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Keto Kitchen Lebanon Posted on So easy and satisfying keto chocolate-dipped crackers!
So easy and satisfying keto chocolate-dipped crackers!
Ingredients:
Crackers
200 g Almond Flour
½ tsp Sea-salt or pink Himalayan salt
¼ tsp CinnamonOptional
2 tbsp Xylitol or Erythritol
1 Large eggBeaten
Chocolate Coating
90 g Unsweetened Butter
4 tbsp Xylitol or Erythritol
60 g Unsweetened Chocolate BarUsed 4 squares Hershey’s Unsweetened Chocolate Bar
Directions:
Crackers Preparation
1
Start by beating the egg with 2 tbsp Xylitol/Erythritol with 1 tsp vanilla (some stevia drops are optional)
2
Mix all remaining dry ingredients in a separate bowl
3
Mix all ingredients together to form a dough
4
Put the dough between 2 parchment papers or nylon sheet on top and roll it to make it flat
5
6
7
Cut the dough into whatever shape you want.
8
9
Place them in the oven on 170 degrees C for around 25 min or until light brown depending on the thickness of the dough
Chocolate Coating Preparation
10
Place the butter and 4 tbsp Xylitol/Erythritol in a bowl and heat them in a microwave for 2 min. You want the butter to heat well for the sweetener to completely dissolve in it.
Mix the butter and sweetener very well until the sweetener is completely dissolved. You might need to reheat the butter a little more.
11
Once the sweetener is completely dissolved and the butter is still hot, add the chocolate squares and mix until completely dissolved and incorporated.
Coating The Crackers
12
Place the crackers in a freezer for 15 min to cool them down
13
Once cold, start dipping the crackers in the melted chocolate and place them on the nylon sheet one by one
14
Once they are all distributed on a nylon sheet, you can add some more melted chocolate on top of each piece using a spoon to make the chocolate coating a little thicker (optional)
15
Place them in the refrigerator for an hour or more then serve.
Store them in the refrigerator.
16
17
Ingredients
Crackers
200 g Almond Flour
½ tsp Sea-salt or pink Himalayan salt
¼ tsp CinnamonOptional
2 tbsp Xylitol or Erythritol
1 Large eggBeaten
Chocolate Coating
90 g Unsweetened Butter
4 tbsp Xylitol or Erythritol
60 g Unsweetened Chocolate BarUsed 4 squares Hershey’s Unsweetened Chocolate Bar
Directions
Crackers Preparation
1
Start by beating the egg with 2 tbsp Xylitol/Erythritol with 1 tsp vanilla (some stevia drops are optional)
2
Mix all remaining dry ingredients in a separate bowl
3
Mix all ingredients together to form a dough
4
Put the dough between 2 parchment papers or nylon sheet on top and roll it to make it flat
5
6
7
Cut the dough into whatever shape you want.
8
9
Place them in the oven on 170 degrees C for around 25 min or until light brown depending on the thickness of the dough
Chocolate Coating Preparation
10
Place the butter and 4 tbsp Xylitol/Erythritol in a bowl and heat them in a microwave for 2 min. You want the butter to heat well for the sweetener to completely dissolve in it.
Mix the butter and sweetener very well until the sweetener is completely dissolved. You might need to reheat the butter a little more.
11
Once the sweetener is completely dissolved and the butter is still hot, add the chocolate squares and mix until completely dissolved and incorporated.
Coating The Crackers
12
Place the crackers in a freezer for 15 min to cool them down
13
Once cold, start dipping the crackers in the melted chocolate and place them on the nylon sheet one by one
14
Once they are all distributed on a nylon sheet, you can add some more melted chocolate on top of each piece using a spoon to make the chocolate coating a little thicker (optional)
15
Place them in the refrigerator for an hour or more then serve.
Store them in the refrigerator.
16
17