About
These thin and crispy keto crackers are perfect smothered with cheese or keto relish.
Ideal for snacking or for serving on our keto holiday cheese board!
Ingredients
- 3 tablespoon water
- 2 tablespoon, whole pieces chia seeds
- 2 tablespoon, grated parmesan cheese
- 2 teaspoon olive oil
- 1 teaspoon onion powder
- ½ tablespoon rosemary, fresh
- 2 ounce food cupboard home baking almonds ground by sainsbury's
- ¼ cup, halves walnuts
- ¼ cup, whole pieces pumpkin or squash seeds, shelled, unsalted
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 300 degrees Fahrenheit and line a shallow oven tray with baking paper.
- Add the walnuts and pumpkin seeds to a food processor and pulse to form a crumb.
- Finely chop the rosemary. Add the crumb to a mixing bowl along with the ground almonds, chia seeds, rosemary, onion powder, Parmesan, salt and pepper. Stir well to combine.
- Add the water and oil to the bowl and stir well until a dough forms. Wrap the dough in plastic wrap and chill for 10 minutes in the fridge.
- Remove the dough from the fridge and place between two sheets of plastic wrap. Roll the dough to an even thickness – about 3 mm and use a cookie cutter or knife to cut out 18 even crackers.
- Transfer the crackers to the lined baking tray and bake for 12-15 minutes until firm and golden brown. Cool completely before serving.
Nutrition Facts
- Servings: 6
- Calories: 154.6kcal/647.0kJ (per serving)
- Fat: 13.6g (per serving)
- Carbs: 4.5g (per serving)
- Protein: 5.9g (per serving)
