Keto Cranberry Pecan Crisps

Do you want to try a new keto-friendly fall recipe?

As the holiday season rolls around once again, it is the time of year for delicious baked treats!

Unfortunately, most baked goods are loaded with starchy refined flours and processed sugars. That means those of us on ketogenic diet have to either skip the treats or get creative!

We choose to get creative.

This keto cranberry pecan crisp recipe is loaded with healthy fats from pecans and pumpkin seeds. It also packs an antioxidant punch from dried cranberries (unsweetened of course). Additionally, pasture-raised eggs add a healthy dose of protein, vitamins, and minerals.

And these tasty crisps are not just full of keto-friendly nutrition, they are also bursting with flavor!

So for your next holiday get-together you can bring a low-carb treat that will taste so good that nobody will even know that it is actually good for their health!

Ingredients

2 large organic/pasture-raised Eggs
1/2 cup organic dried cranberries, unsweetened
1/2 cup organic pecans, roasted
1/3 cup organic pumpkin seeds
1/4 cup Living Chia Seeds
3 cups organic blanched almond flour
1/4 cup erythritol (or other keto sweetener)
2 tablespoons grass-fed butter, melted
2 teaspoons baking soda
1/2 teaspoon sea salt
1/2 cup almond milk
1 tablespoon apple cider vinegar

 

Instructions

  1. Preheat the oven to 350 F.
  2. Grease 3 small loaf pans.
  3. Very finely chop the cranberries, pecans, and pumpkin seeds.
  4. Add the chopped nuts and berries to a bowl.
  5. Add the almond flour, sweetener, baking soda, and salt.
  6. Mix until well combined.
  7. In a separate bowl, whisk the eggs until well combined.
  8. Add in the eggs, almond milk, butter, and the apple cider vinegar.
  9. Mix until well combined.
  10. The consistency of the mixture should be very thick and dough-like. If too thick, add more almond milk
  11. Transfer the mixture to the greased loaf pans.
  12. Bake for about 30 minutes or until crisps begins to brown.
  13. Remove from the oven and allow to cool completely.
  14. Once at room temperature, transfer the pans to the freezer for one hour.
  15. Before removing from freezer, preheat the oven to 250 F.
  16. Cover two large baking sheets with parchment paper.
  17. Use a very sharp knife to slice the loaves in to thin slices, around 1/4 inch thick.
  18. Place the slices on the baking sheets.
  19. Bake for about 30 minutes or until golden brown and crispy.
  20. Turn the oven off.
  21. Keep the crisps in the oven as it cools.
  22. Once oven has cooled remove crisps.
  23. Serve and enjoy!

 

Nutrition Facts

Servings: 18

Serving size: 3-4 crackers

Per Serving:

Calories: 155 kcal

Total fat: 15 g

Total Carbohydrate: 6 g

Fiber: 3 g

Net Carbs: 3 g

Protein: 6 g

 

How did your crisps turn out? Let us know in the comments below!

 

Recipe adapted from peteandgerrys.com

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