KETO SEED CRACKERS
These crunchy and flavorful keto seed crackers will become your ultimate evening snack. They’re vegan, gluten-free, and super tasty. Enjoy them plain or with a creamy spread of your choice!
Servings: 16 crackers
- 1/4 cup (30g) raw sunflower seeds, unsalted
- 1/4 cup (30g) chia seeds
- 1/4 cup (30g) pumpkin seeds, unsalted
- 5 tbsp (50g) unhulled sesame seeds, dried
- 1 tbsp psyllium husk powder
- 1 tbsp coconut oil, melted
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1¼ cup (250ml) boiling water
Preheat the oven to 150C (300F)
Mix all dry ingredients in a big bowl.
Add boiling water and coconut oil. Mix thoroughly with a spatula. Let the mixture rest for 5-10 minutes.
Place the mixture on a parchment paper, cover it with another piece of a parchment paper, and roll it evenly. You can also use a spatula to flatten the mixture. To do so, place it on a baking sheet lined with a parchment paper and spread the dough out evenly pressing with a spatula.
Use a knife or a pizza cutter to score the mixture into desired pieces.
Bake for 25 minutes on the middle rack.
Take the baking sheet out from the oven. Using a spatula, break the crackers apart and create a little bit of space between them. Return to the oven for another 20-25 minutes. This way, they will brown evenly.
Once out from the oven, let the crackers cool completely on a cooling rack before serving.
NET CARBS: 1,4g
Store the crackers in an airtight container. Before storing, make sure they are completely dried and cooled.
You can substitute coconut oil with olive oil.
Serving: 1cracker | Calories: 87kcal | Carbohydrates: 1.4g | Protein: 2.8g | Fat: 7.1g