Spinach Protein Crackers (Edit recipe)

Packed with vitamins, protein, and fiber, these easy homemade spinach protein crackers are perfect for your afternoon snack plate. You’ll love the delicious crunch in every bite paired with Greek yogurt dip and veggies.

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	115
Fat:	4 g
Carbohydrates:	2 g
Protein:	18 g
Cholesterol:	0 g
Sodium:	608 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Caked By Katie

Serves: 6

Ingredients

1 cup Almond Flour
0.5 cup Unflavored Protein Powder (Nuzest Just Natural), any brand will work
1 Tbsp Italian Seasoning
0.5 tsp Sea Salt, to taste
0.25 tsp Black Pepper, to taste
1 whole Egg
2 cups Spinach, packed
0.5 Tbsp Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F and spray two large pieces of parchment paper with non-stick spray.
In a large mixing bowl combine the almond flour, protein powder, Italian seasoning, salt, and black pepper. Set aside.
In a blender or food processor combine the egg, spinach, and water and blend until smooth.
Pour the spinach mixture into the large mixing bowl and combine until a dough forms.
Place the dough onto one piece of parchment paper and place the other piece of parchment paper, sprayed side down, on top of the dough.
With your hands or rolling pin, gently and evenly press or roll the dough into a rectangle shape until approximately ⅛ of an inch thick.
Carefully peel off the top piece of parchment paper and discard.
With a sharp knife and pizza cutter, cut the dough into the desired cracker shapes, and with a toothpick or fork, dock each cracker.
Bake for 15 minutes and remove from the oven. The outer edge crackers will bake faster and can be removed at this time. Bake the remaining crackers for an additional 5 minutes or until the edges are lightly golden brown.
Remove from the oven and allow to fully cool. As the crackers cool, they will continue to firm up. Enjoy!
Store leftover crackers in an airtight container for up to 5 days or frozen for up to 6 months.

Notes

If you do not have unflavored protein powder, use what you have (vanilla or chocolate work fabulous) and substitute the Italian seasoning with cinnamon and the pepper with sugar for a tasty sweet cracker.