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.
Meseidy Rivera says
These would be perfect on a cheese board. Love the rosemary and parm.
Erin @ Dinners, Dishes, and Desserts says
Rosemary and Parmesan are the perfect combo – such a great snack!
Jennifer Blake says
So amazing! Cannot wait to make these on our long weekend!
Helen says
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.
Taylor @ Food Faith Fitness says
I want to snack all day!
André says
Ótimas receitas obrigado por compartilhar
Pat says
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.
Carolyn says
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.
Pat says
Thank you. I’ll try making them this afternoon.
Alexandra says
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.
Carolyn says
Glad you like them. You’re right, it is very forgiving!
Lydia Richards says
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!
Carolyn says
These are some of my favourites too. So glad I can make a difference!
Janet says
I made a radish top pesto to go with these….and goat cheese and pickled radishes. Boy are they good!
Jackie Byars says
These are GREAT! I am addicted and really missed them when I was away from home on vacation and couldn’t make them.
Peggy D.... says
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.
Carolyn says
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.
Carolyn says
I am going to guess you didn’t grind your sunflowers enough. Hard to say for sure.
Carolyn says
Yes! That is it! I ground the sunflowers a bit finer and voila, the PERFECT cracker. Thank you, Carolyn
Jackie Byars says
These are great! They are the first crackers 8’ve eaten in over a year, and I really like them.
Carolyn says
We love them too and since my sister is dairy free, I discovered at Christmas that they are just as good without the parmesan.
Rebecca says
were they as crunchy? i made a similar recipe yesterday with no cheese and they aren’t crunchy enough
Nicole says
These turned out incredible! How do you recommend storing them?
Carolyn says
Depends on how long it will be before you eat them all. On the counter for 2 days is fine, after that the fridge.
Carolyn says
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.
Denise S. says
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.
Carolyn says
These are some of my favourite crackers!
Denise S. says
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.
Carolyn says
Oh wow, that’s so good to know!
Denise S. says
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.
Erin says
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.
Carolyn says
Thanks, Erin! They are one of my favourites!
Amanda @GlitterItGold says
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.
Denise says
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!
Susan says
Hmmm. I might try rolling them out on the parchment already in the baking sheet, saving any awkward transfer.