Keto Parmesan and Almond Flour Crackers

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine the almond flour, grated Parmesan cheese, garlic powder, dried rosemary, and salt. Mix well to combine all the dry ingredients.

In a separate small bowl, whisk together the egg and olive oil.

Pour the wet egg mixture into the dry ingredients and mix until a dough forms. If the mixture seems too dry, add 1-2 tablespoons of water to help bring the dough together. The dough should be firm and not too sticky.

Place the dough between two sheets of parchment paper and roll it out into a thin, even rectangle. Aim for a thickness of about 1/8 inch.

Carefully transfer the rolled-out dough along with the bottom parchment paper onto the prepared baking sheet.

Use a sharp knife or a pizza cutter to score the dough into squares or rectangles. This will make it easier to break into crackers after baking.

Bake in the preheated oven for about 10-12 minutes or until the crackers are golden brown around the edges.

Remove the baking sheet from the oven and let the crackers cool for a few minutes.

Once cooled, break the crackers along the scored lines into individual pieces.

Allow the crackers to cool completely before storing them in an airtight container. They will become crispier as they cool.

Serve your Keto Parmesan and Almond Flour Crackers as a tasty and low-carb snack option.