Crunchy and incredibly cheesy: These gluten free and low carb cheese thyme crackers are made with coconut flour. Perfect as a satiating snack or as a grain free side for a salad or soup.
How wonderfully versatile is coconut flour?
Until recently, I had only used it for making sweet dishes such as these low carb waffles and another family favourite, coconut blondies. Apart from tasting great, coconut flour is fantastically healthy – it is grain free, gluten free as well as high in protein and fibre, which makes it very filling indeed.
When I was browsing the net a few days ago, I came across this delicious and very easy coconut flatbread recipe by The Coconut Mama which I knew I had to test. I grated some cheese on top and sprinkled it with the fresh thyme that is currently growing in my garden. This detail is important because after the last pot plant died in our house this summer, I am feeling incredibly smug that there is a plant that is still thriving even though we are around. We also have bamboo and a few bushes, but I’m told that does not count. Bamboo and bushes, apparently, grow anywhere.
I like the taste of coconut and thought the flatbreads made a great low carb alternative to a slice of bread. However, my youngest (and most critical tester) thought it was just too coco-nutty, despite the melted cheese on top.
Tinkering time! First of all, I decided that if something does not taste like bread, it should not look like bread – at least, if you have kids in the house who prefer things to remain the way they have always been. Secondly: Coconut flour is VERY filling. Decision: it had to be cracker size. All kids like crackers. They are treats, after all! And lastly: Cheese. Lots of cheese. Strong English cheddar and Parmesan can overpower the taste of coconut with ease.
These cheese thyme crackers are
- incredibly cheesy
- crunchy
- easy to make
- satisfying
- grain free
- gluten free
- low carb
- just lovely with a glass of wine and
- rather handsome
- got the approval of a 10 year old.
We had them for lunch with this spinach mint soup. The kids thought it was quite cool to eat soup with cheesy crackers. Crackers are so much more interesting than bread!
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Cheese Thyme Crackers (gluten free / low carb)
Crunchy and incredibly cheesy: These gluten free and low carb cheese thyme crackers are made with coconut flour. Perfect as a satiating snack or as a grain free side for a salad or soup.
Ingredients
- 3 tbsp coconut flour
- 2 tbsp butter melted
- 1/2 cup 50g strong cheddar, grated
- 1/4 cup 25g parmesan, grated
- 1 egg
- thyme leaves
Instructions
- Pre-heat your oven to 180 Celsius
- Mix the coconut flour, melted butter, egg and 1/4 cup of the grated cheddar plus the 1/4 cup of grated parmesan until well combined.
- Let the mix rest a few minutes
- Form 8 balls and place them on a baking sheet lined with baking paper.
- Press them with your hands into little flat discs and sprinkle the remaining cheddar on top. Decorate with thyme leaves or dried thyme
- Bake for ca 12-15 minutes until the edges are nicely browned
Ioana says
These cheese crackers are so versatile and easy to make. Since I gave up eating processed foods, they’ve been life saviours. Great with any toppings. I love to make mini pizza chips using cheese as a base. they are amazing. Have you tried them?
Katrin says
I have! I just use mozzarella and top with Marinara and ham or olives. Delicious 🙂
Nikki says
Fantastic! Thanks for the great recipe!
Katrin says
Hi Nikki, you’re welcome! Have a fab day 🙂
jillian says
These look wonderful. Like your recipes and blog. would be very grateful if you included usa temperatures etc.
Brenda Kipps says
I just made them..next time, I will put more thyme and make them smaller..mine were chewy..Delish but not a cracker..although they are almost gone!
Katrin says
You can get them crispy if you roll out the dough very thin and leave them in the oven until it’s browned. But you’re right – the chewy ones still taste good 🙂
Lorna says
I, too,didn’t find them crispy enough, so I’ll make them even thinner next time. Also, as much as I adore thyme, I didn’t think it went too well in these, & I may try rosemary &/or garlic granules next time. I loved that they were so easy to make with very few ingredients,
Abbye says
These look so delicious! I would also need to use almond flour. Have you had the chance to experiment with it yet?
Katrin says
Yes! I recently made crackers with almond flour. You can just add cheese and thyme. Check out this post: https://sugarfreelondoner.com/paleo-almond-crackers/
Pam says
Any possibility that almond flour could be used instead of coconut flour?
Katrin says
Of course, you could try that. Though you would have to adjust the quantity and use a bit more. Coconut flour is more absorbent than almond flour.
Diane Brown says
Thank you for posting this option. We, too, need to use almond flour instead of coconut flour since my husband has diabetes II. How much more almond flour would we use than the coconut flour? Anything else like baking powder to make it more similar? THANK YOU SO MUCH FOR THESE RECIPES – YOU REALLY ARE HELPING ALOT OF PEOPLE.
