Low Carb Crackers with Almond Flour

Low Carb Crackers with Almond Flour , By www.uniquegiftstips.com .

Here’s the best recipe for making easy low carb cheese crackers using almond flour. They’re baked in the oven using parchment paper. They’re great for keto, grain free, gluten free, and lchf diets. They’re sturdy and crispy, great for dips and replace the role of tortilla chips. Click the pin to find the recipe, nutrition facts, cooking tips, & more photos. #keto #lowcarb #recipe #healthy #glutenfree / glutenfree snacks ideas / healthy recipes

Total Time: 35 Minutes, Servings: 2 Servings

Ingredients :

3/4 cup blanched almond flour (3 ounces weight)
1/2 cup finely grated parmesan cheese with sandy texture (2 ounces weight)
1 large egg beaten
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon salt

Instructions :

Preheat the oven to 350 F.
Combine all dry ingredients (almond flour, parmesan cheese, pepper, salt) in a bowl, stirring together until well-mixed.
Add about two-thirds of the beaten egg and stir together until it forms a cohesive and rollable dough. Use hands to form the dough, if needed. Set aside the remaining egg.
Prepare a baking sheet lined with parchment paper or a baking mat. Divide the dough into 4 equal balls and space them out on the parchment paper.
Working with one piece of dough at a time, cover with plastic wrap and flatten the dough to less than 1/8 inch thick. Get it as thin as you can, and make it uniform across the dough so that the crackers will crisp evenly in the oven. Each dough piece should be flattened to a roughly square shape, about 3x3 inches.
Optionally, use a butter knife to lightly score the dough into 16-20 individual crackers, making it easier to break them up after baking.
Using the remaining beaten egg, brush a very thin layer across the surface of the crackers. Discard the rest of the egg.
Bake at 350 F until golden brown and crispy, about 20 minutes. They will crisp starting from the edges and moving inward; the crackers are done when the centers are crispy. Ovens vary, so frequently monitor the crackers starting at 15 minutes and remove them when done.
Let them fully cool before breaking into individual crackers by snapping them along the perforations.