Keto Savory Low-Carb Anchovy & Olive Crackers Recipe

Dana Carpender May 24, 2022 Recipes, Snack Recipes Leave a comment 1,184 Views

Keto Low-Carb Savory Anchovy & Olive Crackers Recipe

This started with a recipe I saw in a Spanish cookbook. I wasn’t going to use wheat flour, of course, but the flavor combination seemed interesting — and it is!

Keto Low-Carb Anchovy and Olive Crackers Recipe

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This started with a recipe I saw in a Spanish cookbook. I wasn’t going to use wheat flour, of course, but the flavor combination seemed interesting — and it is!

Author: Dana Carpender
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 minutes
Yield: 50 crackers 1x
Diet: Gluten Free

Ingredients

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1 1/2 cups raw, shelled sunflower seeds
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum, guar gum, or glucomannan powder
1/2 cup grated Parmesan cheese or Romano cheese, or a combination of the two (I use pre-grated)
8 anchovy fillets, packed in olive oil
3 tablespoons chopped ripe olives
1 tablespoon water
salt, for sprinkling

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Instructions

Preheat your oven to 350° F.
Put the sunflower seeds, baking powder, and xanthan gum in your food processor, and run until the seeds are a fine meal.
Add the Parmesan cheese and anchovy fillets and run until the anchovies are pulverized and completely incorporated.
Add the chopped olives — I used pre-chopped black olives from a can — and the water. Pulse just enough to combine; you want the flecks of olive to be visible in the finished crackers.
Line 2 cookie sheets with baking parchment. Make a ball of half the dough, and place it in the middle of the first parchment. Cover with another sheet of parchment, and roll into as thin and even a sheet as you can. Do the same thing on the second cookie sheet.
Peel off the top parchment, sprinkle the dough with salt, then use a thin, straight-bladed knife to score into squares, diamonds, or triangles — I make mine squares about the size of Wheat Thins. Tip: Pressing down on the blade rather than drawing it along will make for smoother cuts.
Bake for 25 minutes, or until golden. Cool, break apart (use the knife to re-score and you’ll get fewer broken crackers), and store in a snap-top container.