Almond Flour Low-Carb Keto Crackers
Servings: 6 people
A paleo almond flour cracker low in carbs that tastes similar to wheat flour ones. So good, they'll become a favorite keto snack.
Preheat oven to 350°F.
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.
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.
Place dough ball on a sheet of parchment paper and press flat. Cover with another sheet of parchment paper and roll dough to about ⅛ to 1/16 inch thickness.
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.
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.
I like to store these loosely covered in the refrigerator, but they can be stored at room temperature.
For a saltier cracker, sprinkle on sea salt on top of the cut dough before baking.
The sunflower seeds can be replaced with an everything bagel mix or additional almond flour.
Serving: 0.5cup | Calories: 151 | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 291mg | Potassium: 21mg | Fiber: 3g | Sugar: 0g | Calcium: 47mg | Iron: 0.9mg
[serving_size] => 0.5
[calories] => 151
[carbohydrates] => 6
[protein] => 4
[fat] => 13
[saturated_fat] => 2
[cholesterol] => 0
[sodium] => 291
[potassium] => 21
[fiber] => 3
[sugar] => 0
[calcium] => 47
[iron] => 0.9
[serving_unit] => cup
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