Keto Knäckerbröd (Norwegian Crispbread)

5 from 2 votes

Keto Knäckerbröd (Norwegian Crispbread)

Crisp crackers with plenty of texture and flavor from lots of seeds. These make great appetizers for dips and spreads. I like to top these with cream cheese and fresh tomatoes with a bit of salt or everything bagel seasoning.

Course Appetizer, Snack

Cuisine American, norwegian

Keyword american, cracker, nightshade-free, Norwegian, nut, poppyseed, pumpkin seeds, sesame seeds, sunflower seeds, vegetarian

Prep Time 15

Cook Time 35

Total Time 1

Servings

Calories 258kcal

Author Jenny Ross

Ingredients

1 cup almond flour
1/4 cup Parmesan cheese grated
2 egg whites
1/2 tablespoon granulated onion
1/2 tablespoon garlic powder
1 1/2 tablespoons avocado or olive oil
1/4 teaspoon salt
1/4 cup sunflower seeds
3 tablespoons pumpkin seeds
2 tablespoons sesame seeds
2 tablespoons ground flax seed
1 tablespoon poppyseeds

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Instructions

Preheat oven to 325°F.
Combine the almond flour, parmesan, egg whites, granulated onion, garlic powder, oil, and salt in a food processor. Blend until completely smooth and the dough comes together. Stir in the sunflower, sesame, pumpkin, flax seeds, and poppyseeds
Transfer the dough to a piece of parchment paper that will just fit a baking sheet. Place a second sheet of parchment over top and use a rolling pin to roll the dough to a rectangle 1/4-inch thick. Remove the top sheet of parchment (you can freeze the dough briefly if you are having a hard time peeling the parchment off). Transfer the dough on the parchment to a baking sheet. Cut into crackers using a knife or pizza cutter. Bake at 352ºF until golden, 30-40 minutes. Be sure to pull any crackers that are deep gold before the rest as they will burn if the batch was not rolled evenly.

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