Rosemary-Parmesan Crackers

Step 1

Whip the cream cheese in a large mixing bowl with an electric mixer, until it is soft.

Step 2

Add the keto chow, olive oil, and rosemary and beat until combined.

Step 3

Add the coconut flour, parmesan cheese and beat again, until it starts to come together into a dough, add the heavy cream and beat together. It should form a stiff, slightly tacky dough.

Step 4

Preheat the oven to 350F

Step 5

Divide the dough in half and shape each half into a rectangular block.

Step 6

Place one half of the dough between two pieces of parchment paper and roll the dough out into a large rectangle 1/8 inch thick. If it isn’t a perfect rectangle that is fine you can trim the edges and use the trimmed pieces to repair any parts that are too thin.

Step 7

Once the dough is rolled out thin enough, with the dough still on the parchment paper, use a large knife, pastry cutter, or pizza cutter to score the dough into rectangles approximately 1 ½ inches by 1 ½ inches. You can cut another shape if you prefer.

Step 8

Transfer the dough, still on the parchment paper to a large baking sheet. Use a fork to prick the center of each cracker, this helps them crisp while baking.

Step 9

Repeat the same process with the other half of the dough.

Step 10

Bake the crackers in the center rack of the oven for about 20 minutes, rotating the trays halfway through baking.

Step 11

When the crackers are done, they will be browning around the outer edges and on the bottoms and just starting to brown lightly on the tops. If the crackers aren’t lightly browned they won’t be crispy when they cool.

Step 12

Transfer them to a cooling rack and allow to cool completely before breaking them apart along the scoring.

Step 13

Store in an airtight container in a cool, dry place for up to three days. Store in the freezer for up to three months.