Low Carb Cinnamon Thin Crackers Recipes

BEST KETO CRACKERS RECIPE

Steps:

• Preheat oven to 400 degrees
• In a small bowl add the chia seeds and water. Stir and set it aside for 15 minutes or until all the water is absorbed.
• In a bigger bowl add almond flour, olive oil, and spices. Mix together.
• Add chia seeds and blend together.
• Next, take the mixture into your hands and form one large ball.
• Divide the large ball into 4 smaller balls and then place each one between 2 pieces of parchment paper and roll out as thinly as possible.
• Take off the top layer of parchment paper and using a sharp knife or pizza cutter, cut crackers into even square or rectangle pieces.
• With the excess dough from around the edges, throw it back in your bowl and add to the remaining dough, then repeat the process all over again by placing the next ball in between 2 pieces of parchment paper and roll out as thinly as possible......etc
• Bake on top of the parchment paper on top of a cookie sheet at 400 degrees for about 8-9 min, give or take, depending on how hot your oven runs and how thick or thin that your crackers are. Check periodically to make sure that your Low Carb Crackers are not burning.
• Remove from oven when golden brown and let cool for 5 min before removing with a small spatula from your tray.

THE BEST LOW-CARB CRACKERS

Steps:

• Preheat the oven to 350 degrees.
• Whisk together dry ingredients in a mixing bowl.
• Add oil and water and mix into a dough.
• Let the dough rest and absorb the liquid for 1-2 minutes.
• Place dough onto a large piece of parchment. Cover with another large piece of parchment and roll to 2 mm thickness.
• Remove top piece of parchment and transfer bottom parchment and dough onto a baking sheet.
• Score the dough into 2" cracker shapes using a pizza wheel or dough cutter.
• Bake for 13 min or until firm, slightly golden and crisp. Allow to cool for 5-10 minutes then break apart. Enjoy!

LOW CARB CINNAMON THIN CRACKERS

Steps:

• Mix all cracker ingredients well in a small bowl.
• Everything should be moist and the dough should hold together somewhat.
• Put the dough on a well-greased sheet of parchment paper or heavy-duty aluminum foil, about 15x18": it's helpful to crumble the dough mixture and spread the crumbs in a roughly rectangular shape on the foil.
• Cover the dough with a piece of wax paper that's been sprayed with non-stick spray.
• Roll out the dough to about 1/8" thick or slightly thinner; try to get the dough to an even thickness.
• You can also carefully peel up the wax paper and reshape the dough to get it as close to rectangular as possible, about 9x9" square.
• Replace the wax paper and continue rolling until nice and even.
• Peel off the wax paper and use a pizza or ravioli cutter to score the dough into approximately 48 1-inch squares.
• Sprinkle on the topping.
• Lift the foil and set it on the oven rack and bake them at 325º for 10-15 minutes, or until golden brown.
• Check after 10 minutes and if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden; use a thin metal spatula to very gently pry the crackers from the foil.
• Break them apart on the score lines and let cool.