Keto Savory Low-Carb Anchovy & Olive Crackers Recipe

Keto Low-Carb Savory Anchovy & Olive Crackers Recipe

This started with a recipe I saw in a Spanish cookbook. I wasn’t going to use wheat flour, of course, but the flavor combination seemed interesting — and it is!

Keto Low-Carb Anchovy and Olive Crackers Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This started with a recipe I saw in a Spanish cookbook. I wasn’t going to use wheat flour, of course, but the flavor combination seemed interesting — and it is!

• Author: Dana Carpender
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 minutes
• Yield: 50 crackers 1x
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups raw, shelled sunflower seeds
• 1/2 teaspoon baking powder
• 1/2 teaspoon xanthan gum, guar gum, or glucomannan powder
• 1/2 cup grated Parmesan cheese or Romano cheese, or a combination of the two (I use pre-grated)
• 8 anchovy fillets, packed in olive oil
• 3 tablespoons chopped ripe olives
• 1 tablespoon water
• salt, for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350° F.
2. Put the sunflower seeds, baking powder, and xanthan gum in your food processor, and run until the seeds are a fine meal.
3. Add the Parmesan cheese and anchovy fillets and run until the anchovies are pulverized and completely incorporated.
4. Add the chopped olives — I used pre-chopped black olives from a can — and the water. Pulse just enough to combine; you want the flecks of olive to be visible in the finished crackers.
5. Line 2 cookie sheets with baking parchment. Make a ball of half the dough, and place it in the middle of the first parchment. Cover with another sheet of parchment, and roll into as thin and even a sheet as you can. Do the same thing on the second cookie sheet.
6. Peel off the top parchment, sprinkle the dough with salt, then use a thin, straight-bladed knife to score into squares, diamonds, or triangles — I make mine squares about the size of Wheat Thins. Tip: Pressing down on the blade rather than drawing it along will make for smoother cuts.
7. Bake for 25 minutes, or until golden. Cool, break apart (use the knife to re-score and you’ll get fewer broken crackers), and store in a snap-top container.

Notes

Assuming you make yours about the same size as mine, you’ll get about 50 crackers.

Nutrition

• Calories: 30
• Sugar: trace
• Sodium: 46mg Sodium
• Fat: 3g (71.1% calories from fat)
• Carbohydrates: 1g
• Fiber: trace
• Protein: 1g
• Cholesterol: 1mg

Recipe Card powered by

To Purchase the 200 Low-Carb High-Fat Recipes Cookbook

More Low Carb Recipes & Articles by Dana Carpender

© Dana Carpender. From her cookbook 200 Low-Carb High-Fat Recipes, 2015 Fair Winds Press. Used by permission of the author.

What do you think? Please send your comments to Dana Carpender.