This Homemade Crackers Recipe is simple, delicious, and even low carb. It's everything you love about crackers but without all of the chemicals and additives. These crispy crackers are perfect for dipping or just enjoying alone as a snack.
It may seem over the top to make your own crackers, but honestly, the number of chemicals and additives in the grocery store brands these days is mind-blowing. This is an easy recipe for homemade crackers that even the littlest of chefs will enjoy.
These crackers not only taste great, but they are keto-friendly and naturally gluten-free. Can't beat that.
I have actually been on quite a kick with making homemade cracker recipes recently. My Keto Cheez-Its or homemade cheese crackers were a huge hit, and then of course my Keto Graham Crackers are an absolute must for anyone on the keto lifestyle.
But it was my Rosemary Parmesan Crackers that inspired these keto crackers - which are made even more delicious with the addition of the Keto Staple - Everything But The Bagel Seasoning from Trader Joes. These easy homemade crackers are perfect for making a keto cheese board and will impress even the non-keto crowd.
Ingredient Notes
Everything But The Bagel Seasoning is just one of the reasons why I drive from Pensacola to Tallahassee every couple of months to visit the closest Trader Joe's near me... yes, that is a six-hour drive round trip.
However, I recently saw that my friend LaShawn has figured out the exact measurements to make Homemade Everything But The Bagel Seasoning. I am super stoked to use her recipe to make these keto crackers, along with everything else EBTB makes amazing.
If you do not want to use EBTB seasoning, you can also just sprinkle with any kinds of seeds like sesame seeds or poppy seeds for different flavors or eat them totally plain! The rosemary and parmesan are great together alone! You can also sprinkle coarse sea salt for rosemary sea salt crackers.
To keep this recipe low carb, I used almond flour, but if you are not concerned with carbs you can use all purpose flour.
Storage & Reheating Tips
These homemade crackers get nice and crispy, but you do want to make sure you keep them in the refrigerator in an airtight container as they do not have any additives or preservatives to keep them fresh for long.
The good news is you can easily crisp them right back up with just a few seconds in a toaster oven, or even in the air fryer. Although, I like them soft on the second day as well.
Keto Homemade Crackers are a great keto party food to go along with all of your favorite low carb dips and snacks. Try them with my Keto Chicken Jalapeno Popper Dip for a super delicious keto appetizer even non-keto party goers will love.
Nutrition Information & Macros
I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:
Each serving of Homemade Crackers - 5 crackers - is 3 net carbs, 4 total carbs, 1 g fiber, 17g fat, 11g protein, and 206 calories.
Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.
Homemade Crackers Recipe Step by Step Instructions
Ingredients:
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 cup almond flour (I love this one)
- 4 oz cream cheese, softened
- 1 egg, room temperature
- ½ teaspoon sea salt
- 1 teaspoon dried rosemary
- 2 tablespoon Everything But The Bagel Seasoning
Cooking Tools Needed:
- Large Bowl
- Sheets of parchment paper
- Pastry cutter, pizza cutter, or cookie cutters
- Rolling pin
- Baking Sheet
- Cooling rack
Instructions:
In a large microwave-safe bowl, mix together mozzarella and cream cheese, microwaving for 30 seconds until cheese is just melted, and begin to combine.
Mix in parmesan cheese, almond flour, and egg and mix well.
Add in rosemary and salt and mix until the cracker dough has formed and all ingredients are combined.
Place dough on a piece of parchment paper. Cover with another sheet of parchment paper and using a rolling pin, roll out to approximately ⅛ inch thick. You want them about the thickness of a pie crust. If you have a pasta maker, you can also run it through. The thinner your dough, the crispier your homemade crackers.
Using a pastry cutter or pizza cutter, cut homemade crackers into 1" squares. Using a toothpick, put a hole in the center of each cracker. You can also use cookie cutters to make fun kid-friendly shapes!
Sprinkle Everything But The Bagel Seasoning generously on top.
Cover with plastic wrap and place unbaked crackers in the refrigerator for 1 hour or freezer for 20 minutes.
Gently remove each cracker and place them on a parchment paper-lined baking sheet.
Bake at 450* on the top rack of your oven for about 10 minutes or until the top looks dry and golden brown. Check for doneness. If you want crispier crackers, cook an additional 3-5 minutes. Allow homemade crackers to cool on a wire rack.
Serve with your favorite dips or enjoy as a keto snack any time of day!
Homemade Crackers Recipe
This Homemade Crackers Recipe is simple and delicious. It's everything you love about crackers but without all of the chemicals and additives.
Ingredients
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 cup almond flour
- 4 oz cream cheese, softened
- 1 egg, room temperature
- ½ teaspoon sea salt
- 1 teaspoon dried rosemary
- 2 tablespoon Everything But The Bagel Seasoning
Instructions
- In a large microwave safe bowl, mix together mozzarella and cream cheese, microwaving for 30 seconds until cheese are just melted and begin to combine.
- Mix in parmesan cheese, almond flour, and egg and mix well. Add in rosemary and salt and mix until dough has formed and all ingredients are combined.
- Place dough on a piece of parchment paper. Cover with another sheet of parchment paper and roll out to approximately ⅛ inch thick.
- Using a pastry cutter, cut homemade crackers into 1″ squares. Using a toothpick, put a hole in the center of each cracker.
- Sprinkle Everything But The Bagel Seasoning generously on top.
- Place in refrigerator for 1 hour or freezer for 20 minutes.
- Gently remove each cracker and place on a parchment paper lined cookie sheet.
- Bake at 450* for about 10 minutes. Check for doneness. If you want crispier crackers, cook an additional 3-5 minutes. Allow homemade crackers to cool.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 206Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 49mgSodium: 486mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 11g
Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.
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