Low Carb Almond and Parmesan Crackers

8 ratings

These keto crackers are loaded with intense flavors of tangy Parmesan cheese and have a satisfying crunch.

A great keto snack, these crackers are versatile in their uses. Perfect for an after dinner cheese plate, for dunking in your favorite dip, served with a hearty bowl of soup, or loaded with nacho toppings.

Net Carbs

7.2 g
Fiber

6 g
Total Carbs

13.2 g
Protein

25.1 g
Fats

37.6 g

465 cals

Quantity

Serving Size

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Finely Ground Almond Meal Flour by Bob's Red Mill

1 cup
Parmesan Cheese

¾ cup
Egg

1 small
Black Pepper

⅛ tsp
Salt

⅕ teaspoon

Step 1

Preheat the oven to 375 degrees Fahrenheit and line a shallow oven tray with baking paper.
Step 2

Add the ground almonds, parmesan and the egg to a food processor and season generously to taste.
Step 3

Blend on a medium setting until fully combined, forming a thick, sticky dough.
Step 4

Remove the dough from the mixer and transfer to the baking sheet. Wrap the dough in the baking sheet and transfer to the freezer for 5 minutes – this will make it easier to work with.
Step 5

Open the refrigerated dough out onto the baking tray, still on the baking paper. Press or roll the dough flat - as thin and even as you can get it without tearing.
Step 6

Using a knife or biscuit cutter, score your chosen biscuit shapes into the dough. This will make them easier to separate once baked.
Step 7

Transfer to the oven to bake for 15-18 minutes until crisp and golden.
Step 8

Once the crackers are cool enough to handle, break along the score marks and leave to cool completely before serving.

Comments 16

IneffableKale797150 2 years ago

How long can these keep in airtight container (several batches) for camping

0
Lalu64 3 years ago

Could you use a flax egg instead?

0
- Don O. 2 years ago
  
  Of course you can.
  
  1
Keto67 5 years ago

Is your parmesan cheese grated or shredded?

0
- recipewriter 5 years ago
  
  Hi, it was grated.
  
  4
Marie 5 years ago

YES! Easy and tasty recipe that can serve in place of a cracker for dipping. 15 minutes was a little overdone in my oven, next time I'll try 13. I also want to try subbing cheddar cheese to see if these will stand in place of corn tortilla chips. Nacho night gets a little old when it turns into taco salad night for me 😆

9
- FantasticKale683174 4 years ago
  
  Wonder if it would work to use taco seasoning instead of (or in addition to) all (or some) of the salt?
  
  5
- recipewriter 5 years ago
  
  I'm so glad you have something for nacho night! Thank you for your feedback :)
  
  1
jenni867 5 years ago

These turned out nice. I left them in for 16 minutes and they were a little overcooked on the edges. Next time I think 14-15 minutes would be fine. Great snack. Cured my chip craving!

3
- recipewriter 5 years ago
  
  Thanks for your feedback, glad you liked them :)
  
  1
Beth 6 years ago

If I only have large eggs do I need to adjust the other ingredients?

0
- recipewriter 6 years ago
  
  You may find the mixture a little wet so feel free to add extra almond flour until the dough is correct.
  
  4
fairmerc18ed3 6 years ago

These satisfy my desire for a salty, savory, crunchy baked food! Next time, I will roll them out with a rolling pin to make them thinner. Thanks for the recipe!

1
- recipewriter 6 years ago
  
  You are welcome :) Glad you enjoyed them!
  
  0
sariahjoyjoy 6 years ago

These are so yummy! I sprinkled with a bit of dried oregano and smoked paprika. This will be the go to snack, dipped in Dijon mustard. Thank you!

3
Gigi1958 7 years ago

Jessie we can make these, chicken nachos yum!

0

Low Carb Almond and Parmesan Crackers

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Comments 16