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All Day I Dream About Food

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April 22, 2020

Easy Keto Crackers with Rosemary and Parmesan

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

15.9Kshares

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.

Close up of keto crackers in a metal bowl with brie cheese in the background

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.

A stack of keto garlic parmesan crackers on a white cake stand

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

Keto crackers on a wooden cutting board with brie cheese and a twig of rosemary.

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 1/8 and 1/4 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.

Nut-free keto crackers on a wooden cutting board with cheese in the background

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
4.96 from 23 votes
A stack of keto garlic parmesan crackers on a white cake stand
Print
Keto Rosemary Parmesan Crackers
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 

These keto rosemary parmesan crackers are a delicious low carb snack and hold up to any cheeses or spreads you want to pair them with. Nut-free!

Course: Snack
Cuisine: Appetizer
Keyword: keto crackers, low carb crackers
Servings: 10 servings
Calories: 179 kcal
Ingredients
  • 2 cups sunflower seed flour
  • 3/4 cup finely grated Parmesan
  • 2 tbsp chopped fresh rosemary
  • 1/2 tsp garlic powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 2 tbsp melted butter
  • Coarse sea salt for sprinkling
US Customary - Metric
Instructions
  1. Preheat the oven to 300F.

  2. In a large bowl, combine the sunflower seed flour, Parmesan, rosemary, garlic powder, baking powder and salt.

  3. Stir in the egg and butter until dough comes together.

  4. 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

  5. Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with coarse sea salt. Transfer to a large baking sheet.

  6. 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.

  7. Recipe makes about 40 crackers, depending on how thinly you roll the dough.

Recipe Video

Nutrition Facts
Keto Rosemary Parmesan Crackers
Amount Per Serving (4 crackers per serving)
Calories 179 Calories from Fat 136
% Daily Value*
Fat 15.1g23%
Carbohydrates 5.6g2%
Fiber 2.7g11%
Protein 8.5g17%
* Percent Daily Values are based on a 2000 calorie diet.
15.9Kshares

Filed Under: Appetizers & Snacks, Gluten Free, Low Carb Tagged With: chia seeds, rosemary, sunflower seeds

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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

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Comments

  1. Kaitlin Vincent says

    August 18, 2014 at 7:20 am

    These look and sound divine! Perfect for packed lunches. Yum!

    Reply
    • Diamond M Carmichael says

      March 30, 2017 at 6:21 pm

      I’m allergic to all nuts and seeds including sunflower seeds but not chia seeds is there a replacement for the sunflower seeds?

      Reply
      • Christen says

        October 6, 2017 at 10:36 am

        Maybe Hemp? Pretty flavor neutral if you can have it.

        Reply
  2. Cindy Maddux says

    August 18, 2014 at 8:03 am

    Wow, this sounds like a keeper for sure. I’m looking forward to trying these. I’ve never tried baking crackers before but this looks so simple and easy. Thanks so much for the recipe.

    Oh, and you made me a bit jealous talking about your early fall weather. Down here in the deep south (I’m in Mississippi on the Gulf Coast) you can practically drown when you take a breath because of the high humidity levels and the heat is stifling. I can’t wait for summer to be gone!

    Thanks again for everything you do. You’re amazing!

    Reply
    • Carolyn says

      August 18, 2014 at 9:09 am

      I am sure you can barely wait for fall!

      Reply
      • Cindy Maddux says

        August 19, 2014 at 10:32 am

        Forgot to ask, are the sunflower seed the roasted and salted ones or the dry roasted unsalted kind? Or does it even matter? I just bought a big bag (not Bob’s Red Mill) and ordinarily it would take me quite a while to go through a bag of this size because I usually just use it for my salad or grab a handful for a snack. Thanks.

        Reply
        • Carolyn says

          August 19, 2014 at 5:13 pm

          I use raw sunflower seeds.

          Reply
  3. mellissa @ ibreatheimhungry says

    August 18, 2014 at 9:35 am

    These look fantastic! Never thought of grinding the sunflower seeds up – great idea, can’t wait to try it!!!

    Reply
    • Carolyn says

      August 18, 2014 at 9:43 am

      Thanks, Mellissa!

      Reply
  4. Joyce says

    August 19, 2014 at 7:24 am

    These look amazing. A long time ago I made rosemary crackers from a Martha Stewart recipe. These sound even better (and easier!)

    Reply
  5. Christine at Cook the Story says

    August 19, 2014 at 8:45 am

    I love your addition of rosemary!

