How to make keto vegan cheese crackers (with oat fibre option)

almond flour

🥗Healthier: coconut flour

💰Cheaper: sunflower seed flour

Sunflower seed flour is often less expensive and nut-free.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried cheese powder

Dried cheese powder can be a cheaper alternative for flavor.

flaxseed meal

🥗Healthier: chia seeds

💰Cheaper: ground psyllium husk

Ground psyllium husk is a cost-effective binding agent.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil option.

Add 100 grams of ground almonds to a mixing bowl.

Add 0.5 teaspoon of baking powder, 1 teaspoon of xanthan gum, and a pinch of salt to the dry mix; give it a quick mix.

Make a well in the dry mix and add 2 tablespoons of olive oil.

Add 3 tablespoons of cold water to the mixture, folding it in and mixing until combined; add more water if needed.

Add 50 grams of finely grated vegan mozzarella to the dough and mix until evenly distributed.

Cover the bowl and let the dough rest for 15 minutes.

Prepare a baking tray by placing a layer of baking sheet on it and coating it with olive oil.

Use a tortilla press to roll out the dough, or roll it out with a rolling pin between two sheets of baking paper.

Cut the rolled dough into desired shapes using a cookie cutter or knife.

Prick holes in the crackers with a fork to help them cook through and crisp up.

Brush a layer of olive oil on top of the crackers.

Bake in a preheated oven at 170°C (340°F) for 10-15 minutes on one side, then flip and bake for an additional 5-10 minutes until lightly golden brown.

Allow the crackers to cool at room temperature for at least an hour before storing in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens