Keto Almond Crackers
INGREDIENTS
INSTRUCTIONS
Add almond flour, xanthan gum, salt and baking soda to a medium bowl. Whisk until thoroughly combined and set aside.
Cream butter in a large bowl with an electric mixer until light and fluffy, 2-3 minutes. Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
With your mixer on low, add in half of your flour mixture- mixing until thoroughly incorporated. Mix in the rest.
Wrap cracker dough with cling film (saran wrap) and refrigerate for at least an hour (up to a few days).
Preheat oven to 350°F/180°C and line a baking tray with parchment paper.
Roll out the dough between two pieces of parchment paper and cut squares with a pastry wheel or knife. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough (particularly if under-baked) will yield a softer one.
Place shaped cookies on the prepared baking tray and sprinkle toppings of choice (optional). Place in the freezer for 10 minutes prior to baking.
Bake for 10-20 minutes, until fully golden. Note that we found baking time varies a lot here, depending on thickness and size of the cookies. So just keep an eye out for them.
Allow to cool for ten minutes before transferring to a cooling rack. Store in an airtight container for up to 5 days.
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