Category: Breads and Savories

Crisp Apple Crackers

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Flackers anyone?!  These very crisp crackers are a hybrid of a popular brand of crackers on the market.   Serve with your favorite cheese, cashew cheese is my favorite.  For cashew cheese see the Probiotic NY-Style Non-Dairy Cheesecake recipe for how to make your own or purchase this brand in your area.  Add any herbs and spices you like to your cashew cheese once it is done fermenting.

They are simple to make at home and this recipe uses apple and raisins (traditionally a no-no on low carb diets) to add interest.  They can of course be made without either but it makes them more irresistible!  And these crackers are made in a dehydrator so all the heart healthy omega 3 oils are intact because they are not over heated.  Please see the notes for a comparison of the nutritional information for several different types of these crackers.

Crisp Apple Crackers
 
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Nutrition Information
  • Serves: 26
  • Serving size: 1
  • Calories: 73
  • Fat: 5.3g
  • Carbohydrates: 7.5g
  • Fiber: 5.3g
  • Protein: 3.2g
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 1 cup chia seeds
  • 1 cup flax seeds
  • 3 cups water
  • 1 honeycrisp apple (or apple of choice, optional)
  • ¼ cup raisins (optional)
  • 1 tbsp cinnamon (optional)
  • ⅛ tsp pink salt
Instructions
  1. In two separate bowls combine 2 cups of water with the chia seeds and 1 cup of water with the flax seeds. Stir each then allow to sit and absorb water for 15 minutes.
  2. Add the raisins to a food processor (or finely chop by hand) until finely chopped. Grate the apple and add it to the raisins.
  3. Add the chia seeds, flax seeds, cinnamon and salt to the raisins and apples. Pulse until combined forming a gooey dough. A food processor is not necessary, simply combine in a bowl. To make Plain Chia and Flax Crisps combine just the soaked chia, flax and salt and decrease the time of dehydration.
  4. Spread into an even layer on two sheets in a dehydrator (use either Teflon sheets or parchment paper) and dehydrate at about 105°F for 8 hours, carefully flip the trays over onto a cutting board and score the drier side of each sheet into 13 sections, then flip over back onto the Teflon sheet or parchment paper so the gooey side is up and continue to dehydrate for another 8 hours. Break the crackers apart at the score lines, remove the Teflon or parchment paper and continue to dry for another 4-6 hours until crisp. NOTE: These may also be dehydrated in an oven on the lowest setting – just be sure to watch the time and follow the same procedure for scoring them – or break them apart as evenly as possible. Makes 26 large crisps. If the apple, raisins and cinnamon are omitted the recipe will make 20 crackers.
Notes
Net Carbs = 2.2g
SugarOH = 0g

With Raisins:
Calories: 73g Protein: 3.2g Carbs: 7.5g Net Carbs: 2.2g Fiber: 5.3g Fat: 5.3g SugarOH: 0g 26 servings

Without Raisins:
Calories: 68g Protein: 3.1g Carbs: 6.3g Net Carbs: 1g Fiber: 5.3g Fat: 5.2g SugarOH: 0g 26 servings

Plain:
Calories: g Protein: 4g Carbs: 6.8g Net Carbs: 0.4g Fiber: 6.4g Fat: 6.8g SugarOH: 0g 20 servings
 

Hazelnut Crackers

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These crackers are crisp, flavorful and rich.  They pair well with cheese and white or red wine.  Try combining them with the cheese of your choice and topping with a little sugar free and low-carb

Spiced Pumpkin Butter with Hazelnut Crackers and Manchego Cheese

 

or how about Blackberry-Jalapeno Jam served over warmed brie with Hazelnut Crackers.

Blackberry Jalapeno Jam

 

No one will know these healthy crackers are gluten free and low carb!

 

 

 

Hazelnut Crackers
 
Author: 
Nutrition Information
  • Serves: 25
  • Serving size: 1
  • Calories: 33
  • Fat: 2.6g
  • Carbohydrates: 1.6g
  • Fiber: .6g
  • Protein: 1.4g
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 1 tbsp flax meal
  • 3 tbsp unsweetened apple sauce, warmed
  • ½ cup almonds
  • ½ cup hazelnuts
  • ½ cup pumpkin seeds
  • 2 dried figs, finely chopped
  • 2 tbsp fresh rosemary
  • ½ tsp pink salt
Instructions
  1. Preheat oven to 350°F. Prepare a sheet pan with parchment paper or silicon mat.
  2. In a small bowl combine the warmed apple sauce with the flax meal stirring into a paste. Allow to sit for 5-10 minutes. If you prefer you can substitute 1 egg white for the fax/apple sauce.
  3. Combine the nuts and seeds in a food processor, process until coarsely ground but not into nut butter. Add the figs, rosemary and salt. Process until only small bits of fig remain then add the flax mixture or egg white. Add a little more water if necessary to form a semi-sticky ball around the middle when pulsed.
  4. Roll dough between 2 pieces of parchment or two silicon mats into a 12x12-inch square. Then score with a pizza cutter into 25 crackers. Place only the bottom silicon mat or parchment paper with the crackers onto the sheet pan.
  5. Bake for 10-12 minutes. Remove from oven and allow to rest before breaking apart.
Notes
Net Carbs = 1g
SugarOH = 0g
 

 

