Ingredients:

  • 200g super-fine almond flour
  • 30g coconut flour
  • 60g powdered monk fruit sweetener
  • 2g ground cinnamon
  • 1g salt
  • 2g baking soda
  • 42g unsalted butter, melted
  • 33g egg white, room temperature
  • 5ml pure vanilla extract

Instructions:

  1. Whisk together the almond flour, coconut flour, monk fruit, cinnamon, salt, and baking soda in a medium bowl until no clumps remain.
  2. Stir in the melted butter, egg white, and vanilla extract. Mix until a thick, slightly tacky dough forms; add 1 tsp of water if the dough is too dry.
  3. Place the dough between two sheets of parchment paper and use a rolling pin to flatten it into a rectangle approximately 1/4 inch (6mm) thick.
  4. Remove the top layer of parchment and use a pizza cutter or knife to score the dough into 15 equal rectangles, pressing firmly.
  5. Slide the parchment onto a baking sheet and bake at 325°F (163°C) for 18–22 minutes until edges are deep golden-brown and the center is firm.
  6. Allow the crackers to cool completely on the pan for 10 minutes before transferring to a wire rack to finish crisping.