Low Carb Parmesan-Sesame Crackers just the crispy treat you need for your low carb diet.
My DVR recorded a Good Eat’s with Alton Brown last night. He did crackers. Way to many carbs for me, but I do crackers too, low carb of course
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. 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.
Ingredients: easy to double
1 cup parmesan cheese – grated
1/4 cup flour (I used soy, but any should do)
2 tbsp. olive oil
1 egg white
2 tbsp. Sesame seeds
plus more sesame seeds and kosher salt for topping
1) Preheat oven to 300 degrees. I use convection at 300.
2) 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.
3)Roll dough with rolling pin until dough is about 9″ x 11″ in size and thin like a cracker. Remove the wax paper.
4) Place parchment paper with the rolled out dough on large cookie sheet.
5) 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.
6) 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.
7) 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.)
8) Remove from oven and let cool on the pans.
If you try this, please let me know of any creative variations.
July 28, 2016