- 1 cup almond flour
- 1/2 tsp sea salt
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 large egg
- 1 Tbsp olive oil
Preheat oven to 350F. Place the dry ingredients in a medium bowl. In a small bowl whisk together the wet ingredients. Pour the wet ingredients into the almond flour and mix until well combined.
Place the dough between two pieces of parchment paper and use a rolling pin to roll the dough to 1/8 inch thickness. Roll it thinner for even crispier cracker!
Remove the top piece of parchment paper and use a large knife or pizza cutter to cut the dough into squares, making about 30 small crackers.
Transfer the parchment paper to a baking sheet and bake for 8 to 12 minutes on the middle rack until the crackers have turned light brown.
Allow to cool for 15 minutes before using your hands to gently separate the crackers.
Store in an airtight container for 3 to 5 days in the refrigerator.
Almond flour tends to burn quickly, keep an eye on the crackers when in the oven.
I like to trace the bottom of my baking sheet onto the parchment paper. This allows me to roll the dough a bit smaller than my baking sheet to ensure it will fit!
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*The calories and carbs calculated in this recipe are an estimate*
All 30 crackers = 9 (g) carbs
Serving: 0g | Calories: 12kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg