Keto Rosemary & Onion Crackers

Step 1Preheat the oven to 170 °C/ 340 °F (fan assisted). In a Vitamix, blitz the flax seeds to a flour consistency or alternatively you can buy ground flax seeds. Chop the rosemary leaves up fine.

Step 2Add the ground almonds, flax, chopped rosemary, onion powder, bicarbonate of soda, salt and pepper to a large bowl and mix.

Step 3In another bowl, crack open the egg and whisk with the extra virgin olive oil. Add the wet ingredients to the dry and mix until combined.

Step 4Roll the grain free dough into a ball and place between two sheets of greaseproof paper.

Step 5Using a rolling pin, roll the dough flat, about ¹/₂ cm (¹/₄ inch) thick.

Step 6Using a cookie cutter, press out your biscuits and place on a greaseproof lined baking tray. Roll up the left over dough and repeat the previous step as any times as necessary until you have used up all the dough.

Step 7Bake in the oven for 12 - 15 minutes until golden. Allow to cool on a wire baking rack before serving. Top with butter and your favourite cheese for the ultimate Keto cheeseboard.