We ran out of our favourite boxed low carb crackers and after the store being out of stock, I thought I’d give homemade ones another try. I’ve tried some before, but they weren’t as nice. These were probably the easiest and tastiest recipe I’ve come across. There are so many variations you could do, too! I want to try garlic and jalapeno almond crackers next. I found them super easy to roll out, specially when you are trying to get them nice and thin. They weren’t gummy or sticky when forming either.
Hubby really liked them too, enough that I’m going to make a shepherds pie tonight with a cheesy cracker crust. More like a French meat pie with a cracker crust instead of a pie crust.
Almond Crackers
Ingredients
- 2 cups almond flour
- 5 tablespoons / 70 grams sour cream
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried oregano
- 1 teaspoon caraway seeds
- 1/2 teaspoon paprika
Instructions
- Combine all ingredients in a bowl, until well combined and a dough is formed.
- Place a sheet of parchment paper on a cookie sheet, place the dough in the center, top with another sheet of parchment paper.
- Roll until very thin and remove the top piece of parchment paper. Make squares with a pizza cutter.
- Bake for 50 minutes at 250°F, then check every couple minutes until they have just begun to brown.
- Remove from oven and let cool completely, before breaking into the pre-scored squares.
Notes
Adapted from Low Carb, So Simple
ALMOND CRACKERS