December 7, 2019
Keto Crackers
These crisp keto crackers will keep in an airtight container for several days. You must roll them as thin as possible and bake till golden for them to be crispy though. These are also dairy free!
Servings: 4
Calories: 109kcal
Ingredients
- 1/2 cup almond flour
- 1.5 tablespoons coconut flour
- 1 teaspoon psyllium powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon apple cider vinegar
- 1 egg
Instructions
- Preheat oven to 350ĀŗF.
- Combine all dry ingredients in a bowl. Add the egg and vinegar and stir until well combined and knead for a minute or so. Wrap in plastic wrap and let rest for 10 minutes.
- Roll the dough as thin as possible between two sheets of parchment paper (you need it thin in order for it to crisp up and it needs to be evenly thin so that it browns at the same rate).
- Peel one sheet of parchment off and cut the dough into small squares or triangles (cut directly on the second piece of parchment) and transfer the parchment and dough onto a backing sheet. Spray with coconut oil and bake 10-15 minutes, or until dry to the touch. Remove from oven, spray with coconut oil, sprinkle with a bit of salt, and flip chips over, spraying and salting the second side. Return to the oven and bake until golden, watching closely and pulling chips off as they brown.
- Let cool completely and save any extras in an air tight container.
Nutrition Facts
Keto Crackers
Amount per Serving
Calories
109
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Cholesterol
41
mg
14
%
Sodium
94
mg
4
%
Potassium
66
mg
2
%
Carbohydrates
5
g
2
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
59
IU
1
%
Calcium
57
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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