This recipe is featured in "Low-Carbing Among Friends - Volume 2" on page 316.

3 ounces almond flour, 3/4 cup
2 teaspoons granular Splenda
1 egg white
3/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
3 teaspoons untoasted sesame seeds
2 tablespoons butter, softened

Mix all of the ingredients well in a small bowl. Chill the dough about 30 minutes. Drop the dough by 1/4 teaspoons onto a parchment-lined 12x17" baking sheet making 24 little piles leaving at least an inch between them. Pick the pieces of dough up one at a time and very gently roll into balls. Cover the dough with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the crackers have been shaped. Prick them with a fork.

Bake at 325 for 17-20 minutes, or until golden brown. Cool and store in an airtight container at room temperature or freeze for longer storage.

Makes 24 crackers
Can be frozen

Per Cracker: 32 Calories; 3g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs

These come out crisp but tender, and may be a little fragile for dipping. I think they would be nice with soup, topped with cheese or something gently spread on them. These turn out nearly double the size of the Sesame Almond Crackers for the same carb count.

I think that any kind of food can with an 1/8" rim will work for pressing the dough, but you may get somewhat of a ring pattern on your crackers. A baking powder can just happens to be smooth on the bottom, unlike a vegetable can, and is also small enough to fit between the crackers on the baking sheet. If you must use a larger can, you may have to bake them on two sheets and leave more space between them.

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