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Coconut Curry Socca Crackers

by July 24, 2017

These crackers make for a great snack, salad topper, or dip scooper.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves:

40

Ingredients

  • 2/3 cup chickpea flour
  • 1/3 cup unsweetened shredded coconut
  • 1/2 cup lite coconut milk
  • 1/2 cup filtered water
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon Himalayan rock salt
  • 1/4 teaspoon lime zest
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon mustard seeds
  • pinch ginger powder
  • pinch cayenne

Instructions

  1. Preheat oven to 375F and line a cookie sheet with parchment paper.
  2. Whisk all dry ingredients in a medium sized bowl.
  3. Add the coconut milk, water, olive oil and garlic to the flour mixture and stir until all the lumps are gone.
  4. Pour mixture into prepared pan, pushing the mixture to the sides so that it’s evenly spread across the pan.
  5. Bake for 20 minutes or until dough begins to crack and corners brown.
  6. Remove from the oven and slide the dough to a cutting board. Cut dough into desired cracker size.
  7. Place cut crackers on a cookie sheet [I used a pizza pan and it worked perfectly!] and place back in the oven.
  8. Bake for 4-6 minutes, flip and bake for another 4-6 minutes. Watch them closely so they don’t burn!
  9. Remove from oven and allow to cool completely.

Nutrition Information Per Serving

Calories:

23

Calories from Fat:

10.8

Total Fat:

1.2 g

Saturated Fat:

0.7 g

Sodium:

17 mg

Carbs:

2.4 g

Dietary Fiber:

0.7 g

Net Carbs:

1.7 g

Protein:

0.8 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...