Parmesan Rosemary Almond Flour Crackers
Crispy homemade crackers made with almond flour, ground flaxseed, parmesan, and rosemary. They bake up golden in under 10 minutes and pair perfectly with hummus, dips, cheese, or charcuterie. Gluten-free, low-carb, and completely customizable.
So there I was, in the mood for a snack. I had hummus in the fridge but nothing to eat it with. Instead of just skipping it, I baked crackers. Because why not. This is exactly why I keep almond flour, sea salt, coconut oil, and olive oil stocked in my pantry at all times. Those four things alone can get you out of so many snack situations. The base recipe is simple. All your dry ingredients go in first, the almond flour, ground flax, garlic powder, onion powder, crushed rosemary, sea salt, lime pepper, and shredded parmesan. Mix it well, then add just a half tablespoon each of melted coconut oil and olive oil, plus two tablespoons of cold water. It comes together into a real dough that you can roll out right between two sheets of parchment. No rolling pin? A glass jar on its side works fine. Cut them into whatever shapes you want, bake at 325 for 8 to 10 minutes, and let them cool before you touch them. I have also made these without cheese and swapped in dried cranberries, cherries, chopped fresh dates, or figs with the rosemary. That combination is amazing. Honestly, the flavors here are only limited by your imagination or your dietary restrictions.
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4
Diet & Lifestyle
Fitness & Wellness
Ingredients
- 1 cup superfine almond flour, blanched, like Nature's Eats
- 2 tablespoons ground flax seed, cold milled
- 1/4 cup parmesan cheese, freshly shredded or grated, vegetarian rennet variety works great
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried rosemary, crush between your fingers before adding
- 1/4 teaspoon Himalayan pink salt, coarse, plus extra flake sea salt for topping if desired
- 1/4 teaspoon lime pepper seasoning
- 1/2 tablespoon coconut oil, melted
- 1/2 tablespoon extra virgin olive oil, cold pressed
- 2 tablespoons cold water, add a little at a time until dough comes together
Instructions
- 1
Preheat your oven to 325 degrees F. Line a large baking sheet with parchment paper.
- 2
In a medium mixing bowl, combine 1 cup almond flour, 2 tablespoons ground flax seed, 1/4 cup shredded parmesan, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon crushed dried rosemary, 1/4 teaspoon Himalayan pink salt, and 1/4 teaspoon lime pepper. Mix until evenly combined.
Step 2 - 3
Add 1/2 tablespoon melted coconut oil and 1/2 tablespoon olive oil to the dry ingredients and stir to incorporate.
- 4
Add 2 tablespoons cold water, one tablespoon at a time, and mix until a cohesive dough forms. It will be slightly crumbly but should hold together when pressed. Mix can be done entirely by hand.
- 5
Place the dough ball on a sheet of parchment paper and lay a second sheet on top. Using a rolling pin or the side of a glass jar, roll the dough out to about 1/8 inch thickness.
Step 5 - 6
Remove the top sheet of parchment. Using a knife or pizza cutter, cut the dough into squares, rectangles, or triangles of your desired size.
- 7
Optional: sprinkle flake sea salt over the tops and use a fork to pierce a few holes in each cracker.
- 8
Carefully transfer the parchment with the cut crackers onto the prepared baking sheet. Separate the crackers slightly if they are touching.
Step 8 - 9
Bake at 325 degrees F for 8 to 10 minutes, watching closely near the end, until the edges are light golden brown. Do not overbake.
- 10
Remove from the oven and let the crackers cool completely on the parchment before removing. They will crisp up as they cool. Serve with hummus, dips, cheese, or enjoy on their own.
Step 10
Nutrition Facts
Nutrition Facts
4 servings per recipe
Serving size
About 6 crackers (approx. 35g)
Amount per serving
Calories
195
Total Fat 17g
22%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 7mg
2%
Sodium 210mg
9%
Total Carbohydrate 6g
2%
Dietary Fiber 3g
11%
Total Sugars 1g
Includes 0g Added Sugars
0%
Protein 7g
14%
Vitamin D 0mcg
0%
Calcium 120mg
9%
Iron 1mg
6%
Potassium 105mg
2%
Calcium 120mg
12%
Magnesium 40mg
10%
Contains Tree Nuts, Milk.
Fitness & Longevity Note
These crackers are a smart swap for anyone cutting refined carbs or managing blood sugar. Almond flour delivers healthy monounsaturated fats and vitamin E, while ground flax adds omega-3s and soluble fiber that support heart health and steady energy. The protein from almond flour and parmesan helps keep you satisfied between meals, which makes this a solid option for anyone focused on fat loss or maintaining lean muscle without reaching for processed snacks.
Substitutions & Variations
- →Skip the parmesan and add 2 to 3 tablespoons of chopped dried cranberries, cherries, fresh dates, or figs for a naturally sweet version that still works beautifully with the rosemary.
- →Swap lime pepper for plain black pepper or a pinch of cayenne if you want more heat without the citrus note.
- →Use avocado oil in place of olive oil if that is what you have on hand.
- →For a dairy-free version, leave out the parmesan entirely or use 2 tablespoons of nutritional yeast for a savory, cheesy flavor without the dairy.
Storage & Reheating
Store cooled crackers in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to 10 days. To re-crisp, spread on a baking sheet and warm in a 300 degree oven for 3 to 4 minutes. These crackers do not freeze well once baked, but the unbaked dough can be wrapped tightly and refrigerated for up to 2 days before rolling and baking.
Frequently Asked Questions
Can I make these without the parmesan cheese?+
What if my dough is too crumbly to roll out?+
Do I have to poke holes in the crackers before baking?+
How do I know when they are done without burning them?+
Recipe by
Syreeta
Real food, real ingredients, real results. Syreeta shares whole-food recipes built around health, longevity, and feeling good every day.
