Keto Seed Crackers
Zero carb crackers that have fat protein and fiber and my guests love more than traditional crackers for cheese, cream cheese, hummus or peanut butter. I like to score the batter before cooking to make breaking apart the crackers. Have served these with regular crackers and these are gone first. Great for diabetics or those looking for low-carb alternatives.
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READY IN: 1hr 15mins
SERVES: 15
YIELD: 72 crackers
UNITS: US
INGREDIENTS
Nutrition- 1⁄3cup chia seeds
- 1⁄3cup pumpkin seeds
- 1⁄3cup sesame seeds
- 1⁄3cup sunflower seeds
- 1⁄3cup flax seed
- 1cup almond flour
- 1tablespoon psyllium, powder (found in health food store under fiber)
- 1cup water
- 1⁄4cup coconut oil
- 1teaspoon salt
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DIRECTIONS
- Preheat oven to 300 degrees F.
- Place all the seeds, flour, salt and psyllium powder in a food processor and grind the seeds down to a uniform small size.
- Boil the 1 cup of water and make sure coconut oil is in liquid form if you refrigerate it. You should have one cup and a quarter of liquid.
- Pour ground seeds into a large mixing bowl.
- Pour boiling water into the seed mixture slowly, stirring as you pour. Mix thoroughly until all the liquid is mixed inches.
- Spread onto a 11X17 inch cookie sheet (Teflon or use some parchment paper to reduce sticking).
- Using a small roller, roll out the dough as thin as is possible. The thinner the dough, the crispier the cracker.
- Using the straight edge of a spatula, score the batter with straight lines in the dough until you have cracker size rectangles.
- Place crackers into the oven and set timer for 1 hour.
- Check crackers at 1 hour and if getting brown, turn off the oven and let the crackers cool slowly in the oven.
- When a bit cooler, finish cooling on a baking cooling rack to room temperature.
- Store in a sealed container and use with cheese, creamed cheese (plain or flavored), peanut butter for snacks, hummus, etc.
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