    Reply
  6. Conni says

    August 19, 2014 at 8:49 am

    When you are using so many unusual ingredients like Chia seeds for instance, what do you store in the freezer and what do you store on the shelf?
    Thanks
    Conni

    Reply
    • Carolyn says

      August 19, 2014 at 1:13 pm

      I keep almost all of it in the freezer, except for things I know I use really often and will use up the bag quickly.

      Reply
      • Janet Bain says

        July 9, 2016 at 3:50 pm

        Chia seeds can be kept at room temperature for a long period. No fats to go rancid.

        Reply
  7. Amanda says

    August 19, 2014 at 9:28 am

    Love!!!

    Reply
  8. Gabrielle says

    August 19, 2014 at 2:13 pm

    I just made these this afternoon and they were quite easy and delicious! I hope I can stretch them out to make the ten servings!!!! I put mine on a silicone baking sheet, covered with parchment and then rolled them out and cut them before baking. That way I didn’t have to move them off of the sheet, just put the silicone sheet in the oven. I think you could do that with your parchment as well. I once made crackers similar to this and it had a bit of tomato paste which was wonderful.

    Reply
    • Carolyn says

      August 19, 2014 at 5:13 pm

      I don’t move mine off the parchment. Maybe I didn’t convey that well enough in the recipe, I will take a look and amend.

      Reply
  9. Joyce says

    August 20, 2014 at 5:25 pm

    OMG! These are delish! I just made them, but I only had a flax and chia seed mix and the sunflower seeds. Didn’t matter they taste awesome!!

    Reply
  10. maria says

    August 21, 2014 at 7:49 am

    rather than sunflower seeds, do you think ground up pumpkin seeds would work?

    These crackers sound lovely—and I love your recipes and your writing. As I have written before, it was your almond tea cake recipe that made it possible for me to stay with low carb—opened up the world of low carb goodies and fun and joy! and greatly improved health and well-being. THANK YOU once again (and the biscotti recipes, too!)

    Maria

    Reply
    • Carolyn says

      August 21, 2014 at 9:10 am

      I think any ground seed would probably work just fine. Thanks for the lovely words!

      Reply
      • Cookiezw says

        April 23, 2020 at 3:45 pm

        Can this work w/almond or coconut FL.?

        Reply
  11. Susan says

    August 21, 2014 at 7:28 pm

    Carolyn,
    A profound thank you for another fantastic recipe. I’ve never made crackers before & miss them terribly (also GF & very very low carb). I made these today, as well as your cheddar biscuits for biscuits & gravy for supper, and your crock pot chocolate cake. It’s been a busy cooking day.

    The crackers are delicious, especially with herbed goat cheese. I was out of rosemary and used herbs de provence instead. The whole house smelled heavenly while they were baking, then to be swapped out with the sweet smell of chocolate cake.

    Thank you for never failing to share your amazing gift of making those of us who are on a limited diet feel like we can still eat good tasting and healthy food.

    Reply
    • Beth says

      June 10, 2018 at 8:32 am

      5 stars
      I feel exactly like this. 🙂

      Reply
  12. Kristen says

    August 22, 2014 at 1:59 pm

    What an inventive recipe! I love the flavors! (And love the comment ^^^) You rock!

    Reply
  13. [email protected] says

    August 22, 2014 at 2:04 pm

    I love how healthy and easy these are to make!

    Reply
  14. Shawn @ I Wash You Dry says

    August 22, 2014 at 5:38 pm

    These are gorgeous crackers!! I love the addition of the chia seeds with sunflower seeds. Sounds incredible!

    Reply
  15. Marnely Rodriguez-Murray says

    August 22, 2014 at 9:52 pm

    I am so obsessed with cheeseboards and these crackers look like the perfect pairing to my cheese addiction!

    Reply
  16. Nicole says

    August 22, 2014 at 10:25 pm

    Wow! These crackers look fabulous!

    Reply
  17. Liz says

    August 23, 2014 at 10:07 am

    Oh, my gosh, these look amazing! I can never find a store bought cracker that appeals to me…going to have to make a batch of these beauties!!!

    Reply
  18. JulieD says

    August 23, 2014 at 12:09 pm

    Looks soo good, Carolyn! Now I’m craving these crackers!!

    Reply
  19. f1ossy says

    August 24, 2014 at 6:06 am

    Thanks!! looks great

    Reply
  20. Heidi says

    August 24, 2014 at 11:49 am

    What would a good substitute for Chia be?

    (Chia reacts very badly on me…nausea and vomiting or stomach pains.)

