Low Carb Graham Crackers

INGREDIENTS

1.5 cup almond flour (I used Honeyville)
4 tbsp organic coconut flour
4 tbsp unsweetened cocoa powder or raw cacao powder
2 tsp baking powder
2 Pinch's of Himalayan salt
6 tbsp Erythritol or your choice of sugar-free sweetener
1.5 tsp pure vanilla extract
4 tbsp unsalted butter, room temperature
1 whole egg white

I will be using these in the Low Carb Chocolate Mousse Torte I am making tomorrow for Fall Festival Weekend. This recipe yielded roughly 3 1/2 cups of crumbs. I put them in a zip-lock back, sucked out all the air and put them in the freezer for tomorrow.
And here is the final product. They taste great! I will be using these in the Low Carb Chocolate Mousse Torte I am making tomorrow for Fall Festival Weekend. This recipe yielded roughly 3 1/2 cups of crumbs. I put them in a zip-lock back, sucked out all the air and put them in the freezer for tomorrow.

I will be using this tomorrow for my Low Carb Chocolate Mousse Torte.

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