Low Carb Plain Crackers

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

1/2 cup salted butter, melted
1 large egg
3/4 cup almond meal
1/2 cup unflavored whey protein
1/4 cup Wheat Protein Isolate 5000
1/4 teaspoon salt
Sea salt (optional)

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.

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