Almond Flour Crackers! (keto, paleo, gluten free, delish, easy)

The other day my friend, Mey came over and I thought I would be hot sh!t and wow her with MY homemade almond flour crackers. Well… she showed up with HER almond flour crackers and I begged her for the recipe! Thank you to Mey Diaz…friend, amazing dog mom, jack of all trades and now master paleo baker! I share with you Mey’s almond flour crackers. They are easy to make. Gluten Free. Perfect for a low carb approach to eating.

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INGREDIENTS

3 cups of Almond Flour

2 Eggs

1/4 cup of melted Ghee or Butter

1/2 teaspoon of Sea Salt

Maldon Salt to top.

Additional ideas: add Everything But The Bagel Seasoning to the mixture (this is how I do them) or add Toasted Seasame Seeds for a Pretzel like taste.

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In addition to a measuring cup, measuring spoons and bowl you will need

A Baking Sheet

Parchment Paper


DIRECTIONS

You can choose to divide your ingredients in half and do two flavor profiles if you like. 1/2 gets the maldon salt topper the other half gets the everything but the bagel seasoning mixed in. This is my approach so I have more than one way to enjoy my almond flour crackers! Start by pre-heating your oven to 375.

-In a bowl beat your eggs with a fork.

-Now add in your almond flour.

-Now melt your ghee or butter in a small pot and add in.

-Add your sea salt.

-If you are doing Everything But the Bagel OR Sesame Seeds add them now.

-Mix well with a fork. The consistency will feel like play doh.

-Cut your parchment paper to fit your baking sheet. Does not need to be perfect.

-Plop your dough into center of your parchment paper. I like to keep my parchment paper on my large wooden cutting board for this portion then move it when done to the baking sheet. Using your hands OR another piece of parchment paper smooth out your dough until you feel it is the right cracker thickeness. PRO TIP: when working with almond flour keeping your hands lightly wet with h20 allows you to manipulate your dough without the dough sticking to your hands. I find also if I rub just a hint of ghee or butter on the parchment paper I am using to press the dough into shape that it is far more agreeable for me.

-Now that your dough is shaped out on your baking sheet/parchment paper grab a knife or a pastry/pasta blade and run it under water. Like your hands keep the knife a bit wet so the dough does not stick to it. Now cut your raw dough into crackers! Mey did long flatbread looking crackers and I do a traditional square cracker shape.

-Sprinkle some maldon salt on top if you are not using the everything but the bagel seasoning.

-Pop into the oven at 375 for 10-15 minutes. Every oven runs differently so really watch them starting at the 10 minute mark. If you choose at the 10 minute mark you can add a super thin layer of butter or ghee on top if you are doing the everything but the bagel version..don’t add to the maldon salt.

-Once done, let em cool, then break them up and enjoy just as they are or with a soft cheese or hummus or cream cheese. I love a handful with a LaCroix seltzer! Tag @TheMastersonPlan so I can see how yours turned out!

And if you want to follow Mey’s inspiration for being as healthy as she can be then please find my furry God children on instagram @juniandmochi

And if you want to follow Mey’s inspiration for being as healthy as she can be then please find my furry God children on instagram @juniandmochi

My batch at the ten minute mark I did a thin layer of ghee on top and cooked for about 7 more minutes. I made mine with everything but the bagel seasoning.

My batch at the ten minute mark I did a thin layer of ghee on top and cooked for about 7 more minutes. I made mine with everything but the bagel seasoning.