Keto Crispbread
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 20 g psyllium husk flour
- 20 g flaxseed flour
- 40 g flaxseed, crushed
- 40 g chia seeds
- 40 g poppy seeds
- 2 pinches salt
- 150 ml water
Print Recipe
Pin Recipe Instructions
- Put all dry ingredients in a bowl and stir well so that the heavily swelling psyllium husks are not in one place in the bowl.
- Gradually add the water and stir the dough-like mixture. The dough should soak for 15 minutes if necessary, you can then add more water. However, the consistency should not be liquid, but rollable with a rolling pin.
- Preheat the oven to 150 degrees, the baking time is approx. 60 minutes, if the dough is a little thicker, a few minutes more.
- Place the dough on a baking sheet lined with parchment paper. Put a baking paper on top and roll out the dough with a rolling pin. Before the tray goes into the oven, cut “predetermined breaking points” into the dough with the back of a knife. The amount is enough for 1 tray.
- The storage of dry baked goods is similar to other crispy baked goods with very little residual moisture, but the bread does not get very old here.
- Approx. Nutritional values:
- Per slice (15 grams)
- 39 kcal
- 2.10 grams of protein
- 1.30 gr carbohydrates
- 3.37 grams of fiber
- 0.22 gr types of sugar
- 3.10 grams of fat
- 0.32 gr saturated fat
- 2.70 grams of unsaturated fatty acids
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