These nut-free rosemary parmesan crackers are a delicious low carb snack and hold up to any cheeses or spreads you want to pair them with. Scroll down to the recipe.
But these nut-free keto crackers are my favourite for pairing with all sorts of cheeses and charcuterie. You honestly cannot beat them with a smear of brie on top. I’ve made them countless times, and every time I make them, I remember just how much I like them.
NUT FREE KETO CRACKERS
One of the huge benefits to this cracker recipe is that they are completely nut-free.
So many low carb crackers are made with almond flour, and while I use it frequently, it can put many recipes off-limits for those with intolerances and allergies.
I do feel that nut flours make some of the best keto baked goods, and are especially great for getting a truly crisp texture. So what do you do when you want a nut-free keto cracker?
Sunflower seeds to the rescue! Sunflower seed flour is an excellent alternative to almond flour and it crisps up just as nicely.
INGREDIENTS
- 2 cups sunflower seed flour
- 3/four cup finely grated Parmesan
- 2 tbsp chopped clean rosemary
- half of tsp garlic powder
- half tsp baking powder1/2 tsp salt
- 1 massive egg
- 2 tbsp melted butter
- Coarse sea salt for sprinkling
Instructions
- Preheat the oven to 300F.
- In a huge bowl, combine the sunflower seed flour, Parmesan, rosemary, garlic powder, baking powder and salt.
- Stir in the egg and butter until the dough comes together.
- Turn the dough out onto a massive silicone baking mat and pat right into a rough rectangle.
- Top with a big piece of parchment paper. Roll out to about a 1/four to at least one/8-inch thickness, as evenly as you could. Remove the parchment
- Use a sharp knife or pizza cutter to score into 2-inch squares. Sprinkle with coarse sea salt. Transfer to a large baking sheet.
- Bake 40 to 45 mins, or till the rims are golden brown and the crackers are firm to the touch.
- Remove and allow cool absolutely earlier than breaking aside. They will keep to crisp up as they cool.
- Recipe makes approximately 40 crackers, depending on how thinly you roll the dough.
