Nutritional Facts
Servings
10
% Daily Value *
Amount Per Serving
Calories
157
Total Fat
12.9g (20%)
Saturated Fat
2.5g (12%)
Sodium
184.2mg (8%)
Net Carbohydrates
1.8g (1%)
Sugars
0.7g
Protein
7g (14%)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may need to be higher or lower depending on your calorie needs
Ingredients
150g almond meal
100g ripe avocado
100g parmesan cheese
1 large egg
1 tsp lemon juice
1/4 tsp garlic powder
1/4 tsp ground cumin
pinch salt
TAGS
Crackers
Description
It's always handy to have a keto cracker recipe for when you are entertaining. Recently we went to a BBQ with my husband's work colleagues and we were on nibble duty. I took a platter of nibbles but obviously wanted to make sure there was something I could have on there. These avocado & cheese crackers hit the spot nicely. Crispy and tasty! They were enjoyed by the non-keto eaters too.
You could definitely make these nut free but swapping the nut meal for a seed meal of some sort. A mix of sesame seeds and sunflower seeds would be nice.
I have not tested these dairy free but I would recommend swapping the parmesan cheese with nutritional yeast flakes. Halve the quantity as the yeast flakes are quite strong in flavour.
These crackers can be stored in an air tight container for 2 - 3 weeks...if they last that long.
Instructions
Conventional Method
Preheat the oven to 180°.
Finely grate the parmesan cheese and set it aside.
Scoop the avocado flesh into a bowl and mash with a fork.
Add the remaining ingredients to the bowl and combine well.
Turn out dough onto a piece of baking paper.
Cover with another piece of baking paper and roll out with a rolling pin. You want this to be really thin - around 3mm is perfect. The thinner it is, the crispier it will be.
Once the dough has been rolled out, remove the top layer of baking paper and gently run a knife along to cut it into the chip shapes you would like. You don’t have to cut all the way through here. Once it’s cooked it will break apart easily. Alternatively, you can just break it apart after it is cooked.
Leaving the dough on the bottom sheet of baking paper, move it to a baking tray and place the tray in the oven. Bake for 17 -20 minutes.
Remove from the oven and allow to cool before breaking apart.
Thermomix Method
Preheat the oven to 180°.
Place cheese in the Thermomix bowl and grate for 8 sec/sp 8. Set aside.
Scoop the avocado flesh into the bowl and mash for 10 sec/sp 3.
Add remaining ingredients, including the cheese, and mix for 30 sec/sp 3.
Turn out dough onto a piece of baking paper.
Cover with another piece of baking paper and roll out with a rolling pin. You want this to be really thin - around 3mm is perfect. The thinner it is, the crispier it will be.
Once the dough has been rolled out, remove the top layer of baking paper and gently run a knife along to cut it into the chip shapes you would like. You don’t have to cut all the way through here. Once it’s cooked it will break apart easily. Alternatively, you can just break it apart after it is cooked.
Leaving the dough on the bottom sheet of baking paper, move it to a baking tray and place the tray in the oven. Bake for 17 -20 minutes.
Remove from the oven and allow to cool before breaking apart.
Avocado & Cheese Crackers
Free Your Meals recipe to try at home
Prep Time (Mins)
10
Servings
10
Cook Time (Mins)
20
Calories
157