These little crisp crackers have fewer ingredients than my Rosemary Onion Wafers and are therefore simpler to put together. This recipe is a variation of an Almond Thin recipe posted on Low Carb Friends forums. http://www.lowcarbfriends.com/bbs/recipe-forum-sticky-threads/238499-almond-thins.html. I believe it was originally posted there by Miredkitty, but am not sure if it is Miredkitty’s original recipe or not. It has been tweaked by many to come up with variations worthy of applause.
I took the basic almond flour recipe, doubled it, omitted the Splenda and then added one of my favorite seasoning combinations to come up with a spunky little cracker for serving with cheese, just eating plain or buttered! These are also delicious with soup! These are not suitable until you get to the nuts and seeds rung of the Atkins OWL ladder.
2 c. almond flour
2 egg whites
½ tsp. dried rosemary (or 1 T. fresh, chopped very fine)
Dash each salt, onion powder and cayenne powder
2 T. Parmesan cheese, grated
DIRECTIONS: Preheat oven to 325º. Cut a piece of parchment paper the exact size of a large cookie sheet pan. Just set paper on your kitchen counter for now. Mix almond flour and seasonings in a bowl. Add egg whites and stir until it forms a moist dough. Spoon or crumble with your hands the dough evenly onto parchment working from the center out. Cover the dough blobs with a sprayed/oiled sheet of waxed paper the same size. Using a rolling pin, roll dough into a single, smooth rectangular sheet of dough. Be careful to not let the dough exceed the piece of parchment paper. You want this as thin as possible, but my dough didn’t quite reach all the way to the edges of my cookie sheet. Slowly and carefully remove waxed paper. Applying tension to keep the sheet stiff, carefully lift parchment (dough on top) and place on the baking sheet. Score into the size crackers you want. Pop into your 325º oven and bake for about 10-11 minutes or until lightly browned. The outer areas brown faster, so I removed those rows of crackers as needed until the center ones have browned nicely. Cool a few minutes and separate into separate crackers along your score lines.
NUTRITIONAL INFO: As it is difficult to know how thin you may roll your dough, what size you cut your crackers or how many you will ultimately get from this recipe, I am going to provide the total recipe stats below. Just divide those numbers by the number of crackers you get each time you make these. If you do get the 100 crackers this double recipe is supposed to make, each cracker would have .258 net carbs. I didn’t get that many crackers (only 80 if I remember right) as I didn’t roll the dough as thin as I probably could have. Next time I will try to roll the dough all the way to the edges of the cut-to-fit parchment paper. What I’m certain of is that you will get enough crackers out of this recipe for them to have under 1 net carb per cracker, which is goodness in my book!
ENTIRE RECIPE CONTAINS:
115 g fat
50.1 g carbs, 24.3 g fiber, 25.8 g NET CARBS (if you get 100 crackers, each has 13.6 calories and .258 g net carbs; if you get 80 crackers each cracker has 17 calories and .32 net carbs)
59.2 g protein
343 mg sodium
135 mg potassium