These fantastically crispy, mixed seed crackers can be used to scoop up your favourite dip or salsa. Follow the recipe below to yield 10 even-sized slices, because at only 2.4g carbs per serving (one serving = 2 large crackers), you can now do so completely guilt-free! Don’t omit the salt (as I did in my first trial) because its a necessary addition. Be sure to also cook both sides to achieve maximum crunch and colour. A batch of these lasted several days in a sealed Tupperware and I happily spread my Keto Chicken Liver Parfait on them. Be sure to sign up to the monthly e-newsletter to ensure you never miss a recipe. Enjoy!
Cut three sheets of baking parchment paper the same size as your largest baking tray.
Combine the almond flour, ground chia, mixed seeds, garlic powder, mustard powder and salt in a bowl. In a separate bowl, whisk the eggs very well. This is what you should have ready:
Add the whisked egg to the almond flour mix.
Combine very well, then tip out onto one of the sheets of baking parchment.
Cover with the second sheet of parchment and use a rolling pin to roll as thin as possible. Try and maintain a square shape of even height. Roll as thin as possible.
Peel off the top layer of parchment.
DO NOT BE ALARMED if some of the mixture pulls away with it, its a good thing: you can simply use a silicon spatula to scrape those bits and use it to spread over and and close any holes, thus ensuring nothing goes to waste.
Use this time to neaten the edges with your spatula - all the time spreading the mixture to ensure it is evenly thin but showing no holes. When I was doing this, it felt a bit like plastering a wall :)
Gently lift the parchment and place onto the large baking sheet/tray.
Place in the oven for 6 minutes, then remove the tray from the oven. It will look like this >
Here is the tricky part: Place your third, unused sheet of parchment on top of the partially baked mixture and very gently – using a large egg-lifter or an extra pair of hands - flip the entire thing so that you can bake both sides. (I found that placing a second large tray on top and doing a quick-flip helped.)
Peel off (what was the bottom layer of parchment, but now the top layer), and use a pizza cutter to slice into 10 even-size slices. The 'dough' is easy to cut and shouldn't be too cooked too hard and crispy at this time yet.
Return the tray to the oven for an additional 10 minutes. (I always rotate a tray halfway through cooking to ensure even cooking.)
After 10 minutes, remove the tray from the oven and you will notice the pieces have hardened. However, you will want to get more colour on all sides, so gently flip each piece over and return to the oven for another 5 minutes.
Remove and allow to cool completely before storing in a sealed container. Macros were calculated per two pieces being one serving, assuming you sliced into 10 equal-sized pieces (as indicated in the recipe).
The full macro-breakdown (and allergens) can be found further down the page.
DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.
Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!
Macro Details per serving
Nutritional Information per serving
Calories 142Kcal / 594kJ
Fat 12g of which saturates 1.7g Carbohydrates 2.4g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 0g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 2.4g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.