These fantastically crispy, mixed seed crackers can be used to scoop up your favourite dip or salsa. Follow the recipe below to yield 10 even-sized slices, because at only 2g carbs per serving (one serving = 2 large crackers), you can now do so completely guilt-free! Don’t omit the salt (as I did in my first trial) because its a necessary addition. Be sure to also cook both sides to achieve maximum crunch and colour. A batch of these lasted several days in a sealed Tupperware and I happily spread my Keto Chicken Liver Parfait on them. I have tried these using ground chia as well. They turn out equally good, but I prefer the flavour of ground flax.
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Carbs 2g | Fat 13g | Protein 7.5g
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Exciting news for foodies: Monya’s cookbook KETO KITCHEN (published by Kyle Books, London 2020) is coming to the market this summer. Its currently available to pre-order on Amazon.
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Mixed Seed Crackers (Keto)
- Preheat the oven to 200°C (fan oven). This is 220°C for conventional ovens (or 425°F / gas mark 7).
- Cut three sheets of baking parchment paper the same size as your largest baking tray.
- Combine the almond flour, ground flax, mixed seeds, 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:
- Add the whisked egg to the almond flour mix.
- Combine very well, then tip out onto one of the sheets of baking parchment.
- Cover with the second sheet of parchment and use a rolling pin to roll as thin as possible. Try and maintain a square or rectangle shape of even height. Roll as thin as possible.
- Peel off the top layer of parchment.
- DO NOT BE ALARMED if some of the mixture pulls away with it, its a good thing: you can simply use a silicon spatula to scrape those bits and use it to spread over and and close any holes, thus ensuring nothing goes to waste.
- Use this time to neaten the edges with your spatula - all the time spreading the mixture to ensure it is evenly thin but showing no holes. When I was doing this, it felt a bit like plastering a wall :)
- Gently lift the parchment and place onto the large baking sheet/tray. NOTE: Many things can affect your 'dough' not looking as firm as mine in these pics, and therefore not requiring the step where you roll it between two sheets of paper. In fact, every time I make these, the consistency is different. This could the size of the eggs or the brand of almond flour and ground flaxseed . Either way, the good news is that if your mixture is more 'wet', simply use a silicon spatula to spread it out on a sheet of parchment, neatening the edges as mentioned. The end result will be the same.
- 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 third, unused 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 10 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 7-10 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.
- Remove and allow to cool completely before storing in a sealed container. Macros were calculated per two pieces being one serving, assuming you sliced into 10 equal-sized pieces (as indicated in the recipe).
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Calories 151Kcal / 594kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’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 for you.
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