Rosemary Almond Flour Crackers


  • 3 cups almond flour
  • 3 large organic eggs
  • 3 teaspoons extra virgin olive oil
  • ¼ teaspoon sea salt
  • ½ teaspoon crushed dried rosemary
  • pinch of crushed red pepper flakes, optional
  • pinch of fresh lemon zest


Step 1

Preheat oven to 325°F.

Step 2

In a large bowl, combine all ingredients; mix well and use hands to form into a ball, then transfer dough to a flat surface lined with parchment paper. Place another sheet of parchment paper on top so that the dough is sandwiched in between the two pieces of parchment paper and use a rolling pin to create ¼ inch thickness. Remove and discard top parchment paper. Use cookie cutters, a pizza cutter or a sharp knife and slice crackers into desired shapes.

Step 3

Transfer bottom parchment paper and cracker shapes to a baking sheet. Bake for 12-14 minutes or until golden brown. Remove from oven; set aside to cool for at least 20 minutes.

Step 4

Serve with cauliflower tabbouleh or roasted broccoli with tomatillo salsa.

Nutritional Information

Nutritional analysis per serving: Calories: 312, Fat: 28g, Protein: 11g, Carbs: 9g, Fiber: 5g, Sugar: 2g, Sodium: 26mg

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