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Friday, December 20, 2013

Low-Carb Sesame Crackers

Low-Carb Sesame Crackers

User Rating4.5 Star Rating(8 Reviews)
Updated April 21, 2013
Low-Carb Sesame Crackers
Cheesy Sesame Crackers
Photo © Laura Dolson
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These cheesy sesame crackers taste good all on their own, and are also great for dips and spreads. They are studier than my Flax Seed Crackers. Don't worry that the mustard will make them taste like mustard. It gives them a very slight tang.


  • 1 cup almond meal
  • ¼ cup sesame seeds
  • 4 oz. shredded cheese (at least half should be a hard cheese such as Parmesan)
  • 1 egg white
  • 2 teaspoon prepared mustard
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt


Preheat oven to 325 F.

1. Combine all ingredients. A food processor makes it really easy, but you can use a spoon, or even your hands. Keep combining until the ingredients cling together into a ball.

2. Using your hands, roll dough into a cylinder about 1.5 inches in diameter. Slice with a sharp knife, about three to an inch.

3. Put rounds on a baking sheet covered with a silicone baking mat or parchment paper. Leave enough space between each to flatten.

4. Using something with a flat bottom such as a measuring cup, flatten until the rounds are a little over 2" wide. Smooth out the edges with fingers.

Bake for about 14-18 minutes, though you might want to check before to see how they are coming along. When they begin to brown, remove from oven and cool. Makes approximately 24 crackers.

Store in a sealed container (a zip-top bag works fine).
Nutritional Information: Each cracker has slightly over half a gram effective carbohydrate plus 1 gram fiber, 3 grams protein, and 54 calories.
User Reviews
Reviews for this section have been closed.
 5 out of 5
Low-Carb Sesame Crackers, Guest Patricia
WOW ... I am just going to ONCE AGAIN try to get back on low carb, and this was my first recipe ... However, I didnt even SEE the sesame seed, so made it without (perhaps that because I didnt have any...) and used TWO egg whites (again possibly because I had over-enthusiastically used too much cheese) Then also switched off oven after 14 minutes, and left them in oven ... they came out GOLDEN and CRISPY and I LOVE them. How can sesame seed possibly make them better? I will have to try... thanks! I will have to buy parchment or silicon mat however.

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