These low-carb crackers are simple and easy to prepare, and taste great by themselves or with any delicious topping you choose. They have become a staple in my kitchen. I have found if you are using a stone baking sheet you do not need to use the parchment paper while baking, because the crackers will not turn golden brown. Enjoy!
Preheat oven to 350 degrees and adjust rack to middle position. Stir together almond meal, poppy seeds, coconut oil, salt and egg white until incorporated. Lay a 16-inch long piece of parchment paper on the counter. Pour dough onto parchment paper and cover with an additional piece of parchment paper. Using a rolling-pin, roll the dough to an 8×12-inch rectangle. Uncover and cut the dough into 2×4-inch crackers with a paring knife. Transfer parchment paper with cracker dough onto a baking sheet. Bake for 14 minutes, until golden brown. Cool to room temperature.