This recipe for Low-Carb Rosemary Parmesan Crackers makes a delicious snack. These crackers can be part of a low-carb, keto, Atkins, gluten-free, grain-free, diabetic, or Banting diet.
Preheat oven to 375º Fahrenheit. Have two sheets of parchment, a rolling pin, and two baking sheets available.
Add mozzarella cheese, parmesan cheese, almond flour, sea salt and rosemary to a heavy, large saucepan.
Place saucepan over low heat and heat, stirring frequently, until the cheeses melt and the mixture forms into a dough. Remove from heat. Turn dough out onto one of the sheets of parchment. Pat into a rectangle.
Cover dough with the second piece of parchment. Roll dough into a square about 12 inches by 12 inches. Slide the dough (and parchment) onto a cutting board.
Remove the top piece of parchment. (Place this parchment on one of the cookie sheets for later) Using a rotary cutter, a pizza cutter, or a serrated knife, cut dough into about 1 1/2 inch squares.
Place the parchment containing the crackers onto the second cookie sheet. Transfer about half of the crackers to the other sheet and spread them so that they do not touch.
Sprinkle lightly with flaked salt, if desired. Using a fork, make holes in each cracker.
Bake for 9-11 minutes or until edges are golden brown and tops are starting to brown. Remove from oven and transfer the crackers to a cooling rack. Allow to cool completely.
For extra crispy crackers, after the crackers have cooled, place the cooling rack containing the crackers on one of the cookie sheets. Place in a 175º Fahrenheit oven (Be sure it isn't still hot from baking the crackers) for 15-20 minutes. Turn off the oven and allow the crackers to cool in the oven. This process removes extra moisture and adds crunch.
These crackers are best the same day they are made. If you store them in an airtight container, they may soften a bit. You can make them more crispy again by using the same instructions for extra crispy crackers above.
Serving size: 1/6th of recipe (a little less than 2 ounces)
Per serving:
Calories: 166
Fat (g): 12
Carbs (g): 4
Fiber (g): 2
Protein (g): 11
Net carbs (g): 2
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