Do not, I repeat, do NOT spend your hard-earned money on store-bought keto crackers. They never live up to the promise, and I speak from experience. Instead, make a batch of these easy and utterly delicious Keto Rosemary Parmesan Crackers. You will be very glad you heeded my advice.
I have been making and enjoying these for over a decade now, and I am always amazed by how good they are. Super crispy, flavorful, and sturdy enough to stand up to dips and spreads. And while I adore keto crackers made with almond flour, this recipe is entirely nut-free. Which is a huge win for anyone with allergies or with kids in school!
Try them with a smear of homemade Boursin or dip them into some sausage cheese dip. Or just munch on them straight off the baking sheet. That’s what I do!
Reader’s Thoughts
“…and the angels sang…
I could live on cheese and crackers. Have really been missing the cracker part of the equation since going low carb. These. Are. Heaven!” — Eileen
Why you’ll love this recipe
- Moutwatering flavor: Parmesan and rosemary are the perfect savory combination.
- Super crispy: Low oven temperature and long baking time ensure that they come out golden and crisp every time.
- Easy to make: It takes only about 15 minutes to prep the dough and crackers.
- Make ahead recipe: These keto crackers store really well in a covered container on the counter.
- Nut-free: Perfect for anyone with nut allergies or for parents with kids in a nut-free school.
- Low carb: They have only 2.9 grams net carbs per serving!
Ingredient Notes
- Sunflower seed flour: This is the magic that makes them nut-free! I make my own sunflower seed flour at home and it’s very easy. And less expensive than purchasing it online.
- Parmesan: The finely grated, powdery Parmesan works best. If you grate your own, you will want to weigh it to get the right amount. 1 ounces is about right.
- Rosemary: Fresh rosemary makes all the difference to the flavor!
- Egg white: This helps bind the cracker dough together.
- Butter: You can also use any kind of oil, like avocado or olive oil.
- Seasoning: Garlic powder, salt, pepper.
How to Make Nut-Free Keto Crackers
- Combine the dry ingredients: Whisk the sunflower seed flour, Parmesan, garlic powder, rosemary, and salt. Break up any clumps in the flour and the cheese.
- Add the wet ingredients: Stir in the egg white and butter until the dough comes together.
- Roll out: Pat into a rectangle and roll the dough out to 1/4 inch to 1/8 inch thickness as evenly as you can.
- Score the dough: Use a sharp knife or pizza cutter to cut into squares, about 1.5 inches each.
- Bake the crackers: Bake in a 300ºF oven until golden brown.
- Break apart: Let them cool completely, then break them along the score lines.
Tips for Success
Roll the dough out as evenly as possible. It doesn’t matter whether you make them thicker or thinner, but it needs to be even so that they bake evenly. Keep in mind that thicker crackers will be sturdier but will take longer to bake.
The edges of the crackers usually bake and brown a little faster than the center. I recommend taking the pan out of the oven a few times and breaking off the crispy edge pieces, then returning it to the oven.
If you live in a very humid climate, they may absorb some moisture from the atmosphere and can soften. But they crisp up again nicely when popped in a warm oven. Set your oven to about 200ºF and re-bake the crackers for 15 minutes or so, then let cool before serving.
More Nut-Free Recipes to Love
Keto Rosemary Parmesan Crackers
Ingredients
- 2 cups (220 g) sunflower seed flour
- 1/2 cup (28 g) finely grated Parmesan
- 2 tbsp chopped fresh rosemary
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 large (1) egg white
- 2 tbsp melted butter
- Coarse sea salt for sprinkling
Instructions
- Preheat the oven to 300F.
- In a large bowl, combine the sunflower seed flour, Parmesan, rosemary, garlic powder, and salt.
- Stir in the egg white and butter until the dough comes together.
- Turn the dough out onto a large silicone baking mat and pat into a rough rectangle. Top with a large piece of parchment paper. Roll out to about a 1/4 to 1/8-inch thickness, as evenly as you can. Remove the parchment
- Use a sharp knife or pizza cutter to score into 1 to 2-inch squares. Sprinkle with coarse sea salt. Transfer the baking mat to a large baking sheet.
