Keto Granola Savory Crackers

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Nutritional Info
  • Servings Per Recipe: 27
  • Amount Per Serving
  • Calories: 207.0
  • Total Fat: 17.3 g
  • Cholesterol: 1.2 mg
  • Sodium: 148.3 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 5.9 g

View full nutritional breakdown of Keto Granola Savory Crackers calories by ingredient
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Introduction

These are really delicious & worth the effort. This is a makeover of my Keto Granola, which I created to use pulps from homemade nut milks. These are really delicious & worth the effort. This is a makeover of my Keto Granola, which I created to use pulps from homemade nut milks.
Number of Servings: 27

Ingredients

    Pulp from 2 batches of almond milk (1.5 cups almond flour)
    Pulp from 1 batch of coconut milk 1/2 cup sesame seeds (3/4 cup coconut flour)
    1 cup walnut halves coarsely chopped
    1/2 cup sunflower seeds
    1/2 cup whole sesame seeds
    1/2 cup black walnuts
    1/2 cup pumpkin seeds
    1/2 cup hemp seeds
    1/2 cup chia seeds coarsely ground
    1/2 cup bacon fat melted
    1/2 cup coconut fat melted
    1/2 cup minus 1Tbl water or broth
    2 Tbl psyllium husks
    1 Tbl coconut aminos
    1 tsp baking soda
    1 tsp acid crystals
    1 tsp sea salt + more for tops
    1/4 tsp xanthan gum

Tips

For nutritional data, I estimated pulps as 75% of flour equivalent; 1 cup whole almonds per batch almond milk (x2) & 8 oz shredded coconut per batch coconut milk. I don't know if the flour equivalents will work because of the moisture that remains in the pulps. So your mileage will vary using flours. =)


Directions

Mix the 2 fresh pulps together in a large bowl with your hands. Add the ground seeds, salt and psyllium and mix well. Pulse all the nuts & seeds except the hemp seeds until a coarse meal. Add with rest of dry ingredients to pulp mixture, mix well. Add melted fats & continue mixing until well incorporated. In a small bowl whisk together the liquids until well blended, then pour over the pulp mixture. Work it into the mix with your hands, squeezing & massaging until it starts to clump up. Roll out very thin on silpat & score into 1-1/2” squares; this batch will fill 4 half-sheet bakings pans at the correct thickness. Sprinkle generously with salt. Bake @ 350 for 40 minutes, rotating trays or until nicely browned & crispy. If some areas are cooking more quickly, just remove those to the cooling rack & return the rest. Cool on rack & break apart when cool.


Serving Size: Makes approx. 98 crackers, @ 4 crackers per serving = 27 servings.

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