Graham Crackers Recipe - Low Carb & Healthy

Low carb recipe for Graham Crackers which belongs to the Breads recipe category.

Ingredients Needed

  1. cup (80 g) vanilla whey protein powder
  2. cup (80 g) almond meal
  3. cup (35 g) oat bran
  4. (25 g) wheat gluten
  5. cup (50 g) wheat bran
  6. cup (50 g) wheat germ
  7. 1 teaspoon baking powder
  8. teaspoon baking soda
  9. teaspoon salt
  10. cup (120 ml) coconut oil
  11. cup (50 g) granular polyol sweetener
  12. cup (6 g) Splenda
  13. 1 teaspoons blackstrap molasses
  14. cup (120 ml) Carb Countdown dairy beverage

Cooking Instructions

In a mixing bowl, combine the protein powder and the next 8 ingredients (through salt).

Stir to evenly distribute the ingredients.

Set aside.

Using an electric mixer, beat the coconut oil with the granular polyol sweetener, Splenda, and molasses until the mixture is fluffy.

Now beat in the dry ingredients and the Carb Countdown gradually, alternating which you add.

When all the dry ingredients and milk are beaten in, scrape the dough into a ball and refrigerate overnight.

(This does something magical to the texture.

I don't understand it, myself.

) Okay, the next day you can pull your dough out of the fridge.

Let it warm up for 15 or 20 minutes?while that's happening, you can preheat your oven to 350F (180C, or gas mark 4).

Divide the dough into two equal parts.

Cover a cookie sheet with baking parchment or a Teflon pan liner and place one of the dough balls on it.

Cover it with another sheet of baking parchment or another pan liner.

Using a rolling pin, roll out the dough between the two layers of parchment or liner, just a little thinner than a commercial graham cracker.

Peel off the top sheet and use a pizza cutter or a sharp, thin-bladed knife to score into squares.

Prick each cracker 3 or 4 times with a fork.

Repeat this with the second dough ball and with a second set of parchment or pan liners (you can use the same top sheet for both).

Bake for about 15 to 20 minutes or until browned a bit around the edges.

Let cool, rescore, and break apart.

Store them in an airtight container.

Serving Yield

36 crackers

Nutrition Information

Each with 6 g protein; 3 g carbohydrate; 1 g dietary fiber, 2 g usable carbs. Carb count does not include polyol sweetener.