JANICE'S PARMESAN GARLIC THINS
1/2 cup almond flour, 2 ounces
1/4 cup parmesan cheese, 1 ounce
1/4 teaspoon salt
3/8 teaspoon garlic powder
1 egg white

Mix all of the ingredients well in a small bowl. Everything should be moist and the dough should hold together. Drop the dough by teaspoons onto a parchment or silicone lined 12x17" baking sheet. Roll each piece of dough into a ball. I used a 1 teaspoon cookie scoop and skipped the rolling into a ball step. Roll each piece of dough into a ball and place on a parchment-lined 12x17" baking sheet. Cover the balls 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. You may have to gently hold the crackers down with one hand while pricking so that the dough stays put.

Bake at 325 about 20 minutes, or until evenly golden brown. They will be crisper if they are not lighter in the center than around the outside edge. Cool and store in an airtight container at room temperature or freeze for longer storage.

Makes about 20 crackers
Can be frozen

Per 2 Crackers: 48 Calories; 4g Fat; 3g Protein; 1g Carbohydrate; 1.5g Dietary Fiber; .5g Net Carbs

This is a variation of the Almond Thins recipe. Janice sent me her version in an email. They are good and a nice change from the other cracker recipes. The garlic smell while they were baking was wonderful.


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