Crunchy Low Carb Crackers with Rosemary and Aged Cheddar
Snack time just got a whole lot better with these easy and delicious Crunchy Low Carb Crackers with Rosemary and Aged Cheddar.
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 24 crackers
- ¾ cup almond flour
- 2 tbsp unsalted butter
- ¼ cup aged white cheddar
- ½ tsp baking powder
- ¾ tsp dried rosemary divided
- ¼ tsp garlic powder
- ½ tsp sea salt divided
- 1 egg white
Form the crackers
Heat oven to 300° and melt the butter, then set it aside to cool.
Cut one piece of parchment and one of the wax paper the size of your baking sheet. Spray one side of each with avocado or olive oil.
In a medium bowl combine almond flour with baking powder, ¼ tsp sea salt, ½ tsp rosemary and the garlic powder. Mix well, breaking down the almond flour clumps as you go.
Using the small side of a cheese grater or a zester, grate the aged cheddar until you have ¼ cup shredded cheese. Mix into the almond flour then knead in the egg white and melted butter until fully combined.
Scrape out onto the center of the oiled parchment paper. Lay the oiled wax paper over top of the dough and roll out into until it’s roughly 20cms by 30cms.
It will form an oval but to make a perfect rectangle, just remove the wax paper and trim into a rectangle, using the trimmed dough to fill in the corners.
Form the cracker shapes with a knife, pizza blade or fondant scraper; Don’t cut all the way through. Sprinkle with remaining rosemary and a pinch of sea salt. Use a meat mallet to create the dimpled cracker look, or leave as is.
Bake the crackers
Slide the parchment paper onto the baking sheet and bake on the center rack for 10-12 minutes, or until the bottom of the crackers are lightly golden brown.
Remove from the oven then cut all the crackers apart using a sharp knife. Flip the crackers over and bake for an additional 5-8 minutes until each cracker is perfectly golden brown.
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
Deduct fibre from the total carbs to get 1.7 g net carbs per serving of 6 crackers.
- Store in an airtight container at room temperature.
- Keep an eye on the crackers during the last baking period: you may need to remove some before the rest if they brown sooner than the others.
Serving: 6crackers | Calories: 212kcal | Carbohydrates: 4g | Protein: 7.2g | Fat: 19.6g | Sodium: 338mg | Fiber: 2.3g