Eating low carb does have its drawbacks. I find my joints feel way better, my fibromyalgia flares way less, and i get to eat lots of bacon, cheese, and chicken wings.
Except sometimes one does miss carb treats. I do find that cravings are almost gone after the first rough couple weeks, but there is always the flavours that are missed. So when I saw this recipe for crackers, I thought it wouldn’t hurt to give a try. They aren’t too bad at all. Lots of flavour and have had them with sausage and cheese, liverwurst, salmon cream cheese, and so far I’ve liked best with the liverwurst and hubby likes the cream cheese. 🙂
For the cheese in the recipe, I’ve used cheddar once and parmesan the next time. I preferred the parmesan. For the sprinkling on top, I’ve used cheddar and a tex mex mix. Either would be fine I think.
Low Carb Crackers
Ingredients
- 1½ c almond flour/meal
- ½ c Carbquik
- 1 tsp baking powder
- ½ tsp onion powder
- 1 1/2 tsp oregano
- 1 tsp jalapeno flakes
- 1 tbsp minced garlic
- ½ tsp salt
- ½ cup plus grated cheese
- 2 tbsp melted butter
- 1 large egg
Instructions
- Mix dry ingredients in a bowl and add the butter and egg and make a dough.
- I did find that I had to add a sprinkling of water to get the dough wet enough, but that could be due to the Carbquik.
- Take a large cookie sheet and place down a silpad, placing the ball of dough on top.
- Cover the dough with a large piece of wax paper
- Use a rolling pin to roll the dough about 1/4" thin, or maybe a bit less
- Remove the wax paper and score with a pizza cutter (a bit deeply) to the size of cracker you'd like
- Sprinkle lightly with a coarse salt and a bit more cheese
- Bake at 300F for 40-45 minutes
- Remove from oven and let cool COMPLETELY before breaking at score points.
- Store uncovered, unrefridgerated.
