Low Carb Parmesan Sesame Crackers

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.

Jump to:

• 👨‍🍳Baking
• 📖Other Low Carb Recipes
• 🖼️Photo Instructions
• 📖 Recipe

Introduction and My Rating

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.

My Rating

These are great crackers.

👨‍🍳Baking

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 through my wife's friends last year. In its lower carb state, there are 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.

📖Other Low Carb Recipes

Easy Low Carb Pizza

Cheesy Cauliflower Casserole

Garlic Mashed Cauliflower

Simple Splenda Lemonade

🖼️Photo Instructions

Preheat oven to 325 degrees. I use convection at 300.

Mix all dry ingredients in a 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 the bottom and wax paper on top. Roll dough with a 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 a 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 the 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 oven and rotate the pans at 11 minutes. Then it takes another 12 minutes in our oven.)

Remove from the oven and let cool on the pans.

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📖 Recipe

Low Carb Parmesan Sesame Crackers

From Dan Mikesell AKA DrDan

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.

5 from 4 votes

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings #/Adjust if desired 8

Ingredients

US CustomaryConvert to Metric

• 1 cup Parmesan cheese - grated
• 1/4 cup flour - I used soy but any should do
• 2 tablespoons olive oil
• 1 egg white
• 2 tablespoons Sesame seeds
• plus more sesame seeds and kosher salt for topping

Instructions

 

• 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) until ball forms. This will be dry and crumbly and just barely hold together. Cut ball in half and place each half between parchment paper on bottom and wax paper on top.
• Roll dough with a 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 oven 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.

Recipe Notes

Pro Tips

1. You may use regular flour but carbs will increase.
2. Good at room temperature for 2-3 days sealed well. Then they lose they crunch and then mold due to no preservatives. Good refigerated for a few more days.

Have More Questions?Make it Perfect First Time and Every Time. Don't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 113kcalCarbohydrates : 4gProtein : 6gFat : 8gSaturated Fat : 3gPolyunsaturated Fat : 1gMonounsaturated Fat : 4gCholesterol : 11mgSodium : 567mgPotassium : 27mgFiber : 1gSugar : 0.1gVitamin A : 50IUCalcium : 160mgIron : 0.4mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Snack

Cuisine :American

Editor's Note: This recipe was originally published on 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.

User Submitted Photo - Special thanks to Susan Miller