Funnyman loves the Mixed Seed Crackers I often whip up. They are ideal when mopping up guacamole, parfait or smoked mackerel paté for a quick snack. However, one day he reminded me of crackers he used to love when we lived back in South Africa many years ago (life before keto). I vaguely recall they were made with rye flour and had a very evident caraway flavour. So, I got to work adjusting my existing cracker recipe so that I could send him down memory lane with these caraway-flavoured ones. We were both delighted with the outcome! I even trimmed them in the long pieces just like he remembers. When trimming into even-sized pieces like I suggest below, you should be left with seven crackers, approx. 17g (0.6oz) in size and each one comes in at only 1.7g carbs! I store them in a sealed container for no longer than 3-4 days. If you find they lose their ‘crispness’, pop them into a hot oven for a minute or two to bring them back to life. THIS RECIPE IS ACCOMPANIED WITH A VIDEO. (Scroll down to see it, and be sure to watch the blooper reel Funnyman slips in at the end!)
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Carbs 1.7g | Fat 6.5g | Protein 4.6g
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Caraway and Flax Crackers (Keto)
- Preheat the oven to 200°C (fan oven). This is 220°C for conventional ovens (or 425°F / gas mark 7).
- Cut two sheets of baking parchment paper the same size as your largest baking tray. Line a large baking tray with one of the parchment sheets.
- Combine the almond flour, ground flax, garlic powder, mustard powder and salt in a bowl. In a separate bowl, whisk the eggs very well. This is what you should have ready:
- Place the caraway seeds into a mortar and use a pestle to grind as well as you can. We don't need a fine powder (we still want some texture)... but do the best job you can.
- Add the ground caraway to the dry almond flour mix.
- Then, add the whisked egg to the almond flour / caraway mixture and combine well.
- Tip the mixture out onto the tray lined with parchment paper you prepared.
- Use a silicon spatula to spread the mixture down into square or rectangle shape of even height. It should be very, VERY thin - but without holes / paper showing through. Neaten the edges with your spatula. When I was doing this, it felt a bit like plastering a wall :)
- Place in the oven for 6 minutes, then remove the tray from the oven. It will look like this >
- Here is the tricky part: Place your second sheet of parchment on top of the partially baked mixture and very gently – using a large egg-lifter or an extra pair of hands - flip the entire thing so that you can bake the under side. (I found that placing a second large tray on top and doing a quick-flip helped.)
- Peel off (what was the bottom layer of parchment, but now the top layer), and use a pizza cutter to slice into 7 long, even-size slices. The 'dough' is easy to cut and shouldn't be cooked too hard and crispy just yet.
- Return the tray to the oven for an additional 8-10 minutes. (I always rotate a tray halfway through cooking to ensure even cooking.) But ovens can differ so its better to just keep an eye on them.
- Remove the tray from the oven and you will notice the pieces have hardened. However, you will want to get more colour on all sides, so gently flip each piece over and return to the oven for another minute or so - or until you are happy with the crispness and colour.
- Remove and allow to cool completely before storing in a sealed container. Macros were calculated on 7 long portions, assuming you sliced into 7 equal-sized pieces (as shown in the pics). If they lose their crispiness, simply pop them in a hot oven for a minute or two.
Watch the video (... with blooper reel!)
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Nutritional Information per serving (one long 17g / 0.6oz cracker, as pictured)
Calories 83Kcal / 347kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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