Aunt Rocky’s Instant Almond Crackers

Tear 2 sheets of parchment paper larger than 6×6 inches and set on counter.

In small bowl, mix almond flour, table salt, and any spices you are using. Whisk to break up any lumps in the almond flour. Add egg white and sweetener (if using). Stir with spoon or silicone spatula until well incorporated. Dough will be somewhat stiff.

Turn dough out onto one of the sheets of parchment paper. Cover with the other sheet of parchment and press down, trying to form a square. Roll to finish shaping, and flatten the dough into a square approximately 6 x 6 inches or until about 1/4 inch thick.

Remove top layer of parchment and discard. Sprinkle with sea salt to taste (or seeds, if doing a seed variation), and transfer the dough on the parchment to the microwave. Cook on high for 1 1/2 minutes.

Remove dough from microwave (leave on parchment) and cut into the size crackers you want. Separate the crackers, and move crackers from center toward the outside so they all cook evenly. Return to microwave and cook another 1 minute or so (depending on your microwave), until crackers are just browning. You may need to remove the center crackers after 1 minute, and then continue cooking the outer crackers a little more. Be careful not to go too long, or the crackers will burn. Transfer finished crackers to cooking rack.

Notes:
1. For a seed variation, replace 1 tablespoon of the almond flour with an equal amount of seeds of your choice, either mixed in with the almond flour or sprinkled on the raw dough and pressed in a little before cooking.
2. Additional spice combinations include sea salt and cracked pepper, seasoned salt, rosemary and garlic powder, Cajun spice mix, and Greek spice mix

Recipe inspired by Microwave Almond Crackers from Splendid Low-Carbing with Jennifer Eloff.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 105, Total Fat 9 g, Saturated Fat 1 g, Sodium 248 mg, Potassium 13 mg, Sugars 1 g, Protein 5 g, Total Carbohydrate 4 g, Dietary Fiber 2 g, Net Carbs 2 g. MACROS: 75% fat, 18% protein, 7% carbs.

© October 12, 2016 Roxana Lopez for Aunt Rocky’s

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.