Keto Crackers

Servings: 30 | Amount Per Serving: N/A

• Calories: 60 | Total Fat: 6g
• Carbohydrates: 1g | Protein: 2g

• Prep Time: 10min
• Cook Time: 40-45min
• Total Time: 50-55min

Ingredients

• 1) 80 ml (38 g) almond flour
• 2) 80 ml (45 g) unsalted sunflower seeds
• 3) 80 ml (45 g) unsalted pumpkin seeds
• 4) 80 ml (55 g) flaxseed or chia seeds
• 5) 80 ml (50 g) sesame seeds
• 6) 1 tablespoon ground psyllium husk powder
• 7) 1 teaspoon salt
• 8) 60 ml melted coconut oil
• 9) 240 ml boiling water

Steps

• 1) Preheat the oven to 300°F (150°C).
• 2) Mix all dry ingredients in a bowl. Add boiling water and oil. Mix together with a wooden fork.
• 3) Keep working the dough until it forms a ball and has a gel-like consistency.
• 4) Place the dough on a baking sheet lined with parchment paper.
  Add another paper on top and use a rolling pin to flatten the dough evenly.
• 5) Remove the upper paper and bake on the lower rack for about 40-45 minutes, check occasionally.
  Seeds are heat sensitive so pay close attention towards the end.
• 6) Turn off the oven and leave the crackers to dry in the oven.
  Once dried and cool, break into pieces and spread a generous amount of butter on top.

Notes

• 1) Sesame seed flour can be substituted for the almond flour.
• 2) If you don't have all sorts of seeds at hand - don't worry!
  As long as the total amount of seed use is the same as in the recipe you can use more of one sort and less of the other.