3 ounces almond flour, 3/4 cup
2 teaspoons granular Splenda
1 egg white
3/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2-3 teaspoons untoasted sesame seeds

Mix all of the ingredients well in a small bowl. Everything should be moist and the dough should hold together. Divide the dough into 4 pieces then divide each in 2 pieces and each of those into 3 very small pieces. Roll each piece of dough into a ball and place on a parchment-lined 12x17" baking sheet. Or, you can use a 1-teaspoon cookie scoop and skip the rolling into a ball step. Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the crackers have been shaped. Prick them with a fork. You may have to gently hold the crackers down with one hand while pricking so that the dough stays put.

Bake at 325 for 15-20 minutes, or until golden brown. You want them nice and brown, but don't let them get too dark or they'll taste burnt. It's ok for the centers to be a bit lighter than the outer edges, but they should not be pale. Cool and store in an airtight container at room temperature or freeze for longer storage.

Makes 20-24 crackers
Can be frozen

Per Cracker: 28 Calories; 2g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs

My email friend, Nancy, sent me this version of Almond Thins along with her photo. It's a combination of a couple different variations that people have posted online along with her unique method of shaping the crackers. I just had a chance to make them today and it's so much easier than rolling and cutting the dough. The sesame seeds give them a very nice flavor too. For whatever reason, these taste like they need a bit more salt than my regular Almond Thins. Maybe it's because of the sesame seeds. Next time I will use 1/2 teaspoon of salt as I've indicated in the ingredients. These are definitely sturdy enough to hold up to any dip or topping.

I think that any kind of food can with an 1/8" rim will work for pressing the dough, but you may get somewhat of a ring pattern on your crackers. A baking powder can just happens to be smooth on the bottom, unlike a vegetable can, and is also small enough to fit between the crackers on the baking sheet. If you must use a larger can, you may have to bake them on two sheets and leave more space between them.

UPDATE: I used unblanched almond flour the to make a couple batches of these crackers the other day, and I wasn't happy with the results at all. The texture was fine, and was kind of like a whole grain cracker, but the flavor of the almonds overpowered the seasonings and gave the crackers a bitter taste.

UPDATE: I made a batch using pecan meal instead of almond meal. They taste ok, but not as good as the almond crackers. The dough is a little more crumbly to work with and the crackers are a little grainy. They also tend to burn easily by the time they are baked through. Here are the counts for the pecan sesame crackers:

Per Cracker: 28 Calories; 3g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carb
Per 2 Crackers: 55 Calories; 5g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb

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