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Keto Seed Crackers with Cheddar & Parmesan
Crunchy keto crackers built on hydrated flax and chia with cheddar, parmesan, pumpkin and sunflower seeds. Deep umami, confetti of seeds in every square.
50 min prep / 110 min total
43 kcal
1.6g protein
50 servings
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Ingredients
Ingredients updated to metric measurements
- 126 gflax seeds
ground
- 53 gchia seeds
- 470 mlwater
room temperature
- 50 gcheddar cheese
grated
- 50 gparmesan cheese
grated
- 1egg
- 45 mlolive oil
- 27 gsesame seeds
- 27 gsunflower seeds
shelled
- 8 gpumpkin seeds
- 1 tspdried basil
- 1 tspdry garlic
- ½ tspsalt
Instructions
Stir ground flax and chia with room-temperature water and rest until pudding-thick.
Mix the seed gel with grated cheeses, the egg and olive oil.
Fold in sesame, sunflower, pumpkin seeds, basil, garlic and salt; chill the dough .
Spread the dough thinly onto two lined baking sheets and score into 2-inch squares.
Bake at 180°C for , then reduce to 150°C and continue drying .
Lower to 130°C and dry another 30- until the crackers are fully crisp, then cool completely.
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