Home / Recipes / Breakfast / Keto Rosemary And Olive Parmesan Crisps
Keto Rosemary And Olive Parmesan Crisps
⏱ Prep: 12 min🍳 Cook: 7 min✅ Ready: 19 min
174
Calories
1.9g
Net Carbs
14.3g
Protein
11.7g
Fat
⏱ Prep: 12 min🔥 Cook: 7 min⏰ Ready: 19 min
How to Make It
Step 1
Preheat the oven to 380 degrees Fahrenheit and line a shallow oven tray with baking paper.
Step 2
Finely chop the rosemary and olives and add to a mixing bowl along with the ground almonds and grated parmesan. Season with a little black pepper and mix well to combine.
Step 3
Scoop a tablespoon of the mixture onto the baking tray and repeat 6 times, leaving a 2 inch gap between each mound. Press the mixture down ever so slightly with your hands to flatten. If you have a round cookie cutter mould you can use this to help create your shapes.
Step 4
Transfer to the oven and bake for 6-7 minutes until golden. Leave to cool and firm before serving. The crisps are very delicate so handle gently!
Ingredients
- Finely Ground Almond Meal Flour by Bob’s Red Mill – 1 tablespoon
- Rosemary, Fresh – 1 tablespoon
- Black Olives – 1 tablespoon, sliced
- Parmesan Cheese – ⅔ cup, grated
- Black Pepper – ⅛ teaspoon
