Crispy Cinnamon Almond Graham Crackers

1. Preheat Oven

Preheat your oven to 300°F.

2. Mix Dry Ingredients

In a large bowl, whisk together the blanched almond flour, granulated erythritol sweetener, ground cinnamon, baking powder, and salt until well combined.

3. Mix Wet Ingredients

In another large bowl, stir together the large egg, melted unsalted butter, yacón syrup if using, and vanilla extract until smooth.

4. Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and stir until a dough forms. It might be a bit sticky.

5. Roll Out Dough

Place the dough between two sheets of parchment paper or a silicone baking mat and roll it out to about ⅛- to ¼-inch thickness using a rolling pin.

6. Score Dough

Use a sharp knife or a pizza wheel to score the dough into 2-inch squares. Prick each square 2 or 3 times with a fork.

7. Bake Crackers

Transfer the parchment paper or baking mat with the dough onto a baking sheet. Bake in the preheated oven for 20 to 30 minutes, until the crackers are just beginning to brown.

8. Cool Crackers

Let the crackers cool on the baking sheet for about 30 minutes.

9. Optional Additional Drying

If the crackers need additional drying to become crispy, place them back in the oven at no higher than 200°F for another 30 minutes.

10. Final Cooling and Storage

Allow the crackers to cool completely on the baking sheet. Once cooled, store them in a covered container at room temperature for up to 5 days.