Keto Golden Flax Seed and Caraway Flatbreads Recipe
Cook Time: 14 Minutes
Phase: Phase 1
1 tablespoon Unsalted Butter Stick
0 1/4 tsp SALT
0 1/2 tsp BLACK PEPPER
1 tbsp, whole Flaxseed Seeds
0 1/3 cup HEAVY CREAM
0 3/4 cup Whole Grain Soy Flour
1 tbsp, ground Flaxseed Seeds
1 large Egg White (from 1 large egg= 33g)
0 3/4 tsp Caraway Seed
- Heat oven to 325°F. In a medium bowl, combine soy flour, ground and whole flax seeds and salt. Add heavy cream and melted butter; stir until combined. Cover with plastic wrap and refrigerate 15 minutes.
- Cut the dough in half and flatten into squares. Roll each square between 2 sheets of waxed paper to a thickness of 1/16 inch (about a 9-inch square). Trim off the edges. Cut the dough into strips 1 1/2 inches wide and 3 inches long. A pastry wheel works best for cutting the dough. Repeat with remaining dough and scraps. Refrigerate 15 minutes.
- Lightly brush dough strips with egg white and sprinkle with caraway seeds and cracked pepper. Using a spatula, transfer strips to an ungreased baking sheet, leaving ½ inch between them. Bake until crisped and golden around edges, 12-14 minutes. Transfer to a wire rack and cool completely. Can be made ahead and stored in an airtight container for up to 2 weeks.
Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.