My favorite keto crackers get a brand new update! These nut-free rosemary parmesan crackers are a delicious low carb snack and hold up to any cheeses or spreads you want to pair them with. Scroll down to the recipe to see my how to video.
I first made these rosemary parmesan crackers back in 2014, and I can honestly say that they are my favorite keto crackers by far. Even after six more years of keto baking experiments, these crackers stand the test of time.
Now, I do have plenty of other keto cracker recipes of which I am very fond. The keto pepper jack cheese crackers are always a huge hit and taste like Cheez-Its, so they are my son’s favorite. I also enjoy my keto sesame crackers because I have a thing for that unique toasted sesame flavor.
And nothing tops my keto graham crackers for a versatile and delicious snack!
But these nut-free keto crackers are my favorite for pairing with all sorts of cheeses and charcuterie. You honestly cannot beat them with a smear of brie on top. I’ve made them countless times, and every time I make them, I remember just how much I like them.
So I decided it was high time to update the post and shoot a video for my favorite low carb cracker recipe. I think you will be glad I did.
Nut-free keto crackers are the perfect snack
One of the huge benefits to this cracker recipe is that they are completely nut-free. So many low carb crackers are made with almond flour, and while I use it frequently, it can put many recipes off limits for those with intolerances and allergies.
As many schools are completely nut-free, coming up with healthy snacks to add to kids’ lunch boxes can be tough if you’re trying to be carb-conscious. You can’t reach for almond flour based recipes without risking the wrath of the school board. And possibly risking the health of one of your child’s friends.
I do feel that nut flours make some of the best keto baked goods, and are especially great for getting a truly crisp texture. So what do you do when you want a nut-free keto cracker?
Sunflower seeds to the rescue! Sunflower seed flour is an excellent alternative to almond flour and it crisps up just as nicely.
You can purchase sunflower seed flour, but you can also easily make your own. Check out my tutorial here:
How to make your own Sunflower Seed Flour
How to make keto crackers
I’ve been making low carb crackers from almost the beginning of my keto journey. Way back in 2010, I created my first low carb cracker recipe, and although I’ve tweaked my formula over time, the basics stay the same.
One of the keys to getting truly crispy crackers is a low temperature oven and a long bake time. Almond and sunflower seed flowers have quite a high fat content, so baking them for longer helps them dry out and crisp up properly.
You also want to roll them thinly but not so thin that they won’t hold up to being spread with cheese or dunked into a dip. They should be between ⅛ and ¼ inch thick, so that they have some structure and aren’t too fragile.
Most importantly, you want to roll them to an even thickness as much as possible. If some spots are thinner than others, they will bake too quickly and possibly get burned.
You can cut them into any size you want but the bigger they are, the more fragile they will be. I like to cut mine about 2 inches by 2 inches, and I usually get 40 to 50 crackers out of that.
As always, let them cool completely before trying to break them apart. Baked goods made with nut or seed flours continue to crisp and firm up as they cool.
How to store keto and low carb crackers
One of the advantages to baking your own crackers is that they can be made ahead of time and they last really well. Because they are baked firm and crisp, they are good on the counter for up to a week.
I recommend storing them in a covered container on the counter. They don’t need to be refrigerated at all.
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 200F and re-bake the crackers for 20 minutes or so, then let cool before serving.
Ready to make these delicious Keto Garlic Parmesan Crackers?
More keto nut-free recipes
- Keto Chocolate Blackout Cupcakes
- Keto Chocolate Cereal
- Keto Coconut Flour Brownies
- Keto Bagels
- Keto Chocolate Donuts
Keto Rosemary Parmesan Crackers
Ingredients
- 2 cups sunflower seed flour
- ¾ cup finely grated Parmesan
- 2 tablespoon chopped fresh rosemary
- ½ teaspoon garlic powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- 2 tablespoon 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, baking powder and salt.
- Stir in the egg and butter until 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 ¼ to ⅛-inch thickness, as evenly as you can. Remove the parchment
- Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with coarse sea salt. Transfer to a large baking sheet.
- Bake 40 to 45 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.
- Recipe makes about 40 crackers, depending on how thinly you roll the dough.
Yvonne LONG says
Thank you for your recipes! This one is great as is , but I’m looking for your opinion on substituting dill for the rosemary…I’m thinking that would be nice with cream cheese and smoked salmon.
Carolyn says
Any herbs would be fine.
Eileen Dame says
…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!
I make them with almond flour (same measurement) and might toss in a little extra Parm. I also roll them a bit thinner – they cook faster that way. And I just can’t wait! Very straightforward recipe with delicious result. Making them weekly. Must have on hand. Thank you!
Carolyn says
Glad you like them!
Christiane Fisk says
Good Afternoon Ms Carolyn…do you think 3 or more of your cracker recipes (cut into small squares before baking) could be used to make a chex mix type snack? Do you think they would hold up to being mixed w/the spicy liquid needed to make like an orig chex mix batch. Thank you for all you do, Christiane Fisk Have a Blessed day????
Carolyn says
Interesting idea! I guess so. I never really made much Chex mix so I can’t really remember what’s in it.
Amy Nelson says
I didn’t have sunflower seeds to make flour so I subbed almond flour (no allergies) and they came out great! Good flavor and crisp.
Beverly Jones says
I am allergic to sunflower seeds
Will almond meal work instead?
Jill says
I made this with Almond Flour – very good!!
Mary Elizabeth says
Jill, did you have to alter the amount of flour you used? Or did you just substitute the same amount of almond flour for the sunflower seed flour? I’d like to try this recipe with almond flour but not sure how much to use. Thanks!
freidia says
Hello Carolyn
I see where it says VIDEO by the nutrition facts, but there is no video.
Can you tell me where to find the video?
Thank you
freidia
Carolyn says
https://youtu.be/wj9Uk120ERs
Brigitte says
Hi Carolyn
I was wondering if these crackers freeze well? I would like to make quite a few batches for Christmas.
Thanks!
Caroline says
Hi carolyn I’ve made these a few times now but I actually make them with pumpkin seeds and they turn out brilliantly thanks for sharing although I do have your books which are great.
Hope says
We love this recipe. I use almond flour instead of sunflower flour and it works great. Thank you so much for sharing this.
FREIDIA says
Hello Carolyn,
I searched for the video and could not find it.
What am I missing : )
freidia
Michelle says
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.
Carolyn says
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.
Michelle says
Thanks for the feedback! I will try it out
Clare says
These look really good, but I live in the UK. Any chance you could give the ingredients in metric measurements?
Carolyn says
There is now a metric conversion button in the recipe.