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Rosemary Crackers

By September 22, 2015February 18th, 2023Bread

Rosemary Crackers


PCOS Testimony: “”Hi Maria, I’ve been a follower of your blog for awhile now, and have been following a ketogenic diet for 1.5 years now (because of your valuable books and blog), which has helped me recover from significant adrenal fatigue problems, and also manage my PCOS and thyroid disease, allowing me to get pregnant at age 35.

I had a healthy ketogenic pregnancy and found your blog and cookbooks a staple in my new diet and health journey. Thanks for your input and for all the work you do!”- Leah

To get started on your transformation, click HERE. 

Rosemary Crackers



I am a great cook but I have a terrible green thumb! I recently purchased a pot of herbs to have in my window for easy additions to meals as well as for photos and just about everythinRosemary Crackersg died in a week except rosemary. I love rosemary, it is so hardy!

Anyway, Micah and I were making my “healthified” Goldfish crackers for their home-school adventure at a nearby camp and I thought I would jazz up the cracker recipe with some rosemary.

The eromatic scent that drifted through the kitchen as the crackers baked was so lovely! These would be a tasty addition to your next dinner party!

Might I suggest a few dipping options:

  1. Greek Avocado Dip
  2. French Onion Dip
  3. Skordalia
  4.  Pizza Dip

Rosemary Crackers


Rosemary Crackers

Maria Emmerich
Prep Time 7 minutes
Cook Time 25 minutes
Total Time 32 minutes
Servings 12


  • 1 1/2 cups finely shredded hard cheese Gouda or Parmesan works great
  • 1 1/2 cups almond flour
  • 1/4 tsp Redmond Real salt
  • 3 TBS cold water to hold the dough together
  • 4 tablespoons rosemary leaves


  • Preheat oven to 350 degrees F. Pulse all the ingredients (except for the water) together in a food processor or blender (or you can do this by hand).
  • Add the cold water to the dough, a bit at a time, until the mixture is holding together well enough to work into a ball. Add in the rosemary.
  • Separate into two balls of dough, and place each ball parchment paper, or other non-stick surface, then transfer to a baking sheet.
  • Roll each dough ball out until flat and about 1/8 to 1/4 inch in thickness. Top with rosemary leaves.
  • Using a pizza cutter or knife, score the dough into squares.
  • Bake for 25 minutes, or until crackers are browned. The darker, the crispier. Makes 12 servings.


Store Bought Crackers = 140 calories, 5g fat, 4g protein, 20 carbs, trace fiber
"Healthified" Crackers = 141 calories, 11g fat, 6.5g protein, 3.2 carbs, 1.5g fiber


Rosemary Crackers


Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Donna Hardin says:

    Looks yummy!

  • Maria, I literally wish you were my neighbor. Nobody else seems to understand this lifestyle and i would love to spend my time Running and cooking with you!

  • Jennifer says:

    Hi Marie,
    I have been dong Keto for a year now. I have your cook book. I have lost most of the weight but I am 15 lbs away from my goal weight. I can’t seem to drop more Body fat. I started intermittent fasting two weeks ago and do not eat dairy. I have an iced coffee with coconut cream every morning, egg or chicken salad, 1/2 avacado, small tomato., and your homemade energy bar at 3 pm which is the last time I eat. I lift weights 2x week. I get 8+ hours a night. I take l-glutamine 2x daily and BCAA 1x daily. I would like to be lean and have lower body fat. I am 5’1 and about 135. I hold my fat around my mid section and back. Anything I can do to help me get to goal?

  • janet says:

    thanks so much maria, it looks great as usual. I have managed to fit into social situations involving food. there is usually something I can eat and I don’t make a big deal about what I can’t have. I still go out to eat, or eat with friends. I just eat what fits into my diet. this way of eating is really no different than all the other people I know who don’t eat this or that. this way of eating is really no different than most people. most people I know say oh I don’t eat this or I don’t eat that and so I relate to that but I say oh I eat this and that and turn it into positives. thanks maria for all you do.

  • Jennifer O'Riordan says:

    Oh my goodness! How your son has grown — and into a really handsome boy! He looks very healthy, of course.

  • Dominique says:

    Hi Maria,

    My comment has nothing to do with today’s topic but I could not keep my finding for myself, I had to share! I just found a site that, as a Canadian, is a national shame for me : http://www.sugar.ca/Home.aspx?lang=en-US. They present themselves as a «non-profit association representing Canadian sugar manufacturers on nutrition and international trade affairs». Yeah, right… They also claim to «provide a science-based Nutrition Information Service». You should read what they say about health and weight loss… Told you, it’s a national shame !

  • adrian says:

    Can you give me an idea of the weight of the cheese in this recipe? Measuring shredded parmesan by volume….If I use my microplane and get really light fluffy cheese I’ll have much less than if I use my rotary grater, or if I pack it more. I could get 4 times as much cheese one way or the other.

  • Jasmine says:

    Can coconut floor be substituted for almond and if so how much thank you

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