This recipe for Low-Carb Rosemary Parmesan Crackers makes a delicious snack. These crackers can be part of a low-carb, keto, Atkins, gluten-free, grain-free, diabetic, or Banting diet.
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Top them with cheese, scoop them with dip, or plunk them in soup! However you decide to eat them, this little crackers have big flavor.
I created this recipe by altering this recipe for tortilla chips. With the holiday party season going into full swing, I wanted to give you a go-to recipe for a cracker that not only your low-carb guests will like, but one that everyone will enjoy.
These crackers boast crispy edges-perfect for nibbling. Flavors of rosemary and parmesan come through in every bite. In fact, they are so good, you may decide to eat them by themselves!
While they are delicious by themselves, these crackers work perfectly with parmesan cheese. The combination of rosemary and parmesan just sings!
The rosemary may overpower milder cheeses. The good news is that you can just leave the rosemary out and substitute more mozzarella for the parmesan and you have a mild cracker that will be a perfect vehicle to deliver your favorite brie to your mouth.
While there is an option for a milder version, you could also get really creative with this recipe. I’m thinking that substituting taco seasoning for the rosemary would make a perfect combination to top with cheddar cheese or serve with chili. If you decide to do your own thing, just be sure to keep the ratio of almond flour and mozzarella the same. Many cheeses could be substituted for the 1/2 cup of parmesan as long as they will melt. Let me know what combinations you come up with!
The appetizer course of any party has always been a low-carb challenge for me. This recipe for Low-Carb Rosemary Parmesan Crackers makes a great solution. Enjoy!
-Annissa
Low-Carb Rosemary Parmesan Crackers
This recipe for Low-Carb Rosemary Parmesan Crackers makes a delicious snack. These crackers can be part of a low-carb, keto, Atkins, gluten-free, grain-free, diabetic, or Banting diet.
Ingredients
- 1 1/2 cups part skim mozzarella (about 6 ounces) finely grated
- 1/2 cup parmesan cheese (about 2 ounces) finely grated
- 3/4 cup super fine almond flour
- 1/4 teaspoon sea salt
- 1 teaspoon fresh rosemary chopped
- flaked salt (optional)
Instructions
Preheat oven to 375º Fahrenheit. Have two sheets of parchment, a rolling pin, and two baking sheets available.
Add mozzarella cheese, parmesan cheese, almond flour, sea salt and rosemary to a heavy, large saucepan.
Place saucepan over low heat and heat, stirring frequently, until the cheeses melt and the mixture forms into a dough. Remove from heat. Turn dough out onto one of the sheets of parchment. Pat into a rectangle.
Cover dough with the second piece of parchment. Roll dough into a square about 12 inches by 12 inches. Slide the dough (and parchment) onto a cutting board.
Remove the top piece of parchment. (Place this parchment on one of the cookie sheets for later) Using a rotary cutter, a pizza cutter, or a serrated knife, cut dough into about 1 1/2 inch squares.
Place the parchment containing the crackers onto the second cookie sheet. Transfer about half of the crackers to the other sheet and spread them so that they do not touch.
Sprinkle lightly with flaked salt, if desired. Using a fork, make holes in each cracker.
Bake for 9-11 minutes or until edges are golden brown and tops are starting to brown. Remove from oven and transfer the crackers to a cooling rack. Allow to cool completely.
For extra crispy crackers, after the crackers have cooled, place the cooling rack containing the crackers on one of the cookie sheets. Place in a 175º Fahrenheit oven (Be sure it isn't still hot from baking the crackers) for 15-20 minutes. Turn off the oven and allow the crackers to cool in the oven. This process removes extra moisture and adds crunch.
These crackers are best the same day they are made. If you store them in an airtight container, they may soften a bit. You can make them more crispy again by using the same instructions for extra crispy crackers above.
Recipe Notes
Serving size: 1/6th of recipe (a little less than 2 ounces)
Per serving:
Calories: 166
Fat (g): 12
Carbs (g): 4
Fiber (g): 2
Protein (g): 11
Net carbs (g): 2
This taste great, I love it!
Thanks so much for your feedback! I’m glad you liked them!
Annissa
made a batch! delicious with my hot soup.
Glad you liked them!
-Annissa
can you substitute another gluten free flour like rice or potato flour?
Hi Jean! I haven’t tried it, but I suspect this recipe may work with rice flour or a gluten free blend. You may need to adjust the quantity to get the right texture. Let me know how it goes!
Annissa
These were amazing!!! These will be our go to crackers from now on. I used a little harlic powder instead of the rosemary. Yum!!! Thanks for this!!
Thanks so much for the feedback! Glad you liked them!
Thanks for this recipe! I added some ground chia seeds for some extra fiber. They are so delicious!
You’re welcome!
Can I make these with regular almond flour? Thanks!
You can use any brand of almond flour that is finely ground. There can be a lot of variance between brands. Definitely don’t try to use almond meal as it is much coarser.
-Annissa
I made the recipe as directed and they were good, however I think there was too much almond flour because I tasted the almond flour and they were a bit gritty (I used fsuper fine almond flour) I also wonder if the ingredients can be melted in the microwave because the cheese kinda stuck to the bottom of my sauce pan. It wasn’t too bad, but it’s not going to be easy to clean. I did add some thyme with the rosemary and it really tasted good.
Carlyn,
Almond flour can vary quite a bit–even with “super-fine”. I’m not sure this recipe would work with less almond flour. The cheese could be melted in a microwave if you prefer. Just be careful to use small time increments and stir it in between. The pan does get a bit messy. I find soaking it in hot water and detergent for a little while makes it much easier to clean.
-Annissa
Oh my goodness!!!!! I could barely let them cool to go back for more crispy!! These are awesome & helped keep me out of Cheetos!!!
Yay! Thanks for the feedback!
-Annissa
My favorite Keto crackers – I absolutely love them!. I add extra salt – because sometimes I just need that salt kick.
I’m with you on the salt thing! Since writing recipes, I realize that not everyone loves salt as much as I do.
-Annissa
Could these be put in an actual food dehydrator for crispness and shelf life? Not extreme shelf life, just a week.
Sounds like a great idea to me!
-Annissa
Would that be after they are baked in the oven, then put into the dehydrator to finish pulling out the un-removed moisture. Then put into a container to keep. Wondering how long they would keep in a total air tight mason jar where the air has been removed with the vac-seal. I am going to try this recipe and would love to be able to keep them longer than a few days. What do you think about the dehydrator idea?
I like the dehydrator idea. I think it would be best after they cool completely as they lose water as they cool. They might be crispy enough for you without using the dehydrator. I’m interested to see how they do in the mason jar with a vac seal. Please let us know how this all works out for you.
-Annissa
I just made these and they are fantastic. I substituted smoked Gouda for the mozzarella and left off the rosemary. Yummy. Thank you!
Mmmm..smoked gouda 🙂