Holy Moly Guacamole… these Low Carb Crackers are SOOO DELISH!
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Salty, crunchy, cheesy and irresistible, these Low Carb Crackers with Rosemary and Aged Cheddar are ridiculously delicious!
I LOVE SNACKS!
Let’s start with that. I’m a snacky-kinda-lady and feel like a snack ain’t a snack without a good crunch and salty burst. Don’t get me wrong, I’ve got nothing against veggies with Ranch Dressing or cold cuts and cheese, but for the most part, I need the crunch!
I’ve been working on a few different almond recipes lately, but I’m also super into creating different varieties of low carb crackers. It all started with these Crunchy Low Carb Cheese Crackers, and I’ve been on fire ever since. I love to create new flavours like these rosemary and aged cheddar crackers and another recipe I’ll have coming your way involving cranberry and pumpkin seeds.
I hope you love these delicious Crunchy Low Carb Crackers with Rosemary and Aged Cheddar as much as I do!
Why this recipe works
- It’s all about the crunch. These crackers are super crunchy and salty, perfect for when the snacky crave hits.
- They are very sturdy so are perfect for all those dips including guacamole or 7 Layer Dip.
- Rosemary and aged cheddar are perfect partners and combine to bring the ultimate flavour profile to pair with that crunch factor.
What are low carb crackers
These delicious Crunchy Low Carb Crackers with Rosemary and Aged Cheddar are made with an almond flour base. To make them, you will need:
- almond flour
- aged white cheddar
- baking powder
- garlic powder
- dried rosemary
- sea salt
- an egg white
How to make low carb crackers
These crackers take no time to create. Here’s how to do it:
Make the dough
You can start by heating your oven to 300°. I like to have my station all prepped, so go ahead and find a baking sheet with one piece of parchment and another piece of wax paper, all cut to the size of your baking sheet.
Lay the parchment paper on your work station and spray it with olive or avocado oil. You can also spray one side of the wax paper as well.
Melt some butter, then set it aside to cool.
In a medium bowl combine almond flour with baking powder, coarse salt and rosemary. Using a whisk, mix well and break up all the clumps of almond flour.
Shred some aged white cheddar using the small side of a cheese grater or a zester, then mix into the almond flour. Add the melted butter, an egg white and mix well. It will be very wet/sticky.
Dump the contents onto the center of the oiled parchment paper, then cover the dough with the sprayed side of the wax paper.
Form the crackers
Use a rolling pin to the roll the dough out in between the two sheets as even as possible. It’s basically impossible to roll into a rectangle, but aim for a rectangle and you will get an oval.
The wax paper can now be removed. Trim the edges of the oval and patch the corners to create a perfect rectangle. The wax paper can be placed over the crackers again in case you want to roll it out a but more. Aim for a rectangle that is roughly 20cms x 30cms.
Once you have your rectangle it’s time to build the crackers. Using a knife, pizza cutter or fondant scraper, ( I prefer the fondant scraper) create the lines to divide the crackers. Place the mark gently; don’t worry about going all the way through at this point as you won’t be separating the crackers until halfway through the baking time.
You should get 4 x 6 crackers for a total of 24. Sprinkle with dried rosemary and coarse sea salt. If you like, take a meat mallet to make the decorative indentations, or leave as it.
Bake those beauties!
Slide the parchment paper onto the baking sheet and bake in the center of the oven for 10-12 minutes. Be sure the bottom of the crackers have turned a golden brown.
Slice the crackers with a sharp knife then flip each cracker over. I like to place the outside crackers on the inside, and the inside on the outside so that they bake more evenly.
Bake for an additional 5-8 minutes until the crackers are golden brown. If some are ready before others, remove them and continue to bake for a couple of minutes at a time to ensure they are all perfectly golden.
Cool and enjoy!
Watch how my low carb crackers are made:
Here are some tips and tricks I’ve thrown together after making these so many times!
- Fondant scrapers are amazing to shape the crackers! They are almost long enough to reach across the rectangle so you can make them nice and even.
