Keto Chia Seed Crackers

Looking for a versatile low-carb snack?

Then check out this delicious keto chia seed cracker recipe!

One of the most important principles behind the Keto Zone Diet is eating fresh, unprocessed, whole foods.

This is because many of the pre-made foods that come in boxes, bags, and cans are loaded with artificial chemical preservatives and additives that can be disastrous to our health.

But this does not mean that you can’t have your favorite snack foods!

This healthy keto chia seed cracker recipe gives you the savory flavor and satisfying crunch of your favorite cracker without the inflammatory ingredients found in most pre-made crackers from the store.

These crackers are great for using with homemade dips or topped with deli meat and cheese!

Ingredients

½ cup Living Chia seeds
¼ cup organic flax seeds, chopped
¼ cup organic sunflower seeds, chopped
3 tablespoons organic psyllium husk powder
½ cup organic grass-fed cheddar cheese, shredded
1 organic pasture-raised egg
1 cup cold filtered water
2 tablespoons organic coconut oil
½ teaspoon sea salt

Instructions

  1. Preheat oven to 375 F.
  2. Combine chia seed powder, psyllium husk powder, chopped flax seeds, and chopped sunflower seeds, and salt in bowl and mix until well combined.
  3. Add coconut oil to the mixture and mix well. Should end up the consistency of wet sand.
  4. Add 1 cup of filtered water and mix thoroughly until a solid dough is formed.
  5. Add in egg and cheese and knead the dough together until well combined. If the dough is too sticky, add more psyllium powder.
  6. Using a rolling pin, roll the dough out on to parchment paper to desired thickness of crackers.
  7. Place on to a baking sheet
  8. Put the baking sheet in the oven and bake for 30 minutes or until crackers are cooked.
  9. Take out of the oven and cut in to individual cracker shapes.
  10. Allow crackers to cool and crisp.
  11. Serve and enjoy!

 

How did your crackers turn out? Let us know in the comment below!

 

Recipe adapted from ruled.me

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