Keto Crackers

With or without seeds on top these are delicious. Inspired by a recipe by Dr. Berg- Enjoy Eugénia!

They go well with cheeses, guacamole and salads and have that crispiness that we all love in a cracker. You can also slice these in small pieces and sprinkle on salads like croutons. you can keep them well in a Tupperware.

Here's the recipe. Although it is already late in the day, we cannot cook without music. OK google play Barbara Pravi- I liked the French interpretation at the Eurovision.

Ingredients

5 slices of cheddar cheese

1 whole egg

4 tablespoons of almond flour

1 tablespoon of linseed flour (optional)

1 tablespoon of psyllium (optional, but gives structure to the dough)

Sesame and Oregano Seeds

salt

Preparation

1. These salt and water biscuits are prepared in a different way. We are going to use melted cheese as the base of this dough.

2. Start by placing a plate in the microwave with the cheese slices melting (I use 30 second sets to ensure that I don't melt the cheese too much). If the cheese is grated, the five slices are roughly equivalent to a cup of grated cheese.

3. When melted and while still warm, mix well with a whole egg and a pinch of salt.

4. Then add the flour and psyllium until it forms a ball of dough

5. Place the ball of dough between sheets of baking paper

6. Roll out the dough between sheets of parchment paper with the rolling pin

7. Carefully lift one of the sheets of paper and garnish with sesame and pumpkin seeds (I use a mixture of seeds for salad)

8. Place the paper back on top of the flattened dough and roll over the dough and seeds until you get a plate of thin dough, so that in the oven it becomes crispy.

9. only remove the tracing paper from the top, the bottom sheet goes to the oven

10. When you have obtained the desired thickness, make cuts in the dough to define the size of the crackers

11. Place in oven at 180°C until golden brown!

Happy tasting!

@asdicasdapopi