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Almond Parmesan Keto Crackers with Creamy Soup
Crunchy almond crackers piped from a yogurt-Parmesan dough, served beside a silky broccoli cream soup for a satisfying light lunch.
20 min prep / 60 min total
120 kcal
3.9g protein
20 servings
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Ingredients
Ingredients updated to metric measurements
- 85 galmond flour
- 5 gbaking powder
- dried garlic
- pinchsalt
- 1 tspchia seeds
- 2eggs
- 2 tbspGreek yogurt
- 30 gParmesan
grated
- sesame seeds
for topping
- 300 gbroccoli
for the soup
- 1onion
- garlic
- 150 mlcream
20%
- 5bacon strips
- 30 gpumpkin seeds
Instructions
Combine 85g almond flour, 5g baking powder, dried garlic, salt and 1 teaspoon chia seeds.
Mix in 2 eggs and 2 tablespoons Greek yogurt, then fold in 30g grated Parmesan.
Pipe the dough into crackers on a greased tray, sprinkle with sesame seeds and bake at 180°C (350°F) for 12-.
For the soup, boil 300g broccoli in 500-700ml salted water for .
Sauté 1 onion and garlic in olive oil, add to the broccoli with 150ml cream and blend smooth.
Season with salt and pepper, top with crisp bacon and pumpkin seeds and serve with the crackers.
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