Keto crackers with spicy cheese dip
Very easy and delicious
Equipment
- 1 grater
- 1 work board,
- 1 whisk
Ingredients
- 75 g Flaxseed
- 75 g Pumpkin seeds
- 50 g Sesame seeds
- 40 g Almond flour
- 2 tbps. slightly liquid coconut oil
- 150 g Cheddar cheese
- 30 g butter
- 80 g Cream cheese
- 2 tbps. milk (3,5 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187} fat)
- salt, paprika powder rose, and hot pepper
Instructions
- Put the kernels with almond flour in a bowl, pour 125 ml of hot water over, and put them aside for 10 minutes. Then add coconut oil, season with salt, mix everything.
- Spread mixture on a baking sheet. Bake the cracker mixture in a preheated oven at 175 °C top and bottom heat for 25-30 minutes. Then remove, let cool for 10 minutes and break the crackers into pieces.
- In the meantime, grate cheese, and melt butter. Stir in cheese and melt over low heat. Keep stirring as you do so.
- Add cream cheese and mix thoroughly. Pour in milk. Season cheese dip with salt, bell pepper, and paprika powder and remove from heat. Pour cheese dip into a dip bowl and serve with the keto crackers.
Notes
Nutritional values in 1 serving:
| Protein | 13 g (13 %) |
| Fat | 27 g (23 %) |
| Carbohydrates | 6 g (4 %) |
| Added sugar | 0 g (0 %) |
| dietary fiber | 3.8 g (13 %) |