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Simple Mills - Almond Flour Crackers Sea Salt, 4.25oz

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$6.59
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Simple Mills Almond Flour Crackers in Sea Salt flavor, available in a 4.25oz box, offer a delectable, gluten-free alternative to traditional crackers. Crafted from almond flour, these crackers provide a wholesome, nutty crunch that complements a variety of dips and cheeses. With a commitment to clean ingredients and a straightforward recipe, Simple Mills delivers a snack that is both delicious and nutritious.

Main Benefits

Simple Mills Almond Flour Crackers are an excellent choice for those seeking a healthier, grain-free snack option. Made with almond flour, these crackers are low in carbohydrates and rich in healthy fats, making them ideal for low-carb and ketogenic diets. They are also gluten-free, dairy-free, and free from artificial preservatives and colors. These crackers provide a satisfying crunch while supporting a balanced, health-conscious diet.

Ingredients & Nutrition Profile

These crackers feature a simple yet nutritious ingredient list, including almond flour, sunflower seeds, and a touch of sea salt. The use of almond flour provides a good source of protein and healthy fats, while the sunflower seeds add a dose of fiber and additional crunch. Each serving is low in sugar and free from refined grains and artificial additives, aligning with Simple Mills' commitment to clean, whole-food ingredients.

Taste and Texture

Simple Mills Almond Flour Crackers offer a delightful crunch with a savory sea salt flavor that enhances their nutty taste. The texture is crisp and satisfying, making them perfect for pairing with spreads, cheeses, or enjoying on their own. The sea salt adds a balanced touch of seasoning, elevating the overall snacking experience without overwhelming the palate.

Certification and Labels

These crackers are certified gluten-free, non-GMO, and made with natural, wholesome ingredients. They are also dairy-free and free from artificial preservatives, reflecting Simple Mills' dedication to providing clean, high-quality snacks.

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