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Holiday Crackle

This holiday crackle is the perfect sweet and salty treat — without added sugar or traditional flour.

8 to 10


Base & caramel



1. Preheat oven to 375°F. Cut 2 11 x 15-inch sheets parchment paper. Set aside.

2. Prepare base: In a small bowl, whisk together almond four, arrowroot and salt. Add egg and one-half of water and stir together to form a dough. Scrape onto one sheet of parchment and place second sheet on top. Roll out into a 9 x 13-inch rectangle and transfer to a 9 x 13-inch baking dish. Peel off top sheet of parchment. Bake for 10 minutes, until light golden.

3. Prepare caramel: To a medium saucepan on medium, add monk fruit sweetener and remaining one-half of water. Once sweetener has dissolved, increase heat to medium-high and simmer for 8 to 10 minutes, until it reaches a light golden color. (NOTE: You may notice some evaporation coming out of saucepan; keep your exhaust fan on.) Turn off heat; cool for 3 minutes. Carefully whisk in butter, 1 cube at a time. Pour over crust. Set aside to cool for 15 minutes, until set.

4. Prepare chocolate top: Bring a small pot of water to a simmer and place chocolate in a heat-proof bowl set over top. Add remaining monk fruit sweetener, stirring until chocolate is melted and sweetener is dissolved. Pour chocolate over top of caramel in baking dish, spreading with a spatula. Sprinkle with pepitas.

5. Refrigerate for 40 minutes, until fully set. Break into pieces and package into containers.

Nutrition Information

  • Serving Size 1/8 of recipe
  • Calories 331
  • Carbohydrate Content 46 g
  • Cholesterol Content 39 mg
  • Fat Content 30 g
  • Fiber Content 6 g
  • Protein Content 10 g
  • Saturated Fat Content 11 g
  • Sodium Content 120 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 13 g
  • Polyunsaturated Fat Content 5 g