This delicious experiment isn’t exactly a cracker and isn’t really bread, so I call it crackerbread. It is fried instead of baked, which makes it really quick and easy to make.
Quick Low Carb Crackerbread
Melt the coconut oil in a medium frying pan over medium heat.
While the oil is melting, mix the dry ingredients in a small bowl. Add the egg and mix until you have a stiff dough.
Divide the dough into halves and pat each half into a flat round (mine were about 3.5″ across). Fry the rounds in the coconut oil until golden brown on each side. They will soak up the coconut oil as they cook.
You can make the rounds very flat like a cracker or thicker for a chewier crackerbread. Thicker rounds would make good burger buns.
You can also divide the dough into more pieces for smaller crackerbreads. These would be great topped with cheese and/or meats.
The entire recipe contains about 4 net carbs.