In my quest for low-carb baked goods that taste good and don’t boost my blood sugar off the charts, I think I’ve finally found a cookie/cracker recipe that satisfies those requirements. It’s also not too complicated to make!
Here is the recipe:
The ingredients are pretty common for many low-carb recipes. Once you get the basic ingredients you’ll be set to try several low-carb recipes.
…plus the 4 Tablespoons of butter!
Step 1: Combine the dry ingredients.
Step 2: Add the melted butter to the egg and vanilla and whisk:
Step 3: Add the wet ingredients to the dry ingredients and stir together until a soft dough comes together.
Step 4: Use your hands to press the dough into a ball (I made two because my baking sheets are small).
Step 5: Flatten the dough ball on the parchment paper; then roll out to 1/4″.
Step 6: Cut into 2″ squares (or diamonds) with a pizza cutter.
Step 7: Transfer the whole sheet of parchment to a baking sheet (I needed to trim to fit my baking sheet). Prick the crackers with a fork.
Step 8: Bake at 325 degreesF for about 18 minutes, until they start to brown but are still soft.
Step 9: Remove them from the oven and allow to cool for 10 minutes, then transfer to a cooling rack. While the crackers are still warm, use a knife or pizza cutter to go over the lines so they’ll break apart easily. Once you break them apart they don’t need to be covered or stored in a sealed container. They stay crunchy if I just leave the lid off the container. They should freeze well, but mine never last that long to bother!
Each graham cracker has about 2-3 g of carbs and I can attest that eating a few of these doesn’t do anything to my blood sugar! Yay!
If you have comments or questions, please email me directly at maryjkisner@gmail.com.