- There’s a good possibility your crackers are going to have a different thickness each time you bake them, so each time the baking time will vary. Just be sure the bottom of the crackers are golden before they are flipped and cut.
- Ever had grey salt? Or sal de gris? (meaning grey salt.. lol) The flavour is AMAZING! It is contains magnesium which is excellent to maintain a healthy low carb diet. Give it a try next time you are in the market for some tasty salt!
Can I eat crackers on the keto diet?
You can now with this recipe for low carb crackers! Sweet!
There aren’t any crackers I know of that are keto friendly unless homemade. The only thing close, store-bought wise, would be cheese whisps, and honestly, those are also better homemade!
These Crunchy Low Carb Crackers with Rosemary and Aged Cheddar are really quick and easy to make, plus they taste AMAZING! They run up at 1.7g net carbs per 6 crackers, so they are definitely keto approved.
What are the best low carb crackers?
To each their own, but in my very opinionated opinion, either these Crunchy Low Carb Crackers with Rosemary and Aged Cheddar or my Crunchy Low Carb Cheese Crackers are the absolute best low carb cracker!
What goes with Low Carb Crackers?
Now that you’ve made these beauties, what do you do with them? Here are some great low carb ideas:
Top them with:
- Herb and garlic cream cheese
- Salami or ham
- Turkey and Brie
- Cheese slices
- Tuna and cucumber
- Bocconcini, tomato and fresh basil
Pair them with:
- Hamburger Soup
- Instant Pot Chicken Vegetable Soup
- Cauliflower Chowder with Cheddar and Bacon
- Instant Pot Chicken Taco Soup
- Slow Cooker Beef Vegetable Soup
- Instant Pot Chili
What’s your favourite dip?
Other low carb appetizers you may like
Do you love appies? My family does appetizer night all the time, it’s so fun and delicious! Here is a few ideas for your next appetizer night:
- Pepperoni Pizza Bites
- Salami and Cheese
- Bacon Wrapped Avocado Fries
- Veggies with Ranch Dressing
- Baked Chicken Wings or wings with Low Carb Teriyaki Sauce
- Deviled Eggs
- Tomato Basil Flatbread with balsamic dip
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Crunchy Low Carb Crackers with Rosemary and Aged Cheddar
- ¾ cup almond flour
- 2 tbsp unsalted butter
- ¼ cup aged white cheddar
- ½ tsp baking powder
- ¾ tsp dried rosemary divided
- ¼ tsp garlic powder
- ½ tsp sea salt divided
- 1 egg white
Form the crackers
- Heat oven to 300° and melt the butter, then set it aside to cool.
- Cut one piece of parchment and one of the wax paper the size of your baking sheet. Spray one side of each with avocado or olive oil.
- In a medium bowl combine almond flour with baking powder, ¼ tsp sea salt, ½ tsp rosemary and the garlic powder. Mix well, breaking down the almond flour clumps as you go.
- Using the small side of a cheese grater or a zester, grate the aged cheddar until you have ¼ cup shredded cheese. Mix into the almond flour then knead in the egg white and melted butter until fully combined.
- Scrape out onto the center of the oiled parchment paper. Lay the oiled wax paper over top of the dough and roll out into until it’s roughly 20cms by 30cms.
- It will form an oval but to make a perfect rectangle, just remove the wax paper and trim into a rectangle, using the trimmed dough to fill in the corners.
- Form the cracker shapes with a knife, pizza blade or fondant scraper; Don’t cut all the way through. Sprinkle with remaining rosemary and a pinch of sea salt. Use a meat mallet to create the dimpled cracker look, or leave as is.
Bake the crackers
- Slide the parchment paper onto the baking sheet and bake on the center rack for 10-12 minutes, or until the bottom of the crackers are lightly golden brown.
- Remove from the oven then cut all the crackers apart using a sharp knife. Flip the crackers over and bake for an additional 5-8 minutes until each cracker is perfectly golden brown.
- Store in an airtight container at room temperature.
- Keep an eye on the crackers during the last baking period: you may need to remove some before the rest if they brown sooner than the others.