I have made these several times. They are my go to snack in the evening. I roll them out score them into squares and then use a fork and prick all the cracker squares. I cover them with another piece of parchment paper for the 15 minutes at 400 then I turn down the heat to 250 and bake them for about an hour. I usually make 2 batches at a time. They come out really crispy. After you roll them out you can also sprinkle any seasoning on them. Sometimes I use a spicy one to kick it up. Love these.
These came out great and while they were baking we made up some guacamole which went quite well with the crackers! Full disclosure: We did substitute 1/2 tsp onion powder and 1/2 tsp garlic powder for the original 1 tsp garlic powder. We rolled out the dough to about 1/16" instead of 1/8". Make sure you don't add all of the water at once. You want the dough workable and not wet. If it is too wet, just add more almond flour. Once rolled out, you can add some cayenne pepper or ground Rosemary or whatever suits you. Didn't do it this time, though we'll try it next time! We baked at 400 F (200 C) for 15 minutes and then turned the oven off, leaving the tray inside for another 30 minutes. Crackers were very crisp and would hold up to the thickest of dips. A real go to cracker recipe!
Will definitely make again: suggest 1. 1/4 cup sesame seeds as addition (either plain or roasted) 2. for max crunchiness, turn off oven and allow to dry in the oven 3. can also cut into shapes and place (like cookies)
These are awesome! I didn't have high hopes for them but was quickly proven wrong. I served these with a variety of hummus (cool ranch, peanut butter and sundried tomato) at Thanksgiving and they were gone before I could mix the ingredients for a second batch. I made them with cashew meal instead of almond as that is what I had on hand and used nutritional yeast instead of cheese for the first batch. The second batch I used cashew and goat cheddar. I don't think you can go wrong with any combination. The next time I make these I will try adding Rosemary to see how that works.
Like another reviewer I used nutritional yeast in place of the cheese and got great results. These are really crispy and delicious and so quick to make. The dough is easy to roll out with plastic wrap on top and doesn't stick at all. I will make these again!
Made a double recipe. Used 1/3 cup grated parmesan and 1/3 cup nutritional yeast. Rolled out as thin as possible. Great! Crispiest low-carb cracker recipe I've found. Spray wax paper with olive oil cooking spray before rolling out to prevent sticking. I baked additional hour at 250 then turned off oven and let crackers cool inside gradually. Next time I'm going to try some flavorings - rosemary everything bagel spices...yummy!
Great recipe! I made it exactly as it was written but doubled it and followed the baking directions suggested. I ate it with cheese. This is now my favorite cracker!
These are great! Instead of rolling these out, I separate into four balls and use my tortilla press to flatten them evenly. (Put the dough between an opened plastic bag so it doesn’t stick to the press.) I then score them with the side of a metal spatula and prick with a fork. Super fast and very little work!
This is the best low carb cracker recipe I have found yet on the internet. I roll mine out very thin and either cut them in small rectangles (like club crackers) or into triangles to use as chips. If I'm going to be using them as crackers, I brush melted butter on them as soon as they come out of the oven and then add my salt and garlic powder. This softens them somewhat initially, but if you let them sit until they cool they'll crisp back up again. Update: These are much easier to make if you just turn the dough out onto a silpat on your cookie sheet and then pat the dough out to the desired thinness.
good substitute when you have a little one with allergies. however they are quite tart. next time I'll add sugar
