These Rosemary Parmesan Low Carb Crackers are a delicious crunchy keto snack. Perfect for dipping or enjoying all by themselves.

There are plenty of packaged keto crackers on the market now, but they all have a weird after taste to me. I decided to take it on myself of creating crispy low carb crackers on my own.

I wanted to keep it as simple because I knew once I perfected it, I would want to make them aaaaallll the time. And I was right. Thank goodness they are low carb because… well it is hard not to eat them all.

These low carb crackers do need to be kept in an airtight container in the refrigerator to stay fresh.

If you are looking for the perfect dip to go with these low carb crackers, my Keto Jalapeno Popper Dip is a must-try.

MACROS

I plugged this recipe into my favorite Keto Calculator App – Carb Manager – and it came up with the following macros:

Each serving of Rosemary Low Carb Crackers has 2 net carbs, 3 total carbs, 1 g fiber, 12 g fat, 8 g protein, and 147 calories.

Note: With any Keto Recipe you want to make sure you scan and calculate your specific ingredients as exact macros many vary depending on brands!

Low Carb Crackers Recipe

Ingredients:

• 1 cup shredded mozzarella
• 1 cup grated parmesan
• 1 cup blanched almond flour
• 4 oz cream cheese
• 1 Tbsp dried rosemary
• 1/2 tsp pink salt

Instructions:

In a large microwave safe bowl, combine mozzarella, parmesan, cream cheese and almond flour. Heat for 30 second increments, stirring between each until a dough forms.

Let cool before mixing in remaining ingredients. Continue to mix until rosemary is evenly mixed throughout the dough.

Place dough on a parchment lined cookie sheet. Place another sheet of parchment paper on top and roll dough out to approximately 1/4 inch thick. The thinner you roll the dough, the crispier your crackers will be.

Using a pastry wheel, cut into 1″ squares. Poke a small hole into the center of each with a toothpick.

Place in refrigerator to set for 30 minutes or in freezer for 10 minutes.

Using a spatula, transfer each cracker to a parchment lined cookie sheet and bake for 15 minutes at 450*.

Allow low carb crackers to cool on a wire rack before enjoying.