Low-Carb Wheat Thins

These crackers are reminiscent of "Wheat Thins" and are great with dips, spreads, and cheeses. Because they're made with almond flour, they're low-carb and soy-free. Try substituting ranch dressing mix for the garlic salt.

• Ready In: 30 mins
• Serves: 5
• Yields: 40 crackers

Ingredients

• 1  egg white
• 1  cup  almond flour
• 2  teaspoons Splenda sugar substitute
• 1  teaspoon  garlic salt

Directions

1. Preheat oven to 325 degrees.
2. Mix all ingredients together.
3. Transfer dough a silicone mat on a cookie sheet.
4. Cover with waxed paper and roll out with rolling pin, glass, or can. The dough should be quite thin and of an even thickness.
5. Remove waxed paper and sprinkle with additional garlic salt, if desired.
6. Score dough into squares using a pizza cutter (don't press, or you'll damage your silicone mat).
7. Bake for 15 minutes and check to see if crackers have started to brown. If the edges have started browning, remove those crackers, then put cookie sheet back into the oven.
8. Check crackers at 5 minute intervals, removing any that are thoroughly cooked.
9. Let cool completely and store in airtight container.