If you’re trying to watch your carbs, are diabetic, are on a keto diet, or on a low-carb diet, then you need to make these amazingly delicious keto crackers! I’ve never been into rosemary and I always avoid it when making chicken and pasta dishes that include it. That said, I bought it for this because it seemed like it needed a fresh herb, although I was a bit skeptical. It was a good decision because it just so happened to work out perfectly! My husband is not a fan of rosemary either, but he agreed that it added the perfect hint of herb to this recipe.
My husband is currently doing intermittent fasting mixed with a low-carb diet. I do intermittent fasting every day and the more low-carb or keto recipes I can find and make, the better for both of us. These are so delicious with my Vegetarian 7-Layer Dip, Jalapeño Popper Dip, and My Mom’s Corn Dip!
These are low carb, gluten free, and contain only 6 net carbs per serving. They’re quite filling as each serving contains over 23 grams of protein! Paired with sliced cheese, this is one cheese and cracker appetizer that destined to keep you feeling fuller, longer! I call that a win win!
My super easy keto cracker recipe contains mozzarella, Parmesan cheese, cream cheese, almond flour, an egg, salt, and freshly chopped rosemary, and is done in less than a half hour, making these one quick keto snack! If you like low carb keto recipes, then you’ll love my keto bagels, 90-second keto bread, and keto pepperoni chips recipes!
Top with some sliced cheddar or pair with some cheese dip for a delicious and healthy low-carb snack. I prefer to break my fasts with a healthy snack, and my current fast breaker (or “breakfast” at 3:00 pm daily) includes these amazing keto crackers with cheddar cheese slices. SO MUCH YUM!
My husband and I cannot get enough of these. I just bought almond flour at the grocery store this morning so I will be making many more of these tasty crackers. I wonder why I waited so long to try these. They’re nothing short of incredibly delicious! Writing this blog right now while fasting is making me want to make these. They will last a couple days in a Ziploc bag (just remember—they’re made of cheese), but they’ve never lasted more than a few hours in this house! Yes, they truly are THAT DELICIOUS!
How to make the best keto crackers
STEP 1: Preheat your oven.
STEP 2: Add the mozzarella, parmesan, cream cheese, and almond flour to a microwave-safe bowl and heat for one minute in the microwave. Immediately stir the mixture with a fork. Mix until everything is completely blended. Allow mixture to cool for a few minutes. You need to cool it enough so that it does not cook the egg.
STEP 3: Add the egg, salt, and rosemary to the mixture; blend until well incorporated. If the cheese has hardened too much, place it back in the microwave.
STEP 4: Place the ball of dough on a sheet of parchment paper. Add a second sheet of parchment paper on top of the dough so that you can flatten the dough using the top piece of parchment paper. Use your hands or a rolling pin to flatten the dough.
STEP 5: Move the dough and the parchment paper onto a baking sheet. Remove the top layer of parchment paper. Use a pizza cutter to slice the dough into one-inch pieces. Bake for 10-12 minutes on each side, for a total of 20-24 minutes. You may need to use the pizza cutter again to cut the pieces apart.
Note: If your crackers are thin, bake for 5-8 minutes on each side.
STEP 6: If you make this recipe, don’t forget to leave a rating and comment!
More EASY low carb keto recipes you’ll want to make!
Egg and Veggie Breakfast Muffins
Final Thoughts
Finally, if you make these Keto Crackers, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Keto Crackers
Equipment
Ingredients
- 1 c mozzarella freshly shredded
- 1 c Parmesan cheese freshly shredded
- 2 oz. cream cheese
- 1 c almond flour
- 1 egg
- ½ tsp salt
- 1 tbsp rosemary chopped
Instructions
- Preheat your oven to 450° F.
- Add the mozzarella, parmesan, cream cheese, and almond flour to a microwave-safe bowl and heat for one minute in the microwave. Immediately stir the mixture with a fork. Mix until everything is completely blended. Allow mixture to cool for a few minutes. You need to cool it enough so that it does not cook the egg (2-3 minutes).
- Add the egg, salt, and rosemary to the mixture; blend until well incorporated. If the cheese has hardened too much, place it back in the microwave for 20 seconds.
- Place the ball of dough on a sheet of parchment paper. Add a second sheet of parchment paper on top of the dough so that you can flatten the dough using the top piece of parchment paper. Use your hands or a rolling pin to flatten the dough. Refer to the post for photos. Move the dough and the parchment paper onto the prepared baking sheet. Remove the top layer of parchment paper. Use a pizza cutter to slice the dough into one-inch pieces. Bake for 10-12 minutes on each side, for a total of 20-24 minutes.Note: If your crackers are thin, bake for 5-8 minutes on each side. Let cool for 5 minutes before serving.
- If you make this recipe, don't forget to leave a rating and comment!
Notes
Nutrition (per serving)
Want to save these directions?
Share this recipe!
Elise’s Kitchen Favorites
