Rosemary Onion Almond Thins

Click to enlarge
Click to enlarge

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.

INGREDIENTS:

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:

1362 calories

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

23 thoughts on “Rosemary Onion Almond Thins

  1. Lisa Hiatt

    FINALLY! I’ve held onto this recipe for months and finally got a chance to make them. They are so good. I may try them without the rosemary, not my favorite flavor. But they are so good!!!! Thank you so much!

    1. Well, the basic dough recipe for these is thanks to someone on LowCarbFriends forums. I just came up with the variation using rosemary and onion. So glad you like the texture/crispness on these. I do, too!

  2. Deborah

    I made these and really liked them..Instead of taking off the outer rolls as they browned ..I turned off the oven when the outer ones had browned..Left them in the oven until the oven had cooled..Came out perfect..Now I’m trying to figure out a roller so they could be rolled right in the pan..Thank you

    1. I don’t own one, Deborah, but I’ve seen rolling pins without handles. That might do. Or a perfectly straight sided glass, if you own one. But I had no trouble lifting the parchment with dough on top and setting it right down int he pan. Glad you liked these!

    1. So sorry everyone. My computer crashed on me and I was trying to figure out what the problem was with my power supply/internet connection. I just got it up again and got back on-line and saw all your inquiries on egg whites. I have corrected this error in the recipe now. This recipe requires just 2 egg whites total. Please note your copies of the recipe if you are a subscriber and printed it out. So sorry for the inconvenience.

  3. Marylouise

    Peggy those crackers may be the glue to keep me lowcarbin forever! I miss crunching food like this. Have you tried sprinkling a wee bite of salt on top of them as soon as they come out of the oven?

    I am happy I got the email notification! 🙂

    Thanks Tons Peggy,
    Marylouise

    1. You sure can add some salt to the tops, but I’d add it before baking or to the batter itself. It just won’t stick after they are cooked. I didn’t use any because I find the foods I tend to eat crackers with, like cheese and soups, have enough salt in them already, as a rule, and I’m very sodium sensitive.

  4. Maryanne Darner

    You have 2 egg whites listed twice. I assume this is a typo and we shouldn’t use 4 egg whites?

    The crackers sound like just what I need.

    Maryanne

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