Low Carb Crispbread with Avocado
Elevate your snacking game with this satisfying and nutrient-packed Low Carb Crispbread with Avocado recipe! These golden, homemade crispbreads are crafted with wholesome ingredients like almond flour, chia seeds, and sesame seeds, delivering an irresistible crunch while staying gluten-free and keto-friendly. The crispbread pairs perfectly with a creamy avocado spread, infused with zesty lemon juice, aromatic garlic powder, and a hint of black pepper for a burst of flavor in every bite. Ready in under 40 minutes, this versatile recipe is perfect for a light lunch, party appetizer, or healthy on-the-go snack. Packed with fiber, healthy fats, and bold flavors, it's an easy and delicious way to enjoy guilt-free indulgence while staying low carb!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Ground flaxseeds
- 2 tablespoons Chia seeds
- 2 tablespoons Sesame seeds
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 0.25 cup Water
- 1 whole Avocado
- 1 tablespoon Lemon juice
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine almond flour, ground flaxseeds, chia seeds, sesame seeds, baking powder, and salt.
Stir in the olive oil and water until a dough forms. If the mixture is too dry, add a little more water until it comes together.
Place the dough between two sheets of parchment paper. Roll out the dough until it's about 1/8 inch thick.
Remove the top layer of parchment and transfer the bottom parchment with the rolled out dough onto the baking sheet.
Use a knife or a pizza cutter to score the dough into squares or rectangles. This will make it easier to break after baking.
Bake in the preheated oven for 15-20 minutes, or until the crispbread is golden brown and firm.
While the crispbread is baking, prepare the avocado topping. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Mash the avocado with a fork, and stir in the lemon juice, garlic powder, black pepper, and red pepper flakes, if using.
Once the crispbread is done, remove it from the oven and let it cool for a few minutes.
Break the crispbread along the scored lines and spread the avocado mixture over each piece.
Serve immediately and enjoy your low carb crispbread with avocado.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1446 mg | 63% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 6.0 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1356 mg | 29% | |
*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.
