Keto Rosemary Parmesan Crackers

Crisp, savory, and completely nut-free, these Keto Rosemary Parmesan Crackers make the perfect low carb snack. They bake up golden and crunchy every time, and they’re sturdy enough for cheese, dips, and charcuterie. Happy snacking!

Course Snack

Cuisine Appetizer

Keyword keto crackers, low carb crackers

Prep Time 25

Cook Time 40

Total Time 1 10

Servings servings

Calories 179kcal

Ingredients

2 cups sunflower seed flour
1/2 cup finely grated Parmesan
2 tbsp chopped fresh rosemary
1/2 tsp garlic powder
1/2 tsp salt
1 large egg white
2 tbsp melted butter
Coarse sea salt for sprinkling

US Customary - Metric

Instructions

Preheat the oven to 300F.
In a large bowl, combine the sunflower seed flour, Parmesan, rosemary, garlic powder, and salt.
Stir in the egg white and butter until the 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 1/4 to 1/8-inch thickness, as evenly as you can. Remove the parchment
Use a sharp knife or pizza cutter to score into 1 to 2-inch squares. Sprinkle with coarse sea salt. Transfer the baking mat to a large baking sheet.
Bake 30 to 40 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.
If the edges are browning before the center pieces firm up, you can break them off and allow the rest to keep cooking.

Video

Notes

How many crackers you get depends on how thin you roll the dough and how large you cut them. I roll mine to about 1/8th inches thick, and cut them into 1 1/2 inch squares and I usually get about 40 crackers.

Storage Information: Store the crackers in a covered container on the counter for up to 10 days.

Nutrition