Flax Crackers and Olive Tapenade (Keto)
CALORIES: 405
4:1 RATIO: 1.5 g CARBS
Crispy crackers and a salty, savory dip! Blend the dip with an immersion blender for a smoother consistency.
Ingredients:
For the crackers:
20 g fl axseed meal, Bob’s Red Mill.
10 g parmesan cheese, block style, grated
9 g raw egg, mixed well.
1 g calorie-free sweetener, Truvia.
approximately 5 g water.
Optional: salt/pepper, pinch of garlic powder.
For the olive tapenade:
23 g mayonnaise, Hellman’s.
6.2 g olive oil.
15 g black olives, bottled, minced.
15 g green olives, bottled, minced.
Directions:
Preheat the oven to 300°F. After measuring all ingredients on a gram scale,
mix all of the cracker ingredients together and add water until the dough
forms a ball. Place the dough between two sheets of parchment paper that
have been lightly oiled. Roll the dough as thin as possible, about 1/8 inch.
Remove the top piece of parchment and score the dough with a knife by
pressing down, (do not drag) into cracker shapes. Transfer the rolled dough, keeping it on the parchment, to a baking sheet. Bake for about 30 minutes until the crackers have dried completely. Let them cool on the baking sheet and then break apart into the crackers.