Thin and crisp Low Carb Crackers are are easy to make at home with grated Parmesan cheese, flour, and toasted with sesame seeds. It's a crunchy snack with excellent taste everybody will love. Make a full-carb version with wheat flour, or make a keto or gluten-free version.
Ingredients
Grated Parmesan cheese
Flour
Sesame seeds
Olive oil
Egg
Kosher salt
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Featured Comment from Susan:
"5 stars—This was so fun and easy to make! I just made it to exact specifications…"
This low-carb cracker recipe is always a favorite at parties, surprising everybody that we made them at home. Change out the flour for soy or other alternative flour to make them the perfect snack for a gluten-free or low-carb keto diet.
Check out these other great snack and party recipes, like Candied Nuts, Spicy Candied Bacon, Crack Candy, or Pineapple Mango Salsa.
Check out other recipes for your low-carb diet, like Easy Low Carb Tortilla Pizza, Cheesy Cauliflower Casserole, Garlic Mashed Cauliflower, and Simple Splenda Lemonade.
👨🍳How to Make Homemade Parmesan Sesame Crackers—Step-by-Step Photo Instructions
1. Preheat oven to 325° conventional or 300° convection.
2. Mix flour, grated Parmesan cheese, and toasted sesame seeds in a large bowl.
3. Add egg and oil, and mix with a wooden spoon or hands. This will be dry and crumbly and barely hold together.
4. Place 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.
5. Place the parchment paper with the rolled-out dough on a large sheet pan. Sprinkle top with more sesame seeds and kosher salt (keep it light).
6. Cover with the wax paper again. Press the salt and sesame seeds into the dough with hand pressure on the wax paper.
7. Use a pizza cutter or sharp knife to cut the dough into the size of the cracker you want. Go most of the way through, not all the way.
8. 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 into individual crackers following the cuts.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
Options and variations
You can use whole wheat flour instead of all-purpose flour. If you want low-carb or gluten-free, use soy or another alternate flour.
Use different seeds, like poppy, sunflower, or flax seeds.
Other flavors may be added with dry rosemary, thyme, oregano, or basil.
Add a little heat with cayenne pepper. Or some black pepper for other taste.
How to store Parmesan crackers
Store in an airtight container. A ZipLock®️ type bag with the air squeezed out is best. They should be good for 4-5 days at room temperature. Refrigerated for a week or frozen for 4 months.
⬆️How to make a double recipe
This is an easy recipe to double. I always make a double recipe.
- Use the recipe card and double the number of servings.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Use a whole egg or two egg whites.
- Using a convection oven, you can cook two trays simultaneously by flipping them halfway through cooking by rotating top to bottom and 180 degrees.
- Cooking time is unchanged.
❓FAQs
Generally no. Please resist adding more oil or egg to make it less crumbly. I have, and it will just fall apart when rolled.
Yes, make them the thickness you want. Cook until nicely brown and crispy.
About Wheat vs. Soy Flour
The recipe calls for all-purpose wheat flour, but any flour or substitute can be used—commonly soy flour for low-carb or gluten-free diets.
| Nutritants per ¼ cup | Soy Flour | All Purpose Flour |
|---|---|---|
| Calories | 120 | 124 |
| Carbohydrates | 8 | 25 |
| Dietary Fiber | 3 | 1 |
| Protein | 10 | 4 |
📖 Recipe
Low Carb Crackers Recipe
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Ingredients
- 1 cup Parmesan cheese - grated
- ¼ cup AP flour - may use other flour like soy
- 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 toasted sesame seeds in a large bowl.
- Add egg and oil, and mix with a wooden spoon or hands. This will be dry and crumbly and barely hold together.
- Place 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 sheet pan. 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 or sharp knife to cut the dough into the size of the cracker you want. Go most of the way through, not all the way.
- Bake the crackers for 20-25 minutes until evenly browned and crisp. Remove from the oven and let cool on the pans. Break into individual crackers following the cuts.
Recipe Notes
Pro Tips
- For low-carb (keto) or gluten-free crackers, use soy or other alternative flour.
- It is a 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 3 days, sealed well. Then they lose their crunch and then mold due to no preservatives. Good refrigerated for a week. Will freeze well for 3 months
- Nutrition is calculated on 36 relatively large crackers and wheat flour.
Your Own Private Notes
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
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Inspired by a recipe from Blaine's Low Carb Kitchen TV show many years ago. The low-carb adaptions have been removed but left as an option. Plus, details and options were added.
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 says
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 says
To other readers... see Susan's photo above.
Susan says
sure I even have some cute photos:) not sure how to put them here... or send to you...
DrDan says
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 says
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 says
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