Low carb crackers

November 18, 2014

In the pre-keto era, which ended almost two years ago, I loved to bake classic biscuits and cakes. One of my favorite snacks were the salty biscuits, with caraway seeds and hard cheese. Made with pork lard and white flour, additional to the tons of fat, dense cheese, they were an absolute bomb, but I still loved them. This is why I decided to low carb them as much as I could. And I did!


I adapted the recipe and I used sesame flour. Dense, rich in good fats and with a GI of only 3, it was the best choice for my nutty and cheesy low carb crackers.


  • 100 grams sesame flour
  • 50 grams grass fed butter
  • 2 eggs + 1 egg
  • 50 grams parmesan
  • 50 grams buffalo cheese
  • poppy and caraway seeds

Pretty obvious, I mixed together all the ingredients, except for the seeds and that one extra egg. I obtained a thick, non-sticky dough, which I divided in small balls. I arranged the balls onto a baking sheet and pressed them gently, to create circles, about 1/4 inches tall. With a silicone brush, I added some egg wash, made from the remaining egg, then sprinkled the seeds. I baked them in the oven, on medium heat, for about 15 minutes or until the edges became light brown.

The inside was all fluffy and cheesy, while the outside had a bit of crunchiness. Enjoy your low carb crackers!


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