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

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The recipe was originally published as Raisin Rosemary Crisps on

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