Ingredients:
1 cup almond flour
2 teaspoons Splenda granular
1 egg whites
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Directions:
Mix all ingredients well in a small bowl; everything should be moist and the dough should hold together somewhat.
Put the dough on a well-greased sheet of parchment paper or heavy-duty aluminum foil, about 15×18″ (it’s helpful to crumble the dough mixture and spread the crumbs in a roughly rectangular shape on the foil).
Cover the dough with a piece of wax paper that’s been sprayed with non-stick spray.
Roll out the dough to about 1/8″ thick or slightly thinner; try to get the dough to an even thickness; you can also carefully peel up the wax paper and reshape the dough to get it as close to rectangular as possible, about 9×9″ square.
Replace the wax paper and continue rolling until nice and even.
Peel off the wax paper and use a pizza or ravioli cutter to score the dough into approximately 48 1-inch squares.
Lift the foil and set it on the oven rack and bake them at 325F for 10-15 minutes, or until golden brown.
Check after 10 minutes and if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden; use a thin metal spatula to very gently pry the crackers from the foil.
Break them apart on the score lines and let cool.
Servings: 12
Time preparation: 20 min.
Time total: 35 min.