Caraway and Flax Crackers
Deliciously crispy with a lovely caraway flavour, these crackers are ideal to mop up guacamole, salsa or any of your favourite keto dips and pates.
Servings 1 batch (7 long slices, as pictured)
Calories 83kcal
Ingredients
- 35 g almond flour
- 3 TB ground (milled) flaxseed
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp mustard powder
- 2 eggs
- 3 TB caraway seeds
Instructions
- 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.
Video
Notes
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A new-and-improved version of this delicious recipe features in my cookbook LAZY KETO KITCHEN.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
* * *
The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutrition
Calories: 83kcal | Carbohydrates: 1.7g | Protein: 4.6g | Fat: 6.5g