Cheese Crackers with Rosemary
Almond flour and cream cheese give these crackers fat and some protein without regular flour. Rosemary and olive oil add flavor, and small portions work well as a keto snack.
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Servings: 4 (1 serving ≈ 40 gram)
Digestion time: 3 hour
Adjust the baking time according to thickness.
Mix almond flour (100 g), salt (2 g), and rosemary (1 g). Add cream cheese (45 g) and knead into a firm dough. Wrap and refrigerate for 15 minutes.
Roll the dough thinly between two sheets of parchment and cut into small crackers. Transfer to parchment and brush with olive oil (10 g).
Bake the crackers at 170°C for 10-14 minutes, until the edges brown. Let them cool completely so the texture becomes crisper.
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