Quick and Easy Keto Seed Crackers
Ingredients
- 75 g 2¾oz ground flaxseeds
- 40 g 1½oz chia seeds
- 40 g 1½oz sesame seeds
- 35 g 1¼oz pumpkin seeds
- 45 g 1½oz grated Parmesan cheese
- ½ tsp salt
- ½ tsp coarse black pepper
- ½ tsp red pepper flakes
- 120 ml 4fl oz water
Makes 24 | Calories: 45 per cracker
Prep Time: 10 mins | Cook Time: 30 mins |
Instructions
- Preheat your oven to 200°C (392°F).
- In a mixing bowl, combine all the ingredients.
- Stir until they are well combined.
- Place the dough on a non-stick baking mat or a piece of sturdy parchment paper.
- Cover the dough with another piece of cling film or baking paper.
- Use a rolling pin to roll out the dough into a rectangle measuring approximately 30x40cm (12x16in).
- The dough should be no more than 2.
- 5mm (1/8in) thick.
- Using a pizza cutter or a large knife, pre-cut the dough into 24 equal squares.
- Pre-cutting the dough makes it easier to slice the crackers once they are crispy.
- Transfer the baking mat with the dough to a baking sheet and bake for 18-20 minutes.
- Remove from the oven, and while the dough is still warm, cut or break it into the pre-cut squares.
- Allow the crackers to cool, so they become crisp.
Notes / Tips / Wine Advice:
Store these keto seed crackers in an airtight container at room temperature for up to two weeks.
Enjoy your homemade keto-friendly seed crackers! They are perfect for snacking or serving with your favorite dips and spreads.
