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Prep 20 mins
Cook 15 mins
Who needs Wheat Thins when you can make this guiltfree cracker at home?
Make and share this Low Carb Almond Thin Crackers recipe from Food.com.
- Mix all 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 parchment paper or 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 48 1-inch squares.
- 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; use a thin metal spatula to very gently pry the crackers from the foil.
- Break them apart on the score lines and let cool.
I praise and adore Mercy for this recipe! This is FANTASTIC! It will help any low carber get through the I want a crunchy cracker stage. Trader Joe's carries bags of Almond Meal. Maybe a little coarser than Almond flour, but it worked great for me. Easy recipe and oh soo good! Thanks Mercy!
I have been trying a number of new low carb recipes so gave this one a whirl. I thought they were a bit on the sweet side, which is easily adjusted. I'm wondering how you store these because when they were first baked they were crispy. I cooled completely, put in a ziploc bag and then the next day they were kind of limp. Any advice? Thanks for the recipe, I will make again.
Wow! These are great. I added fresh chopped rosemary and did not use any sweetener. I also baked them a little longer and they are wonderfully crispy. Just what I needed for my low carb egg salad.