Finding good keto crackers is a greater challenge than you might think. So my beautiful husband has come up with his own custom mix to make these beauties into a lower carb version of themselves. And if you find it easier, then there is a great ‘out of a box’ alternate here.
- Prep 10 easy minutes
- Cook 20 simple minutes
- Skill – easy as
- Ingredients – easy to find
- Vegan – leave off the cheese
- Gluten free
- Keto friendly
- Low Carb
- 1/4 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup chia seeds
- 1/2 cup sesame seeds
- 1/2 cup flaxseed (linseed)
- 1 tsp pink salt
- 1 1/2 cups water
- 1 tbsp parmesan cheese flakes
STEP BY STEP HOW TO
Preheat oven to 170C (340F) fanbake.
Mix all ingredients together, except the parmesan, and leave for 10-15 minutes for the seeds to soak up the water.
Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. Use a second piece of non stick baking paper to do the squishing out.
The ideal thickness is about 3-4mm. Too thin and the crackers will be fragile, too thick and they won’t crisp up when cooked and will be too flexible and un-cracker like. Not the best.
Sprinkle parmesan flakes over the top.
Bake for one hour, or until set and crisp. Tap them and if they don’t feel crisp after an hour, return to the oven for another 5-10 minutes. But keep an eye on them. Remove from the oven, allow to cool, then break into irregular shards. Store in an airtight container.
They keep about 10 days, but not in our house.