    Reply
    • Carolyn says

      August 24, 2014 at 4:02 pm

      You could do flax seed meal or you could just do another 1/2 cup of ground sunflower seed

      Reply
      • Heidi says

        August 24, 2014 at 4:04 pm

        Thank you, I will try the flax.

        🙂

        Reply
  21. Susan says

    August 26, 2014 at 12:25 pm

    Hmmm. I might try rolling them out on the parchment already in the baking sheet, saving any awkward transfer.

    Reply
  22. Denise says

    September 3, 2014 at 9:42 pm

    What an eazy peazy recipe! I had to substitute with pumpkin seeds and some flax meal and they turned out fine. (I didn’t increase the ground chia seeds as they absorb liquid like crazy and I worried that the dough wouldn’t bind together. )
    Thanks – Now I’ve got something to put the butter on!

    Reply
  23. Amanda @GlitterItGold says

    April 16, 2015 at 11:26 am

    Wow, these look amazing! and I happen to have everything to make them. I also just happened to spot Spring Pea pesto crostinis with Proscuitto and burrata on What’s Habby cooking and I am seeing a lovely marriage of these two recipes. Also, I just discovered your blog and I can’t get over the name. It can so relate. I love it and I can’t wait to browse through completely.

    Reply
  24. Erin says

    July 1, 2015 at 3:42 pm

    I have made these three times now and they might be my favorite. My husband told me to hide them from him. Even taking that measure they don’t last very long. I used pumpkin seeds instead of sunflower, I think it gave it an earthier flavor. I just wanted to give you props. These are absolutely delicious.

    Reply
    • Carolyn says

      July 1, 2015 at 3:57 pm

      Thanks, Erin! They are one of my favourites!

      Reply
  25. Denise S. says

    December 6, 2015 at 11:23 am

    Excellent! I just made these and they are cooling, I can’t keep my hands off of them. It’s awesome to have real crackers to crunch on without all the gluten.

    Reply
    • Carolyn says

      December 6, 2015 at 11:40 am

      These are some of my favourite crackers!

      Reply
      • Denise S. says

        October 15, 2016 at 11:37 am

        Just a follow up but I made these in Dec 2015. I forgot and froze a bag and just found them in my freezer. I’m eating them now and they are as good as when I made them almost a year ago. They have a great flavor and still really crunchy. I’m making a new batch now.

        Reply
        • Carolyn says

          October 15, 2016 at 4:42 pm

          Oh wow, that’s so good to know!

          Reply
          • Denise S. says

            October 16, 2016 at 3:05 pm

            I just made another batch and froze most of them so they last longer. These taste really good with a red beet smoothie I make after my workout.

  26. Nicole says

    December 22, 2015 at 6:21 pm

    These turned out incredible! How do you recommend storing them?

    Reply
    • Carolyn says

      December 22, 2015 at 8:29 pm

      Depends on how long it will be before you eat them all. On the counter for 2 days is fine, after that the fridge.

      Reply
    • Carolyn says

      December 23, 2015 at 9:32 am

      So I thought this was a comment on a different recipe…sorry. These are fine on the counter for up to 5 days or so.

      Reply
  27. Jackie Byars says

    January 1, 2016 at 9:30 am

    These are great! They are the first crackers 8’ve eaten in over a year, and I really like them.

    Reply
    • Carolyn says

      January 1, 2016 at 10:19 am

      We love them too and since my sister is dairy free, I discovered at Christmas that they are just as good without the parmesan.

      Reply
      • Rebecca says

        July 29, 2017 at 11:55 pm

        were they as crunchy? i made a similar recipe yesterday with no cheese and they aren’t crunchy enough

        Reply
  28. Carolyn says

    February 8, 2016 at 6:02 pm

    Carolyn,
    Thank you for this exquisite cracker recipe!
    I just discovered your wonderful blog through a search for grain-free crackers. I found out recently that I am insulin resistent, Prediabetic. To reverse this, I have completely changed my eating lifestyle–very low carb diet which means not having the foods that I used to find comforting and satisfying. So, for the past several months I have been pining for a crispy, delicious, “appropriate” cracker to incorporate into my new eating style– then I found YOUR recipe!
    When I brought together the dough, it came out a little dry and crumbly–I was still able to roll it out with the parchment paper, but the dough came a part in places. Did I do something wrong? Otherwise, the taste is phenomenal! Thank you again.

    Reply
    • Carolyn says

      February 8, 2016 at 7:21 pm

      I am going to guess you didn’t grind your sunflowers enough. Hard to say for sure.

