Ingredients
Scale
- 1 cup almond flour
- ¼ cup sugar substitute (We use Splenda)
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 egg white
- ½ teaspoon vanilla extract, no sugar added
- 1 teaspoon sugar substitute, for top (We use Splenda)
- ⅛ teaspoon ground cinnamon, for top
Notes
For thicker crisps, 15 minutes isn't enough on the cooking time, definitely add another couple of minutes.
Nutrition
Nutrition Information Calories: 70 Fat: 6 Net Carbs: 2 Fiber: 1 Protein: 3
Directions
- 1. In a bowl whisk together the almond flour, sugar substitute, salt, and ½ teaspoon of ground cinnamon..
- 2. Add egg white and vanilla extract to dry ingredients and mix well with a wooden spoon.
- 3. Place on large sheet of Saran wrap and wrap loosely. Shape into a 1″ wide log, round or square, about 7″ long. Wrap Saran wrap tightly and refrigerate for 2 hours or overnight.
- 4. Preheat oven to 350°F and line a sheet pan with parchment paper.
- 5. Remove log from refrigerator. Unwrap Saran wrap and slice the log into around 24 even pieces. Lay pieces out on sheet pan, evenly spaced.
- 6. Sprinkle each crisp evenly with a mixture of 1 teaspoon sugar substitute and ⅛ teaspoon cinnamon and bake for 15 minutes or until crispy. Cool and serve or store on the counter in a covered container for up to 3 days.