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.
Rita says
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.
Jen says
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!!!
WENDY COX says
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.
Carolyn says
So glad you like them!
Carlyn says
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.
Margit says
Just made these cracker.
Delicious 😋
Wendy says
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?
Katie says
One of the hardest things about going low carb is the lack of good crackers/chips/etc. These were a delicious substitution!
Stephanie says
These looks so good! Can’t wait to make a batch.
Suzy says
These homemade crackers are the best! The flavor is superb!
April says
I looooooove homemade crackers. These were so easy to make and so flavorful! My new favorite guilt free snack 😉
Anna says
I am obsessed with these crackers! So good!
Whitney says
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!!
Christiana Hancox says
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
Suzy says
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!
Carolyn says
Thanks so much, Suzy!
Rebecca says
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.
Carolyn says
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.
Jamie says
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.
Dagmar VonBernewitz says
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.
Heather Kunch says
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 😊
Carolyn says
Thanks so much, Heather!
Fara says
Hi, when you say grated Parmesan do you mean the cheese in the bag or the finer grated version in the box? Thanks
Carolyn says
Actually, I really mean grating your own, which is what I do but if you want to get pre-grated, used the bagged kind.
Cookin Canuck says
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!