• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Comfy Belly

Recipes & inspiration {grain free, gluten free}

  • Recipe index
  • Cookbooks
    • Cooking for the Specific Carbohydrate Diet
    • Healthy Coconut Flour Cookbook
    • Everyday Keto Baking
  • Kitchen tips
    • Bake with Coconut Flour
    • Bake with Almond Flour
    • Bake with Honey
    • Make Coconut Milk
    • Make Yogurt
    • Make Mayonnaise
    • Kitchen Essentials
  • About
    • Erica
    • Contact
  • Sign In
    • Sign up
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Instagram

Parmesan Croutons & Crackers

June 6, 2010 by Erica 17 Comments

Parmesan Crackers & Croutons

The ratio for this recipe for Parmesan crackers and croutons is so simple: equal amounts of almond flour and Parmesan, a bit of salt, a bit of water to hold it together (no egg needed), and any seasonings you prefer.

I created this recipe as a crouton for salads, and it turns out it’s great as a snack or in soups too. It is closely related to my Parmesan cracker recipe, except that I score it differently and add garlic powder.

Careful with these. They’re easy to munch on. I keep them concealed until ready to serve or eat.

Some other flours will work, such as buckwheat, and grain-based flours. But not coconut, as we found out in the comments.

Parmesan Crackers & Croutons Parmesan Crackers & Croutons-2

Parmesan Crackers & Croutons

This recipe is for paid subscribers.

SUBSCRIBE to all the recipes

Already a paid subscriber? Sign in

Share78
Pin1K

Filed Under: Egg Free, Gluten-Free, Low Sugar, Salads, Soup, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, Recipe Subscriber Only

Previous Post: « Cream-filled Cakes and Cupcakes
Next Post: Spinach Bacon Tomato Salad »

Reader Interactions

Comments

  1. Gun

    April 6, 2014 at 5:05 am

    This is for you who want to try coconut flour. You CANNOT make a straight swap – Instead of 2 1/2 cup almond flour use 6 1/2 TABLESPOONS coconut flour. It is also advisable to add some psyllium husk (around 3 tablespoons here) and if you have it, some Oat Fiber (not oatmeal and not oat bran; the oat fiber is pure fiber), just over 1/2 cup. I have only found Oat Fiber at Netrition.com – no, I’m not affilitated :0) The fiber husk will bind the coconut flour as there are no eggs in the recipe. Coconut flour needs a binding agent (usually a lot of eggs), not just a liquid which will just produce a crumbly mess.

    Reply
  2. Ginger Burke

    October 29, 2012 at 1:17 pm

    These also made into the list of my top 8 favorite healthy snack recipes. You have a gift! I start to salivate even thinking about these 🙂

    http://expectgreatthings.hubpages.com/hub/Sugar-Free-Grain-Free-Snacks-Even-Your-Children-Will-Eat-Homemade

    Reply
  3. Rebecca

    December 12, 2011 at 2:48 pm

    These instructions might work with a food processor, but they didn’t work with my blender at ALL. There was no way to pulse because of the density of the almond flour, so the cheese didn’t get mixed in. I dumped it all into a bowl and mixed it by hand, which was really easy, so I’d just skip the blender if that’s all you have available. These crackers are delicious- my whole family loves them!

    Reply
    • Erica

      December 12, 2011 at 4:35 pm

      Yes, you can easily mix the ingredients by hand.

      Reply
    • Erica

      December 12, 2011 at 4:36 pm

      Yes, you can easily mix the ingredients by hand. I guess you’d need a high-speed blender.

      Reply
  4. Kristen

    November 27, 2011 at 2:51 pm

    I LOVED these! I finally got around to making them. 🙂 I have been GF for months now and anything crunchy is treat; however, I would actually go so far as to say that these are the best crackers I’ve ever eaten in my life. I omitted salt (due to the parmesan salt content) added some rosemary, onion powder, and garlic powder.

    Just an FYI on freshness: I made half a batch and placed some into individual ziploc baggies and they kept for 3 days in my snack draw without me becoming concerned as to their freshness. I think they could’ve lasted longer, however they were way too delicious to keep around that long! I am going to make a full batch tonight and see if I can make them last up to five days. I think the salt in the parmesan must preserve them, providing they remained sealed in airtight bags.

    For those interested, I also did some calculations and (6) of the 1×1 inch crackers roughly equal out to about 200 calories a serving and only around 7 carbs per serving, based upon the nutritional info I found for parmesan and almond flour. I can’t remember the protein, but they are very filling!

    Reply
  5. Kristen

    November 6, 2011 at 1:21 pm

    Yay! These look great! Question for you – do you have any idea how long they will safely store at room temp in an airtight container? At least 3 days, perhaps?

