Low Carb Parmesan-Sesame Crackers just the crispy treat you need for your low carb or keto diet. Make them yourself and adjust to your taste.
Editor’s Note: This recipe was originally published January 21, 2010. So it is way overdue for a makeover. I have re-edited all the text and images. But the recipe is the same. Please enjoy a wonderful cracker on me. DrDan; May 3,2018.
This whole thing started with Alton Brown and my DVR recording a Good Eat’s where he did crackers. I do love Alton Brown and the episode, as always, was interesting and entertaining. But at the time, we were limiting carbohydrate intake. Time for an alternative.
This is a modification on a recipe from Blain’s Low Carb Kitchen. The show has no new episode, but I did enjoy it when it was airing on FIT TV. The original recipe had poppy seeds. I prefer sesame seeds, and I also added the salt.
This are great crackers.
The original recipe calls for soy flour which Blain used extensively to lower carb counts. Any flour or flour substitute can be used. It has been done with good results with standard all propose flour.
This is always a favorite. It made the rounds though my wife’s friends last year. In its low carb state, there is only approximately 6.6 net carbs for the entire batch.
Resist the temptation to add more oil or egg to make less crumbly. I have, and it will just fall apart when rolled.
Preheat oven to 300 degrees. I use convection at 300.
Mix all dry ingredients in large mixing bowl.
Be sure to get all the lumps out of the parmesan cheese. Add egg and oil, mix with a wooden spoon (ok, I use my hands). This will be dry and crumbly and just barely hold together.
Form into ball and cut ball in half.
Place half the dough between parchment paper on bottom and wax paper on top. Roll dough with rolling pin until dough is about 9″ x 11″ in size and thin like a cracker. Remove the wax paper.
Place parchment paper with the rolled out dough on large cookie sheet.Sprinkle top with more sesame seeds and kosher salt (keep it light).
Cover with the wax paper again. Press the salt and sesame seeds into the dough with hand pressure on top of the wax paper.
Use a pizza cutter to cut the dough into the size of cracker you want. Go most of the way through not all the way.
Bake each sheet of cracker dough for 20-25 minutes until evenly browned and crisp. (I bake both pans at the same time in a convection over and rotate the pans at 11 minutes. Then it takes another 12 minutes in our oven.)
Remove from oven and let cool on the pans.
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Originally Published January 21, 2010
Last Updated May 3, 2018