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Crackers keto - En-tete

Keto crackers

These crispy keto crackers combine flaxseeds, chia seeds, and almond flour for a low-carb snack.
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5/5 (3)
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Snack
Cuisine: French
Servings: 9 crackers
Author: Marc Winer

Ingredients

  • 50 g flaxseeds
  • 50 g chia seeds
  • 100 g ground almonds
  • 2 teaspoons baking powder cream of tartar-based
  • 175 ml almond milk
  • 2 pinches salt Celtic sea salt

Procédé

  • Grind the flaxseeds (I use a small coffee grinder).
    50 g flaxseeds
  • Mix the ground flaxseeds with the chia seeds, ground almonds and baking powder in a mixing bowl.
    50 g chia seeds, 100 g ground almonds, 2 teaspoons baking powder, 2 pinches salt
  • Add the almond milk and let stand for a quarter of an hour. This is necessary to allow the flaxseeds and chia seeds to absorb the liquid. A firm, stickier dough will form.
    175 ml almond milk
  • Preheat the oven to 180 degrees Celsius. Prepare the baking tray.
  • Fold the baking paper in half. Measure out a rectangle approximately 20 cm by 30 cm. Fold the edges over to seal. This frame helps you roll out the dough.
  • Unfold the baking paper. Spread the dough within the rectangle. Fold the baking paper closed again and place it with the folded edges facing down. Flatten the dough within the frame using a rolling pin.
  • Unfold the baking paper and score the dough with a knife or pizza cutter to create lines for breaking it apart. I usually make 9 crackers.
  • Bake for 25 minutes. Then briefly remove from the oven. Break the crackers apart along the scored lines and turn them over. Return to the oven for another 10 to 15 minutes.
  • Store the crackers for 3 to 4 days. Do not put them in a sealed plastic bag, as they would become soft and rubbery. I store them by cutting the used baking paper into 8 small pieces and one larger piece, using the small pieces to separate the crackers and the larger one to wrap them loosely.

Notes

All seeds and nuts are paleo-friendly. Ground almonds and seeds are also low in carbohydrates and are used as part of a low-carb diet.
I use organic ground almonds containing 3.9 grams of carbohydrates. The flaxseeds push the crackers just above the 5-gram carbohydrate threshold in the macronutrient calculation (see photo). I use organic flaxseeds that contain 13 grams of carbohydrates per 100 grams. You can replace them entirely with chia seeds or with flaxseeds containing fewer carbohydrates.
Equipment: Oven at 175 degrees Celsius, Baking tray, PFAS-free baking paper, Mixing bowl, Small coffee grinder (electric).
Did you make this recipe?Tag @marcwiner on Instagram!