EASY KETO LUPIN CRACKERS

Easy Keto Lupin Crackers. 1.4g carbs per serving. With NO coconut, almonds, eggs, butter, oil, milk, or cheese.

And there are no annoying seeds getting stuck between your teeth.

Bake them super-thin and they’ll turn out super-crunchy. These keto crackers are lovely on their own, but with dips, cheese, or charcuterie, they simply shine.



 And the recipe is a dream. Just mix all dry ingredients, add water, knead for a few seconds, roll out, cut, and bake. 15 minutes max. And they’re ready for the oven.

How To Make Easy Keto Lupin Crackers

The flavour comes from Roasted Hazelnuts. You can either buy pre-ground roasted hazelnuts, or use whole nuts if you have a coffee grinder or similar. And if you’re lucky enough to find Italian hazelnuts – I’m well and truly jealous – they’re the best.

 

As an alternative, you could use roasted pecans. Exquisite flavour, but they’re softer nuts and I find the crackers don’t turn out as crispy, even if twice-baked.

Lupin flour and a little bit of flaxseed are the other main ingredients, to which you add a dash of bicarbonate of soda and salt.



The process is sooooo simple. Weight and mix those dry ingredients, then stir in water and knead briefly into a dough.

Now. Everyone has their favourite method for rolling out dough. Most bakers use non-stick baking paper. I never do, because I like to see what I’m doing. My usual method is to place the dough over a silicone baking sheet, cover it with cling film (saran wrap), then use a mini rolling pin to flatten it and spread it edge to edge.

This particular dough isn’t gummy, so there’re no need to dust the silicone sheet or the actual dough with flour. In fact, it’s best not to.

Fancy spicy crackers? No problem. Just mix paprika and/or whichever spice you want with extra virgin olive oil and salt, and brush all over before baking.

Enjoy!

Easy Keto Lupin Crackers

This super-easy and fast recipe makes beautifully crispy crackers with minimal effort.
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Course: Bread and Crackers, Savoury Snacks
Diet: Cheese Free, Coconut Free, Dairy Free, Egg Free, Gluten Free, High Protein, Keto, Low Carb, Seed Free, Sugar Free
Keywords: flaxseed, hazelnuts, lupin flour
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

Instructions

  • combine dry ingredients and mix well with a fork.
    50 g lupin flour, 25 g roasted ground hazelnuts, 10 g ground flaxseed, ¼ tsp bicarbonate of soda, ¼ tsp fine himalayan pink salt
  • add 85g cold water, stir, then knead briefly to form a dough.
  • pre-heat oven to static oven160 °C static.
  • place over a silicone baking sheet, cover with cling film and roll out very thinly - avoid dusting with any type of flour; the cling film will peel away neatly if you keep it parallel with the dough.
  • use a plastic-blade cutting wheel to cut squares (for neater cuts, dip the wheel in water and shake off excess).
    N.B. Don't use a metal-blade cutter or you'll ruin your silicone sheet.
  • place over an oven rack and bake for 20-25 minutes, depending on the thickness of your rolled out dough.
  • remove from oven together with the rack and turn off heat, peel away the silicone baking sheet, INVERT over the same rack - this time lined with baking paper - and put back in the oven to to dry, door closed.

Notes

If you prefer, grind whole raw hazelnuts yourself, but roast them first for about 15 minutes at 180°C static (no need to pre-heat), as doing so will enhance their flavour. A better result is obtained from pulverised nuts, but you can use crumbs instead, if that’s your preference. I find a coffee grinder works better than a mini chopper, but be careful not to overdo it, or you’ll end up with nut butter.
Flaxseed meal can be replaced with coconut flour (U.S. option HERE), although the crackers won’t be as crunchy, even if you double-bake them.
For flavoured crackers:
1/2 TBSP Extra Virgin Olive Oil + 1/2 tsp salt + 1/2 tsp paprika and/or other spices. Mix and brush all over before baking.
Use metric kitchen scales to weigh your ingredients accurately:
Food Scales (UK)
Food Scales (U.S.)

Nutrition

Serving: 20g | Calories: 98kcal | Carbohydrates: 1.4g | Protein: 6.5g | Fat: 6.5g
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3 Comments

  1. Can any ground nut be used to replace the hazelnut? Or just omit entirely?

    • Hello Anne,
      yes, any ground nuts will work, except macadamia (too high in fat).
      I prefer hazelnuts because I think they deliver the nicest flavour post-bake. But yes, do experiment – you can’t go wrong, only the flavour at the end will be different.
      P.S. Roast them first, it makes a big difference.

  2. A cracking recipe for the crispiest crackers ever.5 stars

5 from 1 vote

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