Rosemary and Parmesan crackers

[keto friendly]


175g ground almonds
150g parmesan cheese, finely grated
40g hemp seeds
2 tbsp chopped rosemary or 2 tsp dried rosemary
½ tsp onion powder
28g butter
2 large eggs
½ tsp sea salt


  • Heat the oven to 190C (170C fan)
  • Put the dried ingredients into a large mixing bowl and whisk to combine and break up any lumps.
  • Pour the egg mixture into the dry ingredients and mix until a dough forms. It may seem a little dry and crumbly – just keep pressing it together.
  • Tear greaseproof or baking paper to the size of your oven trays.
  • Divide the mixture in half, form into a ball and place on the paper.
  • Cover each with another sheet of greaseproof paper and use a rolling pin to roll out the mixture. You want to get them about 3mm thick ideally so they’re nice and crispy but don’t worry if they’re a little thicker.
  • Once rolled out, use a sharp knife to cut into shapes – you can make up to 100 small crackers.
  • Place in the oven and cook for 15 mins but keep an eye on them so they don’t turn too brown.
  • Remove from the oven and use the knife to go over the cut marks you made earlier. This will help the crackers snap apart.
  • Leave to cool.
Parmesan Crackers