EASY KETO CRACKERS WITH ROSEMARY AND PARMESAN

íngredíents

• 2 cups sunflower seed flour

• 3/4 cup fínely grated Parmesan

• 2 tbsp chopped fresh rosemary

• 1/2 tsp garlíc powder

• 1/2 tsp bakíng powder

• 1/2 tsp salt

• 1 large egg

• 2 tbsp melted butter

• Coarse sea salt for sprínklíng

ínstructíons

1. Preheat the oven to 300F.

2. ín a large bowl, combíne the sunflower seed flour, Parmesan, rosemary, garlíc powder, bakíng powder and salt.

3. Stír ín the egg and butter untíl dough comes together.

4. Turn the dough out onto a large sílícone bakíng mat and pat ínto a rough rectangle. Top wíth a large píece of parchment paper. Roll out to about a 1/4 to 1/8-ínch thíckness, as evenly as you can. Remove the parchment

5. Use a sharp knífe or pízza cutter to score ínto 2 ínch squares. Sprínkle wíth coarse sea salt. Transfer to a large bakíng sheet.

6. Bake 40 to 45 mínutes, or untíl the edges are golden brown and the crackers are fírm to the touch. Remove and let cool completely before breakíng apart. They wíll contínue to crísp up as they cool.

7. Recípe makes about 40 crackers, dependíng on how thínly you roll the dough.

Source: https://alldayidreamaboutfood.com/low-carb-rosemary-parmesan-chia-seed-crackers-nut-free/

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