Crispy Keto Crackers
🛒 What You’ll Need🥨
- 2 cups Almond flour (finely ground) 🌾
- 1 Large egg 🥚
- 2 tbsp Olive oil or melted butter 🫒
- 1 tbsp Fresh rosemary, finely chopped 🌿
- ½ tsp Garlic powder 🧄
- ½ tsp Sea salt (plus extra for sprinkling on top!) 🧂✨
👩🍳 Instructions
- Preheat & Prep: Heat your oven to 350°F. Line a large baking sheet with parchment paper. 🌡️🔥
- Mix the Dough: In a medium bowl, combine the almond flour, chopped rosemary, garlic powder, and salt. Add the egg and oil, mixing until a firm dough forms. 🥣🌪️🌿
- Roll it Out: Place the dough between two sheets of parchment paper. Roll it out as thin as possible (about 1/8 inch)—the thinner the dough, the crispier the cracker! 📜📐🌀
- Score the Squares: Remove the top layer of parchment. Use a pizza cutter or a sharp knife to score the dough into small squares or rectangles as seen in the photo! 🍕📐✨
- The Golden Bake: Transfer the parchment (with the dough) onto your baking sheet. Bake for 12–15 minutes until the edges are golden and the center is firm to the touch. ⏲️📈🤤
- The “Crisp” Factor: Turn off the oven and let the crackers sit inside with the door slightly cracked for another 5 minutes. This helps them dry out for that ultimate “snap” as seen in the photo! ❄️🧤💎
- Cool & Snap: Let them cool completely on a wire rack before snapping them apart along the scored lines. 🍽️😋🧤
🔥 Pro Tips:
- The “Thinness” Secret: If your crackers aren’t crunchy enough, they might be too thick. Next time, roll the dough until it’s almost translucent for a true cracker texture! 📏🛡️💎
- Flavor Variations: Not a fan of rosemary? Swap it out for “Everything Bagel” seasoning, smoked paprika, or dried thyme to customize your crunch! 🥯🌶️🌿🎯
