Home / Recipes / Gluten Free / Keto Rosemary and Parmesan Crackers
Keto Rosemary and Parmesan Crackers
How to Make It
Step
Recipe Steps steps 6 1 h 8 min
Step 1
Preheat the oven to 275 degrees Fahrenheit and line a shallow oven tray with baking paper.
Step 2
Finely chop the rosemary and add to a food processor along with the ground almonds, walnuts, lemon zest, Parmesan, garlic, salt and pepper. Blend well to combine.
Step 3
Roughly chop the butter and add to the food processor. Blend again to create a thick crumbly consistency.
Step 4
With the motor of the food processor still running, add the cold water a little at a time and continue to blend until a dough forms. Wrap the dough in baking parchment and transfer to the fridge for 20 minutes to chill.
Step 5
Unwrap the dough and layer with a second piece of baking paper. Roll the dough between the sheets of paper to a 1/4 inch thickness then use a biscuit cutter to create 15 biscuits.
Step 6
Carefully transfer the biscuits to the lined oven tray and transfer to the oven to bake for 30 minutes or until firm and golden. Set aside to cool completely and firm further before serving.
Ingredients
- Water – 2 tablespoon
- Almonds, Raw – 1-½ cup, ground
- Garlic – 1 clove
- Rosemary, Fresh – 1 tablespoon
- Lemon Peel Or Zest Raw – 1 tsp
- Salt, Sea Salt – 1 teaspoon
- Walnuts – ½ cup
- Black Pepper – ½ teaspoon
- Parmesan Cheese – ½ cup, grated
- Butter, Unsalted – ¼ cup
