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Keto Golden Flax Seed and Caraway Flatbreads Recipe


Atkins Keto Golden Flax Seed and Caraway Flatbreads
0.6g
Glucides nets Atkins™
Prep Time:40 Minutes
Style:Middle Eastern
Cook Time:14 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.2g

Protein

2.1g

Fat

0.5g

Fiber

26.6cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 3/4cupWhole Grain Soy Flour
  • 1tbsp, groundFlaxseed Seeds
  • 1tbsp, wholeFlaxseed Seeds
  • 0 1/4tspSalt
  • 0 1/3cupHeavy Cream
  • 1tablespoonUnsalted Butter Stick
  • 1largeEgg White
  • 0 3/4tspCaraway Seed
  • 0 1/2tspBlack Pepper

DIRECTIONS

  1. Heat oven to 325°F. In a medium bowl, combine soy flour, ground and whole flax seeds and salt. Add heavy cream and melted butter; stir until combined. Cover with plastic wrap and refrigerate 15 minutes. 
  2. Cut the dough in half and flatten into squares. Roll each square between 2 sheets of waxed paper to a thickness of 1/16 inch (about a 9-inch square). Trim off the edges. Cut the dough into strips 1 1/2 inches wide and 3 inches long. A pastry wheel works best for cutting the dough. Repeat with remaining dough and scraps. Refrigerate 15 minutes. 
  3. Lightly brush dough strips with egg white and sprinkle with caraway seeds and cracked pepper. Using a spatula, transfer strips to an ungreased baking sheet, leaving ½ inch between them. Bake until crisped and golden around edges, 12-14 minutes. Transfer to a wire rack and cool completely. Can be made ahead and stored in an airtight container for up to 2 weeks.

Cooking Tip

Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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