Keto Seed Crackers
Delicious, healthy, low-carb seed crackers.
Servings: 48 crackers
Calories: 118kcal
Ingredients
- ⅓ cup sunflower seeds
- ⅓ cup flax seeds
- ⅓ cup sesame seeds
- ¼ cup pumpkin seeds
- ¼ cup chia seeds
- ½ teaspoon salt
- 2 tablespoon Bulletproof Collagen Protein
- 2 tablespoon coconut oil
- 1 cup boiling water
Instructions
Preheat oven to 350-degrees F
- Mix sunflower seeds, flax seeds, sesame seeds, pumpkin seeds, chia seeds, salt, and protein powder into a medium-sized bowl. Add coconut oil, and boiling water. Stir, and allow to rest for 30 minutes.
- Line a large cookie sheet with parchment paper. Pour the seed mixture into the pan. Smooth into an even layer using a rubber spatula. Bake in the oven, on the lower rack, for 30 minutes. If the mixture still feels wet, continue to bake, checking at five-minute intervals.
- Remove the tray from the oven, and cut the seed crackers into small squares. You want the mixture to be firm but not crispy so that it does not crack when you cut it.
- Bake for an additional 20 minutes, or until crispy. Remove from oven and allow to cool before storing in a plastic ziplock bag.
Notes
- This resting period will allow the mixture to thicken and jell so don't skip that part!
- Be sure not to mistake waxed paper for parchment paper because they are not the same! You can't use waxed paper in the oven.
- To make these keto seed crackers even tastier, try sprinkling them with some Za'atar mix before placing them in the oven.
- Using a pizza wheel to cut the seed crackers makes cutting the crackers much easier.
- I like to serve these crackers with Buried Cheese. The two really complement each other.
- The protein powder and coconut oil used in this recipe can be left out if you prefer
Nutrition
Serving: 4crackers | Calories: 118kcal | Carbohydrates: 4g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 75mg | Fiber: 3g | Sugar: 0g