Rosemary & Parmesan Biscuits
Servings: 16 crackers
Calories: 103kcal
Savory and aromatic, these Rosemary Parmesan biscuits are made with almond flour for a low-carb, gluten-free treat. With a slight chew from Parmesan and the earthy flavor of rosemary, they’re the perfect melt-in-your-mouth snack or appetizer.
Print Recipe
Ingredients
- 1 ½ cups Almond flour
- 1 cup Parmesan cheese, finely grated
- 2 tablespoons Fresh rosemary, chopped dried can be used
- 1 large egg, beaten
- 2 tablespoon butter, melted unsalted
- ½ teaspoon garlic powder
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 180C/350F degrees and line a baking tray with parchment paper.
- In a large mixing bowl, add the almond flour, baking powder, salt and garlic powder and mix well.
- Add the eggs and butter and blend well.
- Mix in the cheese and rosemary and work with your hands until you have a blended dough.
- Roll small balls of the biscuit dough and place on a parchment paper lined baking tray. Flatten the biscuits with the palm of your hand.
- Bake for 10-12 minutes until golden brown and firm.
- Allow to cool, then eat and enjoy!
Notes
Makes 16 small crackers.
These are called biscuits in the UK, crackers in the USA. They taste delicious on both sides of the ocean!
Nutrition
Serving: 1cracker | Calories: 103kcal | Carbohydrates: 3g | Protein: 5g | Fat: 9g | Fiber: 1g | Net Carbohydrates: 2g