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.
Heidi says
What would a good substitute for Chia be?
(Chia reacts very badly on me…nausea and vomiting or stomach pains.)
Carolyn says
You could do flax seed meal or you could just do another 1/2 cup of ground sunflower seed
Heidi says
Thank you, I will try the flax.
🙂
f1ossy says
Thanks!! looks great
JulieD says
Looks soo good, Carolyn! Now I’m craving these crackers!!
Liz says
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!!!
Nicole says
Wow! These crackers look fabulous!
Marnely Rodriguez-Murray says
I am so obsessed with cheeseboards and these crackers look like the perfect pairing to my cheese addiction!
Shawn @ I Wash You Dry says
These are gorgeous crackers!! I love the addition of the chia seeds with sunflower seeds. Sounds incredible!
fabiola@notjustbaked says
I love how healthy and easy these are to make!
Kristen says
What an inventive recipe! I love the flavors! (And love the comment ^^^) You rock!
Susan says
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.
Beth says
I feel exactly like this. 🙂
maria says
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
Carolyn says
I think any ground seed would probably work just fine. Thanks for the lovely words!
Cookiezw says
Can this work w/almond or coconut FL.?
Joyce says
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!!
Gabrielle says
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.
Carolyn says
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.
Amanda says
Love!!!
Conni says
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
Carolyn says
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.
Janet Bain says
Chia seeds can be kept at room temperature for a long period. No fats to go rancid.
Christine at Cook the Story says
I love your addition of rosemary!
Joyce says
These look amazing. A long time ago I made rosemary crackers from a Martha Stewart recipe. These sound even better (and easier!)
mellissa @ ibreatheimhungry says
These look fantastic! Never thought of grinding the sunflower seeds up – great idea, can’t wait to try it!!!
Carolyn says
Thanks, Mellissa!
Cindy Maddux says
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!
Carolyn says
I am sure you can barely wait for fall!
Cindy Maddux says
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.
Carolyn says
I use raw sunflower seeds.
Kaitlin Vincent says
These look and sound divine! Perfect for packed lunches. Yum!
Diamond M Carmichael says
I’m allergic to all nuts and seeds including sunflower seeds but not chia seeds is there a replacement for the sunflower seeds?
Christen says
Maybe Hemp? Pretty flavor neutral if you can have it.