When you need to inject a little crunch and flavor into your life, just bake a batch of these crazy-good keto crackers! These gems are unbelievably tasty, and they’re a cinch to make, too. Whether you follow a keto lifestyle or not, these crackers are a terrific addition to your repertoire of easy, crave-worthy recipes.
Tips for making the Curry Parmesan Crackers
Yes, this recipe is super-easy. Seriously. Making the dough takes a mere minute: just combine all the ingredients and knead until a smooth dough forms. This really doesn’t take much longer than 60 seconds.
Then you can either cut the rolled-out dough into squares with a pizza cutter, knife, or fluted pastry wheel (or whichever tool you want to use) for a quick preparation—see the video for that method—or, if you want to go all fancy, you can cut the dough into fun shapes with a cookie cutter (pics of this method will follow soon!).
If you plan to follow the easier method, it’s a good idea to roll out the dough as thinly as possible. This ensures that the center of the dough turns out perfectly crispy: plus, super-thin crackers are just more satisfying to snack on in general!
If you’re following the cookie-cutter method, it’s better to leave the dough a few millimeters thick (some 0.1-0.2 inches) so that it’s easy to cut out the shapes and transfer them to the baking sheet without breaking them.
This recipe uses a very low oven temperature to ensure that the crackers are baked slowly until deliciously crunchy — without burning them or letting them get too brown. Still, it’s good to keep your eye on the crackers when they’re in the oven just to double-check that they’re not getting too brown. They should get some color, yes, but they definitely shouldn’t turn brown at all! If they do, they’ll taste bitter.
But let’s take a look at how to make these scrummy crackers:
Take a medium bowl and add the almond flour (coarse flour or almond meal is fine: I use it all the time, since we don’t have those super-fine varieties here in Finland).
Add the rest of the ingredients: that is, the cream cheese…
…Parmesan…
…salt (be careful with the salt!)…
…and the curry powder.
Knead until a smooth dough forms.
Like this. It takes just a minute, or even less.
Place the dough on a large piece of parchment paper.
Place another piece of parchment paper on top. Flatten the dough slightly with your fingertips…
…and roll out until thin.
Here we go.
Remove the top sheet of parchment paper.
I prefer to cut the dough into these fluted squares. (See the video for the easier method of dividing the dough into squares.)
Transfer the cut-out crackers to a baking sheet lined with parchment paper.
Bake the crackers for approximately one hour at a very low temperature…
…until crunchy. Take a peek once in a while to prevent them from getting too brown.
Let cool completely before removing them from the baking sheet.
Enjoy!
My keto cracker experiments
If you’ve followed my blog for a while, you might notice that this recipe is based on my famous sour cream and chives cracker recipe. Or, if you have my Low-Sugar, So Simple book, you’ll see that the 2-Ingredient Cracker recipe is also based on this dough. Yep, you actually need just two ingredients to whip up a batch of tasty crackers!
However, this recipe adds a couple more ingredients to create an even tastier version. Like the original recipe, this particular version with Parmesan and curry isn’t brand-new. Nope. I published it in my newsletter some years ago. And I also served these crackers at my son’s fifth birthday party: that was three and a half years ago. I made butterfly-shaped crackers that time. Here’s a photo of the party. The crackers are in the bluish bowl on the right:
Actually, I often make variations on the basic 2-ingredient recipe. But I really like this Parmesan and curry powder version, so I thought it was about time to post it here on my blog.
But the original recipe had one drawback: it made so much dough that the cut-out crackers didn’t all fit on one baking sheet. I wanted to adjust the amounts so that all of the dough would fit neatly on one baking sheet.
My original recipe called for 2 cups (470 ml) almond flour. For the revised recipe, I thought 1 1/2 cups (350 ml) would be just perfect. I also reduced the amount of cream cheese, from 2.5 oz (70 g) to 2 oz (60 g). And while the original recipe used 1/2 cup (120 ml) grated Parmesan, I decided to go with 1/3 cup (80 ml). The amount of curry powder I kept the same, and ditto for the salt (which was a huge mistake, as I later noticed!)
So I grabbed the ingredients and stuck my glove-covered hands into the bowl, and began to knead the dough. After just a half a minute, the dough was already thick and smooth. It was easy to form into a ball.
I placed the ball of dough onto a large piece of parchment paper. Then I placed another piece of parchment paper on top. I flattened the dough a bit and then rolled it out until quite thin.
I removed the topmost sheet of parchment paper and, using a fluted pastry wheel, cut the dough into squares. I baked the squares for exactly one hour. The centers looked a bit soft, but I wasn’t too worried. I knew the crackers would get crunchy while cooling. And I made a note that I should roll the dough out even thinner the next time. Now it was a tad too thick.
My son was the first to conduct a taste test. The texture looked just perfect, but how about the taste? Would it be as scrumptious as before? “Yum!” was my son’s first comment. “Salty!” was his next. Then I realized I had used 1 full teaspoon of salt — clearly too much, since Parmesan is already salty, and since I had reduced the amounts of the other ingredients (except the curry powder).
I also took a bite and came to the same conclusion: the crackers were definitely too salty. Even though I adore really salty flavors and always use plenty of salt in my food, this was clearly too much. But otherwise, the flavor was perfect. Also, the amount of curry powder was just right. And the Parmesan was a great addition: it really adds an addictively cheesy taste to the crackers.
Here’s the recipe for you to enjoy:
- 1 1/2 cups = 350 ml almond flour
- 2 oz = 60 g full-fat cream cheese
- 1/3 cup = 80 ml freshly grated Parmesan cheese
- 1 teaspoon curry powder
- 1/2 teaspoon (or to taste) unrefined sea salt or Himalayan salt
- Preheat the oven to approx. 210 °F (100 °C).
- Combine all the ingredients in a medium bowl and knead until smooth.
- Place the dough on a baking sheet lined with parchment paper. Place another sheet of parchment paper on top of the dough. Using a rolling pin, roll out the dough as thinly as possible between the two sheets of parchment paper.
- Remove the topmost sheet of parchment paper.
- Cut the dough into squares with a knife or pizza cutter. You can also cut out your preferred shapes with a cookie cutter.
- Bake for 50–60 minutes, or until crispy. Don’t let the crackers get too dark or burn.
- Let cool completely, then remove from the baking sheet. Store in an airtight container in a cool and dry place.
These delicious curry Parmesan crackers are a light and a real treat to have with a hot cup of tea, this combination is absolutely scrumptious.
Would you please clarify the ingredients? The step by step method says cream cheese, the ingredient list says sour cream. Will both work? if you cover this in the video, sorry but it won’t play on my computer.
Hi Lesley, thank you for pointing it out! Indeed, there was incorrectly sour cream in the recipe box. It should be cream cheese. It’s fixed now. Thanks again!