- 2 cups Nut or seed flour If substituting coconut flour reduce to 2/3 cup (using, coconut flour, I added a bit of water a little at a time, until it was pie dough consistency)
- 1/2 cup keto friendly sweetener
- 1 tsp cinnamon
- 1/2 tsp mace optional
- 1 tsp baking powder
- 2 Tbsp softened butter or ghee for non-dairy use coconut oil
- 1 tsp pure vanilla
- 1 egg
- 2 tsp keto friendly maple syrup could substitute maple extract but reduce to 1/2 tsp
Preheat oven to 300° F. In mixer bowl with paddle or dough hook attachment, add all ingredients
Start on low speed increasing until dough is the consistency of pie dough
Place dough between 2 pieces of parchment paper and roll out until about 1/8" thickness
Remove top parchment, score crackers into about 2"x2" squares, place holed in center of each cracker if desired.
Bake for 20-25 mins, until crackers are golden but not brown (my edges were a little browned).
Cool before serving
Macros are per serving, which is 2 crackers (based on 24 total crackers).
total fat 12.3 g
net carbs 1.5 g
protein 4.5 g