KETO BUTTER CRACKERS

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Ingredients

  • 8 tbsp salted butter softened (not melted)
  • 2 egg whites
  • 2 1/4 cups Almond Flour
  • Salt to taste

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, combine the butter and almond flour using an electric hand mixer on low-medium speed.
  3. Add the egg whites and a pinch of salt. Continue mixing on low speed, until the mixture is uniform, and forms a smooth dough.
  4. Roll the dough between two pieces of parchment paper until it reaches 1/8 inch in thickness. Peel away the top layer of parchment paper and transfer the bottom layer, with the rolled out dough onto a baking sheet. Depending upon the size of your baking sheet, you may need to work in batches.
  5. Using a small knife or a pizza cutter to score the dough into approximately 1 1/2 inch squares. Sprinkle the dough with salt.
  6. Bake for 10-15 minutes or until crackers have turned a light brown. Then carefully remove from oven and allow to cool before gently breaking them apart along the scores.
  7. Enjoy immediately or transfer to a lidded container and store at room temp for up to a week. *storing in the refrigerator will prolong the life, but it can also cause the crackers to lose some of their crunch.

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