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No-Roll Flaky Vegetable Crackers (gluten free, keto, low carb, dairy free)


It was late last night and although I had planned on baking some bread and crackers earlier in the day it just didn't happen.

I swear the days are getting much shorter. It seams like I go to bed and the next day a whole month has passed. Know what I mean?

I had the option of going to bed then or baking both. Crazy as it seems, I chose to stay up (past midnight) and made a blender bread recipe. Since I had the blender dirty I wondered if I could find a blender cracker recipe.

With the help of Google I found Angela's recipe but I didn't have any zucchini so I substituted cucumber and with it being as late as it was, didn't want to shred/grate it so I cut it into chunks and added it to the blender with the other ingredients. I really love pieces of nuts and seeds in crackers like my Nutty Crunchy Cheese Crackers, so I stirred in some sesame seeds and pumpkin seeds; crossed my fingers and baked them. With the clock ticking and midnight rapidly approaching, I decided to turn off the oven when they were done and go to bed, leaving them in the oven to cool and continue to crisp up overnight.

I was thrilled with the result when I tasted them this morning. Crunchy but surprisingly flaky, super easy to make (since you don't have to roll them out) and 5 crackers only have 2.21 net carbs!!

No-Roll Flaky Vegetable Crackers Only 2.21 net carbs in 5 crackers or 0.44 net carbs per cracker.. 2 medium eggs 3 tbsp. melted coconut oil (I use this brand) 2 oz. cucumber or zucchini, cut into small chunks (or 1/2 cup shredded) 2 tbsp. almond flour (I use this brand) 2 tbsp. coconut flour (I use this brand) 1/2 tsp. baking soda 1/4 tsp. unrefined sea salt (I use this brand) 1 tbsp. sesame or hemp seeds 2 tbsp. raw pumpkin seeds or sunflower seeds Seasonings to sprinkle on top, optional (I used seasoned sea salt and garlic powder) 1. Preheat oven to 350F. Line a medium baking sheet with parchment paper. 2. In a blender container, combine in order given, eggs, coconut oil, cucumber, almond flour, coconut flour, baking soda and salt; blend until smooth. Stir in sesame and pumpkin seeds. 3. Pour onto parchment paper, spreading into a thin rectangle about 1/4-inch thick. Sprinkle with optional seasonings, if desired. Bake 15 minutes, cut with a pizza cutter into 20 squares. Turn crackers over and bake 20 minutes more or until almost completely crispy. Turn off oven and let stand in oven until completely cool. Adjust baking time so your crackers are crisp. Servings: 20 crackers Nutrition Facts Serving size: 1/20 of a recipe (0.4 ounces). Optional ingredients are not included in the recipe nutrition data. Amount Per Serving Calories 38.15 Total Fat 3.56g Saturated Fat 2.22g Cholesterol 16.37mg Sodium 62.09mg Potassium 12.03mg Total Carbohydrates 0.81g Fiber 0.37g Sugar 0.18g Protein 1.07g

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