- Bake 30 to 40 minutes, or until the edges are golden brown and the crackers are firm to the touch. Remove and let cool completely before breaking apart. They will continue to crisp up as they cool.
- If the edges are browning before the center pieces firm up, you can break them off and allow the rest to keep cooking.
Video
Notes
Nutrition
Frequently Asked Questions
Conventional crackers are made with wheat flour and are not keto friendly at all. Even brands that say they are made with almond flour often contain cornstarch or other high carb ingredients. But you can easily make your own low carb, keto-friendly crackers with a handful of ingredients.
Yes, you can sub the sunflower seed flour cup for cup with any other nut or seed meal.
This keto cracker recipe has 5.6g of carbs and 2.7g of fiber per serving. That comes to 2.9g net carbs per serving.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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We love this recipe. I use almond flour instead of sunflower flour and it works great. Thank you so much for sharing this.
Hello Carolyn,
I searched for the video and could not find it.
What am I missing : )
freidia
Hello Carolyn. I haven’t read through all of the comments so I apologize if you have already answered this… I was wondering if I could replace the sunflower seed flower with pumpkin seed flour? I recently prepared some pumpkin seed flower for another recipe and have quite a bit leftover.
You should be able to. I’ve found PSF works fine in other recipes. If you find your dough a bit too tacky, just add another tbsp or two.
Thanks for the feedback! I will try it out
These look really good, but I live in the UK. Any chance you could give the ingredients in metric measurements?
There is now a metric conversion button in the recipe.
The name of your site is so appropriate for me, as I do dream/think about food and cooking all day.
I have been using the Think Eat Live brand of sunflower flour, rolled to 1/6 inch thickness. I have made these crackers several times. The first time my husband remarked on an oily look to the top of the crackers. Also had to crisp them in the oven a few days later.
I decreased the butter to 1 Tb and still the batter was plenty moist and rolled beautifully. When judged done I turned the oven off and left it cracked just a bit with my hot pad in the door. I left the crackers till the oven was cool. They stayed crisp until the last cracker!
Absolutely love these crackers! Thank you!
I have your Easy keto Desserts book. My granddaughter and I are working our way through it. Your pictures draw me to the recipes. It is a great book..very simple and easy.
These are amazing. I’m already on my second batch this week. These are the only low carb crackers that fulfill my craving for something salty and crunchy. I added a 1/4 ground flaxseed and reduced the sunflower seed flour on my second batch. Just as flavorful. Thank you for sharing this recipe!!!
Wow, wow, wow! I had to leave the kitchen in fear of eating them all as they cooled. What a fantastic recipe. Hubby is very happy to have something that tastes ‘normal’ and I am happy to have found a cracker that is not too full of seeds (although I love those also, am getting a little bored with heavy seeded crackers). I am looking forward to trying different flavour combinatios too. A big fan from Australia.
So glad you like them!
I just made these and they are fantastic! Perfect with goat cheese. I am always so excited when I make a recipe for a low carb bread/cracker substitute that tastes great.
Just made these cracker.
Delicious ????
Went out on my once a week trip to shop and unfortunately bought raw sesame seeds. Do you think sesame seed flour would work in this recipe?
One of the hardest things about going low carb is the lack of good crackers/chips/etc. These were a delicious substitution!
These looks so good! Can’t wait to make a batch.
These homemade crackers are the best! The flavor is superb!
I looooooove homemade crackers. These were so easy to make and so flavorful! My new favorite guilt free snack 😉
I am obsessed with these crackers! So good!
Oh HOW have I missed this recipe? I made these yesterday and they are the ONE thing I have been missing in my Keto life–there is only so many times I can deal with the crispy cheese. . I used half jalapeno sesame seeds for extra kick, and I have a ton of those. Pretty sure these changed my life. Wow. thank you thank you!!