Keto Crispbread with Avocado
Elevate your low-carb snack game with this delectable Keto Crispbread with Avocado recipe, a perfect blend of crunchy and creamy textures! Crafted from nutrient-rich almond flour, flaxseed meal, and a medley of wholesome seeds, these oven-baked crispbreads boast a hearty, grain-free crunch that’s both keto-friendly and gluten-free. Topped with a velvety avocado spread infused with tangy lemon juice, a hint of spice from chili flakes, and the freshness of chopped parsley, this dish is a flavor-packed treat. Ready in under an hour and ideal for meal prepping, these crispbreads are fantastic as a light snack, a party appetizer, or a healthy breakfast option. Satisfy your cravings with this guilt-free recipe that pairs perfectly with any ketogenic lifestyle!
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Ingredients
- 1 cup almond flour
- 0.5 cup flaxseed meal
- 2 tablespoons chia seeds
- 2 tablespoons sesame seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons olive oil
- 0.5 cup water
- 2 medium avocados
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon chili flakes
- 1 tablespoon fresh parsley
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a mixing bowl, combine almond flour, flaxseed meal, chia seeds, sesame seeds, and sunflower seeds.
Step 3
Mix in the olive oil and water until a thick dough forms.
Step 4
Spread the dough evenly on the prepared baking sheet, pressing it down to about 1/8 inch thickness.
Step 5
Using a knife or a pizza cutter, score the dough into roughly 16 rectangular pieces.
Step 6
Bake in the preheated oven for 25-30 minutes or until the crispbread is golden brown and firm.
Step 7
While the crispbread bakes, prepare the avocado topping. Peel and pit the avocados, then mash them in a bowl.
Step 8
Add lemon juice, salt, and black pepper to the mashed avocados, mixing until smooth.
Step 9
Once the crispbread is cooked, let it cool completely on a wire rack.
Step 10
To serve, spread the avocado mixture over pieces of crispbread and top with a sprinkle of chili flakes and fresh parsley.
Step 11
Store any leftover crispbread in an airtight container and use the avocado mixture within a day for freshness.
Nutrition Facts
| Serving size | (777.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2057.1 |
| Total Fat 182.8g | 0% |
| Saturated Fat 21.3g | 0% |
| Polyunsaturated Fat 17.5g | |
| Cholesterol 0mg | 0% |
| Sodium 1243.1mg | 0% |
| Total Carbohydrate 87.5g | 0% |
| Dietary Fiber 62.9g | 0% |
| Total Sugars 7.6g | |
| Protein 49.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 565.0mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 2764.3mg | 0% |
Source of Calories