Keto crispbread recipe
Have you just started your keto journey? Do you miss crunchy and crispy foods? Don't despair; just try this keto crispbread.
Posted on January 24, 2021
A common complaint I hear from people at the beginning of their keto journey is that they miss food with a crispy texture.
Fortunately, there are plenty of recipes out there for crunchy things: from crackers to this delicious seed crispbread recipe. It will satisfy your craving for crispy and crunchy bread, without sacrificing your diet.
Since I make them with seeds only, they are gluten-free, low carb, and packed with fiber.
I like to eat them with a thick spread of butter and perhaps a slice of cheese, but they go well with all sorts of toppings. Try them out with smoked salmon and dill, or why not a tuna salad?
|Flaxseeds||60 g / 1 dl||2 oz|
|Sesame seeds||100 g / 1,5 dl||3.5 oz|
|Sunflower seeds||150 g / 2,5 dl||5.3 oz|
|Chia seeds||50 g||1.75 oz|
|Almond flour||45 g / 1 dl||1.5 oz|
|Psyllium husk powder||60 ml / 4 msk||4 tbsp|
|Water||5 dl||2 cups|
|Salt||5 ml / 1 tsk||1 tsp|
Part 1 — 5 minutes of prep time and 8 hours of idle time
Part 2 — 15 minutes of prep time, 4 hours of baking time, and 1 hour of idle time
These will easily keep for two weeks in the pantry, but I doubt that they will remain for that long. 😊
Did you like this recipe? Leave a comment below!
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