These parmesan-garlic low carb crackers with Everything Bagel seasoning are the perfect addition for any appetizer tray. Ultra crispy and naturally nutty, you won’t go back to store-bought crackers again.
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Why You’ll Love These Low Carb Crackers
Homemade low carb crackers are an easy way to complete any charcuterie board or dip.
- Beginner-friendly: You just need to mix everything together and roll it out before baking.
- Wholesome: There’s almond flour in the recipe and you also have full control over the amount of salt.
- Versatile: Serve them with creamy dips, chilled tuna salads, or with charcuterie boards.
- Quick: You only need 30 minutes to make these crispy crackers.
Recipe Ingredients
Almond flour and the Everything Bagel seasoning add wonderful nutty, crunchy goodness. Scroll to the recipe card at the bottom of the post for exact amounts.
- Almond flour: Sieve it to get rid of any lumps.
- Garlic powder: You can also use onion powder.
- Salt: Kosher salt is best for this.
- Parmesan cheese: Freshly-grated cheese is better than the bottled type, but use whichever you have on hand.
- Egg: Feel free to use liquid eggs.
- Everything Bagel seasoning: Swapping it for a mixture of 1/2 tablespoon sesame seeds and 1/2 tablespoon poppy seeds works too.
Variation Ideas
- Make them spicy: Add 1/2 teaspoon cayenne pepper, red pepper flakes, or Cajun seasoning.
- Mediterranean-twist: Stir in 1/2 teaspoon dried parsley, 1/4 teaspoon dried dil, 1/2 teaspoon paprika, and even 1/4 teaspoon Italian seasoning.
- Curry-style: Mix in 1/2 teaspoon curry powder, 1/4 teaspoon cayenne pepper or chili powder, and 1 teaspoon coriander seeds.
- Go Tex-Mex: Swap the parmesan for shredded cheddar and add 1/2 teaspoon taco seasoning too.
Helpful Tips
- Make breadcrumbs: If you don’t want to have more crackers after day 5 of making them, pop them into the oven at 300F for 10-15 minutes to crispen them up again. Crush them and use them as breadcrumbs for your favorite recipes.
- Cut out shapes: Use cookie cutters to make circles, triangles, hearts, or any shape on the dough for your crackers.
- Adjust the texture: Let the crackers cool completely and do a taste-test for texture. If you’d like them extra crispy, pop them back in the oven for 2-5 minutes.
- Watch the thickness: When rolling the dough, make sure it’s an even-thickness throughout. If not, you’ll end up with sides that are too crispy and almost burnt, others will be fine, and others can turn out raw.
Serving Suggestions
Low carb crackers are great for dipping into my Hot Spinach Dip or Spinach and Artichoke Dip. My Jalapeño Corn Dip, Taco Beer Cheese Dip, and Hot Crab Dip are great too. If you want to pair them with cold salads, try my Loaded Pea Salad, Loaded Tuna Salad, or Mexican Chicken Salad. You can also add them to charcuterie boards for another easy appetizer idea.
How To Store
These low carb crackers can be stored in an airtight container or Ziploc bag at room temperature for up to 7 days.
More Low Carb Recipes
- Low Carb Chocolate Chip Pancakes
- Creamy Roasted Mushroom Soup Recipe [Low Carb]
- Low Carb Keto Pancakes
Low Carb Crackers
Ingredients
- 1 ½ cup almond flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 cup grated Parmesan cheese
- 1 large egg
- Everything bagel seasoning, to taste
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Instructions
- Preheat the oven to 350°F.
- Mix together the almond flour, garlic powder, salt and Parmesan cheese. Add the egg and mix until all ingredients are fully combined, I do this with my hands (as seen in the video). Create a ball with the dough.
- Place the dough on a large sheet of parchment paper. The parchment paper should be the size of a large cookie sheet. Place another sheet of parchment paper of equal size on top of the ball of dough.
- Use a rolling pin, roll the dough into a thin layer approximately 1⁄4-inch in thickness.
- Remove the top layer of parchment paper. Sprinkle with everything bagel seasoning and press it into the top crackers using your hands.
- Use a pizza cutter to cut/score the dough into small cracker sized squares. (You can use a knife to do this, but a pizza cutter makes it much easier.) Watch the video to see how I score the dough if you are not familiar with this process.
- Place the dough and bottom layer of parchment paper on a large cookie sheet.Bake for 12 – 15 minutes or until golden brown.
- Break apart into crackers along the scored lines once crackers have cooled.
