- Cooking Time: 15
- Servings: 48
- Preparation Time: 10
BackstoryI used 1/2 teaspoon salt originally and thought they were a little too salty, but my husband didn't think so.
I found that they work better when rolled out on parchment paper rather than heavy foil. They don't stick to it like they tend to do with foil. I placed the parchment paper with the dough on a large baking sheet. They also seemed to bake more evenly this way.
These little snacks are very much like real crackers. You'd never know they were made of ground almonds. They are sturdy enough for dipping too.
Per batch: 515 Calories; 43g Fat; 22g Protein; 19g Carbohydrate; 10g Dietary Fiber; 9g Net Carbs
Per 8 crackers: 86 Calories; 7g Fat; 4g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carbs
- 3 ounces almond flour, 3/4 cup
- 2 teaspoons granular Splenda
- 1 egg white
- 3/8 teaspoon salt *
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- Mix all of the ingredients well in a small bowl. Everything should be moist and the dough should hold together somewhat. Put the dough on a well-greased sheet of heavy-duty aluminum foil, about 15x18". It's helpful to crumble the dough mixture and spread the crumbs in a roughly rectangular shape on the foil. Cover the dough with a piece of wax paper that's been sprayed with non-stick spray. Roll out the dough to about 1/8" thick or slightly thinner. Try to get the dough to an even thickness. You can also carefully peel up the wax paper and reshape the dough to get it as close to rectangular as possible, about 9x9" square. Replace the wax paper and continue rolling until nice and even. Peel off the wax paper and use a pizza or ravioli cutter to score the dough into approximately 1-inch squares. I cut 8 strips one direction and 6 strips the other way after running the cutter down all four sides to even out the rectangle.
- Lift the foil and set it on the oven rack and bake them at 325º for 10-15 minutes, or until golden brown. Check after 10 minutes and if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden. I used a thin metal spatula to very gently pry the crackers from the foil. Break them apart on the score lines and let cool. They will keep for weeks in an airtight container in your pantry.
- Makes about 48 crackers
- Can be frozen