      Reply
      • Carolyn says

        February 10, 2016 at 7:12 pm

        Yes! That is it! I ground the sunflowers a bit finer and voila, the PERFECT cracker. Thank you, Carolyn

        Reply
  29. Peggy D.... says

    February 23, 2016 at 2:52 pm

    I am dairy free. When you made them without parmesan, did you make other adjustments? I do a bit better with sheep or goat dairy but try to reserve that for special occasions like Christmas lasagna made with strips of roasted zucchini or deli turkey slices.

    Reply
  30. Jackie Byars says

    March 13, 2016 at 5:06 pm

    These are GREAT! I am addicted and really missed them when I was away from home on vacation and couldn’t make them.

    Reply
  31. Janet says

    July 10, 2016 at 4:13 pm

    I made a radish top pesto to go with these….and goat cheese and pickled radishes. Boy are they good!

    Reply
  32. Lydia Richards says

    January 21, 2017 at 7:41 pm

    AWESOME – these are the best crackers “since sliced bread”!!! Everyone that tries them wants the recipe!
    Well done, increcdible with all cheeses and it’s easy to substitute different seeds (sesame, etc.). Love you and your website!!!! Keep up the great effort and work – you make a difference!

    Reply
    • Carolyn says

      January 21, 2017 at 11:44 pm

      These are some of my favourites too. So glad I can make a difference!

      Reply
  33. Alexandra says

    March 10, 2017 at 1:15 pm

    I used a mix of ground sunflower, pumpkin, flax and chi seeds and some while sesame seeds with the rest of the ingredients but substituted fennel for rosemary. Absolutely delicious! Such a useful (forgiving) recipe. Thanks so much. I’ve really been missing crunchy on keto.

    Reply
    • Carolyn says

      March 10, 2017 at 4:18 pm

      Glad you like them. You’re right, it is very forgiving!

      Reply
  34. Pat says

    July 11, 2017 at 11:40 am

    I want to try these crackers but would like to clarify the ingredients. Aa you are measuring out the sunflower seeds ( & chia seeds) AFTER grinding, how much do I need to be starting with for these ingedients? I want to make sure that I have enough on hand before I start. Also, are you using freshly grated Parmesan from a block of cheese or are you using “dry” grated Parmesan (I buy this from an Italian store but it has the texture of the kind of parm found in shakers.)

    Thanks for your help.

    Reply
    • Carolyn says

      July 11, 2017 at 1:25 pm

      After grinding, yes. You need a bit more than it calls for but it can fluff them up a bit so you may find you have a bit of leftovers. I used freshly grated parm.

      Reply
      • Pat says

        July 12, 2017 at 1:17 pm

        Thank you. I’ll try making them this afternoon.

        Reply
  35. André says

    September 4, 2017 at 11:51 pm

    Ótimas receitas obrigado por compartilhar

    Reply
  36. Taylor @ Food Faith Fitness says

    February 13, 2018 at 5:22 pm

    5 stars
    I want to snack all day!

    Reply
  37. Helen says

    February 13, 2018 at 6:47 pm

    5 stars
    I made these today, I added extra egg whites to get the dough to foam. I loved them. I decided to freeze 1/2 the batch as I wasn’t sure how long the will stay fresh.

    Reply
  38. Jennifer Blake says

    February 14, 2018 at 9:23 am

    5 stars
    So amazing! Cannot wait to make these on our long weekend!

    Reply
  39. Erin @ Dinners, Dishes, and Desserts says

    February 14, 2018 at 12:50 pm

    5 stars
    Rosemary and Parmesan are the perfect combo – such a great snack!

    Reply
  40. Meseidy Rivera says

    February 14, 2018 at 12:51 pm

    5 stars
    These would be perfect on a cheese board. Love the rosemary and parm.

    Reply
  41. Cookin Canuck says

    February 15, 2018 at 11:06 am

    5 stars
    I was just talking with a friend yesterday about some great grain free crackers she had tried at a restaurant. Now I need to make her a batch of these!

    Reply
  42. Fara says

    July 1, 2018 at 9:58 am

    Hi, when you say grated Parmesan do you mean the cheese in the bag or the finer grated version in the box? Thanks

    Reply
    • Carolyn says

      July 1, 2018 at 2:08 pm

      Actually, I really mean grating your own, which is what I do but if you want to get pre-grated, used the bagged kind.

