Aunt Rocky’s Low Carb Rye Seed Crackers (Gluten Free)

For US ovens without fan assist, preheat oven to 325ºF and place the rack in the top 1/3 of the oven. (If baking in a European oven with fan assist, I recommend following the baking instructions from the original recipe from SugarFreeMeUK.)

Get out a large cookie sheet or jelly roll pan, and line with silicone or parchment paper. If using parchment, cut it to fit. You don’t want anything hanging over the edges. The pan I use is 13 x 17 inches.

In a small bowl, whisk eggs and olive oil with a fork. Set aside.

In a medium or large mixing bowl, put all of the dry ingredients except the salt, along with the cheese. Whisk to break up any lumps in the almond flour.

Add egg mixture to the dry ingredients. Use a large spoon or a nylon spatula to fold and mix the ingredients. Keep working it until it comes together into a dough ball.

Transfer the dough ball to the cookie sheet, and use your hands to flatten it out as much as you can. Then cover it with parchment paper or another silicone sheet to roll it even flatter. I use a small handheld pastry roller, but you can also use a rolling pin. Roll the dough out as evenly as possible, leaving about 1 inch between the dough and the edge of the pan. It will be about 1/4 inch thick, or maybe a little less. The thinner you roll it, the crisper a cracker you will get. Trim up the edges to straighten them, and stick the trimmings in the corners or on the ends to get the shape you want. I end up with a rectangle of dough that measures about 9 1/2 x 14 inches.

Sprinkle the sea salt over the cracker dough.

Use a pizza cutter or knife to score the crackers. Cut into 8 columns the long direction, and 6 the short direction. This yields 48 crackers around 1 1/2 inch square.

Bake for 20 minutes (or follow the original recipe for a fan assisted oven). Remove from oven, and turn oven off. Use your pizza cutter or knife again to finish cutting the crackers, making sure to get them separated. Remove any crackers from around the edges that are already browning. Return cookie sheet to oven, close the door, and leave the crackers there for about 30 minutes more to finish baking and start to crisp. Transfer crackers to a cooling rack. They will crisp even more when cooled.

Once completely cooled, store in airtight container in the pantry. No need to refrigerate.

Yields 448 crackers about 1 1/2 inch square, or 12 servings of 4 crackers each.

Variations: Omit caraway seeds and add rosemary and minced sun dried tomatoes, Italian herbs, minced garlic, cracked black pepper, or any spice combination you like in a cracker.

Notes:
• The Caraway seeds add a rye flavor to the crackers. They can be omitted, if desired, but substitute with another spice blend of choice.
• I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
• For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Serving of 4 crackers: Calories 154, Total Fat 13 g, Saturated Fat 1 g, Sodium 107 mg, Potassium 39 mg, Total Carbohydrate 5 g, Dietary Fiber 3 g, Net Carbs 2 g, Sugars 0 g, Protein 6 g. Macros: 79% fat, 15% protein, 5% carbs.

© June 8, 2018 Roxana Lopez for Aunt Rocky’s. Modified from a recipe at SugarFreeMeUK.com.