Low Carb Cinnamon Thin Crackers
Satisfy your snack cravings without breaking your diet with these irresistible Low Carb Cinnamon Thin Crackers. Made with a blend of almond flour and coconut flour, these crisp, golden-brown crackers are perfectly spiced with warm cinnamon and lightly sweetened with keto-friendly erythritol. The dough comes together in minutes and rolls out effortlessly for that signature thin, crackly texture. A delightful topping of cinnamon and powdered erythritol adds an extra layer of flavor, making these crackers the perfect treat for pairing with coffee, tea, or as a standalone snack. Gluten-free, low-carb, and easy to make, this recipe is a must-try for anyone looking to indulge while staying health-conscious. Ideal for prepping ahead, these crackers store beautifully, making them a handy option for busy days.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 teaspoons Ground cinnamon
- 2 tablespoons Coconut flour
- 3 tablespoons Erythritol (granulated)
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 large Egg
- 1 teaspoons Vanilla extract
- 2 tablespoons Butter (melted)
- 1 teaspoons Ground cinnamon (for topping)
- 1 tablespoons Erythritol (powdered, for topping)
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a medium bowl, mix together almond flour, ground cinnamon, coconut flour, erythritol, baking powder, and salt.
In a small bowl, whisk the egg, vanilla extract, and melted butter until well combined.
Combine the wet ingredients with the dry ingredients and stir until a dough forms. If the dough feels too sticky, let it sit for 2-3 minutes to allow the coconut flour to absorb moisture.
Place the dough between two sheets of parchment paper and roll it out into a thin, even layer, about 1/16 inch (1.5 mm) thick.
Remove the top layer of parchment paper and use a sharp knife or pizza cutter to cut the dough into small cracker-sized squares or rectangles.
Transfer the parchment paper with the cut dough onto the lined baking sheet.
In a small bowl, combine the cinnamon and powdered erythritol for the topping. Sprinkle this mixture evenly over the dough.
Bake in the preheated oven for 12-15 minutes, or until the crackers are golden brown and crisp.
Remove the crackers from the oven and let them cool completely on the baking sheet. They will crisp up further as they cool.
Break the crackers apart along the cut lines and store them in an airtight container for up to a week.
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 7.3 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 422 mg | 32% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
