Raisin Rosemary Crisps

  • Yield: 48 pieces


2cups almond flour
2tablespoons coconut flour
2tablespoons golden flax seed meal
2tablespoons Swerve sweetener or granulated erythritol
3/4teaspoon salt
1/2teaspoon pepper
1/4cup chopped raisins
3tablespoons sunflower seeds
3tablespoons chopped fresh rosemary
1/2cup butter, softened
1large egg
1tablespoon raisin juice concentrate OR molasses, optional


  1. In a medium bowl, whisk together almond flour, coconut flour, flax seed meal, erythritol, salt and pepper. Stir in raisins, sunflower seeds and chopped rosemary.
  2. In a large bowl, beat butter until smooth. Beat in egg and raisin juice or molasses, if using. Beat in almond flour mixture until dough comes together.
  3. Turn out dough onto a sheet of waxed paper and form into a round, long log, about 1 ½ inches in diameter. Wrap tightly in waxed paper and freeze 1 hour.
  4. Preheat oven to 300F and line a baking sheet with parchment or a silicone mat.
  5. Slice frozen dough into thin slices, no more than ¼-inch thick. Place on prepared baking sheet and bake 5 minutes, then remove from oven and press flatter with a flat-bottomed glass.
  6. Return to oven and bake another 8 to 10 minutes, until starting to brown. Remove and let cool.

Recipe by Carolyn Ketchum of All Day I Dream About Food