Low Carb Gluten-Free Graham Crackers With Almond Flour

1. 1

   Preheat oven to 400u00b0F and line a baking sheet with parchment paper.

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   In a large bowl, stir almond flour, monkfruit, baking powder and salt. Add egg white, oil and molasses and stir until a sticky dough forms. I find it's easiest to use my hands to mix.

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   Place a large piece of parchment paper on your counter and place the dough on top, covering with another piece of parchment paper. Roll out to just under 1/4 inch thick. Cut into 24 squares (about 3x3 inches) and gently place each square on the baking pan. Use a fork to gently poke few holes alone the center.

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   Bake until edges are just golden brown (you may need to do them in 2 batches depending on the size of your pan), about 6-7 minutes (mine were perfect at 6 1/2 minutes) and do not over-bake or they get too hard when cool!

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   Let cool completely on the pan. Devour!

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   Notes:

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   1. As with all gluten-free baking, please weigh your flour to ensure results.

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   2. You can substitute monk fruit with sugar or coconut sugar (will change nutritional info.)

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   3. Store graham crackers in an airtight container on the counter for 2-3 days, or freeze until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.