Crunchy, earthy and slightly sweet from raisins, these Rosemary Crackers are great on their own or as a base for your Holiday appetizers. Low carb, gluten & grain-free, they fit into many low carb life-styles.
I like crackers. They are crunchy by themselves and are great culinary vehicles for all kinds of yummy things. Before we decided to engage in a low carb lifestyle, we rarely bought crackers. They were something we purchased when guests were coming over. They were also a great excuse to buy delicious cheeses, spreads and dips.
When I decided to eat low carb, I thought I would never eat crackers and other baked goods again. Buying Elana Amsterdam’s The Gluten-Free Almond Flour Cookbook was a revelation. It truly changed how I looked at food and opened new possibilities for healthy, low carb baking. I think her recipes have inspired a great many low carb, gluten-free and diary-free food bloggers.
These Rosemary crackers with raisins are crispy, full of flavor and a great treat. They came about as a need for a base for Fall appetizers. I’ve been dabbling with pears and apples this Fall and have wanted something to set off or compliment their flavors. I like it when competing/ complimenting tastes and textures play off of each other.
These Rosemary Crackers have been a great supporting player in the appetizers I have been working on. They are also great on their own! In fact, they are so yummy I was afraid my family would finish them before I was able to use them. I had to make another batch because my kids loved them so much.
I think you’ll find these rosemary crackers easy to make, crispy and delicious.
These tasty Rosemary Crackers With Raisins are 3 net carbs per serving.
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Low Carb Rosemary Crackers With Raisins
- Preheat oven to 350 F and place rack in middle position. Cut 3 pieces of parchment to fit two large sheet pans. Mince the rosemary. Cut raisins in half. Beat the eggs, remove two tablespoons and set aside.
- Measure the almond flour, salt, rosemary and raisins into a medium bowl and whisk together with a fork.
- Add the egg to the bowl and mix. The dough should be moist but not dry and crumbly. If it's dry, add some of the reserved egg.
- Divide the dough in half. Spray one side of the parchment with oil and roll one half of the dough between two sheets of parchment to 1/8th inch thickness. Remove the top layer of parchment and transfer the bottom piece to the sheet pan.
- Cut the crackers with a sharp knife or a pizza cutter. I use a ruler to get 1 inch square pieces. Sprinkle with Fleur de Sel and gently push into the crackers. While the crackers bake, roll out the next portion of dough.
- Bake the crackers until they are golden brown, about 10-12 minutes. Often times, some of the crackers are ready before others. When I am all done, I put the pale - or underdone crackers, on the sheet pan and put them back into the oven to finish baking.
- Cool completely and store in an airtight container on the counter for up to a week. Crisp in a 325 F oven for a few minutes to re-crisp if your area is humid. Great with blue cheese and walnuts!
- Makes about 120, 1-inch crackers. Serves 12 at 10 crackers each at 4.55 net carbs. (The crackers in the phots are about 2"x1")
- ***3.3 net carbs per serving without raisins.
- (Per request, here is the nutritional info for the whole batch with raisins: Cal: 1173 g, Fat: 74.33 g, Carbs: 74.98 g, Fiber: 20 g, Protein: 58.14 g. Net carbs: 54.33 g)