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.

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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
- Preheat oven to 325° conventional or 300° convection.
- Mix soy flour, grated parmesan cheese, and sesame seeds in a large mixing bowl.
- Add egg and oil, and mix well—it is crumbly and barely holds together.
- Form it into a ball and cut the 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 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).
- Cover with wax paper and press the salt and sesame seeds into the dough with hand pressure.
- 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.
- Remove from the oven and let cool on the pans.
- 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 cup | Soy Flour | All Purpose Flour |
---|---|---|
Calories | 120 | 124 |
Carbohydrates | 8 | 25 |
Dietary Fiber | 3 | 1 |
Protein | 10 | 4 |
❓FAQs
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.
Generally no. Please resist adding more oil or egg to make it less crumbly. I have, and it will just fall apart when rolled.
Generally sealed air-tight at room temperature for 3-4 days. They can be frozen for 2-3 months.
đź“– Low-Carb/Keto Recipes
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat oven to 325° conventional or 300° convection.
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.
Add egg and oil, and mix with a wooden spoon or hands. This will be dry and crumbly and barely hold together.
Form it into a ball and cut the 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 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).
Cover with the wax paper again. Press the salt and sesame seeds into the dough with hand pressure on 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 simultaneously 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. Break into individual crackers following the cuts.
📝Recipe
Parmesan Sesame Low Carb Keto Crackers
Ingredients
- 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
Instructions
- Preheat oven to 325° conventional or 300° convection.
- 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.
- Add egg and oil, and mix with a wooden spoon or hands. This will be dry and crumbly and barely hold together.
- Form it into a ball and cut the 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 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).
- Cover with the wax paper again. Press the salt and sesame seeds into the dough with hand pressure on 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 simultaneously 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. Break into individual crackers following the cuts.
Your Own Private Notes
Recipe Notes
Pro Tips
- You may use regular AP flour, but carbs will increase and they will not be gluten-free.
- 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.
- 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
- 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
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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.
Susan
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!
DrDan
To other readers... see Susan's photo above.
Susan
sure I even have some cute photos:) not sure how to put them here... or send to you...
DrDan
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
Susan
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!
DrDan
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