Ingredients:
- 3/4 cup fine almond flour 90 grams
- 1 serving Snickerdoodle Keto Chow 46 grams
- 1/4 cup ground flax seed 28 grams
- 1/4 cup granulated erythritol 50 grams
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 6 tablespoons unsalted butter cold, cubed
- 1 tablespoon yacon syrup
- 1 tablespoon unsweetened almond milk cold
Directions:
- Place the almond flour, Keto Chow, flax seed meal, erythritol, baking powder, and baking soda in the work bowl of a food processor and pulse to combine.
- Add the butter and pulse until the mixture has the texture of coarse sand.
- Mix the yacon syrup and almond milk together in a small container, then add to the food processor and run until the mixture starts to come together into a dough.
- Remove the dough from the food processor, pressing any loose pieces together.
- Divide the dough into two equal pieces. Place one half of the dough between two pieces of parchment paper and roll into a 10 X 9 rectangle. The dough will be very thin.
- Use a sharp knife, pizza cutter, or pastry wheel to cut the dough into eight crackers. For best results use a ruler on the 9-inch side of the dough to measure four strips that are 2 ½ inches wide, then cut them in the center to make eight crackers that are 5 inches long by 2 ½ inches wide.
- Slide the parchment paper with the cut dough in one piece onto a cookie sheet. Use a knife to score the crackers into four sections, then dock the crackers with a fork, a skewer, or chopstick, making eight evenly spaced holes in each cracker. If you plan to use them for a dessert, you can just roll the dough and skip the cutting and scoring.
- Place the tray in the refrigerator to chill for 30 minutes.
- Repeat the same process with the second piece of dough.
- Preheat the oven to 350℉.
- Place the prepared trays in racks set to the center of the oven. Bake, rotating the trays once during baking, until the edges are browned and the crackers are golden-brown, about 13 minutes.
- Place the trays on a cooling rack. While the crackers are still warm, you may want to cut through the original cuts again to ensure crackers come apart when they are cool.
- After about five minutes, transfer the parchment paper with the crackers directly to the cooling rack. Allow the crackers to cool completely, they will continue to crisp as they cool.
- Store in an airtight container in a cool, dry place for up to five days.
Nutrition Facts
Gluten-free Graham Crackers
Serving Size
1 graham cracker (20 grams)
Amount per Serving
Calories
88.96
% Daily Value*
Fat
7.64
g
12
%
Saturated Fat
2.9
g
18
%
Trans Fat
0.18
g
Polyunsaturated Fat
1.18
g
Monounsaturated Fat
3.11
g
Cholesterol
12.56
mg
4
%
Sodium
83.63
mg
4
%
Potassium
141.96
mg
4
%
Carbohydrates
6.15
g
2
%
Fiber
1.58
g
7
%
Sugar
0.85
g
1
%
Sugar Alcohol
3.14
g
Net Carbs
1.43
g
Protein
3.23
g
6
%
Vitamin A
196.57
IU
4
%
Vitamin C
8.54
mg
10
%
Calcium
67.49
mg
7
%
Iron
0.41
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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