KETO GRAHAM CRACKERS
– 2 cups Almond Flour – 1 tablespoon Flaxseed Meal – 1/3 cup Erythritol – 1 teaspoon Cinnamon – 1/4 teaspoon Baking Soda – 1 large Egg – 3 tablespoons Melted Unsalted Butter – 1 teaspoon Vanilla Extract
In a large mixing bowl, whisk together almond flour, flaxseed meal, erythritol, cinnamon, and baking soda.
Add Butter and Eggs
Make a well in the center and pour the melted butter, beaten egg, and vanilla.
Stir the Mixture
Stir with a spoon at first and when it starts to be difficult to stir, squeeze the dough with your hands to form a dough ball.
Place on Parchment Paper
Place the dough ball in the center of a long piece of parchment paper - about 30 cm/12 inch long.
Flatten the Ball
Press another long piece of parchment paper on top to flatten the ball into a thick disc and start to roll with a rolling pin.
Roll in a Rectangle
Roll until the dough is 0.2 inch/5 mm thick - look at the picture above to see how I roll my dough into a perfect rectangle folding the borders of the piece of parchment paper.
Using a sharp knife, cut 50 2-inch x 1.5-inch rectangle crackers.
Prick the Crackers
Prick each cracker with a fork to form rows of 4 holes as seen in my pictures.
Separate the Crackers
Gently slide an oiled spatula under each cracker to transfer onto the cookie sheet covered with oiled parchment paper. Leave half a thumb of space between each cracker to prevent them from touching each other.
Bake the Crackers
Bake in the center rack of the oven preheated to 325°F (160°C) until the crackers are golden brown on the side and top.
Cool on the rack for 10 minutes, then transfer them to a cooling rack to bring to room temperature.
NET CARBS FAT PROTEIN
Serving: 10 Crackers Makes: 50 Crackers
Prep: 15 Minutes Cook: 20 Minutes
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