmesan Keto Crackers

4.7 stars, average of 26 ratings

Rosemary & Parmesan Keto CrackersPin recipeFollow us 108.4k

When I first started my low carb lifestyle I thought that I would never be able to eat another light and crispy cracker ever again.

Boy, how wrong was I? Admittedly, in the early days I baked some nasty, nasty cracker substitutes and I don’t want any of you to ever feel the depths of despair that I felt back then. (I know, I’m so dramatic about my food) These crackers are light and crispy, with a delicious cheesy herbaceous flavour that is irresistible.

I pinky swear that there will be no tears after baking these…except for tears of joy. Enjoy!

Hands-on Overall

Nutritional values (per serving, 5 crackers)

1.2 grams 1 grams 5.9 grams 9.2 grams 2.6 grams 111 calories
Total Carbs2.2grams
Fiber1grams
Net Carbs1.2grams
Protein5.9grams
Fat9.2grams
of which Saturated2.6grams
Calories111kcal
Magnesium40mg (9.9% RDA)
Potassium91mg (4.54% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (21%), fat (75%)

Ingredients (makes 20 servings of 5 crackers)

  • 1 3/4 cups almond flour (175 g/ 6.2 oz)
  • 1 2/3 cups finely grated Parmesan cheese (150 g/ 5.3 oz)
  • 4 tbsp hemp seeds or any chopped nuts or seeds (40 g/ 1.4 oz)
  • 2 tbsp chopped rosemary or 2 tsp dried rosemary
  • 1/2 tsp onion powder
  • 2 tbsp butter (28 g/ 1 oz)
  • 2 large eggs
  • 1/2 tsp sea salt, or to taste
A fun way to learn about healthy low-carb eating!
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Instructions

  1. Preheat oven to 170 °C/ 340 °F (fan assisted).
    Rosemary & Parmesan Keto Crackers
  2. Place the dried ingredients into a large mixing bowl and whisk to combine and to break up lumps.
  3. Place the butter in a microwave safe jug and melt. Add eggs to melted butter and whisk until mixed.
  4. Pour egg mixture into dry ingredients and mix until a dough forms. The dough will seem a bit dry and crumbly but don't add any more liquids, just keep pressing it together — trust me.
  5. Tear sheets of baking paper to the size of your over trays. I use two large trays. Divide the dough in half, or quarters if you have small trays, form into a ball and place on baking paper.
    Rosemary & Parmesan Keto Crackers
  6. Cover with another sheet of baking paper and get to work with your rolling pin. You want your dough to be very thin, about 3 mm/ 0.1". Don't panic though, they still taste amazing if they're a bit thicker they just won't have that crispy feel.
  7. Once they're all rolled out use a knife or pastry cutter to cut them into shapes. This recipe makes about 20 servings — you can cut it to as many crackers as you like. I cut them into about 100 small crackers. Rosemary & Parmesan Keto Crackers
  8. Place in the oven and cook for 15 minutes, keeping an eye on them in case of over browning.
  9. When the time is up, remove them from the oven and use your knife to re-cut the lines that you marked prior to cooking. This will snap the crackers apart. Sprinkle with salt to taste.
  10. Once separated, place the trays back into the cooling oven and leave them in there until cool. Store in an airtight container, for up to ten days (if they last that long). Rosemary & Parmesan Keto Crackers
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (1)

Off to dip, dunk and crunch my way to pure happiness! Amazing recipe, i've been looking for the perfect low carb cracker for a picnic. Going to give these a try.

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