BUTTERY SESAME CRACKERS
3 ounces almond flour (3/4 cup)
2 teaspoons granular Splenda
1 egg white
3/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
3 teaspoons untoasted sesame seeds
2 tablespoons butter, softened
Mix all of the ingredients well in a small bowl. Chill the dough about 30 minutes. Drop the dough by 1/4 teaspoons onto a parchment-lined 12x17" baking sheet making 24 little piles with at least an inch between them. Pick the pieces of dough up one at a time and very gently roll into balls. Cover the dough balls with a sheet of plastic wrap. Using a baking powder can that has about an 1/8" rim around the bottom, press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Repeat until all the crackers have been shaped, peel off the plastic wrap then prick the crackers with a fork.
Bake at 325ยบ for 17-20 minutes, or until golden brown. Cool and store in an airtight container at room temperature or freeze for longer storage.
Makes 24 crackers
Per Cracker: 32 Calories; 3g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
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