Keto Salt and Pepper Crackers
2.6g
Net Carbs
9.1g
Protein
7.4g
Fat
4.1g
Fiber
131
Calories
Ingredients:
- 1 white Egg White
- 1/8 teaspoon(s) Kosher salt (1/4 tsp= 1.5 g)
- 2 tablespoons Coconut Flour
- 1/4 teaspoon Black Pepper, ground
- 4 grams Psyllium husk powder (1 tsp= 4 g)
- 1/2 cup(s) Mozzarella cheese, shredded, whole milk (1 cup= 113 g)
Directions:
- Preheat oven to 325°.
- In a medium bowl combine the egg white, coconut flour and psyllium powder until well combined and egg white is evenly dispersed.
- In a small bowl melt the cheese in the microwave (15-30 seconds), or over a double boiler. Scrape the cheese into the bowl with the flour mixture and use your hands to knead together until fully combined.
- Prepare two pieces of parchment with cooking spray. Place the cracker dough between sprayed parchment and roll into a very thin, roughly 7-inch by 11-inch rectangle. The more even the thickness, the more evenly the crackers will cook. Sprinkle the top with the salt and pepper.
- Cut into roughly even sized (1 ½ -inch by 1 ½ -inch suggested) crackers and separate on the parchment so that there is a little room between each cracker. Place parchment on a baking sheet and bake for 7 minutes, flip each cracker, and bake for another 7-10 minutes, watching closely toward the end to avoid burning. Allow to cool and crisp up before serving.
- This recipe yields about 2.3 ounces of crackers for two servings, so each serving will be 1.15-ounces or 33 grams. The number of crackers this equates to will depend on the size of the crackers you make.
