Crackers - Rosemary Almond Flour

Prep Time

15 min

Prep Notes


8 servings


  • ½ teaspoon crushed dried rosemary
  • pinch of crushed red pepper flakes, optional
  • pinch of fresh lemon zest


Preheat oven to 325°F.

In a large bowl, combine all ingredients; mix well and use hands to form into a ball, then transfer dough to a flat surface lined with parchment paper. Place another sheet of parchment paper on top so that the dough is sandwiched in between the two pieces of parchment paper and use a rolling pin to create ¼ inch thickness. Remove and discard top parchment paper. Use cookie cutters, a pizza cutter or a sharp knife and slice crackers into desired shapes.

Transfer bottom parchment paper and cracker shapes to a baking sheet. Bake for 12-14 minutes or until golden brown. Remove from oven; set aside to cool for at least 20 minutes.


A gluten-free cracker or bread to serve with dips and spreads, and this is one of the cleanest recipes I’ve seen. Enjoy!