OR my Crisp Nutty Crackers - a Spin-off of the beloved Almond Thins (0.4 g carb ea.)
(see recipes to the right)
1 1/4 cups chopped walnuts or coarsely chopped, raw almonds (300 mL)
1/2 cup butter, melted (unsalted if crackers are salted) (125 mL)
1 tbsp whipping cream (15 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL) OR
2 tbsp powdered erythritol (25 mL)
1 cup sugarless chocolate chips, (250 mL)
OR use chopped 70% Lindt chocolate bar
Line a greased cookie sheet with crackers. Sprinkle walnuts or almonds over crackers.
In blender, combine cooled, melted butter, whipping cream, liquid sweetener and erythritol, in that order; blend. Pour over crackers.
Bake in 350°F (180°C) oven 8 minutes. Remove and sprinkle with chocolate chips. Place in oven another 2 minutes. Gently, draw tines of fork through molten chocolate in order to spread it (this is the “glue” for the walnuts on the crackers, so do it carefully, letting a bit of molten chocolate touch each walnut or almond).
It’s difficult to figure out the exact number of carbs due to all the variables, however, they will be around 2 g carbs for each cracker, if using the 1 gram carb crackers.