Gluten-Free Low Carb Parmesan Cheese Crackers
Crispy, savory cheese crackers made with almond flour and Parmesan that deliver satisfying crunch without the carbs. These gluten-free crackers feature bright notes of garlic, herbs, and lemon pepper, making them perfect for snacking, charcuterie boards, or pairing with dips. The two-stage baking method ensures even crispness throughout. Ideal for low-carb dieters, keto followers, and anyone seeking a protein-rich alternative to grain-based crackers.
Ingredients
- 2 cup almond flour
- 2 ½ ounce Parmesan cheese, freshly grated
- ¼ cup nutritional yeast, Bob's Red Mill
- 1 tablespoon buttermilk powder(optional)
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- ¼ teaspoon granulated garlic
- ¼ teaspoon granulated onion
- 2 large eggs
- 1 tablespoon olive oil
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 1 tablespoon lemon pepper
- ¼ teaspoon dried dill
Instructions
- 1
Preheat oven to 350F with rack in middle position. Cut parchment paper to fit your sheet pan.
- 2
Whisk together almond flour, Parmesan, nutritional yeast, buttermilk powder, sea salt, baking soda, granulated garlic, and granulated onion in a medium bowl.
- 3
Whisk eggs and olive oil together in a smaller bowl, then add to dry ingredients.
- 4
Use a rubber spatula to work mixture into a dough ball.
- 5
Place dough on parchment and flatten slightly. Cover with waxed paper sprayed with baking spray, oil-side down.
- 6
Roll out dough to even thickness, repositioning waxed paper as needed. Trim edges to parchment dimensions.
- 7
Cut dough into 1-inch squares using a sharp knife or pizza cutter, trimming perimeter neatly.
- 8
Bake for 15 minutes. Remove and cool 5 minutes.
- 9
Break up crackers, spread evenly on pan, and bake another 10 minutes.
- 10
Cool completely before storing.
Tips
Use a ruler when cutting to ensure uniform 1-inch squares, which promotes even baking and consistent crispness.
The two-stage baking process is crucial: the first bake sets structure, the second ensures complete dryness and optimal crunch.
For maximum flavor development, freshly grate Parmesan rather than using pre-grated, which contains anti-caking agents.
Good to Know
Airtight container at room temperature for up to 5 days, or refrigerate for up to 7 days. Freezer storage not recommended due to texture degradation.
Dough can be made and refrigerated up to 24 hours before rolling and baking. Form dough ball, wrap tightly in plastic, and chill. Bring to room temperature 15 minutes before rolling.
Serve as a snack with cheese and charcuterie, alongside dips like guacamole or sour cream, or as a cracker alternative at low-carb meals.
Common Mistakes
Do not skip the second baking stage to avoid soggy, chewy crackers instead of crispy ones.
Do not over-roll the dough to avoid thin, brittle crackers that shatter too easily.
Do not skip the complete cooling step to avoid steam-softening the crackers before storage.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without buttermilk powder?
Yes, buttermilk powder is optional and adds subtle tang. Omit it for a milder cheese flavor. The crackers will still have proper texture and crispness without it.
What if my crackers aren't crispy after baking?
Return them to a 300F oven for 5-10 minutes. Under-baking is the main cause of chewy crackers. Ensure parchment is trimmed flush and squares are uniform thickness for even baking.
How long do these keep after baking?
Crackers stay fresh in an airtight container at room temperature for 5 days or refrigerated for up to 7 days. Do not freeze, as moisture loss during thawing compromises crispness.