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Published: Oct 2, 2016 · Modified: May 12, 2018 by Carolyn

Low Carb Parmesan Cheese Crackers

Name: Low Carb Parmesan Cheese Crackers
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 cups almond flour; 2 ½ ounces freshly grated Parmesan cheese; ¼ cup Bob’s Red Mill Nutritional Yeast; 1 tablespoon buttermilk powder (optional - provides tang); 1/2 teaspoon sea salt; ¼ teaspoon baking soda; ¼ teaspoon granulated garlic; ¼ teaspoon granulated onion; 2 large eggs; 1 tablespoon olive oil; 1 tablespoon dried chives; 1 tablespoon dried parsley; 1 tablespoon lemon pepper (omit salt above); ¼ - ½ teaspoon dried dill

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A fabulous low carb guest post from Kim of Low Carb Maven. These grain-free parmesan crackers are sure to please the kids…and the adults!

With school back in session, I’m always looking for new snacks for my kids; either to put in their lunch boxes or to give to them when they come home. Let’s face it. Their little brains are working furiously learning everything we did at that age and more! By the time they get home they need a little snack to help nourish their bodies and re-fuel those brains.

When I was a kid, goldfish crackers were a popular snack cracker. We always had a package in the house. My mother’s favorite was the parmesan cheese flavored goldfish while my brother and I preferred the cheddar cheese variety (see Kim’s Cheddar Cheese Crackers). I remember her pouring each of us a small bowl of crackers and turning on “The Banana Splits” show for us to watch before we got started on our homework and chores. When we were out of goldfish, we resorted to eating oyster or soup crackers or celery with cheese. We didn’t care, all we wanted was an easy, crunchy snack.

Little has changed since then and my own kids prefer a crispy cracker to almost anything else. Sometimes, I purchase snacks from the store, but gluten-free crackers are expensive and grain-free? Fugeddaboudit! I’d rather make the crackers from scratch at home. They take no time to put together and the only “fussy” part is the rolling. An old pro now, it takes me less than 10 minutes to roll and cut the dough. A pizza cutter makes quick work of it. By the time the oven is ready, so am I.

This recipe for low carb Parmesan crackers has an ingredient that produces a texture unlike any other low carb cracker – crispy and flaky just like the real thing. Nutritional yeast, affectionately called “nooch”, is full of b vitamins and has a wonderful “cheesy” or umami flavor. It was the secret ingredient in many vegetarian dishes I used to make back in the day. If you are trying to avoid yeast, you can feel assured knowing that this product is rendered inactive by heat processing. It’s rich cheesy flavor compliments the Parmesan nicely.

Looking for some tasty grain-free, gluten-free cheese crackers? Check out this recipe from Texanerin Baking!

Every time I make these parmesan cheese crackers my kids beg for more. At 3 net carbs per 10 crackers I don’t mind obliging!

Kim develops tasty low carb recipes in her California kitchen. Find more great recipes on her blog Low Carb Maven and follow her on Facebook, Pinterest or Instagram.

These low carb grain-free cheese crackers are a wonderful alternative to Goldfish.

Low Carb Parmesan Cheese Crackers

A fabulous low carb guest post from Kim of Low Carb Maven. These grain-free parmesan crackers are sure to please the kids... and the adults!

Course Snack

Cuisine Appetizer

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings servings

Calories 174kcal

Ingredients

2 cups almond flour
2 ½ ounces freshly grated Parmesan cheese
¼ cup Bob’s Red Mill Nutritional Yeast
1 tablespoon buttermilk powder optional - provides tang
1/2 teaspoon sea salt
¼ teaspoon baking soda
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
2 large eggs
1 tablespoon olive oil

Optional Flavorings (variations):

1 tablespoon dried chives
1 tablespoon dried parsley
1 tablespoon lemon pepper omit salt above
¼ - ½ teaspoon dried dill

Instructions

Preheat oven to 350F and place the rack into the middle position. Cut a piece of parchment paper to fit the dimensions of your sheet pan. My pan is 18 by 13 inches (or 46 by 33 cm).
Measure the dry ingredients (the first 8 ingredients) into a medium bowl, stirring thoroughly with a whisk to break up any lumps.
In a smaller bowl, whisk the eggs and olive with a fork. Add the egg mixture to the bowl with the dry ingredients. With a rubber spatula, work the ingredients together to form a ball of dough.
Place the parchment on the counter and the ball of dough on top. Flatten the dough slightly with your hands. Cut a piece of waxed paper longer than the parchment and spray one side with baking spray. Place it oil-side-down on the dough and begin rolling out the crackers. I roll a few times, then lift and reposition the waxed paper. Cut any dough that goes beyond the parchment and patch it to areas that need more. Continue until the dough is even in thickness and just about to the edges of all sides of the parchment.
With a sharp knife or a pizza cutter, cut a neat edge around the perimeter of the dough, discarding the extra bits. Then, proceed to cut the dough into 1 inch columns and rows, yielding 90 -100 1 inch x 1 inch squares. I like to cut the short side first, leaving the long side for last - and I use a ruler. This whole process should take about 8 minutes.
Bake for 15 minutes. Remove and let cool for 5 minutes. Carefully break up the crackers, spread them evenly in the pan, and place them back into the warm oven for 10 minutes to complete baking. Cool completely before enjoying. Store in an airtight container on the counter or in the refrigerator if you prefer.

Notes

Serves 9 to 10.

Nutritional Information per serving:
Calories: 174
Fat: 14
Carbohydrates: 5
Fiber: 2
Protein: 9
Net Carbs: 3

Nutrition

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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