Low carb KETO crackers hat_wright
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 161.5
- Total Fat: 14.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.2 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 3.7 g
- Protein: 4.9 g
View full nutritional breakdown of Low carb KETO crackers hat_wright calories by ingredient
Introduction
A great way to get your crackers fix. A great way to get your crackers fix.Number of Servings: 6
Ingredients
-
4 serving Bob's Red Mill Almond Flour - per 1/4 Cup
1 oz Sunflower Seeds, without salt
1 tbsp whole psyllium husk
2 Tbsp Water, tap
1 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
.75 tsp Himalayan Pink Salt (by WJHUNTER)
Tips
If you want a saltier flavor sprinkle sea salt on top of the cut dough before baking.
This recipe is a great base, you can experiment with parmesan, rosemary & garlic, etc. to get all the flavor of your favorite crackers.
Directions
**Preheat oven to 350°F.
1. Blend together almond flour, sunflower seeds, psyllium, and sea salt in bowl or food processor. I like to process together with a food processor to finely chop sunflower seeds.
2. If using food processor, pulse in water and coconut oil until dough forms. If blending by hand, stir the liquid ingredients into dry ingredients to form dough.
3. Place dough ball on a sheet of parchment paper and press flat. Cover with another sheet of parchment paper and roll dough to about 1/8 to 1/16 inch thickness.
4. Put on cutting board, remove top parchment paper, and cut into 1-inch squares using a pizza cutter or knife. Sprinkle sea salt on top if desired.
5. Place cut dough on a baking sheet and bake in 350°F until edges are brown and crisp (about 10-15 minutes). Allow to cool on a rack then separate into squares.
store in an air tight container on counter
Serving Size: makes 6 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user HAT_WRIGHT.
1. Blend together almond flour, sunflower seeds, psyllium, and sea salt in bowl or food processor. I like to process together with a food processor to finely chop sunflower seeds.
2. If using food processor, pulse in water and coconut oil until dough forms. If blending by hand, stir the liquid ingredients into dry ingredients to form dough.
3. Place dough ball on a sheet of parchment paper and press flat. Cover with another sheet of parchment paper and roll dough to about 1/8 to 1/16 inch thickness.
4. Put on cutting board, remove top parchment paper, and cut into 1-inch squares using a pizza cutter or knife. Sprinkle sea salt on top if desired.
5. Place cut dough on a baking sheet and bake in 350°F until edges are brown and crisp (about 10-15 minutes). Allow to cool on a rack then separate into squares.
store in an air tight container on counter
Serving Size: makes 6 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user HAT_WRIGHT.