Seasoned Keto Crackers
I am claiming these as my best cracker yet! A tall order as I have created some pretty amazing crackers but these deliver on texture, snap, and most of all flavour! Easy to make as per usual with a very long shelf life. Got to be happy with that right?
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: keto crackers
Cuisine: Australian Keto
Recipe Category: Low Carb
Servings: 18 serves (4 crackers per serve)
Calories: 81kcal
CONVENTIONAL METHOD
Preheat oven to 170℃. Line 2 large baking trays with baking paper.
Combine all ingredients in food processor or large bowl and pulse or stir until well combined and forms a dough.
Roll out dough between 2 large pieces of baking paper until approximately 2-3mm thick. Using a cookie cutter or pizza wheel, cut into 72 portions. Place gently onto prepared lined baking tray.
Season with salt flakes.
Baker 10 - 15 minutes. (I do the "tap test". I tap each cracker with just the top of my my finger after the 10 minute mark and remove the ones I deem crispy to a cooling rack to cool and keep the others in until they pass my test).
Allow to cool and store in an airtight container.
THERMOMIX® METHOD
Preheat oven to 170℃. Line 2 large baking trays with baking paper.
Place all ingredients into mixer and mix 30 sec/speed 5.
Follow steps above in Conventional method for rolling and baking
1. For a nut free cracker almond meal can be substituted with a combination of sunflower seed meal and pepita meal.
2. Nutritional yeast flakes are available in most supermarkets in the Gluten Free aisle. They can alternatively be substituted for finely grated parmesan.
3. These crackers will store in an airtight container for up to 60 days+.
4. Serve with any of your favourite dips, cheese or paté.
Serving: 1serve (4 crackers) | Calories: 81kcal | Carbohydrates: 3g | Protein: 3g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 9mg | Sodium: 69mg | Potassium: 45mg | Fiber: 1g | Sugar: 0g | Vitamin A: 25IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1mg | Net Carbs: 2g