Seeded Parmesan Crackers – KETO, Paleo, Low-carb
Seeded Parmesan Crackers are healthy and delicious, with 5 different types of seeds, egg whites, and the salty taste of grated Parmesan cheese. With 3g of protein per 22g serving they make the perfect healthy nutritious, low-carb, keto, and blood sugar-friendly snack or quick breakfast and are a great addition to cheese boards. Serve them with hummus, cucumber slices, cheese, fruit, jam, or salad.
The inspiration for this recipe was a package of crackers I picked up at Longo’s. Joyfull Bakery® Original Seeded Parmesan Crackers are 100% aged Parmesan oven-baked with 5 seeds (sunflower, pumpkin, sesame, millet, and flax).
I thought they were terrific, though pricey.
Seeing how simple the ingredients were, I tried to make a homemade version. My formula worked well and tasted as good (maybe better?) as the original. I decided to use egg whites as a binding ingredient and less Parmesan cheese to cut the cost, and saturated fat.
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How To Make Low-carb Seeded Parmesan Crackers
This section shows how to make Seeded Parmesan Crackers, with a step-by-step video and details about the technique, to help you visualize it.
Seeded Parmesan Crackers – KETO, Paleo, Low-carb
30
servings10
minutes40
minutes55
kcalKeep the screen of your device on
Ingredients
1/2 cup pumpkin seeds (100 gr raw, unsalted)
1 cup sunflower seeds (150 gr raw, unsalted)
1/4 cup Chia seeds (50 gr)
1/4 cup sesame seeds (45 gr)
1/4 cup Flax seeds (40g)
1/2 teaspoon fine sea salt
5 large egg whites only
1 tablespoon avocado oil
1/2 cup grated Parmesan cheese (45 gr)
- FLAVORING (optional)
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
Directions
- Adjust the oven rack to a middle position and preheat the oven to 150C/300F.
- Prepare a parchment paper pocket that fits your baking sheet. Mine are 16×11.5-inch in size. It will yield 33 crackers 22 gr each. This method will make crackers easy to roll.
- Mix all the dry ingredients in a large bowl. Add egg whites, and avocado oil and mix until combined.
- Transfer the crackers mixture into the prepared parchment paper pocket.
- Use your hands and rolling pin to flatten the dough evenly spreading the mixture as thin as you can. I like to flatten the mixture in the pan first then roll on a tabletop and then transfer it back onto the baking sheet. Indent cracker shapes with a flat knife or pizza cutter.
- Place in the oven with the parchment paper on top and bake for 15-25 minutes (depending on how crispy you want them to be). Remove the top parchment paper and continue to bake for another 15 minutes. NOTE: Pay close attention in the end to avoid any burning.
- Turn off the oven and leave the crackers to dry in the oven. Once cool break into pieces and serve.
Recipe Video
Notes
- NOTE: Nutritional information is provided as a courtesy only. This information comes from the online calculator cronometer.com. Although modernfifty.tv attempts to provide accurate nutritional information, these figures are only estimates.
- Scatter any leftover crumbly cracker bits over cooked vegetables or a salad for flavor and crunch.
- SUBSCRIBE TO MY YouTube channel for more low-carb recipes.
Nutrition Facts
- Serving Size: 22g
- Total number of serves: 30
- Calories: 55kcal
- Carbohydrates: 2g
- Protein: 3g
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