Rosemary and Parmesan Crackers

About

These buttery keto crackers are loaded with aromatic rosemary, tangy grated parmesan, fresh garlic and just a hint of lemon.

These are perfect for snacking with deli meats or as part of a keto cheese board.

Ingredients

• 2 tablespoon water
• 1 ½ cup, ground almonds, raw
• 1 clove garlic
• 1 tablespoon rosemary, fresh
• 1 teaspoon lemon peel or zest raw
• 1 teaspoon salt, sea salt
• ½ cup walnuts
• ½ teaspoon black pepper
• ½ cup, grated parmesan cheese
• ¼ cup butter, unsalted

Instructions

1. Preheat the oven to 275 degrees Fahrenheit and line a shallow oven tray with baking paper.
2. Finely chop the rosemary and add to a food processor along with the ground almonds, walnuts, lemon zest, Parmesan, garlic, salt and pepper. Blend well to combine.
3. Roughly chop the butter and add to the food processor. Blend again to create a thick crumbly consistency.
4. With the motor of the food processor still running, add the cold water a little at a time and continue to blend until a dough forms. Wrap the dough in baking parchment and transfer to the fridge for 20 minutes to chill.
5. Unwrap the dough and layer with a second piece of baking paper. Roll the dough between the sheets of paper to a 1/4 inch thickness then use a biscuit cutter to create 15 biscuits.
6. Carefully transfer the biscuits to the lined oven tray and transfer to the oven to bake for 30 minutes or until firm and golden. Set aside to cool completely and firm further before serving.

Nutrition Facts

• Servings: 5
• Calories: 369.3kcal/1545.2kJ (per serving)
• Fat: 34.0g (per serving)
• Carbs: 8.6g (per serving)
• Protein: 12.0g (per serving)