Cheese Danish

Cheese Danish

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Cheese Danish
 
Author: 
Nutrition Information
  • Serves: 9
  • Serving size: 1
  • Calories: 210
  • Fat: 15.8g
  • Carbohydrates: 17.1g
  • Fiber: 14.4g
  • Protein: 8g
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Ingredients
Pastry
  • 6 oz shredded mozzarella cheese
  • 2 eggs
  • ¼ cup unsalted butter, melted
  • 3 tbsp xylitol
  • 2 tbsp erythritol
  • 1 pinch pure powdered stevia
  • 1 tsp lemon juice
  • 1 ½ tsp vanilla
  • ⅓ cup coconut flour
  • ½ tsp baking powder
  • ⅛ tsp salt

Filling

Cream Glaze
  • 3 tbsp powdered erythritol
  • 2 tbsp heavy cream
  • ¼ tsp vanilla
Instructions
  1. Preheat oven to 400°F and prepare a sheet pan with a silicon mat or parchment paper. Set aside.
  2. In a medium bowl stir together the mozzarella cheese, eggs, butter, xylitol, erythritol, stevia, lemon juice, and vanilla. Add the coconut flour, baking powder and salt. Stir into a thick batter and allow it to sit for 5 minutes.
  3. Using a 3 tbsp scoop make a ball, form into a flat oval using your hands then place on prepared sheet pan. Repeat to make 9 ovals spacing them about 2 inches apart.
  4. Bake for 10 minutes. Remove from oven and use the back of a spoon to make an indent for the filling. Prepare filling by combining the cream cheese with the xylitol and placing it into the well of each Danish. Top with 1 tsp of jam for each pastry. Then bake for another 5-6 minutes until golden brown. Allow to cool on the pan for 15 minutes.
  5. Make glaze. Stir together the erythritol, heavy cream and vanilla in a small bowl. Drizzle on top of each Danish. Makes 9 pastries.
Notes
Net Carbs : 2.7g
SugarOH: 12.1g
 

Spiced Pumpkin Chocolate Swirl Bread

Spiced Pumpkin-Chocolate Swirl Bread

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Spiced Pumpkin-Chocolate Swirl Bread
 
Author: 
Nutrition Information
  • Serves: 14
  • Serving size: 1
  • Calories: 316
  • Fat: 25.9g
  • Carbohydrates: 29g
  • Fiber: 23.8g
  • Protein: 9.3g
Recipe type: Breads and Savories
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Ingredients
Chocolate Batter
  • ¼ cup sugar-free chocolate chips
  • ¼ cup coconut oil
  • 3 large eggs
  • 1 tsp vanilla
  • 2 tsp espresso powder
  • 4 tbsp erythritol
  • 4 tbsp xylitol
  • Pinch pure powdered stevia
  • 1 ½ cups almond flour
  • 2 tbsp coconut flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda

Pumpkin Batter
  • 2 large eggs
  • ¾ cup pumpkin puree
  • ¼ cup coconut oil
  • 1 tsp vanilla
  • 3 tbsp erythritol
  • 3 tbsp xylitol
  • Pinch pure powdered stevia
  • 1 ¾ cups almond flour
  • ¼ cup coconut flour
  • 2 tbsp chia seed flour
  • 1 ½ tsp pumpkin pie spice (or 1 tsp ground cinnamon, ½ tsp ground ginger ⅛ tsp ground cloves and ⅛ tsp ground nutmeg)
  • 1 ½ tsp baking powder
  • ½ tsp salt

Mocha Glaze:
  • 3 tbsp erythritol, powdered
  • 2 tbsp heavy cream
  • ½ tsp vanilla
  • ½ tsp espresso powder
  • ¼ tsp ground cinnamon
Instructions
  1. Preheat oven to 375°F. Prepare a 5x7-inch loaf pan by placing a piece of parchment on the bottom and spraying it and the sides with oil.
  2. Make the Chocolate Batter: Melt the chocolate and coconut oil in a small bowl at 30 second intervals; stirring in between until fully melted and smooth. Add the eggs, vanilla, espresso powder, erythritol, xylitol and stevia whisking into a smooth batter. In a small bowl whisk to combine the almond flour, coconut flour, cocoa powder, baking powder, salt, baking soda. Set both aside.
  3. Make the Pumpkin Batter: In a medium bowl whisk to combine the egg, pumpkin puree, coconut oil, vanilla, erythritol, xylitol, and stevia. In a small bowl whisk to combine the almond flour, chia seed flour, pumpkin pie spice, baking powder, and salt. Add the dry ingredients to the pumpkin mixture mixing until combined. Do the same for the Chocolate Batter so that you have two bowls of batter – one chocolate and one pumpkin.
  4. Divide the batter into the prepared pan by alternating ½ cup of each batter into the pan; start with the bottom layer and then do a second layer. Take a knife and swirl the batter once or twice to blend the batters. Bake for 25 minutes at 375°F then turn the oven down to 350°F and continue to bake another 40-45 minutes until light golden brown and set in the center. If the bread begins to brown too much on top cover it with aluminum foil and continue baking. Remove from oven and allow the bread to cool in the pan for 20 minutes before removing to a cooling rack.
  5. For the Glaze: Whisk all ingredients until smooth. Use immediately, it will set up forming a crust as it sits so quickly drizzle it over the top of the warm bread. Enjoy immediately or refrigerate for up to 1 week or freeze tightly wrapped for up to 3 months. Serve at room temperature or toasted.
Notes
Net Carbs: 5.2g
SugarOH: 18.3g