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    🏠Home » Recipes » Low Carb/Keto Recipes

    Parmesan Sesame Low-Carb Keto Crackers

    Jan 21, 2010 · Modified: Jan 25, 2023 by Dan Mikesell AKA DrDan · 6 Comments

    Recipe Table of Contents    
    5 from 5 votes

    Time to add some crispy crunch to your day. These easy homemade crackers are low-carb and gluten-free. They are perfect when you need a crispy snack but also go great at parties—nobody will believe you made them yourself.

    Parmeasn Crackers on a white plate
    Jump To:
    • 👨‍🍳How to make Parmesan Sesame Low-Carb Keto Crackers
    • About Soy vs Wheat Flour
    • âť“FAQs
    • đź“– Low-Carb/Keto Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe
    Blue ribbon divider used for visual effect

    Perfect for gluten-free, low-carb, or keto diets. You control the ingredients, so make them to your needs and taste.

    This cracker recipe is always a favorite at parties. It has now made the rounds through my wife's friends. In its lower carb state, there are only approximately 6.6 net carbs for the entire batch.

    This is a modification of a recipe from Blaine's Low Carb Kitchen many years ago. The original recipe had poppy seeds. I prefer sesame seeds, and I also added salt and simplified the recipe.

    👨‍🍳How to make Parmesan Sesame Low-Carb Keto Crackers

    1. Preheat oven to 325° conventional or 300° convection.
    2. Mix soy flour, grated parmesan cheese, and sesame seeds in a large mixing bowl.
    3. Add egg and oil, and mix well—it is crumbly and barely holds together.
    4. Form it into a ball and cut the ball in half.
    5. 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.
    6. Place the parchment paper with the rolled-out dough on a large baking sheet. Sprinkle top with more sesame seeds and kosher salt (keep it light).
    7. Cover with wax paper and press the salt and sesame seeds into the dough with hand pressure.
    8. 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.
    9. Bake each sheet of cracker dough for 20-25 minutes until evenly browned and crisp.
    10. Remove from the oven and let cool on the pans.
    11. Break apart along the cut lines.

    About Soy vs Wheat Flour

    The recipe calls for soy flour, but any flour or flour substitute can be used. I usually use all-purpose unbleached flour if not trying for low-carb or gluten-free results.

    Nutritants per ÂĽ cupSoy FlourAll Purpose Flour
    Calories120124
    Carbohydrates825
    Dietary Fiber31
    Protein104

    ❓FAQs

    Can I use different seeds or add seasoning?

    Absolutely. The original recipe used poppy seeds, but you can use others, like sunflower seeds or flax seeds, for some variety.

    Another seasoning can be added, like garlic or onion powder, basil, or rosemary.

    The body of the crackers has no added salt, so a light sprinkle of coarse salt, like kosher or sea salt, is needed.

    It is so dry. Should I make adjustments?

    Generally no. Please resist adding more oil or egg to make it less crumbly. I have, and it will just fall apart when rolled.

    How to store Sesame Parmesan crackers.

    Generally sealed air-tight at room temperature for 3-4 days. They can be frozen for 2-3 months.

    đź“– Low-Carb/Keto Recipes

    Easy Low Carb Pizza

    tCheesy Cauliflower Casserole

    Garlic Mashed Cauliflower

    Simple Splenda Lemonade

    This recipe is listed in these categories. See them for more similar recipes.

    Appetizer and Party Recipes, Low Carb/Keto Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    Parmesan cheese with an egg and other ingredients

    Preheat oven to 325° conventional or 300° convection.

    mixing soy flour with Parmesan

    Mix flour, grated Parmesan cheese, and 2 tablespoons of toasted sesame seeds in a large mixing bowl. Be sure to get all the lumps out of the Parmesan cheese.

    mixing in egg and oil to dry mix

    Add egg and oil, and mix with a wooden spoon or hands. This will be dry and crumbly and barely hold together.

    form the dough into a ball and cut in half

    Form it into a ball and cut the ball in half.

    ball of dough covered with wax paper

    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.

    sprinkling sesame seeds on the rolled out dough

    Place the parchment paper with the rolled-out dough on a large cookie sheet. Sprinkle top with more sesame seeds and kosher salt (keep it light).

    raw dough covered with wax paper to pat in the salt and seeds

    Cover with the wax paper again. Press the salt and sesame seeds into the dough with hand pressure on the wax paper.

    cutting raw cracker dough with a pizza cutter

    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.

    baking two trays of crackers in the oven

    Bake each sheet of cracker dough for 20-25 minutes until evenly browned and crisp. (I bake both pans simultaneously in a convection oven and rotate the pans at 11 minutes. Then it takes another 12 minutes in our oven.)

    cooked slab of crackers on parchment paper

    Remove from the oven and let cool on the pans. Break into individual crackers following the cuts.

