Keto Crispbread with Avocado
Elevate your snack game with this irresistible Keto Crispbread with Avocado recipe! Perfectly golden and crunchy, these homemade crispbreads are crafted with nutrient-packed almond flour, flaxseed meal, and a hearty blend of chia, sesame, and sunflower seeds, delivering a low-carb, gluten-free base that’s ideal for keto enthusiasts. Paired with a creamy avocado topping enhanced by bright lemon juice, fragrant parsley, and a subtle kick of chili flakes, this recipe offers a fresh and zesty flavor profile that’s both satisfying and wholesome. Quick to prepare in just 15 minutes and baked to perfection, these crispbreads make an ideal snack, appetizer, or lite lunch for those seeking a healthy, guilt-free indulgence. Make them ahead for easy meal prep and savor the perfect balance of crunch and creaminess in every bite! Keywords: keto crispbread, avocado topping, low-carb snack, gluten-free appetizer, healthy keto recipe, almond flour crispbread.
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.5 cup flaxseed meal
- 2 tablespoons chia seeds
- 2 tablespoons sesame seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons olive oil
- 0.5 cup water
- 2 medium avocados
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon chili flakes
- 1 tablespoon fresh parsley
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, flaxseed meal, chia seeds, sesame seeds, and sunflower seeds.
Mix in the olive oil and water until a thick dough forms.
Spread the dough evenly on the prepared baking sheet, pressing it down to about 1/8 inch thickness.
Using a knife or a pizza cutter, score the dough into roughly 16 rectangular pieces.
Bake in the preheated oven for 25-30 minutes or until the crispbread is golden brown and firm.
While the crispbread bakes, prepare the avocado topping. Peel and pit the avocados, then mash them in a bowl.
Add lemon juice, salt, and black pepper to the mashed avocados, mixing until smooth.
Once the crispbread is cooked, let it cool completely on a wire rack.
To serve, spread the avocado mixture over pieces of crispbread and top with a sprinkle of chili flakes and fresh parsley.
Store any leftover crispbread in an airtight container and use the avocado mixture within a day for freshness.
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 62.9 g | 225% | |
| Total Sugars | 7.6 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2764 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
