Low Carb Gluten-Free Graham Crackers with Almond Flour

Preheat oven to 400ºF and line a baking sheet with parchment paper.

In a large bowl, stir almond flour, monkfruit, baking powder and salt. Add egg white, oil and molasses and stir until a sticky dough forms. I find it’s easiest to use my hands to mix.

Place a large piece of parchment paper on your counter and place the dough on top, covering with another piece of parchment paper. Roll out to just under 1/4 inch thick. Cut into 24 squares (about 3×3 inches) and gently place each square on the baking pan. Use a fork to gently poke few holes alone the center.

Bake until edges are just golden brown (you may need to do them in 2 batches depending on the size of your pan), about 6–7 minutes (mine were perfect at 6 1/2 minutes) and do not over-bake or they get too hard when cool!

Let cool completely on the pan. Devour!

Notes:
1. As with all gluten-free baking, please weigh your flour to ensure results.
2. You can substitute monk fruit with sugar or coconut sugar (will change nutritional info.)
3. Store graham crackers in an airtight container on the counter for 2–3 days, or freeze until ready to use.