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    📝Recipe

    pile of sesame Parmesan crackers on white plate

    Parmesan Sesame Low Carb Keto Crackers

    From Dan Mikesell AKA DrDan
    Time to add some crispy crunch to your day. These easy homemade crackers are low-carb and gluten-free. They are perfect when you need a crispy snack but also go great at parties—nobody will believe you made them yourself.
    Tap to leave a Rating
    5 from 5 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings #/Adjust if desired 36

    Ingredients

    US Customary - Convert to Metric
    • 1 cup Parmesan cheese - grated
    • ÂĽ cup soy flour - may use other flour
    • 2 tablespoons Sesame seeds
    • 2 tablespoons olive oil
    • 1 egg white
    • plus more sesame seeds and kosher salt for topping
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 325° conventional or 300° convection.
      Parmesan cheese with an egg and other ingredients
    • Mix flour, grated Parmesan cheese, and 2 tablespoons of toasted sesame seeds in a large mixing bowl. Be sure to get all the lumps out of the Parmesan cheese.
      mixing soy flour with Parmesan
    • Add egg and oil, and mix with a wooden spoon or hands. This will be dry and crumbly and barely hold together.
      mixing in egg and oil to dry mix
    • Form it into a ball and cut the ball in half.
      form the dough into a ball and cut 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.
      ball of dough covered with wax paper
    • Place the parchment paper with the rolled-out dough on a large baking sheet. Sprinkle top with more sesame seeds and kosher salt (keep it light).
      sprinkling sesame seeds on the rolled out dough
    • Cover with the wax paper again. Press the salt and sesame seeds into the dough with hand pressure on the wax paper.
      raw dough covered with wax paper to pat in the salt and seeds
    • 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.
      cutting raw cracker dough with a pizza cutter
    • Bake each sheet of cracker dough for 20-25 minutes until evenly browned and crisp. (I bake both pans simultaneously in a convection oven and rotate the pans at 11 minutes. Then it takes another 12 minutes in our oven.)
      baking two trays of crackers in the oven
    • Remove from the oven and let cool on the pans. Break into individual crackers following the cuts.
      cooked slab of crackers on parchment paper
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

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    Recipe Notes

    Pro Tips

    1. You may use regular AP flour, but carbs will increase and they will not be gluten-free.
    2. It is very dry dough, and you will be tempted to add some liquid or use the whole egg. Do not; it will fall apart.
    3. Good at room temperature for 2-3 days sealed well. Then they lose their crunch and then mold due to no preservatives. Good refrigerated for a few more days. Will freeze well for 2-3 months
    4. Nutrition is calculated on 36 relatively large crackers. It will vary by the size you cut.

    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 Estimate

    Nutrition Facts
    Parmesan Sesame Low Carb Keto Crackers
    Amount Per Serving
    Calories 24 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g5%
    Cholesterol 2mg1%
    Sodium 46mg2%
    Potassium 6mg0%
    Carbohydrates 1g0%
    Fiber 1g4%
    Sugar 1g1%
    Protein 1g2%
    Vitamin A 22IU0%
    Calcium 37mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    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

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    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 an excellent cracker on me.

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    1. Susan

      April 10, 2016 at 9:37 pm

      5 stars
      ok I sent it from yahoo with city in my email address:)
      yea I hope you crop mine lol I just noticed the messy coffee table.. was doing bills...
      and parchment paper is a must for low carb diets and no that's the one thing I didn't have! and I was impatient:) so some of my crackers were broken up but that's the ONLY reason why... I got some perfect squares out :) as you see...I will make again!

      Reply
      • DrDan

        April 10, 2016 at 10:49 pm

        To other readers... see Susan's photo above.

    2. Susan

      April 10, 2016 at 4:14 pm

      5 stars
      sure I even have some cute photos:) not sure how to put them here... or send to you...

      Reply
      • DrDan

        April 10, 2016 at 6:03 pm

        Hi Susan...
        If you have pictures then just send them to DrDan@101cookingfortwo.com. These pictures were take with a 5 year old (at that time) Kodak digital that had a max resolution of 512k... very bad camera but I had it in a junk box in my basement. That was the first month of my hobby blog so I really didn't care much.
        I have gone through 3 cameras since then and now using a Canon 70D... a great camera and I'm good with photoshop now. Those photos were not even edited.

        Dan

    3. Susan

      April 09, 2016 at 8:13 pm

      5 stars
      this was so fun and easy to make! I just made it to exact specifications and mine looks EXACTLY like yours. it is now cooling,cant wait to try it! doing low carb I thought I had nothing to dip into my low carb seafood dip! except celery! now I have crackers! yay!! so many low carb treats are dips. such as cream cheese and sour cream based.mayo,salsa,guacamole..and yet we had nothing to dip INTO them.
      so thank you so much for this!
      only 6 total net carbs for soy flour and LOADED with protein too. cant go wrong. I don't have to be addicted to cheez its anymore!

      Reply
      • DrDan

        April 09, 2016 at 9:47 pm

        I thought this recipe was lost out there but I'm so glad somebody found it. I still occasionally do this with regular wheat flour since I don't low carb as much. It is very popular when I do make it with everybody.
        Thanks for the note and rating
        DrDan

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