Parmesan and thyme crackers

Parmesan and thyme crackers made with grated parmesan, almond flour and thyme. Ready in 22 minutes, 220 kcal and 18 g protein per serving.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 12 min
• Total time: 22 min
• Calories: 220 kcal per serving
• Protein: 18 g
• Fat: 16 g
• Carbs: 1 g

Ingredients

• 150g parmesan
• 50g almond flour
• 1 organic egg
• 1 tbsp thyme
• 1 pinch of sea salt

Method

You’ll need: oven · baking tray · mixing bowl · grater · rolling pin

1. Preheat the oven to 180 °C (160 °C fan) and line a baking tray with baking paper.
2. Finely grate the parmesan and mix it in a bowl with the almond flour, fresh thyme and 1 pinch of sea salt.
3. Add the egg and quickly knead the mixture with your hands into a firm, sticky dough.
4. Place the dough on the baking paper, cover it with a second sheet of baking paper and roll it out wafer-thin with a rolling pin.
5. Remove the top sheet, cut the dough into rectangles with a pizza cutter and bake the crackers for ten to twelve minutes until golden brown.

Good to know

Living keto and missing crisps on the sofa? These savoury crackers are almost entirely protein and fat, need no grain flour at all and have a loud crunch.

Swaps

Thyme → rosemary (also goes really well with a strong hard cheese).

Cooking tips

The thinner you roll the dough, the crisper the crackers will be. Watch them closely in the oven, as cheese darkens quickly.

Storage

Keep the crackers in an open paper bag so they don't go soft from moisture.

Allergens

Contains eggs, milk (parmesan) and tree nuts (almonds). Gluten-free.