WINE2'S EASY ALMOND FLOUR CRISPS
1/4 cup freshly grated parmesan cheese
2 ounces almond flour, or 2 tablespoons
Salt, to taste

Line a baking sheet with parchment paper or silicone liner. Mix all of the ingredients and place in 8 mounds on baking sheet. Flatten the mounds with your finger, making them as flat as possible. Bake at 400 for 6 minutes, checking after 4 minutes. Do not microwave.

Makes 8 crackers

Per Batch: 212 Calories; 16g Fat; 15g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

It may have been the brand of parmesan cheese that I used, but these didn't work for me. I ended up with 8 piles of nicely browned crumbs. There were a few little clumps of cracker-type stuff here and there, but the cheese didn't melt enough to form crackers. I do think this might make a nice crumb topping for a casserole though. Don't be tempted to microwave these. I tried that hoping that it might fuse the cheese better, but all it does is explode all over the inside of the microwave.


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