Description
Make tangy, crispy crackers using almond flour and sour cream that fit a ketogenic diet.
Ingredients
Scale
- 1 cup almond flour, finely ground
- 1/2 cup full-fat sour cream
- 1/4 cup shredded Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, combine the almond flour, Parmesan cheese, salt, garlic powder, and onion powder. Mix well.
- Add the sour cream and egg to the dry ingredients. Mix until a stiff dough forms.
- Place the dough between two sheets of parchment paper. Use a rolling pin to roll the dough out very thinly, aiming for about 1/16 inch thickness.
- Remove the top sheet of parchment paper. Score the dough into cracker shapes using a pizza cutter or knife. Prick each cracker several times with a fork.
- Carefully transfer the bottom parchment paper with the dough onto a baking sheet.
- Bake for 12 to 15 minutes, or until the edges are golden brown.
- Remove from the oven and let cool completely on the baking sheet before breaking apart. They will crisp up as they cool.
Notes
- For extra crispness, bake for an additional 2-3 minutes after the initial bake, watching closely to prevent burning.
- Store cooled crackers in an airtight container at room temperature for up to one week.
- You can substitute half the almond flour with finely ground flaxseed meal for added texture, but the crackers may be slightly less pliable when rolling.
- These crackers pair well with cream cheese dips or guacamole.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5 crackers
- Calories: 110
- Sugar: 0.5
- Sodium: 150
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 2.5
- Fiber: 1
- Protein: 5
- Cholesterol: 25