By Mercy on April 29, 2005
"Who needs Wheat Thins when you can make this guiltfree cracker at home?"
Serving Size: 1 (2 g)
Servings Per Recipe: 12
"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."
"Simple and delicious. I substituted 1 Tbsp flax meal / 3 Tbsp water for the egg white. Will add more salt next time around."
"This is a wonderful and very satisfying cracker. It is a great snack and suprisingly easy to make. Super quick and easy if you make in food processer. I ground almonds into flour then added the other ingredients. So fast. Simple to roll out, too. Thank you for this great recipe."
"I have to eat low carb to keep my blood sugar down. But I know I've found a winner when hubby wants to eat it all! Parchment paper a must. I decreased the salt and spices by half to produce a less savory cracker that doesn't compete with spreads but the original recipe is delicious. Making almond flour in the blender or using trader joe's -- either way works find."
"In search of lc snacks - especially savory/crispy ones, I happily found this recipe! Linda (www.genaw.com), the udisputed queen of low carb recipes, has this recipe on her website also but I had never tried it. Not sure who the inventor was, but In an update, she suggested rolling them out on parchement paper instead of greased foil to prevent sticking and for more uniform baking.You just place the parchment on a cookie sheet for baking. I used this suggestion and had no problem at all with sticking, and they baked pretty evenly.They slid right out of the pan too. Note: I used one packet of Splenda for a doubled recipe and they had just a touch of sweetness - just right for me!"
"THANK YOU, good for you and yummy too, and .... I'm laughing at how easy it is. I made this in my toaster oven. I had to flip them after 10 and put them back in at 220 for 5 more mins to get crunchy. I added parmesean too. Move over potato chips!"