• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ABOUT
    • TERMS AND CONDITIONS
    • Privacy Policy
  • FAQ
  • Recipes
    • Keto Desserts
    • Keto Breakfast Recipes
  • WORK WITH ME
  • KETO COOKBOOKS
  • PRESS
  • CONTACT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

  • Recipe Index
  • Main Dishes
  • Breakfast
  • Muffins & Scones
  • Side Dishes
  • Keto Cakes
  • Cookies
  • Dairy Free

October 2, 2016

Low Carb Parmesan Cheese Crackers

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

10.3Kshares

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!

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

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.

Dough for low carb keto parmesan cheese crackers

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.

Low Carb Keto Parmesan Cheese Crackers. A healthy version of goldfish!

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!

Easy cheesy low carb crackers, a deliciously healthy alternative to Goldfish!

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.

5 from 1 vote
These low carb grain-free cheese crackers are a wonderful alternative to Goldfish.
Print
Low Carb Parmesan Cheese Crackers
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

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
Servings: 10 servings
Calories: 174 kcal
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
  1. 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).
  2. Measure the dry ingredients (the first 8 ingredients) into a medium bowl, stirring thoroughly with a whisk to break up any lumps.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe Notes

Serves 9 to 10.

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

Nutrition Facts
Low Carb Parmesan Cheese Crackers
Amount Per Serving (10 crackers)
Calories 174 Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 5g2%
Fiber 2g8%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.

Healthy low carb Parmesan Cheese Crackers. Keto LCHF grain-free THM Recipe

10.3Kshares

Filed Under: Appetizers & Snacks, Gluten Free, Low Carb Tagged With: almond flour, parmesan

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!


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.

Reader Interactions

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Kim | Low Carb Maven says

    October 2, 2016 at 7:05 am

    Thanks for letting me guest post. It was fun. I hope everyone enjoys this cracker recipe. It was my favorite one and we have been enjoying it with our soup in the evening.

    Reply
    • Carolyn says

      October 2, 2016 at 7:36 am

      I can’t wait to make them, Kim!

      Reply
    • Linda says

      October 27, 2016 at 5:15 pm

      Where can I get that bowl? I love it!!

      Reply
    • Cria says

      August 23, 2018 at 10:48 pm

      5 stars
      These were so good!!! Thanks!

      Reply
  2. Katrin says

    October 2, 2016 at 7:43 am

    Oh my, these look just so delicious. I love that you included nutritional yeast in it. I am making these today!

    Reply
    • Janet says

      October 16, 2016 at 9:10 pm

      Sounds really interesting I wonder if we added pork rinds would it work and go further i.e. Lower carbs
      On holidays at present so not cooking but doing the best I can if I can maintain I will be happy

      Reply
    • Janet says

      October 16, 2016 at 9:12 pm

      What is the difference to to yeast for cooking and nutritional yeast ?

      Reply
      • Carolyn says

        October 17, 2016 at 7:19 am

        Well for one thing, nutritional yeast is not active yeast so it doesn’t cause things to rise and it doesn’t worsen conditions like Candida. https://en.wikipedia.org/wiki/Nutritional_yeast

        Reply
  3. Dee S. says

    October 2, 2016 at 9:49 am

    How do you make the hole in the middle of the cracker?

    Reply
    • Kim | Low Carb Maven says

      October 3, 2016 at 5:11 pm

      HI Dee. I used the end of the beater from my hand mixer. They are just there for aesthetics and serve no other purpose. -Kim

      Reply
  4. Twila Burkholder says

    October 2, 2016 at 8:14 pm

    I’ve tried making crackers before, and they were kind of soft. Do these get crispy or are they more of a soft cracker?

    Reply
    • Carolyn says

      October 3, 2016 at 7:24 am

      I haven’t made these, since it’s a guest post from Kim, but my cracker recipes do crisp up. She says these are crispy so I would take her word for it.

      Reply
    • Kim | Low Carb Maven says

      October 3, 2016 at 5:14 pm

      Hi Twila. These do crisp up. If they are not crispy when they are completely cooled, then put them back into the oven at 350 for a few more minutes and then let cool completely. These are not as flaky as the cheddar version, but I prefer them because I like adding the chives and other options to them. I also LOVE Parmesan cheese. -Kim

      Reply
  5. LilyAnne | OfRecipes says

    October 3, 2016 at 11:25 am

    These look amazing!! I love cheese crackers but the thought of buying them have become something of a nightmare because I’d munch away, almost finishing the whole box way before I get home!

    Reply
  6. Lynne Nix says

    October 3, 2016 at 12:36 pm

    Two quick questions:
    1. The recipe makes no mention of when to place the crackers on the parchment in the pan. Is this before or after you slice the crackers into squares?
    2. What did you use to put the hole in the middle of each square?
    Thank you.

    Reply
    • Kim | Low Carb Maven says

      October 3, 2016 at 5:16 pm

      Hi Lynne. I picked up the parchment paper after cutting (you can see the picture of it on the marble in Carolyn’s pin). I picked up opposite corners and placed it onto the tray, BUT you can also cut them on the tray. Either way works. I used the back of one of my hand beaters to make the dimples. They are purely decorative. -Kim

      Reply
  7. Angelina says

    October 4, 2016 at 6:04 pm

    So you’re saying that nutritional yeast will not spike my blood sugar?

    Reply
  8. sherry says

    October 17, 2016 at 2:39 pm

    Do you have to add the yeast?

    Reply
    • Carolyn says

      October 17, 2016 at 3:26 pm

      I don’t think so. My guess is it’s flavouring only.

