crispbread

Ingredients for 1 servings:

• 150 g flaxseed meal
• 75 g Parmesan, grated
• 50 g sunflower seeds
• 2 eggs
• Salt
• n. B. cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 5 minutes

Low-carb, keto

Mix together all ingredients except the grated cheese. Add salt if desired. Preheat the oven to 180°C (top and bottom heat). Spread the mixture evenly on the baking tray; I use permanent baking foil as a base. It works best with moistened hands or a moistened rolling pin. Place the crispbread in the oven. After 10 minutes, remove the bread from the oven and cut into pieces. Sprinkle with cheese, if desired, and return it to the oven for another 15 minutes. It also tastes good without cheese. After baking, turn off the oven and let the bread dry for another 30 minutes in the remaining heat. The crispbread should be completely dry. Once cool, store in an airtight container. Tip: I grind my own flaxseed using a coffee grinder. Freshly ground flaxseed has a mild smell; most store-bought flaxseed smells rancid, or actually is. Carbohydrates: Flaxseed: 0 g, Parmesan: 0 g, sunflower seeds (50 g) have 6 g, egg about 1 g each. The whole recipe has 8 g of carbohydrates. 100 g of the final product contains about 2.5 g of carbohydrates.