February 27th, 2018
Salty Salsa Keto Crackers
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
My Salty Salsa Keto Crackers are a super easy cracker that you can make ahead for snacks through the week, or a welcome cracker at any gathering with friends and family
I don’t know about you, but I love having some LCHF crackers on standby for when the hunger hits when I get home from work and cannot get dinner out quick enough.
LCHF Salty Salsa Crackers are tasty with the added element of a but of sneaky veg going on. Dress them up with some fresh herbs if you want or a bit of grated parmesan.
You can make these spicy or mild it’s your choice, your cracker.
If you are looking for other fabulous LCHF crackers recipes that are as equally as easy I have a couple more available free on the website. Check out Turmeric Crackers and Crispy Almond Seed Crackers which taste like Vita Wheat without the wheat.
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Salty Salsa Keto Crackers
Lovely and mildly spiced Salsa Crackers
Prep Time: 5 mins
Cook Time: 12 mins
Total Time: 17 mins
Calories: 147kcal
Servings: 8 serves (4 crackers)
Tap or hover over number to scale ingredientsIngredients
- 30 g semi dried tomatoes in oil
- 10 g brown onion
- 115 g almond meal
- 1 egg
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp fennel seeds
- 1/2 tsp smoked paprika
- 10 g sesame seeds
- 40 g golden flaxmeal
- 20 g sunflower seeds
- smoked Maldon sea salt flakes
- cracked black pepper
Instructions
- Preheat oven to 170℃
- Add tomatoes and onion to blender or thermo-mixer
- Blend 5 seconds / speed 9
- Add rest of ingredients
- Blend 20 seconds / speed 5
- Prepare large baking tray with baking paper
- On workbench roll out your dough between 2 sheets of baking paper
- Place on baking tray and season well with smoked sea salt flakes*
- Bake for 9 minutes remove from oven cut into desired shape
- Place back into oven and cook for further 3 - 5 minutes until lightly golden and crispy
- *Alternative method, is to cut into desired shape before cooking with cookie cutter, as I did for this image. This allows you the opportunity to re roll and spare dough and recut. If you are just going to do any square, or triangle shape I would just recommend cutting after partially cooked, as this reduces edge browning, and gives you a beautiful looking cracker.
Notes
These crackers are delicious with a soft cheese or dip.
Nutrition
Serving: 1serve (4 crackers) | Calories: 147kcal | Carbohydrates: 6g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 19mg | Potassium: 128mg | Fiber: 3g | Vitamin A: 165IU | Vitamin C: 3.8mg | Calcium: 62mg | Iron: 1.4mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!
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5 Comments
Delicious crispy tasty crackers
Megan if we don’t have flaxseed meal.is there anything else we can use to substitute? Cheers
This recipe doesn’t contain flaxseed meal?
Megan, how many crackers did you get from this recipe?
Hi Deb, I got 32 crackers out of this recipe