Rosemary Almond Crackers
These grain-free rosemary almond crackers are everything a good cracker should be — crispy, savory, and endlessly versatile. Made with just five simple ingredients, they come together in minutes and bake to a beautiful golden crisp. The fresh rosemary adds an herby, aromatic flavor that complements the nutty almond flour base perfectly.Whether you’re hosting a gathering, serving a charcuterie board, or simply want a blood sugar-friendly snack, these crackers deliver on both flavor and nutrition. Made entirely from almond flour, they’re naturally low in carbohydrates and rich in healthy fats and protein — a combination that keeps blood sugar stable and energy steady.Unlike grain-based crackers that can cause quick spikes and crashes, these provide sustained energy and satisfying crunch. Enjoy them on their own, dipped into garlic hummus, or paired with cheese, nut butter, or smoked salmon for an easy, nutrient-dense snack.
Ingredients
- 2 cups almond flour
- 1 egg
- ½ tsp sea salt
- ½ tsp pepper
- 1 tbsp fresh rosemary
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Combine ingredients: Place the almond flour, egg, sea salt, pepper, and fresh rosemary in the bowl of a food processor. Pulse until a dough forms and pulls away from the sides of the bowl (about 30-45 seconds).
- Roll out the dough: Place the dough between two sheets of parchment paper. Using a rolling pin, roll the dough to about 1/16-inch thickness. The thinner you roll it, the crispier your crackers will be.
- Cut into squares: Using a rolling pizza cutter or sharp knife, cut the dough into 2-inch squares. You can also use cookie cutters for fun shapes if desired.
- Season (optional): Sprinkle the cut crackers with additional sea salt and pepper if you'd like extra seasoning.
- Bake: Transfer the parchment paper with the cut crackers directly onto your prepared baking sheet. Bake for 10-13 minutes, until the edges are light golden brown. Keep a close eye during the last few minutes—they can go from perfectly golden to too dark quickly.
- Cool completely: Let the crackers cool on the baking sheet. They'll continue to crisp up as they cool. Once completely cooled, break apart along the cut lines.
- Store in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.
Notes
Herb variations: Try thyme, oregano, or za'atar instead of rosemary
Spicy version: Add ½ teaspoon red pepper flakes or cayenne
Cheesy crackers: Mix in 2 tablespoons nutritional yeast or finely grated Parmesan
Seeded crackers: Press sesame seeds, poppy seeds, or everything bagel seasoning into the dough before baking
Garlic lovers: Add ½ teaspoon garlic powder to the dough
Optional: make smaller 1" square crackers- will make about 40
Nutrition
Calories: 67kcalCarbohydrates: 2gProtein: 3gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 8mgSodium: 61mgPotassium: 4mgFiber: 1gSugar: 0.4gVitamin A: 15IUVitamin C: 0.02mgCalcium: 25mgIron: 0.5mg
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