Low Carb Whole “Wheat” Crackers

(by GF)

(These have more flavor as the flax meal flavor comes through. They look
like wholewheat crackers Flax meal is a sort of “whole wheat” for

1 3/4 cups almond flour
1/4 cup flax meal (dark or golden)
1/4 cup grated cheese (any kind – Monterey Jack is good)
1 tbsp oat flour
1 Splenda packet (to take the edge off the flax taste)
1/2 tsp No Salt, or salt
1/8 tsp white pepper
3 egg whites (from large eggs), fork beaten

Preheat oven to 325°F. In large bowl, combine almond flour, coconut flour,
grated cheese, oat flour, No Salt (or salt) and white pepper. Stir to
combine. Stir in fork-beaten egg whites really well until evenly distributed.
Line cookie sheet with foil or parchment paper and spray liberally with
nonstick cooking spray. Sprinkle cracker dough over entire cookie sheet. Using
a small piece of plastic wrap placed over a portion of the dough, roll out
evenly with a small rolling pin designed for rolling dough in pie pans or on
pizza pans (or use a small heavy, cylindrical object such as an unopened
food can); repeat. It will be clear where the dough is thicker and where it
is thinner. If necessary, rob dough from the thicker portions and place on
thinner portions, until the dough is more or less evenly distributed and
nice and smooth. Score through to foil with dinner knife into 9 x 6

Bake in center of oven 20 minutes. Remove very golden crackers from the
outer edges by cutting along the cut lines. There might only be a few. Place
inside crackers around the edges of the cookie sheet. Bake a further 10
minutes, or until golden brown. Allow crackers to cool completely. As soon as
they are cool, store in a cookie tin with lid, such as those Danish cookie
tins of old. Our crackers remain crisp even in our humid climate. If they do
become soft (from leaving uncovered for hours in a humid climate, for
instance), bake again in 325°F oven 5 to 10 minutes.

Helpful Hints: These crackers are slightly thinner and a little less hard
than the Coconutty ones. My eggs are large, but they sometimes almost look
X-large to me, so keep that in mind. The dough for both batches of crackers
should be nice and moist, but not super wet (if it is, add a little extra
almond or oat flour). It needs to roll out with ease under the plastic wrap.

Nutritional Analysis: 54 crackers, 1 cracker per serving
22.0 calories; 1.0 g protein; 1.8 g fat; 0.4 g carbs


Please note that in different parts of the world, different brands of available food have more carbs than other brands.  It is important to read the labels carefully where you shop for food.  If you have difficulty locating low carb supplies, please visit our low carb supplier page for some items that can be mail ordered.