Rosemary & Parmesan Keto Crackers


Step 1Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional).

Step 2Place the dried ingredients into a large mixing bowl and whisk to combine and to break up lumps.

Step 3Place the butter in a microwave safe jug and melt. Add eggs to melted butter and whisk until mixed.

Step 4Pour egg mixture into dry ingredients and mix until a dough forms. The dough will seem a bit dry and crumbly but don't add any more liquids, just keep pressing it together — trust me.

Step 5Tear sheets of baking paper to the size of your over trays. I use two large trays. Divide the dough in half, or quarters if you have small trays, form into a ball and place on baking paper.

Step 6Cover with another sheet of baking paper and get to work with your rolling pin. You want your dough to be very thin, about 3 mm/ 0.1". Don't panic though, they still taste amazing if they're a bit thicker they just won't have that crispy feel.

Step 7Once they're all rolled out use a knife or pastry cutter to cut them into shapes. This recipe makes about 20 servings — you can cut it to as many crackers as you like. I cut them into about 100 small crackers.

Step 8Place in the oven and cook for 15 minutes, keeping an eye on them in case of over browning.

Step 9When the time is up, remove them from the oven and use your knife to re-cut the lines that you marked prior to cooking. This will snap the crackers apart. Sprinkle with salt to taste.

Step 10Once separated, place the trays back into the cooling oven and leave them in there until cool. Store in an airtight container, for up to ten days (if they last that long).