Almond Coconut Protein Crisps

1.Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.

2.In a large mixing bowl, combine the finely chopped raw almonds, unsweetened shredded coconut, vanilla-flavored whey protein isolate powder, almond flour, erythritol, and sea salt. Stir well to evenly distribute all dry ingredients.

3.Add the melted coconut oil, pure vanilla extract, and water to the dry mixture. Mix thoroughly until a sticky, cohesive dough forms. If the mixture feels too dry, add water one teaspoon at a time until it holds together.

4.Transfer the mixture onto the prepared baking sheet. Using a spatula or your hands, press the dough evenly and firmly into a thin layer about 1/8 inch (3 mm) thick. Try to keep the thickness consistent for even baking.

5.Using a sharp knife or pizza cutter, score the dough into small square or rectangular crisps of your preferred size. This will make it easier to break apart after baking.

6.Bake in the preheated oven for 15-18 minutes or until the edges turn golden brown and the surface feels dry to the touch. Keep a close eye during the last few minutes to prevent burning.

7.Remove from the oven and allow the crisps to cool completely on the baking sheet. They will harden and become crunchy as they cool.

8.Once cooled, carefully break the crisps along the scored lines. Store them in an airtight container at room temperature. These crisps will remain crispy for up to two weeks if kept dry.

9.Enjoy your crunchy, sugar-free Almond Coconut Protein Crisps as a healthy snack or dessert anytime.