Rosemary Garlic Almond Crackers - or ANY seasoning you like! Low Carb & Sugar Free


Almond crackers, almond thins, etc. have been featured on An American Housewife many, many times in the past since I've been making them pretty much 'all the time' since the early 2000's.  2002?  I don't even recall.  But they are a staple in our house since cheese and crackers in almost any form has always been a favorite of mine.

I always play with this recipe though!  Starting with the basic almond cracker I've been making for over 15 years and adding whatever I feel like to it, based on what sounds good or what I have on hand, or what I want the finished cracker to be.

The original Almond Thin Cracker I've posted a LOT is more like a 'wheat thin' style.  The other versions are more like a little bit thicker cracker.  This one is a thin, very crisp cracker but is a little bit thicker than the wheat-thin style due to the baking powder.  I used garlic salt, onion powder, poppy seeds and a store store Rosemary Garlic blend today.

My favorite way to eat any of my almond crackers is with cream cheese and banana peppers!

Rosemary Garlic Almond Crackers (Or ANY seasoning you like)

2 c almond flour or fine ground almonds
1 t sweetener of choice
1/2 t baking powder
1/4 t salt (I use sea salt)
2 egg whites

*options - add what you want, and as little or lot as you like. This is just a starting point. Taste your dough and adjust to how you like it.  You can also use things like ranch dressing, sea salt, pepper, tomato powder, basil... whatever kind of crackers you wish.

1/4 t garlic salt
1/4 t garlic powder
1/4 t onion powder
1 1/2 t poppy seeds
1 t Rosemary and Garlic spice blend 

Mix all the ingredients in a food processor or a small bowl. Make sure it's mixed well so all the almond is moist and the dough starts to hold together and form a ball.  You can either mix in the seasonings OR sprinkle them separately on top.  If you sprinkle on top, press them in lightly.

Roll the dough out between 2 sheets of parchment paper or well greased foil.  It is very sticky so you need 2 sheets of parchment or foil or it will stick to your rolling pin.

Roll the dough out with a rolling pin as thin as you can - 1/8 of an inch is what to aim for.  Aim for a rectangle shape to make it easier to score squares.  Peel off the top layer and score with a pizza cutter to make squares either 1" or 2" - your choice in size.  Leave them on the bottom parchment to bake and place it on a baking sheet.

Bake at 325 degree's for 10-15 minutes then check and use a metal spatula, fork or your fingers to gently pry the crackers apart, flipping the ones on the outside to the inside and mixing them up a bit. When all are golden, remove, break apart and let cool completely. Store in an air tight container.

These are incredible by themselves, with cheese or as a cracker dip for any number of spreads. I love them dipped in plain cream cheese with yellow banana peppers as a snack.

You might also be interested in these related products, available through Amazon;

Kirkland Signature Almond Flour Blanched California Superfine, 3 Pounds
Nature's Eats Blanched Almond Flour, 32 Ounce
Almond Flour Blanched (2lb) by Anthony's, Batch Tested Gluten-Free


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Making hard boiled eggs in my electric pressure cooker... (Instant Pot, Cosori, Bella, etc)

Making hard boiled eggs in my electric pressure cooker... one jumped out of his shell.

Just put about 1 1/2 cups of water in your instant pot or electric pressure cooker, add your eggs and set your cooker for a manual 5 minute setting - seal and cook.  When done, do a quick release vent, remove your eggs and run them under cold water.


You might also be interested in these related pressure cookers available through Amazon:


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Spanakopia - made with leftover phyllo dough that was dried out and starting to crumble, but I didn't want to throw it out

I made this quite awhile ago, as we've not had any pastry or high carb foods since the first of the year, but I'm just so busy in day-to-day life that I have hundreds of photos and posts just waiting on me to update An American Housewife - and since this site is my 'personal' site for my family to store and collect recipes, I guess I'm only answerable to myself for how often I get around to posting some of these!  Especially when I won't be making them again for awhile, until we add back more carbs or pastries into our daily routine.

But, every time I see my photos of this yummy dish in my file folder, I feel a pang of guilt for not 'getting around to posting' because I think this is a recipe my oldest daughter would love - so I am quickly going to post it!

The reason I love this one is obviously because it's good, but because it's a GREAT IDEA TO USE UP PHYLLO DOUGH that is a bit older or dried out.  Instead of the hassle of buttering each layer and keeping the pile covered with a damp cloth, etc.  I had a box of phyllo that I had used 'some' of and popped the leftovers back in the freezer, which in turn then dried out a little and became brittle. I never throw out food though - how wasteful!  So I always try to find a way to use up everything.  This worked out just fine!

I had 1 1/2 packages of phyllo dough to use up (the one was kind of dried out from being opened, and we were getting ready to get serious about low carb so I wanted to use it up and get it out of the house - so here is the smaller version and if you want 1 1/2 - 2 packages, then double all the ingredients and use a large lasagna pan, a 9X13" pan or make 2 pans and freeze one for future use.)

You'll see in the photos, I made one pan and then I also made one rolled into a bundle or loaf as well.  Both worked great.


3 T olive oil
1 onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 - 10 oz. packages frozen spinach, thawed or use 1 1/2 pounds fresh, chopped
2 eggs, lightly beaten
3/4 c ricotta cheese
1 c crumbled feta cheese
1 package of 8 sheets phyllo dough
1/4 - 1/2 c real butter - soft for brushing sheets of dough or melted for drizzling

Heat the 3 tablespoons olive oil in a skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned - don't over cook or the garlic gets bitter. Stir in spinach and parsley, and continue to cook about 2-3 minutes to heat the spinach and make the fresh limp if you've used fresh. Remove from heat.

Mix together eggs, ricotta, and feta. Stir in onion/spinach mixture.

In a greased pan, lay either a layer of pastry or if yours is all dried out, use the pieces to make a thin layer.  Spread about 1/3 of the mixture.  Add another layer of pastry, filling, pastry, filling.  If you are using full sheets you'll have to use a brush to brush each layer with real butter or olive oil.  Use 2 sheets to every one layer filling.  For the broken sheets, again, just make a thin layer.

For the top, end with your pastry and if it's a full sheet, brush the top with butter, but if it's the broken pieces like I had to use up, just drizzle melted butter over the top.   Bake at 350 for 40 minutes, until golden brown. Let it set for a few minutes after removing it from the oven to let it 'set up' a bit to make it easier to cut.  Cut into squares and serve while hot.

Here is my older, dried out sheets of phyllo dough that I wanted to use up - with butter drizzled over the top and ready to go into the oven

Fresh from the oven - golden brown and crisp!

I had 1 1/2 packages to use up and used some of the full sheets that weren't dried and crumbly, to roll up the spinach filling and baked it as a wrap style.

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