      Reply
  43. Heather Kunch says

    July 3, 2018 at 1:02 pm

    5 stars
    These are my absolute favorite!! I make at least once a week. Everyone in the house loves them (even the couple people who don’t eat Keto). I want to try your sesame crackers next. I love your website and have made many of your recipes from which I always get rave reviews! Thank you so much 😊

    Reply
    • Carolyn says

      July 3, 2018 at 4:17 pm

      Thanks so much, Heather!

      Reply
  44. Dagmar VonBernewitz says

    October 6, 2018 at 7:48 pm

    I did the same thing – as the dough was really brittle with just one egg – I also used roasted sunflower seeds instead of raw – that was probably why the dough was drier.

    Reply
  45. Jamie says

    November 19, 2018 at 6:16 am

    5 stars
    These crackers are my absolute favorite. Everyone loves them. If I skipped the parm would they fall apart? would there be an adequate substitute? Parmesan is really expensive where we live.

    Reply
  46. Rebecca says

    November 23, 2018 at 12:00 pm

    4 stars
    I found these to be rather delicate and crumbly (but tasty!). Maybe I need to add a little more butter or oil, or perhaps work the “dough” a bit before rolling it out.

    Reply
    • Carolyn says

      November 23, 2018 at 10:02 pm

      Could be the sunflower seeds needed a bit more grinding too. The more coarse they are, the more delicate and less cohesive the final product.

      Reply
  47. Suzy says

    November 25, 2018 at 7:13 am

    5 stars
    Absolutely love these crackers – thank you Carolyn. After three years of keto and following many groups and social pages, I can honestly say I enjoy yours the most. You are also so generous with your recipes and time. Cheers – thanks again!

    Reply
    • Carolyn says

      November 25, 2018 at 9:00 am

      Thanks so much, Suzy!

      Reply
  48. Christiana Hancox says

    February 17, 2019 at 11:02 am

    5 stars
    I had a surfeit of sunflower seeds, searched out a recipe and found this one. These are A-M-A-Z-I-N-G! Really, so, so good; dangerously good, I think it might be possible to crunch your way through a whole batch at one sitting! I didn’t have any rosemary so just went with the rest of the ingredients, but even so they are seriously delicious. Thank you for another wonderful recipe

    Reply
  49. Whitney says

    June 17, 2019 at 5:33 pm

    5 stars
    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!!

    Reply
  50. Anna says

    July 3, 2019 at 12:20 pm

    5 stars
    I am obsessed with these crackers! So good!

    Reply
  51. April says

    July 3, 2019 at 1:26 pm

    5 stars
    I looooooove homemade crackers. These were so easy to make and so flavorful! My new favorite guilt free snack 😉

    Reply
  52. Suzy says

    July 3, 2019 at 2:32 pm

    5 stars
    These homemade crackers are the best! The flavor is superb!

    Reply
  53. Stephanie says

    July 3, 2019 at 2:32 pm

    5 stars
    These looks so good! Can’t wait to make a batch.

    Reply
  54. Katie says

    July 3, 2019 at 5:07 pm

    5 stars
    One of the hardest things about going low carb is the lack of good crackers/chips/etc. These were a delicious substitution!

    Reply
  55. Wendy says

    May 4, 2020 at 10:50 am

    5 stars
    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?

    Reply
  56. Margit says

    May 13, 2020 at 3:53 pm

    5 stars
    Just made these cracker.
    Delicious 😋

    Reply
  57. Carlyn says

    May 18, 2020 at 2:06 pm

    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.

    Reply
  58. WENDY COX says

    May 30, 2020 at 6:01 am

    5 stars
    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.

    Reply
    • Carolyn says

      May 30, 2020 at 8:21 am

      So glad you like them!

      Reply
  59. Jen says

    May 30, 2020 at 1:39 pm

    5 stars
    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!!!

    Reply
  60. Rita says

    July 2, 2020 at 4:25 pm

    5 stars
    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.

    Reply
  61. Clare says

    August 22, 2020 at 6:53 am

    These look really good, but I live in the UK. Any chance you could give the ingredients in metric measurements?

    Reply
    • Carolyn says

      August 22, 2020 at 1:55 pm

      There is now a metric conversion button in the recipe.

      Reply
  62. Michelle says

    October 19, 2020 at 1:32 pm

    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.

    Reply
    • Carolyn says

      October 19, 2020 at 2:37 pm

      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.

      Reply
      • Michelle says

        October 19, 2020 at 8:41 pm

        Thanks for the feedback! I will try it out

        Reply
  63. FREIDIA says

    December 27, 2020 at 2:08 pm

    Hello Carolyn,
    I searched for the video and could not find it.
    What am I missing : )
    freidia

    Reply

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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

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