DANA'S SUNFLOWER PARMESAN CRACKERS
This recipe is from Dana Carpender's "500 Low-Carb Recipes" book page 149. I used the ingredients she called for, but I made them using a different method and only made half a batch. I dropped the dough in about 20 small piles on a parchment lined baking sheet, then pressed the mounds to compact the dough a little. Next, I covered them with plastic wrap and flattened them with the bottom of a baking powder can. I baked them about 17-18 minutes.
There is something missing in this recipe, namely salt and flavor. They don't taste very good and they're very bland. The only way I made them edible was to spread a little Boursin on them to give them some flavor and saltiness. I'm not sure yet if these are worth tweaking.
Per Cracker: 51 Calories; 4g Fat; 2g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per 2 Crackers: 101 Calories; 9g Fat; 5g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
