Low Carb Parmesan Cheese Crackers
200g/2 cups almond flour/ground almonds
70g/2 ½ ounces freshly grated Parmesan cheese (you can adjust to taste)
45g/¼ cup Ground super seed mix
1/2 teaspoon sea salt
¼ teaspoon baking soda
¼ teaspoon granulated garlic (adjust to taste)
¼ teaspoon granulated onion (adjust to taste)
2 large eggs
1 tablespoon olive oil
Ideas for alternative/additional flavourings:
1 tablespoon dried chives or 1 tablespoon dried parsley or 1 tablespoon lemon pepper omit salt above or ¼ – ½ teaspoon dried dill, adjust these to your own taste.
Preheat oven to 175c/350f and place the rack into the middle position.
Cut a piece of parchment paper to fit the dimensions of your sheet pan or use a silicone sheet.
Measure the dry ingredients into a bowl, and break up any lumps.
In a smaller bowl, whisk the eggs and olive with a fork.
Add the egg mixture to the bowl with the dry ingredients. With a rubber spatula, work the ingredients together to form a ball of dough. This is quite a wet sticky dough.
Leave dough to stand for 5 minutes, this allows the almond flour to soak up a bit of the moisture.
Place the ball of dough on the parchment/silicone sheet and flatten the dough slightly with your hands.
Cut a piece of waxed paper longer than the parchment and spray one side with baking spray, I used a second silicone sheet the same size as the first and you don’t have to oil it.
Place it oil-side-down on the dough and begin rolling or pressing out the crackers.
Cut any dough that goes beyond the parchment and patch it to areas that need more. Continue until the dough is the thickness you want and just about to the edges of the parchment.
With a sharp knife or a pizza cutter, cut the dough into columns and rows to the size you require.
Bake for 15 minutes. Turn off oven. Remove and let cool for 5 minutes.
Carefully break up the crackers, spread them evenly on your baking sheet and place them back into the warm oven for 10-15 minutes to complete baking.
Cool completely before storing in an airtight container or in the refrigerator.
Julie Meredith, I was finally able to make these again. For the US ovens (no fan assist), this worked much better: Bake at 325F with rack on top 1/3 of oven, 20 minutes. Break them apart, put back in. I’ve written up the recipe the way I make them, with full credit to you, and will link back to you for instructions on using a fan assisted European style oven. Thanks for a great cracker!! – Facebook post from Roxana Rogers Lopez aka Aunt Rocky’s Low Carb Recipes, please check out her Facebook page and look her up on Pinterest.
I just saw this. I ran the complete numbers. Calories for entire batch = 1848. Total carbs for batch = 60, Fiber entire batch = 36, leaving 24 net carbs for the batch. I was able to roll mine to nearly fill a large cookie sheet and cut into 48 crackers about 1.5″ square. I set the serving size as 4 crackers, since they are large and hearty. I’ll have the updated nutrition on my version soon. Aunt Rocky’s comment on nutrition.
Nutritional Information per serving 2-5 cracker depending on size
Net Carbs: 3g
For the larger crackers this would be for 2
If you make the 2.5cm/1inch square it would be for 5
Please note there are 2 photos of these as my partner and I were seeing who could take the best one. I enjoy living so I’m putting both on, lol.
Mine is the one wit the tomatoes and no mayo.