Seasoned keto avocado crackers
- 2 tbsp 2 tbsp chia seeds
- 3 tbsp 3 tbsp water
- 12⁄3 cups (6½ oz.) 400 ml (190 g) almond flour
- ½ cup (2½ oz.) 120 ml (75 g) sesame seeds
- 2 tbsp 2 tbsp Parmesan cheese, finely grated or or nutritional yeast
- 1 oz. 28 g avocado, mashedavocados, mashed
- 1 tsp 1 tsp paprika powder
- ½ tsp ½ tsp onion powder
- ¼ tsp ¼ tsp garlic powder
- 1 tsp 1 tsp chili powder (optional)
- 1 tsp 1 tsp black sesame seeds
- sea salt, for topping
- Preheat the oven to 340°F (170°C).
- Combine the chia seeds and water in a small bowl. Set aside for 5 minutes.
- Place the almond flour, sesame seeds, Parmesan cheese, avocado, paprika powder, onion powder, garlic powder, chili powder (if using), black sesame seeds, and the soaked chia seeds into a food processor or large bowl. Pulse (or stir) until the mixture forms a dough.
- Roll out the dough between two large sheets of parchment paper until approximately 1/16-inch (2-3 mm) thick.
- Remove the top sheet of parchment paper and sprinkle salt flakes over the rolled-out dough. Then, lay the parchment paper back over the dough and press the salt into the dough.
- Use a pizza wheel or knife to cut the dough into portions of your preferred size and shape.
- Lift the dough by the edges of the parchment paper and transfer it to a baking tray.
- Bake for 10-15 minutes and test if crackers are crisp. Extend the baking time if needed. The crackers will continue to crisp when cooling.
For vegan crackers, use nutritional yeast instead of the Parmesan.
Allow to cool completely before storing in an airtight container.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe at Megan Ellam's Mad Creations Hub.