      Reply
    • Kim | Low Carb Maven says

      October 20, 2016 at 7:30 pm

      Hi Sherry. The nutritional yeast is what makes the crackers flaky. With out it, they will still get crisp and taste good, but they wont have the same texture. -Kim

      Reply
  9. Gina says

    October 24, 2016 at 12:56 am

    These are by far the very best crackers I’ve made using low carb ingredients!! I love them so much, thank you!

    Reply
    • Kim | Low Carb Maven says

      October 24, 2016 at 4:30 pm

      Hi Gina. This is Kim from Low Carb Maven. I’m so glad you like the crackers! I’m thrilled that Carolyn gave me the opportunity to share them with you!

      Reply
  10. Mary phelps says

    November 7, 2016 at 7:24 pm

    Great crunchy crackers!

    Reply
  11. Karen says

    November 11, 2016 at 6:01 pm

    I’ve made these twice and both times they came out great and are very crispy. I keep them in a bowl on the counter for about a day to make sure they’re nice and dry and then store them in a cookie tin. They are so good as is so I’m afraid to add any other flavors to them but will somewhere down the road.

    Reply
  12. Kat says

    February 5, 2017 at 9:18 am

    I love the size of theses. And the hole in the middle captivated my sisters – four of us ate about 3/4 of a recipe at our last luncheon (and they took the rest home with them). My sisters aren’t low carb like me but did appreciate the crackers being wheat free and delicious. I think all my cracker recipes will be small and have holes in the middle from now on.

    Reply
  13. ZACHARIE MONARCE says

    March 12, 2017 at 10:41 pm

    How do I keep my crackers crispy days after baking them? They seem to go soft the day after.

    Reply
    • Carolyn says

      March 13, 2017 at 7:57 am

      I leave mine on the counter in an uncovered container. However, if you live in a humid location, it’s pretty hard to keep them crisp.

      Reply
    • Kim | Low Carb Maven says

      July 6, 2017 at 3:45 pm

      I keep mine on the counter in a cookie tin. I live in California where it is dry but they stay crispy until they are eaten. Maybe yours weren’t quite baked enough. If the go soggy, put them back into the oven until they crisp up.

      Reply
  14. Susan says

    April 4, 2017 at 1:33 pm

    I’ll bet they would be yummy with rosemary too

    Reply
  15. Reni says

    April 6, 2017 at 8:35 pm

    Kim just made these. They turned out fantastic – even though I couldn’t find my nutritional yeast. Will make these again using the nutritional yeast. Yum!

    Reply
  16. Sharon says

    July 15, 2017 at 1:36 pm

    This is a great recipe as I’ve made it five times already. I like mine thin and crispy and this makes two sheet pans as I roll them out thinner than the recipe and bake for just 10 min. I also use the everything bagel seasoning on them. They are filling as a snack at work. Thank you.

    Reply
  17. Joanne Cappiello says

    October 14, 2017 at 9:44 am

    If I missed it, I apologize, but how many carbs per serving? I am on Adkins I need to calculate net carbs. Thank you.

    Reply
    • Carolyn says

      October 15, 2017 at 6:16 am

      It was down in the recipe notes and the person I had working on putting it into the nutritional card on the side missed it too. It’s actually 5g carbs, 2g fiber and is corrected now.

      Reply
  18. Kerry says

    January 17, 2018 at 9:37 pm

    The entire sheet of 100 crackers is 5 carbs? I don’t see any other serving size. Thank you

    Reply
    • Carolyn says

      January 19, 2018 at 9:07 am

      Actually, in the recipe notes it says it serves 9 to 10. So that carb count is for 1/10th of the recipe. My recipe info is in the process of being updated.

      Reply
  19. Pam says

    April 21, 2018 at 9:21 am

    These crackers don’t taste good at all. Wondering why yours look so light in color as almond flour is dark.

    Reply
    • Carolyn says

      April 21, 2018 at 6:11 pm

      You’re clearly using almond meal, not almond flour. Almond flour is blanched and has the skins removed.

      Reply
      • Pam says

        April 22, 2018 at 7:29 am

        I used Bob’s Red Mill super-fine natural almond flour it’s not labeled almond meal but it is dark in color.

        Reply
        • Carolyn says

          April 22, 2018 at 8:14 am

          Well, the “natural” part means that they left the skin on. Again, that’s the problem here. I always use Bob’s but I use their blanched…like this one. https://amzn.to/2F8abLw

          Reply
          • Pam says

            April 22, 2018 at 12:24 pm

            Thank you Carolyn, I found the lighter flour. Will give these another try.

  20. rezzy says

    August 27, 2018 at 4:20 pm

    These crackers are amazing! The nutritional yeast has an incredible smell which makes your mind think you’re eating a yeasty wheat product. Just delicious. The step by step instructions. It came out perfectly crunchy. I’m sick of pork rinds. This is my new go to cracker.

    Reply
  21. Marie says

    December 23, 2018 at 8:46 pm

    I don’t have any buttermilk powder, I know it’s optional, but I was thinking of trying cream of tartar for tang. I was thinking I should add less than the buttermilk powder though, and wondered if anyone else has tried it? I haven’t tasted buttermilk powder, but cream of tartar seems pretty sour… is anyone able to do a comparison between the two? Are they similarly tart?

    Reply

Primary Sidebar

free email series

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

Recipe Key

Diet & FitnessPaleoKeto Meal Plans
Low Carb Gluten Free

Footer

All Day I Dream About Food
COPYRIGHT © 2021 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY