This low carb snack recipe is the perfect midday bite to hold you over to dinner. Keto crackers made with almond and sunflower seed flour and baked until crispy and golden. The crackers are gluten free and vegan.
Preheat oven to 300 F and prepare the vegan flax egg by mixing the flax meal with the water in a small bowl and allowing to sit at least 15 minutes. Make the sunflower seed flour by grinding ½ cup of seeds in a spice grinder or food processor until it has the texture of flour.
Add a few drops of oil to your hands and spread the dough onto a piece of parchment paper. Place another piece of parchment paper on top and use a rolling pin to flatten the dough into a large rectangle. When the dough is about 80% spread, sprinkle the everything bagel seasoning on top and continue to roll out the dough until it takes up the entire width of parchment paper, the thinner the better.
Use a pizza cutter or a knife to cut the dough into 1x1 inch cracker shapes. Carefully move the parchment paper with the dough to a sheet tray and bake for 45 minutes, or until the crackers are slightly golden, making sure not to burn them.
Remove from oven and allow to cool for at least 15 minutes and enjoy! Store at room temperature in a zip-top bag for 5 days.
If you can’t find ground rosemary, finely chop 2 teaspoons of fresh rosemary and use that. Everything bagel seasoning is made of sesame seeds, granulated onion and garlic flakes, and salt. They sell on Amazon and at Trader Joes, or you can make it.
Macros for entire recipe (8 ounces - 5 servings total):
23 net grams of carbs
52 total grams of carbs
152 grams of fat
53 grams of protein
29 grams of fiber