    (I suspect room temp is better than refrigeration for crackers) I might just make 1/2 the batch as it is just me and I don’t want to feel compelled to eat too many! 😉

    Thanks! <3

    Reply
    • Erica

      November 6, 2011 at 2:38 pm

      A few days is what I’ve experienced. Although you have me thinking that they probably should be refrigerated since the cheese is perishable.

      Reply
    • Dawn Halstead

      March 25, 2014 at 1:05 pm

      I have used another almond flour cracker recipe and have put the crackers in the freezer and they do really well that way. Hope this helps.

      Reply
  6. Jennifer Daniels

    April 10, 2011 at 4:34 pm

    These are totally fabulous. My 9 year old said they taste just like the popular name brand of cheese crackers. Thank you so much!

    Reply
  7. Josie

    July 27, 2010 at 8:07 am

    It looks absolutely yummy, I am going to make tonight!!!!

    Reply
  8. Dana

    June 11, 2010 at 5:59 am

    I thought for anyone reading this, they might like to know before they try coconut flour… it’s not a suitable swap. 😉
    I’m looking forward to trying these again when my blanched almond flour arrives. Thanks again for so many great recipes, Erica! I’m enjoying trying them out.

    Reply
  9. Erica

    June 9, 2010 at 6:35 pm

    Yikes. Sorry Dana. I haven’t tried them with coconut flour, but you’re right. It’s a different ingredient altogether.
    This recipe is safe with most grain-based flours (like wheat) and I know buckwheat will work, but not coconut flour. Thanks for letting us know.

    Reply
  10. Dana

    June 9, 2010 at 6:09 pm

    I tried these tonight with coconut flour (because I don’t have any almond flour on-hand) and I’m sad to say, they are a total flop. It took nearly 2 1/2 CUPS of water to make a dough (because of the coconut flour) and I couldn’t get them to roll out – so I pressed them onto a non-stick cookie sheet and scored them with my pizza cutter. I bake them, and they are SO dry. It’s the coconut flour, I’m sure. I’m going to order some almond flour and try them again because they look SO yummy!
    Thanks for the great recipes, I’m really enjoying your blog!
    Cheers,
    Dana

    Reply
  11. AtineaN

    June 8, 2010 at 12:23 pm

    Ah, these look wonderful! Can’t wait to try them out.

    Reply
  12. Sophia

    June 7, 2010 at 12:43 pm

    No salad is complete without croutons! At least it’s that way for me! These would look great in a
    Caesar Salad! Thanks for sharing!
    ~Sophia

    Reply
  13. liz

    June 6, 2010 at 3:07 pm

    these look beautiful!!

    Reply

Leave a Reply to Erica Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

       

* Free newsletter *

Get updates, recipes, and tips.

Popular recipes today

  • Fluffy Pancakes {almond & coconut flour}
  • Tangy Peanut Sauce & Veggies
  • Cinnamon Bun Muffins {almond flour}
  • Avocado Mint Ice Cream {dairy free}
  • Cinnamon Bun Muffins {coconut flour}
  • Banana Bread {coconut flour}
  • Blondies {almond butter}
  • Nut Butter Cream Frosting
  • No-Corn Cornbread
  • Almond Cocoa Bites {quick & easy}
  • Banana Bread {almond & coconut flour}
  • Peanut Butter Banana Ice Cream {no churn}
  • Snickerdoodles {almond flour}
  • Chocolate Zucchini Bread {almond flour}
  • Cinnamon Cookie
  • Chocolate Chip Scones {coconut flour}

Get all the recipes

Subscribe to new recipes image

Recent comments

  • Erica on Almond Cocoa Bites {quick & easy}:

    Hi Ruth, yes whole almonds works, just make sure to pulse them well before adding the other ingredients.
    Posted May 31, 2023

  • Ruth Cherry on Almond Cocoa Bites {quick & easy}:

    Would whole almonds work ? Thank you
    Posted May 31, 2023

  • Erica on Chocolate Zucchini Bread {almond flour}:

    Hi Aukje, thanks for letting me know!
    Posted May 31, 2023

  • Aukje de Wolf on Chocolate Zucchini Bread {almond flour}:

    Hi Erica, Thank you for your quick reply! It worked with chia eggs, but I think it would have been…
    Posted May 31, 2023

  • Aukje de Wolf on Avocado Mint Ice Cream {dairy free}:

    We love this recipe! Thank you!
    Posted May 31, 2023

  • Linda on Avocado Mint Ice Cream {dairy free}:

    Thanks Samantha and Erica. I appreciate the help.
    Posted May 26, 2023

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

Cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Indigo
Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million

Footer

About Erica

  • Facebook
  • Pinterest
  • Instagram
  • RSS
  • Email

I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

Quick & easy recipes

Tangy Peanut Sauce & Veggies
Peanut Butter Banana Ice Cream {no churn}
Almond Cocoa Bites

Copyright © 2023 Comfy Belly | Erica Kerwien. All rights reserved.