Snack
Flaxseed crackers with chive ricotta
Flaxseed absorbs water and turns gummy — then dries into something shatteringly crisp in the oven. The ricotta loosens with lemon so it is spreadable, and the chives go in at the end so their oniony bite survives the chilling.
3gnet carbs
20gfat
12gprotein
240kcal
Per serving40 minServes 4
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Ingredients
For the whole dish · serves 4
- Flaxseeds4 oz
- Egg1 egg
- Ricotta7 oz
- Fresh chives¾ oz
- Lemon juice2½ tsp
- Sea saltto taste
- Black pepperto taste
Method
5 steps · 40 minutes
- Toast the flaxseeds in a dry skillet over medium heat for 3 minutes until they smell nutty. Cool for 2 minutes.
- Whisk the egg with 60 ml of water, a pinch of salt and the toasted flax. Let the batter sit 10 minutes until the seeds have absorbed the water and gone gel-like.
- Divide the batter into 4 portions on a parchment-lined sheet pan and press each into a thin disc about 4 inches wide.
- Bake at 325F for 18 minutes until the edges are golden and the centers snap when tapped. Cool on the pan for 5 minutes to crisp.
- Stir the ricotta with the lemon juice, snipped chives, salt and pepper. Serve alongside the crackers for spreading.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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