Ingredients
Units
Scale
- 1.5 cup unsweetened shredded coconut
- 1/4 cup lupin flour
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup hemp seeds
- 1/4 cup flax seeds
- 1 tbsp nutritional yeast
- 1 tsp kosher salt
- 1 tsp garlic (optional)
- 1/4 tsp black pepper
- 1 tsp erythritol (optional)
- 1/4 cup coconut oil
- 1/3 cup water
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed 13 x 18-inch baking sheet with a Silpat mat or parchment paper.
- In a food processor or high-speed blender, add all the nuts, seeds, coconut and lupin flour. Pulse a couple of times to break down the ingredients into smaller pieces. Add water and coconut oil to the mixture and pulse an additional 10 times - If the dough seems too crumbly, add a little additional water.
- Place the dough onto a piece of parchment paper, and place another piece of parchment paper on top. Roll it out until flat and thin (I rolled my keto crackers the entire surface area of the 18"x13" pan).
- Using a pizza cutter or a sharp knife, lightly score the dough into squares. Bake for 7-8 minutes, before rotating the baking tray and baking for an additional 5-6 minutes.
- Remove from the oven and cool completely - they will crisp as they cool
Notes
- Feel free to switch out any of the seeds for other types
- Feel free to use nuts instead of seeds
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cracker
- Calories: 27
- Sugar: 0.1
- Fat: 2.4
- Carbohydrates: 1
- Fiber: 0.7
- Protein: 0.9
