Easy Ketogenic Crackers

Easy Ketogenic Crackers

This easy recipe was adapted from TheNourishedCavemen.com and makes some versatile crackers that fit a ketogenic diet, are low-carb and paleo too!  Only a handful of ingredients and you’ve got yourself a cracker that can carry your vegetables or pretty pesto straight into your hungry mouth. Enjoy!

Serves: 8 portions Serving size: 1 portion

Ingredients

• 4 tbsp chia seeds

• 4 tbsp ground flaxseed or hemp hearts

• ½ cup almond flour

• 2 tbsp extra virgin olive oil

• 1 pinch sea salt

• ½ cup water to soak the chia seeds

• Optional: add garlic or onion powder for a savoury kick or spice it up with cayenne or paprika

Instructions

• Pre-heat oven to 200F

• Soak chia seeds for 1 hour in the ½ cup of water until they become gelatinous and have absorbed all the water.  Give them a stir, they should be a thick consistency.  If picked up with a spoon they should not run off a spoon but stick.  If the seeds are too wet and runny, just add more chia seeds and wait another 10 minutes.

• Add the rest of the ingredients and mix well to form a dough. Again the consistency should be the one of a pliable dough.

• Make a ball with your dough and place on a large piece of parchment paper.

• Cover it with cling wrap plastic and start rolling it out with a rolling pin or a water bottle.

• The dough needs to be as thin as possible without breaking. I would recommend the dough to be spread thinner than ¼ inch and to be of even thickness or it will not dry evenly.

• Once the dough is thin and flat peel off the plastic sheet gently.

• Now place your parchment paper over a large cookie sheet without breaking the dough.

• Bake at 200 for about 45 minutes or until the dough had dried and slightly browned.

• If the crackers are not drying it means you rolled them out too thick! You can take them out and try to peel off the parchment paper and put them back in the oven on the cookie sheet, so the other side can dry easier. Only do this step if you are having trouble drying them.

• Once they are dry and crispy, let them cool, then cut into 2” squares with a knife point. You can now peel them form the bottom paper.

• Store in an airtight container.

Nutrients

• Calories: 122 = 976
  
• Fat: 10.3 gr = 91.6g
• Net Carbs: NET 1 gr NET = 8gr
• Fiber: 3.25 gr = 26g
• Protein: 3.75 gr = 30g