My family and I love Wheat Thins. And who doesn’t. They are crunchy, sweet, salty and dense. You can top them with a variety of goodies or just eat them straight from the box. However I am off wheat for a while and am trying to steer my family away from it too when I can. Which is why I was looking for a good alternative that was low carb, healthy and gluten free . And then I remembered this recipe (Almond Thins) from one of my favorite blogs Healthy Living How To.com.
I followed the recipe exactly. It was super quick and easy. I did however, have a little difficulty rolling out the dough. I ended up using a Silpat on the cookie sheet and a sprayed a piece of wax paper instead of the two pieces of parchment paper that she suggests.
Anyway, I think next time I will add a bit more spice for my husband. I think he would like some caraway seeds and garlic granules or cracked pepper and rosemary. I was thinking of also trying this with cinnamon and sugar substitute (Swerve).
I still prefer the Flax Crackers I made on a stand alone basis … but these would be better with spreads and cheeses. Keep you fingers crossed for my biggest critic is Max. I’m really hoping he will like them and it will be one more healthy snack I can offer him.
Low Carb Almond Thins
- 3/4 cup almond flour not almond meal
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 3/8 teaspoon sea salt plus more for sprinkling on top
- 1 egg white
Preheat oven to 325 degrees.
Mix all the ingredients in a bowl to form a dough.
Place a Silpat on a cookie sheet. Spray some cooking spray on a piece of wax paper. Place the dough between the Silpat and the wax paper and roll very thin.
Score the crackers with a butter knife and bake for 12-15 minutes. The outer edges will brown faster because they are usually thinner. Just break them off and keep cooking the rest. Checking every couple minutes and taking out the ones that are done.
PLEASE NOTE: I turn off the oven after 15 minutes and keep the crackers in the oven. Check every couple of minutes to break off the ones that are done and return the cookie sheet to the oven to let the rest cook. By turning off the oven you are less likely to burn them. They will still cook as the oven cools off. You only have to do this a couple times and they should be done.
Nutrition: approximately 43 calls / 1.9g fat / 2.6 net carbs / 4.6g protein in 5 crackers