Low Carb Almond and Parmesan Crackers

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    18 min

  • ready time

    ready time

    23 min

Low Carb Almond and Parmesan Crackers

8 ratings

These keto crackers are loaded with intense flavors of tangy Parmesan cheese and have a satisfying crunch.

A great keto snack, these crackers are versatile in their uses. Perfect for an after dinner cheese plate, for dunking in your favorite dip, served with a hearty bowl of soup, or loaded with nacho toppings.

  • Net Carbs

    7.2 g

  • Fiber

    6 g

  • Total Carbs

    13.2 g

  • Protein

    25.1 g

  • Fats

    37.6 g

465 cals

Low Carb Almond and Parmesan Crackers

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Finely Ground Almond Meal Flour by Bob's Red Mill

    1 cup

  • Parmesan Cheese

    Parmesan Cheese

    ¾ cup

  • Egg


    1 small

  • Black Pepper

    Black Pepper

    ⅛ tsp

  • Salt


    ⅕ teaspoon

Recipe Steps

steps 8

23 min

  • Step 1

    Preheat the oven to 375 degrees Fahrenheit and line a shallow oven tray with baking paper.
  • Step 2

    Add the ground almonds, parmesan and the egg to a food processor and season generously to taste.
    Step 2
  • Step 3

    Blend on a medium setting until fully combined, forming a thick, sticky dough.
    Step 3
  • Step 4

    Remove the dough from the mixer and transfer to the baking sheet. Wrap the dough in the baking sheet and transfer to the freezer for 5 minutes – this will make it easier to work with.
  • Step 5

    Open the refrigerated dough out onto the baking tray, still on the baking paper. Press or roll the dough flat - as thin and even as you can get it without tearing.
    Step 5
  • Step 6

    Using a knife or biscuit cutter, score your chosen biscuit shapes into the dough. This will make them easier to separate once baked.
    Step 6
  • Step 7

    Transfer to the oven to bake for 15-18 minutes until crisp and golden.
    Step 7
  • Step 8

    Once the crackers are cool enough to handle, break along the score marks and leave to cool completely before serving.
    Step 8

Comments 16

  • IneffableKale797150

    IneffableKale797150 8 months ago

    How long can these keep in airtight container (several batches) for camping

    • Lalu64

      Lalu64 2 years ago

      Could you use a flax egg instead?

      • Don O.

        Don O. 8 months ago

        Of course you can.

    • Keto67

      Keto67 4 years ago

      Is your parmesan cheese grated or shredded?

      • recipewriter

        recipewriter 4 years ago

        Hi, it was grated.

    • Marie

      Marie 4 years ago

      YES! Easy and tasty recipe that can serve in place of a cracker for dipping. 15 minutes was a little overdone in my oven, next time I'll try 13. I also want to try subbing cheddar cheese to see if these will stand in place of corn tortilla chips. Nacho night gets a little old when it turns into taco salad night for me 😆

      • FantasticKale683174

        FantasticKale683174 3 years ago

        Wonder if it would work to use taco seasoning instead of (or in addition to) all (or some) of the salt?

      • recipewriter

        recipewriter 4 years ago

        I'm so glad you have something for nacho night! Thank you for your feedback :)

    • jenni867

      jenni867 4 years ago

      These turned out nice. I left them in for 16 minutes and they were a little overcooked on the edges. Next time I think 14-15 minutes would be fine. Great snack. Cured my chip craving!

      • recipewriter

        recipewriter 4 years ago

        Thanks for your feedback, glad you liked them :)

    • Beth

      Beth 4 years ago

      If I only have large eggs do I need to adjust the other ingredients?

      • recipewriter

        recipewriter 4 years ago

        You may find the mixture a little wet so feel free to add extra almond flour until the dough is correct.

    • fairmerc18ed3

      fairmerc18ed3 5 years ago

      These satisfy my desire for a salty, savory, crunchy baked food! Next time, I will roll them out with a rolling pin to make them thinner. Thanks for the recipe!

      • recipewriter

        recipewriter 5 years ago

        You are welcome :) Glad you enjoyed them!

    • sariahjoyjoy

      sariahjoyjoy 5 years ago

      These are so yummy! I sprinkled with a bit of dried oregano and smoked paprika. This will be the go to snack, dipped in Dijon mustard. Thank you!

      • Gigi1958

        Gigi1958 6 years ago

        Jessie we can make these, chicken nachos yum!