Low Carb Keto Egg White Crackers
Crispy egg white crackers that you can use to dip in guacamole, spinach dip, top with cheese or anything else your heart desires!
Servings: 3
Calories: 160kcal
Ingredients
- 4 egg whites
- 1/4 cup almond flour 28g
- 2 tbsp unflavoured whey protein isolate 10g
- 2 tbsp parmesan fresh or dried, 12g
- 1/4 tsp salt
- 1/2 tbsp dried parsley
- 1/4 tsp garlic powder
- 1/16 tsp pepper
- 1 tbsp butter 15g
- 1 tbsp whole flax seeds 7g
Instructions
- Pre-heat your oven to 400*F and line a baking sheet with parchment paper.
- In a bowl, mix together egg whites, almond flour, protein, parmesan, salt and seasonings. Mix until well combined (no need to beat this mixture, just stir normally).
- Next add your melted butter and whole flax seeds and mix once more.
- Use a spatula to spread this mixture onto the parchment paper lined tray. Make sure it's even, spread out, but thick enough to where there are no gaps in the mixture.
- Bake for 20-25min, and flip over at the 15min mark. Bake until crisp to your liking (the edges will always brown first but I actually love the super crispy parts!)
- Let the mixture cool completely before breaking or using a pizza cutter to slice into crackers. Store these at room temperature in an airtight container for up to 5 days. Serve with dip or eat on their own for a quick snack! Enjoy your Low Carb Keto Egg White Crackers!
Notes
- Store these in an airtight container on the counter once fully cooled for up to 5 days.
- Feel free to add different seasonings to these crackers, dill pickle, rosemary, sour cream and onion, salt and vinegar are just a few other flavours you can try!
- Grease your baking sheet with oil before lining it with parchment to prevent the parchment from moving around.
- Feel free to bake these chips more or less for more crispiness. You can also pour these into individual mini muffin tins for round chips (just be sure to only pour a very thin layer).