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I tried these today from Linda's website, they are awwwweeesome!! I didn't use sesame seeds on mine but they turned out just as well.
3 ounces almond flour, 3/4 cup
2 teaspoons granular Splenda
1 egg white
3/8-1/2 teaspoon salt *
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2-3 teaspoons untoasted sesame seeds Mix all ingredients well in a small bowl. Everything should be moist and the dough should hold together. Divide the dough into 4 pieces then divide each in 2 pieces and each of those into 3 very small pieces. Roll each piece of dough into a ball and place on a parchment-lined 12x17" baking sheet. Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the crackers have been shaped. Prick them with a fork. You may have to gently hold the crackers down with one hand while pricking so that the dough stays put.
Bake at 325ยบ for 15-20 minutes, or until golden brown. You want them nice and brown, but don't let them get too dark or they'll taste burnt. It's ok for the centers to be a bit lighter than the outer edges, but they should not be pale. Cool and store in an airtight container at room temperature or freeze for longer storage.
Makes 24 crackers
Can be frozen
* I've decided that 1/4 teaspoon salt is not enough and 1/2 teaspoon is a bit too much for my taste. Next time I'll use 3/8 teaspoon, which should be just about right.
Per Cracker: 23 Calories; 2g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
3 ounces almond flour, 3/4 cup
2 teaspoons granular Splenda
1 egg white
3/8-1/2 teaspoon salt *
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2-3 teaspoons untoasted sesame seeds Mix all ingredients well in a small bowl. Everything should be moist and the dough should hold together. Divide the dough into 4 pieces then divide each in 2 pieces and each of those into 3 very small pieces. Roll each piece of dough into a ball and place on a parchment-lined 12x17" baking sheet. Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the crackers have been shaped. Prick them with a fork. You may have to gently hold the crackers down with one hand while pricking so that the dough stays put.
Bake at 325ยบ for 15-20 minutes, or until golden brown. You want them nice and brown, but don't let them get too dark or they'll taste burnt. It's ok for the centers to be a bit lighter than the outer edges, but they should not be pale. Cool and store in an airtight container at room temperature or freeze for longer storage.
Makes 24 crackers
Can be frozen
* I've decided that 1/4 teaspoon salt is not enough and 1/2 teaspoon is a bit too much for my taste. Next time I'll use 3/8 teaspoon, which should be just about right.
Per Cracker: 23 Calories; 2g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Thanks
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