Crunchy Keto Crackers [Low Carb, Gluten Free]
These keto crackers are easy to make, crunchy, and full of flavour. I designed them as an homage to my favourite regular cracker brand, Vinta.
Servings: 10 Servings
Calories: 173kcal
Equipment
- Parchment paper
- Rolling pin
- 2 Baking sheet
- Pizza cutter
Ingredients
- 2 cups Shredded mozzarella Cheese
- ¾ cup Unflavoured whey protein isolate
- ½ cup Almond flour
- ¼ cup Hemp hearts
- 2 tablespoon Flax meal
- 1 tablespoon Water
- 2 teaspoon Sesame seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Poppy seeds
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ¼ teaspoon Coarse pepper
Instructions
- Preheat oven to 350 F, line 2 baking sheets with parchment paper.
- Measure mozzarella cheese into a microwave-safe bowl. Heat - 45-60 seconds at a time - until cheese has melted.
- Measure remaining ingredients into a food processor, blitz to combine.
- Add melted cheese to the food processor, pulse until well combined - you don’t want to see any sections of unmixed cheese.
- Roll dough out between sheets of parchment paper - you want it as thin as humanly possible, 1/16th of an inch or thinner. They will puff up a bit when cooking.
- Use a sharp knife, cookie cutter, or pizza cutter to cut your rolled out dough into cracker sized rectangles or squares.
- Transfer crackers to the prepared baking sheets, leaving a little room between each of them.
- Make for about 8-10 minutes, until crispy and golden brown.
- Allow to fully cool to room temperature, store in an airtight container.
Nutrition
Calories: 173kcal | Carbohydrates: 3g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 291mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 2mg