Rosemary Almond Flour Crackers
Thin, snappy rosemary crackers made from a cup of almond flour and one egg white. Sturdy enough for dips, cheese boards and egg salad.
Nutrition per serving
10 crackers- Net carbs
- 2.6g
- Calories
- 186kcal
- Protein
- 6.9g
- Fat
- 17g
- Total carbs
- 5.5 g
- Fiber
- 2.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Parmesan & black pepper: Half a cup of parmesan in the dough and a generous hit of cracked pepper make a cheesy, cacio-e-pepe-style cracker.
- Mix the parmesan and extra pepper into the almond flour instead of the rosemary. If the dough is crumbly, knead in up to 1 teaspoon of water.
- The cheese browns quickly, so bake 10–13 minutes and pull them as soon as the edges are golden.
Everything bagel: Sesame, dried onion and dried garlic baked into and on top of the crackers — the classic bagel topping in a crisp cracker for cream cheese and smoked salmon.
- Mix the seasonings together. Knead half into the dough in place of the rosemary, and sprinkle the rest over the scored dough with the flaky salt, pressing it in lightly.
Nut-free (sunflower seed): Finely ground sunflower seeds replace the almond flour, so these crackers are nut-free. They are a shade darker, with an earthy, toasty flavor.
- To make your own flour, pulse raw, unsalted sunflower seeds in a food processor in short bursts until fine; stop before they turn into seed butter.
- Mix, roll and bake exactly as above. With no baking powder or soda in the dough, the seeds will not develop the green tint they sometimes get in baked goods.
- Nice to have (optional)
-
1 tbsp fresh rosemaryleave out - Also add
- Nice to have (optional)
-
1 tbsp fresh rosemaryleave out - Also add
- Nice to have (optional)
- Nice to have (optional)
Estimated cost $2.77 for 4 servings ($0.69 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C).
-
Mix the almond flour, salt, pepper and rosemary in a bowl. Add the egg white and olive oil, stir, then knead with your hands until it forms a smooth, firm ball of dough.
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Place the dough on a sheet of parchment, cover with a second sheet and roll into a rectangle about 1/16 inch (1.5–2 mm) thick. The thinner and more even it is, the crisper the crackers.
-
Peel off the top parchment and slide the bottom sheet onto a baking sheet. Score into 1½-inch (4 cm) squares with a pizza cutter (no need to separate them), prick each square with a fork and sprinkle with flaky salt, pressing it in lightly.
-
Bake 12–15 minutes, rotating the pan halfway, until golden-brown at the edges and lightly golden in the center. Edge pieces brown first — snap them off and remove them early if needed.
-
Cool completely on the pan, then break apart along the score lines. They crisp fully once cool.
Tips for success
-
Uneven thickness is the most common problem: thin spots burn while thick spots stay soft. Roll from the center outward and check with your fingertips. - If the center crackers are still soft once cool, return them to a 300°F (150°C) oven for 5 minutes.
- Swap the rosemary for smoked paprika, everything-bagel seasoning or a little grated parmesan. Serve with spinach artichoke dip or egg salad.
Nice to have, not needed
- A pizza wheel scores quick, straight lines — a sharp knife works too.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Doesn’t freeze well
Reheat: Serve at room temperature; re-crisp 3–5 minutes at 300°F (150°C) if they soften.
Prep tip: They keep just as long in an airtight tin on the counter, where they stay crisper than in the fridge.
Store airtight at room temperature up to 1 week. Re-crisp in a 300°F (150°C) oven for 3–5 minutes if they soften.
Variations
3 variations, each with its own ingredients and macrosParmesan & black pepper
FlavorHalf a cup of parmesan in the dough and a generous hit of cracked pepper make a cheesy, cacio-e-pepe-style cracker.
- + ½ cup finely grated parmesan
- + ½ tsp coarsely cracked black pepper
- no fresh rosemary
3 g net · 225 kcal · 11 g protein · 19 g fat · ≈$1.01 per serving (+0.4 g net carbs vs the original)
Everything bagel
FlavorSesame, dried onion and dried garlic baked into and on top of the crackers — the classic bagel topping in a crisp cracker for cream cheese and smoked salmon.
- + 1 tbsp sesame seeds
- + 1 tsp dried minced onion
- + ½ tsp dried minced garlic
- no fresh rosemary
3.4 g net · 201 kcal · 7.4 g protein · 18 g fat · ≈$0.74 per serving (+0.8 g net carbs vs the original)
Nut-free (sunflower seed)
DietFinely ground sunflower seeds replace the almond flour, so these crackers are nut-free. They are a shade darker, with an earthy, toasty flavor.
- blanched almond flour → sunflower seed flour
3.3 g net · 184 kcal · 6.7 g protein · 16 g fat · ≈$0.38 per serving (+0.7 g net carbs vs the original)
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