Low Carb Graham Crackers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
INGREDIENTS1.5 cup almond flour (I used Honeyville)4 tbsp organic coconut flour4 tbsp unsweetened cocoa powder or raw cacao powder2 tsp baking powder2 Pinch's of Himalayan salt6 tbsp Erythritol or your choice of sugar-free sweetener1.5 tsp pure vanilla extract4 tbsp unsalted butter, room temperature1 whole egg white
DIRECTIONS
Preheat oven 325 degrees F. In a medium bowl, blend dry ingredients well. Add butter, egg white and vanilla to dry mixture and blend with wooden spoon until dough forms. Taste for sweetness and adjust if needed. If dough is too dry add 1 tablespoon of water at a time. Do not put too much water or dough will be too wet. Form dough into ball and place in the center of a sheet of parchment paper. Place wax paper on top of dough and roll out dough until about 1/8th of an inch thick. Make sure dough is even thickness. The dough will be about 13X11 inches (roughly). Use your favorite cookie cutter and cut the dough into squares or desired shape. Transfer cookies on parchment paper to cookie sheet and bake for 10-12 minutes. Be careful not to burn.
Here I took the cookies, once they were cooled, and I broke them up with my hands only to realize I needed a food processor. This was way too much work and I would not have gotten the consistency I needed so out came the food processor thanks to my mother in law! Mine is in the shop so thank GOD she had one I could borrow.
Here I took the cookies, once they were cooled, and I broke them up with my hands only to realize I needed a food processor. This was way too much work and I would not have gotten the consistency I needed so out came the food processor thanks to my mother in law! Mine is in the shop so thank GOD she had one I could borrow. Thanks, Mom!!
You can use these as Chocolate Graham Cookies or you can let the cookies completely cool and put all the cookies into a food processor, pulse until you get Graham Cracker Crumbs which you can use as your cookie base for Cheesecakes and other such pies.
This recipe will Yield roughly 3 1/2 cups of Chocolate Graham Cracker Crumbs.
Serving Size: 24
Preheat oven 325 degrees F. In a medium bowl, blend dry ingredients well. Add butter, egg white and vanilla to dry mixture and blend with wooden spoon until dough forms. Taste for sweetness and adjust if needed. If dough is too dry add 1 tablespoon of water at a time. Do not put too much water or dough will be too wet. Form dough into ball and place in the center of a sheet of parchment paper. Place wax paper on top of dough and roll out dough until about 1/8th of an inch thick. Make sure dough is even thickness. The dough will be about 13X11 inches (roughly). Use your favorite cookie cutter and cut the dough into squares or desired shape. Transfer cookies on parchment paper to cookie sheet and bake for 10-12 minutes. Be careful not to burn.
Here I took the cookies, once they were cooled, and I broke them up with my hands only to realize I needed a food processor. This was way too much work and I would not have gotten the consistency I needed so out came the food processor thanks to my mother in law! Mine is in the shop so thank GOD she had one I could borrow.
Here I took the cookies, once they were cooled, and I broke them up with my hands only to realize I needed a food processor. This was way too much work and I would not have gotten the consistency I needed so out came the food processor thanks to my mother in law! Mine is in the shop so thank GOD she had one I could borrow. Thanks, Mom!!
You can use these as Chocolate Graham Cookies or you can let the cookies completely cool and put all the cookies into a food processor, pulse until you get Graham Cracker Crumbs which you can use as your cookie base for Cheesecakes and other such pies.
This recipe will Yield roughly 3 1/2 cups of Chocolate Graham Cracker Crumbs.
Serving Size: 24
Nutritional Info Amount Per Serving
- Calories: 68.1
- Total Fat: 5.7 g
- Cholesterol: 5.2 mg
- Sodium: 70.5 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 1.5 g
- Protein: 0.6 g
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