2nd Attempt: Best Keto Cracker Baking Method (So Far…)

Ingredients List and steps :

26g Almond flour 

10.5 g Soy Bean protein 

7g Cream

7g Cream cheese

9g Butter

3.96 g Flax seeds 

1.77 g Sesame Seeds 

5.5 g Tapioca Starch 

a spoon of Xanthan gum

a pinch of baking soda 

seasoning: Pepper-Salt-Garlic

Weigh all the ingredients 

Beat egg white on high until slightly stiff. (1-2 minutes) 

Add cream, butter, cream cheese. blend until all ingredients are mixed together

Add in the dry ingredients to the mixture in the blender and pulse and blend until well combined

Knead into dough by hand.

Roll out dough between two baking sheets, cut into squares. Then transfer all the crackers on a new baking sheet.

Poke holes with a fork 

Bake at 150 degrees for 12-13 minutes or until golden brown. Don't forget to turn the fan off! 

What we’re doing differently compared to the 1st batch:

After having cooked the first almond crackers recipe (put the link) we tried to improve the cooking method because it was obviously the main problem.

The crackers were too cooked so the color was not satisfying. Don’t forget that you want a light brown color! Here we have dark brown and quite burned crackers … While baking the crackers we noticed that the color was turning dark brown very fast. Thus, we decided to change the baking temperature and not the baking time.

First, we lowered the baking temperature to 150 degrees instead of 160 degrees celcius and we turned off the fan. The color was much better after that. The crackers are still crispy but the burned after taste we noticed during the first try is gone. 

After the first try we thought about how to avoid the irregular swelling of the dough. We decided to poke some holes with a fork. It was better but maybe we should have done bigger holes. 

Conclusion :

The color is still too dark on the top side so we’ll try to turn off the top resistance of the oven. 

Next time let’s try with one big and centered hole!