Katrin says
I’d have to try it our myself to be sure. Definitely more almond flour than coconut flour – possibly twice as much. Maybe that’s a good starting point. I’ll experiment with this one as well and will let you know. It’s always good to have alternatives. Some people are coconut flour lovers, some prefer almond flour.
jackie says
these look lovely and so delish! How many crackers per serving? From the nutrition chart it looks like it might be 1? I am diabetic and have to watch the carbs closely.
Katrin says
Hi Jackie, I calculated per cracker. Do make sure to run the numbers on your end as well though. I used the nutritional calculator on caloriecount.com (which is shutting down this month), which is quite accurate, but as a diabetic you need to be 100% sure where you’re at.
Sarah says
It sure what happened with mine but they were not very thin or crispy lol, will try again though
Katrin says
Hi Sarah, I hope they turn out the way you want to next time. Maybe they just needed a bit longer in the oven? Both cheddar and parmesan crisp up quite well. Fingers crossed!
Judy Carter says
Anybody know the F conversion for 180C ???
Katrin says
Hi Judy, Google says it’s 356 Fahrenheit
Gina says
It’s 350
Tina says
How do u think they would be with fresh basil? Have a little pot of it growing indoors.
Katrin says
I would imagine it’s really nice with basil. Try it out and let me know!
sara says
would love to make a batch of these but wondering if they would be ok if frozen? thanks x
Katrin says
Hi Sara, I have never tried it, but think it should be no problem to freeze them. I often freeze cheese and it works well.
Michaela says
Hi, Katrin. These sound great. I’m wondering if I can make them a couple of days before Christmas (to enjoy as part of a Christmas platter). Would I store them in an air-tight container in the fridge, and would they be soggy or retain their crunch? Thanks. 🙂
Katrin says
Hi Michaela, I have to be honest with you – mine never lasted long enough to store. If you do decide to make them ahead, please do take the time to drop a comment here about the crunch factor. Happy Christmas
Michaela says
I don’t think I’ll risk it. I’ll make the dough ahead, and cook them on the day. Better safe than sorry, right?! 🙂
Katrin says
Very true. Next time I’ll make a big batch and keep some for a few days to see what happens. Happy Christmas!
Little Cooking Tips says
Those are fantastic Katrin!We’d love to try them with a red pepper spread, and we’d love to see how they taste with kaseri as well (as an alternative to cheddar)!Exceptional work!
Mirella and Panos
Katrin says
Thank you! They would be lovely with red pepper. What a good idea.
Randi says
These look gorgeous! About how many chips is the nutrition chart based on? Thanks for the recipe
Katrin says
Hi Randi, the nutrition chart is for 1 cracker.
Susie says
Just made them and they are soooo good!
Katrin says
Susie, that’s fantastic! So happy you like them 🙂
Sarah says
These look great! I love cheesy crackers!
Lisa | Drop The Sugar says
These look so delicious! And easy to make t0o. I’ll have to give a try!
Katrin says
Thanks Lisa! Easy is always best 🙂
Taryn says
These look delicious! I have a huge thyme bush in my garden. I need to make some 🙂
Katrin says
Taryn, now I have garden envy. My thyme plant is TINY! 🙂
Gina says
Me too. I also have a huge rosemary bush. Hmmmm rosemary would be good too!
Katrin says
Using rosemary sounds lovely. How handy to have a bush in the garden!
Tasha | Ketogasm says
These look fantastic, Katrin! I love to make simple cheddar crisps – the coconut flour and thyme take it to a whole new level!
Katrin says
Thank you! Cheddar or parmesan melted on their own are so moreish… they are a perfect instant snack!
Lisa says
The thyme is a lovely addition to the basic cheese crisps!
Katrin says
You can really taste the thmye in these crackers – fresh is best but you could also use dried.
Kim | Low Carb Maven says
I think anything with good English cheddar and savory thyme is delicious. These crackers sound perfect. Thanks for sharing.
Katrin says
You are absolutely right there! Hope you try them!
STACEY says
These look crispy and cheesy! I like the herbs you used 🙂
Katrin says
Thanks Stacey!
Deborah Dowd says
These look and sound so amazing-can’t wait to try this recipe out!
Katrin says
Brilliant, Deborah! I hope you like them as much as we did!
Georgina Bomer says
These look so cheesy and yummy!!
Cheryl says
Can I use another fat instead of butter as watching my cholesterol intake but these sound amazing x
Katrin says
You could try using a olive oil? A mild one that is not overpowering.
Loraine says
May I suggest virgin coconut oil?
Katrin says
You are right, there is a great difference in quality when it comes to coconut oil.
Gina says
Yes. Me too. I’m using coconut oil