Salty vs sweet…Salty wins every time!
This was pretty easy, and probably the quickest low-carb recipe I’ve tried thus far. They taste so good! which is kind of obvious when you pair almonds and spices together, and with only 0.4 g Net carbs per cracker guess what will be on your next party platter!
The original plain recipe is below but please do you yourself a huge favour and experiment with some flavors of your own! The chilli won hands down in my household and I would most certainly bake a few more chilli batches.
Note that you can roll the dough out and use a cookie cutter, but rolling them into sausage shapes and cutting them into slices is just so much more convenient. The dough holds together beautifully so I believe it’s save to say that you can even make them slightly thinner. Do watch them though while baking as they brown easily.
I was able to cut 15 slices out of each dough sausage roll, but if you are using a cookie cutter or forming balls by hand you can simply divide the final amount of crackers with the carbs per batch to get the exact count per cracker for your batch.
The total Carb count per cracker is as follows: (Excluding the additional cheese in batch #4)
The total Carb count per recipe is as follows: (Excluding the additional cheese in batch #4)
2 cups Almond flour (230 g)
2 large eggs
1 tsp Pink Himalayan salt or unrefined sea salt
Whisk the two eggs lightly with a fork and mix with the almond flour in a medium bowl making sure the eggs cover all of the almond flour. You don’t have to knead the dough.
Divide into 4 batches and add spices to each batch, just mixing it trough gently (see notes below on flavoring). This step is optional, you can just bake plain crackers or make the whole batch one flavor.
Roll into a sausage shape and cover with cling film and let the dough rest for 1 -2 hours.
Pre-heat oven to 160 degrees Celsius.
Cut the dough sausage into slices and sprinkle with a little more salt. Place on a greased (coconut oil, or olive oil) cookie sheet and bake for 10 – 15 minutes until golden brown.
Allow to cool. The crackers will be crunchy after cooling down. Store in a cool dry place.
Add 1 tsp Chilli flakes that has been crushed down a little further in a mortar and pestle.
1 tsp dried Rosemary
1 tsp Flaxseed and 1 tsp Sesame seeds
Batch #4 (Not Paleo friendly)
2 tbsp finely grated matured cheddar cheese and 1 tsp finely chopped fresh spring onion
Try one of the following flavorings:
Garlic or onion powder
Grated Parmesaan cheese
Chopped sundried tomatoes and dry Basil
Chilli flakes and Matured cheddar cheese
Any dried spices / herbs