Now that the weather has cooled, my oven is getting a workout again. These thick, flavorful low carb crackers are reminiscent of cool-weather foods like turkey and dressing. Mmmm!!! 8+d
Low Carb Herbed 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 cup grated Parmesan cheese
1 teaspoon dried thyme leaves
1/2 teaspoon rubbed sage
1/4 teaspoon onion powder
1/4 teaspoon salt
Preheat oven to 425. Spray or oil 12 cups in mini tartlet silicone pans. (Or you can use a cookie sheet with or without a silicone mat.)
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.
Divide dough into 12 parts and pat each part evenly into the cups of the mini tartlet pan. (I put the tartlet pans on a cookie sheet to make them easier to get in and out of the oven.)
Bake for about 14 minutes until medium brown. You don’t want to burn them, but they will be crisper if you get them brown. They will still have some liquid visible, so let them cool in the tartlet pans for 5 minutes.
Remove the crackers from the pans and cool on a wire rack. You can eat these while still warm, but the cooler, the crispier.
There are about 8 net carbs in the entire batch. You could make these smaller and/or thinner, but remember to adjust the baking time.