Keto Poppyseed Hemp Heart Party Crackers
You might not want to share your crackers once you taste them! These Keto hemp heart crackers are made with poppy seeds, black pepper, and parmesan cheese for the perfect savory flavor. You may just end up snacking on the crackers themselves. If you manage to have a few left over, you’ll love dipping the crackers in Keto dips and condiments. Pair the crackers with your favorite type of mustard, fresh olives or olives stuffed with cheese, charcuterie, diced cheese, or other Keto-friendly snacks and finger foods. The crackers are the perfect size for enjoying a handful as a snack, and they’re strong enough to hold even the thickest guacamole. Plus, with the addition of hemp hearts, this is a healthy recipe to include in your Carb Manager food log.
How to Make It
Step 1
Combine all of the ingredients except for the egg in a large mixing bowl. Once combined, make a well in the center of the dry ingredients. Crack the egg into the center of the bowl, then use a wooden spoon to stir the ingredients together until you have a wet, sticky dough. You should not need to add any additional wet ingredients.
Step 2
Transfer the dough to a piece of plastic wrap. Use the plastic to knead the dough if needed, then press and shape the dough into a flat rectangle. Wrap the plastic tightly around the dough before placing it in your refrigerator for 2 hours to chill. To chill the dough faster, keep the dough in your freezer for 30 minutes, then in your refrigerator for another 30 minutes (this is the recommended prep time).
Step 3
When it’s time to bake the crackers, turn on your oven to preheat to 350 degrees. To roll the cracker dough, you will need to dust your surface with a Keto flour, such as fine-ground almond flour or paleo baking flour mix. Roll the dough between two pieces of parchment paper until it is ¼” thick. Next, use a biscuit cutter or small cookie cutter to cut 1 ½” wide crackers out of the dough. You can re-roll and cut the dough until it’s all used up.
Step 4
Arrange the crackers on a sheet tray lined with parchment paper. Bake the crackers for 20 minutes or until done. When done, the crackers will have crisp, golden edges and they should easily release from the parchment paper. Let the crackers cool completely before serving. You can keep cooled crackers in a Ziploc bag at room temperature for up to 3 days.
Ingredients
- Almond flour
1 cup
- Hemp Seeds Shelled Or Hulled
3 tbsp
- Baking powder
1 tsp
- Powdered Erythritol (Icing Sugar)
1 tsp
- Baking Aids Xanthan Gum
0.5 tsp
- Salt
0.25 tsp
- Black pepper
0.25 tsp
- Poppy seeds
1.5 tsp
- Parmesan cheese
1 tbsp, grated
- Raw egg
1 large