Servings: 40 small crackers
Protein: ~2–3 g per cracker
Ingredients
- 1½ cups almond flour
- ½ cup grated Parmesan cheese
- 1 scoop (30 g) unflavored whey protein isolate
- 1 large egg
- 2 tbsp olive oil
- 1 tbsp ground flaxseed (optional for extra fiber)
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp sea salt
- Black pepper to taste
Instructions
- Preheat oven to 325°F (165°C).
- Mix almond flour, Parmesan, whey protein, flaxseed, and herbs in a bowl.
- Add egg and olive oil. Mix until a dough forms.
- Place dough between two sheets of parchment paper.
- Roll very thin (about ⅛ inch thick).
- Cut into small cracker shapes.
- Transfer to a baking tray and bake for 15–20 minutes until golden and crispy.
- Cool completely — they become crunchier as they cool.
Approximate Nutrition (Per 5 Crackers)
- Protein: 10–12 g
- Net Carbs: 3–4 g
- Fat: 15–18 g
- Calories: 180–220 kcal
