Cheddar & Rosemary Almond Crackers (Low‑Carb)
Crisp, savoury almond crackers flavoured with mature cheddar and rosemary — low in carbs, big on crunch.
Crunchy, cheesy almond crackers that behave like a proper grown‑up snack: low in carbs, high in flavour and perfect with a smear of pâté or a slice of cucumber. They’re easy to make and keep well, so they’re a brilliant cupboard snack for anyone trying to cut carbs without sacrificing crunch.
You’ll get the best results by rolling thin and cooling thoroughly — that’s the trick to proper crispness. Makes a batch that’s ideal for sharing or for keeping on hand when the snack attack hits.
Ingredients
- 200 g ground almonds
- 100 g grated mature cheddar — Use a sharp cheddar for best flavour
- 15 g psyllium husk powder
- 1 large egg — Lightly beaten
- 30 ml extra virgin olive oil
- 5 g baking powder
- 5 g sea salt
- 10 g fresh rosemary — Leaves finely chopped (about 2 tbsp)
- 5 ml black pepper
Equipment
- rolling pin
- pizza wheel or sharp knife
- baking tray
- baking parchment
- wire rack
Instructions
Preheat the oven to 160°C fan/180°C conventional. Line a baking tray with baking parchment.
In a large bowl, stir together the ground almonds, psyllium husk powder, baking powder, sea salt, black pepper and chopped fresh rosemary until evenly mixed.
Add the grated mature cheddar to the dry mix and use your fingertips (or a food processor pulse) to combine until the cheese is dispersed in small pieces throughout the mixture.
Whisk the large egg with the extra virgin olive oil, then pour into the bowl. Mix with a spatula until a soft, slightly tacky dough forms — you may need to use your hands for the last 30 seconds.
Place the dough between two sheets of baking parchment and roll out with a rolling pin to an even thickness of 2–3 mm.
Transfer the rolled dough (still on the bottom sheet of parchment) to the lined baking tray and chill in the fridge for 30 minutes to firm up.
Remove from the fridge, peel off the top sheet of parchment and cut the dough into squares or diamonds with a sharp knife or pizza wheel — cut right through to the base sheet so pieces separate after baking.
Bake on the middle shelf for 18–22 minutes (aim for about 20 minutes) until the edges are golden brown and the surface looks dry.
Leave the crackers to cool on the baking tray for 15 minutes so they crisp up fully, then transfer to a wire rack to cool completely.
Once completely cool, store in an airtight container for up to 4 days. Re-crisp in a warm oven for 3–4 minutes if they soften.
Tips
- Roll to a uniform 2–3 mm thickness — thinner gives crisper crackers, thicker gives a biscuitier texture.
- Chill the dough before baking; it stops spreading and helps the crackers keep a neat shape.
- If you don’t have a rolling pin, press the dough between two strips of baking parchment with a wine bottle or flat-bottomed jar.
- Allow crackers to cool completely before storing — steam will soften them if packed warm.
- To change the flavour profile, add 1 tsp smoked paprika (stays-close) or 15 g finely chopped sun‑dried tomatoes (noticeably-different).
Substitutions
ground almonds → finely ground hazelnuts, same weight (200 g)
Noticeably differentgrated mature cheddar → grated parmesan, same weight (100 g)
Stays closepsyllium husk powder → ground flaxseed, same weight (15 g) — will be slightly denser
Noticeably differentextra virgin olive oil → melted unsalted butter, same volume (30 ml)
Stays close
Nutrition
Per serving · estimated
- 324
- Calories
- 12 g
- Protein
- 8 g
- Carbs
- 28 g
- Fat
- 6 g
- Fibre
- 0 g
- Sugar
- 300 mg
- Sodium
FAQ
Can I make these nut‑free?
Not easily — ground almonds are the base. You can try a sunflower‑seed flour but the texture and flavour will be noticeably different and you may need a binder adjustment.
How do I stop the crackers from going soft?
Cool completely on the tray and store in an airtight container once cold. If they soften, reheat in a low oven (140°C fan/160°C conventional) for 3–4 minutes to re‑crisp.
Can I freeze the dough or baked crackers?
You can freeze the rolled, cut dough between sheets of parchment for up to 1 month — bake from frozen, adding 2–3 minutes. Baked crackers can be frozen for up to 1 month; defrost then re‑crisp in the oven.
My crackers browned too quickly — what went wrong?
Either they were rolled too thin in places, your oven is hot, or tray position is too high. Lower the shelf and reduce time slightly next bake; check from 12 minutes.
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