Low-Carb Graham Crackers (LC, SF)

 

Just lately I’ve been in search of good flavorings. You may have noticed several bakery emulsions appearing in my recipes. They absolutely rock my world! Do try them if you haven’t already! I will probably do a whole separate post on flavorings and emulsions, so I will leave it at that for now.

One flavoring that has been rather elusive for me has been honey. Sure, there are lots of things out there that call themselves honey flavored, but really I haven’t found a single one that actually said “honey!” to me in a low carb baked good!

In fact my experience has been anything from something that could be easily mistaken for some floral air freshener to just nothing at all (as in the flavorings just didn’t seem to flavor anything!) or at best,  some kind of flavoring but again - not honey!

 

However, after talking to nature’s flavors about their WAY too perfumed floral honey flavoring powder, they called the other day and said their new, re-formulated flavoring powder was on the way to me.

To be honest, I was somewhat apprehensive, but it did smell better than any others I had tried recently, and much more like honey, so I tried it in my latest batch of  low-carb honey graham crackers! Yum!

It doesn’t taste like strong raw honey by any means, but it gives me just enough of a hint of honey - and I mean actual honey flavor, just as if I had actually used a little bit of honey!

This is something to be used sparingly for sure, but I think it might have real potential for low-carb baking!

But, without further ado, the best tasting low-carb “graham” crackers I’ve made so far!

 

 

 

Ingredients:

1 cup low-carb bake mix

1 tsp gluten-free cake enhancer

1/4 cup oat fiber 

6 tbsp. almond flour

1/2 tsp baking powder

1/4 cup erythritol, powdered

1/2 tsp xanthan gum

1 tsp cinnamon, ground

1/8 tsp Nature’s Flavors Honey Flavoring Powder (optional, but it does add that honey note!)

 

1 tbsp. sugar-free vanilla syrup (see preparation instructions)

 

5 tbsp. butter or non-hydrogenated shortening (I used organic palm shortening), softened

1/2 tsp blackstrap molasses

1 egg, beaten

1/2 tsp butter vanilla bakery emulsion

 

Preparation:

Preheat your oven to 325 F.

 

In a bowl, sift all the dry ingredients together and combine well.

 

In another bowl, mix all the wet ingredients (except the sugar-free syrup) and whisk well.

 

Add the wet ingredients to the dry and combine with a fork. If the dough seems to dry, add a little of the sugar-free syrup until you get a uniform dough ball that sticks together but doesn’t stick to your hands.

Divide the dough into two pieces.

Cut three pieces of parchment paper that fit your cookie tray. Place the first dough ball onto the parchment paper and press it flat with your fingers.

 

 

Then place the other parchment paper on top and roll the dough out quite thinly.

 

 

Peel off the top parchment paper and tidy up the edges, making them as uniform as possible.

With a pizza cutter or a knife, cut the piece of dough so you get a uniform rectangle.

 

 

Cut the crackers into 2x3 inch pieces.

 

 

Then poke with a fork.

 

 

Place any remaining scraps around the edges. They’ll be great for graham cracker crust!

 

 

Repeat the process with the second half of the dough.

Slide the parchment papers with the crackers onto the cookie sheet and bake for about 8-10 minutes or until golden brown. Keep an eye on these in the last few minutes as they can go from golden brown to charred pretty quickly!

 

Immediately slide the crackers off the cookie sheet and let them cool a little.

 

Carefully pry the crackers apart at the score line and place them on a cooling rack to completely cool.

Enjoy!

 

 

Makes 18 2 inch x 3 inch crackers.

The whole recipe is 99 g of carbs, 64 g of fiber. That’s 35 g of net carbs.

Per cracker: 5.5 g of carbs, 3.6 g of fiber, so 1.9 g of net carbs per cracker.