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Keto Sunflower Cheddar Crackers
Keto Sunflower Cheddar Crackers
Ingredients
- 1 1/2 cups (340 g) raw, shelled sunflower seeds
- 1 1/2 cups (180 g) grated cheddar cheese
- 1/2 teaspoon salt, plus additional
- for sprinkling
- 1/4 cup (60 ml) water
Method
- Preheat the oven to 325°F (170°C, or gas mark 3)
- In a food processor with the S-blade attached, grind the sunflower seeds to a fine meal
- Add the cheddar and salt and pulse the processor six to eight times to blend
- Add the water and pulse until a dough ball forms
- Cover a cookie sheet with a piece of baking parchment
- Turn the dough out onto the parchment, tear off another sheet of parchment, and put it on top of the dough
- Through the top sheet of parchment, use your hands to press the dough into as thin and even a sheet as you can
- Take the time to get the dough quite thin-the thinner, the better, so long as there are no holes in the dough
- Peel off the top layer of parchment
- Sprinkle a little salt over the surface and gently press it in into place
- Use a thin, sharp, straight bladed knife or a pizza cutter to score the dough into squares or diamonds
- Bake for about 30 minutes
- Peel the crackers off the parchment, break along the scored lines, and let them cool
- Store them in a container with a tight lid
Makes About 6 dozen crackers
- Each with 1 gram of carbohydrates and 0 gram of fiber, for a total of 0 gram of usable carbs and 1 gram of protein
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