These Keto crackers are the perfect Keto friendly snack . The first batch I made I added a touch of garlic powder for a savoury option but the addition of cinnamon in place of the garlic would be a wonderful treat. I am definitely making a cinnamon batch next. Topped with cream cheese it would be the perfect Keto snack.
Looking For a Keto Cracker Option
After going through the Christmas season with no Keto cracker options I hit the kitchen looking to see what kind of cracker I could create. I have made crackers with mostly flax seed before and though the texture was nice the flavour was nothing to write home about. To add something extra to the next batch I wanted to add some seeds for a nice crunch but I was also looking for the nutty flavour.
Psyllium Husk in Keto Baking
Psyllium husk is something you may have heard of before but what exactly is it? It is the main ingredient of Metamucil and is simply a fibre sourced from the psyllium seed. Because it is a soluble fibre it absorbs water and becomes a gel. Psyllium husk is used in baked items when we do not use white or whole wheat flour. It works as a binding agent and adds texture, which is especially nice when making baked items like Keto bread and buns.
I knew I needed to use psyllium husk in the crackers, eggs also help bind ingredients but I did not want these to be eggy or soft, crackers are meant to be crisp. The chia seeds also add to the gelatinous texture of the cracker mix. It may seem rather moist but rest assured it will be a nice crisp cracker once baked.
The Addition of Coconut Flour In Keto Baking
If you find the cracker mixture too wet add coconut flour one tablespoon at a time to tighten up the mix. Coconut flour absorbs liquid so this trick works well when doing keto baking and you need to thicken up any batter.
- ⅓ cup of almond flour
- ⅓ cup of coconut flour
- ⅓ cup of pumpkin seeds
- ⅓ cup of sunflower seeds
- ⅓ cup of flax seeds
- ⅓ cup of chia seed
- ⅓ cup of sesame seed
- 1 tablespoon of psyllium husk powder
- 1 teaspoon of salt
- ½ teaspoon garlic powder
- ¼ cup of coconut oil - melted
- 1 cup of boiling water
- Combine all the dry ingredients in a large bowl.
- Add the coconut oil and boiling water.
- Stir well until it becomes a jelly type mass, this will take several minutes.
- If after 5 minutes it does not come together add 2 tablespoons of coconut flour.
- Line a cookie sheet with parchment paper.
- Pour the cracker mixture onto the parchment.
- Place a second piece of parchment on to of the mixture and press it out to cover the entire cookie sheet.
- Bake in a 300F degree oven for 1 hour 15 minutes,
- Turn heat off and allow to cool completely in the oven.
- Break apart and store in an airtight container.
These may take some extra time to be fully dry depending on the humidity in your kitchen. The toasted seeds have a crisp nuttiness that is wonderful. They are delicate and have a great depth of flavour that would be fabulous with any number of toppings.