Low Carb Wheat Thins
Satisfy your snack cravings with these crunchy and flavorful Low Carb Wheat Thins! Made with wholesome almond flour, ground flaxseed, and a touch of grated parmesan cheese, these crackers are not only keto-friendly but also packed with nutrients and bold savory flavors. Infused with garlic and onion powder for a subtle kick, this low-carb recipe is perfect for dipping, topping, or enjoying on its own. With just 10 minutes of prep time and a quick bake, these homemade crackers are a healthier, gluten-free alternative to store-bought snacks. Whether you’re looking for a wholesome nibble or a crispy base for your favorite spreads, these wheat thins deliver on taste and texture while keeping carbs in check. Store them in an airtight container for a satisfying snack all week long!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons ground flaxseed
- 2 tablespoons parmesan cheese (grated)
- 0.25 teaspoon salt
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 1 large egg white
- 1 tablespoon water
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, combine the almond flour, ground flaxseed, parmesan cheese, salt, garlic powder, and onion powder. Mix well to incorporate all dry ingredients.
Add the egg white and water to the dry mixture. Stir until a cohesive dough forms. If the dough feels too crumbly, add another teaspoon of water, one at a time, until it holds together.
Place the dough between two sheets of parchment paper and roll it out into a thin, even layer (about 1/8 inch thick). Try to keep the edges as straight as possible for even baking.
Carefully peel off the top parchment paper and use a sharp knife or pizza cutter to score the dough into small, cracker-sized squares.
Transfer the parchment paper with the scored dough onto the baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the crackers are golden brown and crisp. Keep an eye on them to prevent burning, especially around the edges.
Remove the baking sheet from the oven and allow the crackers to cool completely on the pan. Once cooled, break them along the scored lines into individual crackers.
Serve immediately or store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 3.7 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 188 mg | 4% | |
*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.