Equipment
Notes
Storage Instructions
These low carb crackers can be stored in an airtight container or Ziploc bag at room temperature for up to 7 days.Nutrition
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I just made these last night and my husband who is not gluten free loved them! This is both a reliable and easy recipe. I have tried gluten free crackers before with a lot less success. My only question is that there was a video mentioned, but I could not find it. I really wanted to see if my dough ball looked correct, but I just could not find that video. Other than that, this recipe was easy to follow and the bake time is pretty accurate. Thanks for posting. I am curious like another reviewer if anyone has tried this without the parmesan?
Hi Nicole! I’m sorry the video had a server issue, but it has been fixed and you can view it in the recipe card! I am not sure how they would be without the parmesan, but if you try them that way, please come back and let us all know how they turn out! 🙂
I can’t use the Everything Bagel seasoning because it hurts my gums. BUT, I use Cacheras Greek Seasoning and love it, so I tried it on top of the crackers, and it is perfect. I’ve been Keto-ing for 3 months and am so pleased with the results! But just needed something crunchy, and these do it! Thank you, and God keep you and yours safe and healthy.
That sounds delicious Peggy! So glad you found something that works!
Even the family enjoyed the crackers and were shocked they were homemade.
These crackers are amazing!!! But, I think your net carb count is wrong… if there are 15g of carbs and only 3g fiber, how do you get to a net carb of zero???
This is why I only go by total carbs. Too many people have different ways of figuring out net carbs and when I use total carb restriction of 40 to 50 g per day I never go out of ketosis
Hi thank you for the recipe. Have a friend who needs low carb and wanted to make him something different for this birthday. My husband and I love them. Made it in the food processor so it was a snap. Baked half crispy and the rest a little more chew to them. I know he will love them. Thank you again. It is so nice to just make something instead of trying to figure it out your self. I want to make some with chopped pepperoni in them instead of the everything seasoning. Yum. Keep posting great things.
Almost anything I’ve baked with almond flour recommends covering tightly and sitting in the refrigerator for an hour before baking in a preheated oven. I’ll give that a try with some smoked Paprika and very finely minced fresh rosemary
Loved these – came out amazing … a little extra garlic, some extra sesame seeds and the everything seasoning was great!!
Gms or ozs are fine but all cup measurements for different ingredients seem to differ.
Help – really want to try your recipes so please put UK measurements also.
Bernie
Please can you give UK weights, how much is 1 1/2 cup of almond flour and 1 cup of Parmesan cheese. Thanks
Can this be done with out the cheese?
They can, but they will not be as flavorful and will be a little drier.
looks kick-ass to me. i will try it as soon as i get my arm out of a post op shoulder surgery.
question- can i use jack cheese instead of Parmesan cheese?
I would recommend a dry cheese if you are going to swap the cheese. You want something like parmesan – so you could also try asiago cheese or something very similar. Hope this helps!
hello what r the full nutritional brakdown for these crackers just made them and they r yummy
Hi Donna! It can depend on the brands you are using to make them. I recommend using a nutritional calculator, as I am not a nutritionist, to figure it out with the brands you are going to use! Thanks!
What can be used instead of the cheese my daughter can’t have wheat or dairy
Hi Sharon! I’m sorry, the cheese is really important to keep the crackers dough together. Without it, they will just crumble. I’d suggest finding a diary free low carb cracker.
Hi Jessica! I am preparing to make these crackers. I wanted to clarify, when you say grated Parmesan, do you mean the stuff in the can or shreds?
Thank you!
The shreds! The kind in the refrigerated section!
Oh, I love this! Definitely adding this to my list of must-make!
These are mouth watering!
This is such a great idea of snack! I love it!
These are great! They look so tasty and crunchy!
These look like the definition of addictive!
I am slightly obsessed with the everything bagel seasoning! I know these will be a huge hit!
I’ve never tried making crackers but this looks awesome! They look easy enough! 🙂
These look great! Would eat these up with hummus or dill dip 🙂
I am a Grama and I like your Texas spunk and cooking especially the snack crackers that are more healthy..For all ages.
I pray you will develop you good recipes and drop the profanity, it does not help but harm you and you family… Your too pretty and smart and have children and a world of folks to set a good example for… Present yourself in the wholesome way you present your food…
Keep your eyes on the right body , mind, spirit and you will always do well and be blessed more… from this Texan… Use the platform to the world with responsible wisdom.
Thank you for all your sincere efforts and God Bless a beautiful woman wife and Mother…