This variation of my Low Carb Plain Crackers is very yummy with cream cheese on top! 8+d
Low Carb Garlic Herb 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
1/2 teaspoon Italian Seasoning (dried leaves)
1/2 teaspoon garlic powder
1/4 teaspoon poultry seasoning powder
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 7 for the entire batch. You could make these smaller and thinner; remember to adjust the baking time.