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KETO CRACKERS
Crispy, Crunchy, Sturdy and oh-so Dippable!
To make these tasty KETO CRACKERS, begin by making the recipe for KETO HOT DOG BUNS. At first, I was saying to freeze the hot dog buns, and then slice the frozen bun, with serrated knife, into 1/4" Slices. BUT, then I tried them after just letting the buns cool completely. They still cut just as thin, but the crackers look bigger, because there wasn't as much force used to cut through the frozen roll. (One roll yields about 16 crackers.)
Then, simply place the slices on a rack in a baking sheet, and cook at 250 degrees Fahrenheit for 40-45 minutes. Cool completely and store in Ziplock bags. Enjoy with spinach dip, mashed 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 cup
Instructions:
• 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 rough rectangle and cut into 5 equal parts. Then, moistening hands between each one, gently form into 5 equal hot-dog-roll-shaped portions. (Do not over-handle.) Place on greased baking sheet, and brush tops of rolls with water.
• 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 follow the instructions in the first paragraph. (If you are making from frozen, cook for 50-55 minutes.)
Nutrition Information:
16 Crackers = 1 serving {BUT, you can easily halve the macros if you only want to eat 8, or quarter them if you only want to eat 4 crackers}
Calories = 198
Total Carb = 16.9g
Fat = 10.75g
Fiber = 9.4g
NET Carbs = 7.5g
Protein = 9.66g
(Also has 65% RDI for Calcium, and 32% RDI for Iron)
(Adapted from DietDoctor.com – recipe by Maria Emmerich)
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1566 kcal
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Fat: 122.24g | Prot: 74.99g | Carbs: 52.28g.
Breakfast: Bigelow Tea Spiced Chai, Land O'Lakes Heavy Whipping Cream, SweetLeaf 100% Natural Stevia Sweetener, PECAN CREAM CHEESE PANCAKES, Oscar Mayer Center Cut Bacon. Lunch: Black Pepper, Parsley (Dried), Johnny's Seasoning Salt, Stella Freshly Grated Parmesan Cheese, Kraft Natural Finely Shredded Sharp Cheddar Cheese, Great Value Shredded Mozzarella Cheese, Winn-Dixie Zucchini. Dinner: Sweet Onions, Mayonnaise, Claussen Dill Pickle Spears, Lettuce, Tomatoes, McDonald's Quarter Pounder Patty. Snacks/Other: Atkins Endulge Chocolate Coconut Bar (MINUS Sugar Alcohol), Vitafusion Fiber Well Sugar Free Gummies, Deviled Egg. more...
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