I’ve had requests for making crackers without a pizzelle baker, so I tried my Low Carb Fancy Crackers dough and it works great! They aren’t as pretty, but they taste just as good. ;+)
Low Carb Plain Crackers
Preheat oven to 425. In a medium bowl, whisk melted butter and egg together. In another bowl, mix dry ingredients well. Add to wet ingredients and mix with a spoon just until blended; do not overmix. This will make a soft dough.
Drop 1/8 cup dough blobs onto a lightly greased cookie sheet (I used a silicone baking mat on a cookie sheet), leaving plenty of space between them. Flatten with your fingers to about 3.5″ rounds with as even of a thickness as possible. Lightly sprinkle with sea salt if desired.
Bake for about 8 – 10 minutes until medium brown. You don’t want to burn them, but they will be crisper if you get them brown. Cool on a wire rack. You can eat these while still warm, but the cooler, the crispier.
I got 11 crackers with a total net carb count of about 6 for the entire batch. You could make these smaller and thinner; remember to adjust the baking time.