Once again, my recipe for
KETO CRACKERS has been requested. I actually JUST REVISED it, so that serving size is 8 crackers, and instructions are even more specific. (You didn't think that was possible, did you?)
KETO CRACKERS
Crispy, Crunchy, Sturdy and oh-so Dippable! With a generous serving of eight crackers come only 3.75g NET Carbs and 99 Calories with a whopping 4.78g of Fiber!
To make these tasty KETO CRACKERS, begin by making the recipe for KETO HOT DOG BUNS. When FULLY cooled, cut with a serrated knife, into 1/4" Slices. You should get 16 slices to a bun. (They really turn out to be more like 3/8" in width, but if I said to cut them that big, you'd cut them to 1/2" LOL!) Then, simply place the slices on a rack in a baking sheet, and cook at 275 degrees Fahrenheit for 40-45 minutes, turning them over after 20 minutes. (You want to cook them until they are totally crunch, with no softness at all to them in the middle.) Cool, and enjoy (with spinach dip, cream cheese, avocado, spreadable cheeses, Cheese balls, butter, or anything else yummy you can think of!)
HOT DOG BUN RECIPE
Ingredients:
Fine Almond Flour – 150g (about 1-1/4 cups)
Psyllium Husk Powder – 40g (about 5 Tbsp.)
Baking Powder – 2 tsp.
Sea Salt – 1 tsp.
Apple Cider Vinegar – 2 tsp.
Egg Whites – from 3 large eggs
Boiling Water – 1 cupInstructions:• Preheat oven to 350-degrees Fahrenheit. Grease baking sheet, or line with Parchment paper (or lightly grease a hot-dog-mold).
• Place a hand-sifter into a large bowl. In order, add the Almond Flour (150g, or 1-1/4 cups), Psyllium Husk Powder (40g, or 5 Tbsp.), Baking Powder (I use double acting) and salt. Sift with hand-sifter, and then use a cup to refill sifter and sift one or even two more times. (This will give your bread a nice, even texture without big holes inside!)
• In a small bowl, mix vinegar and egg whites with electric mixer until frothy (about 30 seconds), then gently stir wet ingredients into dry ingredients, until just moistened.
• Place one cup of water into a 2-cup measuring cup and bring water to full boil in microwave (2-3 minutes).
• While beating with a hand mixer, add the boiling water to bowl. Beat for about 30 seconds. (Don't over mix. Consistency will be like Play-doh.)
• Moisten hands with water, and form dough into a rough rectangle and cut into 5 equal parts. Then, moistening hands between each one, gently form into 5 equal hot-dog-roll-shaped portions (about 5-1/2" - 6" in length). (Do not over-handle.) Place on greased baking sheet, and
brush tops of rolls with water (I always forget this until they're already in the oven - thus the
BOLD but I just go ahead and do it when I remember, and they still turn out fine!)
• Bake on lower rack in oven for 50-60 minutes. (They're done when you hear a hollow sound when tapping the bottom of the bun.) Cool
completely before cutting with serrated knife. Store in Ziplock bag in fridge for 5 days, or in freezer for a month or more.
To make the crackers, just cut the frozen buns and cook from frozen slices.
Nutrition Information (per serving):
(1 roll = 2 servings of 8 crackers)
Calories = 99
Total Carb = 8.45g
Fat = 5.37g
Fiber = 4.7g
NET Carbs = 3.75g
Protein = 4.83g
(Also has 37.5% RDI for Calcium, and 16% RDI for Iron)(
Adapted -
brilliantly, I might say - from DietDoctor.com – recipe by Maria Emmerich)
The picture below is a another brilliant idea I had (really, I am NOT a conceited person). I have this tiny little baking sheet with a rack on it and stood up the crackers when I made more this morning at 4am! If the rack is too high off the pan, though, the bread will fall underneath. (Pic is from BEFORE cooking.)
