Add all the dry ingredients: lupin flour, vital wheat gluten, protein powder, white cheddar powder, buttermilk powder, salt, baking powder, xanthan gum, ascorbic acid, and sweetener to a small mixing bowl. Give it a good stir, mixing the ingredients well.

Now add the bowl's contents to the food processor along with the cold, cubed butter, pulse until crumbly. Pour in the butter extract and the water, then mix until a ball of dough forms.

Place the dough in some Saran Wrap, roll it out into a square, and then refrigerator for an hour. After an hour, roll the dough to 1/8 inch thickness between two pieces of parchment paper. Put the dough back in the refrigerator for another 5 minutes.

Take out the dough, cut it into your desired shapes, and place it back in the refrigerator one last time; allow the butter to solidify again for 10-15 minutes.

Bake crackers at 35oF for 20 minutes. Check them after 10 minutes of cook time for browning. If the crackers reach your desired color before they’re done cooking, lay a sheet of aluminum foil over them and finish baking.

Allow the crackers to cool completely before breaking apart. Place them in the dehydrator for 3 hours at 150-160F.

Side Note: If you have a dehydrator, you can cook them for 10 minutes, then place them in the dehydrator and cook at 160F for 2-4 hours, until crispy.

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Nutritional Facts for 1 Cracker: 16.1 Calories, 0.3g Net Carbs, 1.1g Fat, 1.1g Protein.

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