0
RatingDifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins

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.

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Category

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.

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Chocolate-Dipped Crackers

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