This low carb cracker is perfect with some cheese and crackers, or spreading on your favorite dip. The key to the crispiness of these savory crackers is to use a baking stone.
Once the dough is mixed together, shape into a disc, wrap in plastic and chill for 30 minutes.
After rolling out the dough between two pieces of parchment, cut into squares using a pizza cutter. Take care not to thin out the edges too much – as they will burn faster (like in picture).
Slide the parchment (don’t need to separate crackers) on top of a preheated baking stone (or baking sheet) and put in oven. Once they are cooled, they will easily snap apart.
I wish I discovered Rolling Pin Bands long ago. But as you can tell from the pictures above it wasn’t until after I made this recipe – which is why all the edge pieces of these crackers are burnt! For less than $10, these bands (3/8″, 1/4″, 1/8″, & 1/16″) ensure every inch of your dough will not be wasted by your heavy-handed rolling pin technique 🙂
Pesto Crackers (Low Carb)
- 2 cups almond flour
- 1/3 cup coconut flour
- 1/4 cup ground chia seeds
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 egg white
- 1/2 cup pesto
- While preparing dough, preheat a baking stone in oven at 400°F.
- Combine all dry ingredients in bowl. In another small bow, mix together remaining ingredients until combined, then stir into flour mixture.
- Stir until well mixed, using hands if necessary. Shape into disc, wrap in plastic and chill for 30 minutes.
- Roll out between two pieces of parchment paper and roll out to 1/4" thick (about 8"x12" rectangle).
- Use a pizza cutter to cut dough into 2" size crackers. Don't separate, just slide parchment onto the preheated baking stone and bake at 400°F for 12-15 minutes. Once cool, they will easily snap apart.
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