KETO Saltine Crackers Recipe πŸŽ„ no fathead dough 0.8g carbs

KETO Saltine Crackers Recipe πŸŽ„ no fathead dough 0.8g carbs


keto low-carb saltine crackers hi I’m ginger I think either for five years and today we’re making keto and low-carb saltine crackers because that’s what my patron asked me for for Christmas so that’s what we’re gonna do today I had no idea and a saltine cracker were to be considered a Christmas food and on their own they are not truth is apparently they are the fundamental ingredient for Christmas crack which I just recently discovered because it’s not quite something we have in the UK but apparently if the Christmas Day and Boxing Day kind of food that you make which is a sheet of consulting crackers then followed by whatever kind of thing your imagination brings whether is sweet or savory so as part of our commitment to keep Christmas s keto as possible so I’m giving you saltine crackers today what you decide to do with them it’s up to you maybe we will work on Christmas cracker if we have time before Christmas but today we’re making that because my patreon requested it so you guys win we’re doing that and if you actually would like to be able to choose the recipes that then I put that poll every time well the patron of the side that is you can tell so you can join them in the VIP circle up here in the description below you guys are amazing because otherwise without you I wouldn’t be here making videos so thank you to all 47 of you from the bottom of my heart to make saltine crackers you’re gonna need fine diamond flower and fine coconut flour I know it’s a bit of a problem to find final flour here in the UK I discussed it in my Amazon idea hole it’s rare to find here but when you’re lucky you can find it and actually this time around I find it again I don’t know why real food source managed to have it on stock again so if you can get your hands on it amazing you find a link down description below as usual we’re gonna use some hemp hearts which I haven’t quite some time used to love them in the shakes so we’re gonna use them as well some melted butter some frozen butter some olive oil baking powder soaps to sprinkle on top xanthan gum and very very cold ice water this is the part where I feel committed to tell you that actually this is not an original recipe of mine at all because I wouldn’t know where to start I was thinking about making flax crackers and then I realized that maybe that would have been enough so actually I went and found this recipe from low-carb ology you find the link to the original recipe on the description below because I’m in Europe because I have different ingredients this is a bit mixed up and different that fingers crossed it will work for everyone anyway it’s not the kind of ginger recipe so it’s not mixed boom done it’s a bit more complex and I suppose that’s why we have melted butter and frozen butter but let’s get into it and let’s see if we can make something good out of this be prepared because we’re gonna put this in the fridge before we actually use it so you need some time before actually getting to have your crackers we’re gonna get our bowl with with a spoon which will possibly help not to get stick with all the butter that we’ll put in there first things first we mix all the dry ingredients together so we go with a very fine um flour tada very fine coconut flour baking powder sparklers unicorns parent them xanthan gum is useful as usual because it’s gonna give these electricity and because there are no eggs I really really suggest you get yourself some something ham it costs so little your last use forever as usual link down in the ingredients in a video description it’s our gluten basically makes us stick together finally our ham parts which I suppose go into this recipe because they’re really really buttery and salting records should be very very buttery but also will give some crumbly texture so let’s go into it I love em parts they’re so nice they’re a big copy but I used to have them in my rocket fuel latte when I was doing the rocket if you like that following how-to pursuit I don’t do it anymore but I still have this bunch of hemp hearts which go really well with bread II stuff mix mix mix will make it believe that it’s all an original one kind of flour that was always together and never had a problem in the world before they were finally reunited right this was the simple part now we get really working like it’s not a ginger recipe at all Mary is a proper chef like we are not and she actually creates the cold butter I can’t let’s be honest like it’s theirs I’ve don’t even know where to start it would put it know it’s bad stuff I’m gonna cut it in as little pieces as I can and I’m gonna put it on the side and that’s what we’re gonna do this is my butter all the butter please I haven’t I just have a fork butter I’m putting it onto a piece of kitchen towel and getting shavings out of it basically this is close to grating as we get you know what shamelessly one good thing about using a good quality butter is that after you cut it it’s really nice to just lick your fingers which I just did but beside that one Marie says is actually then you should basically see the shreds of butter cover the coconut flour we haven’t quite shredded it so we’re gonna do the breadcrumbs way with generally you would do with pastry so we’re going in [Music] ah such an interesting technique apparently the oldest one in the world with which you make a cake and Victoria sponge ha known so either you grate the butter or you do this I love you Murray thank you for making this right this is the part where we gently and slowly incorporate the olive oil in it and sure maybe you’re gonna ear you hold or I hold you okay yeah go confuse it confuse it from a side to the other never let me expect it continue getting tired and I don’t fit good yes I’ve done do L look out more buttery it already is I suppose the same way yay that’s you you need three hands at least to do this let’s go for it [Music] right we add our salt endo which I start to understand why could work a fair enough Marie we’re gonna put this in the fridge for at the very least 30 minutes because we I mean we’ve seen with the Madeline’s having weighed that butter works in mysterious way when you’ve chill it so we’re gonna do that we’re gonna trust that and then we’re gonna pray to our good star that we’re gonna be able to actually hold this that’s a lot of hope to be had fridge for 30 minutes I’ll see you there in a second right it’s been alf an hour little bit longer actually I am ready on a silicon baking sheet because I feel like it’s gonna be the healthiest safest way to actually do this without having to move too much so I’m actually gonna coconut oil spray the baking sheet so that I can just put the dough in it and then cover it with baking paper and be able hopefully to actually just roll it roll it roll it roll it oh no I see that yeah yeah it’s coming out and coming trying to touch it as little as possible to just you know give it the idea that it should stay in the shade but I’m gonna put some baking bit pup pup pup put bear claw put some baking paper ones off coz I can roll it without getting any stuffed it is for good measure I mean there’s all that fat anyways so I’m gonna hurt [Music] I feel like we can do this guy’s we’re so close we’re so close I can smell it they can taste it I mean I think I think I am sure you can make it even even they’re due to just spread around I had the idea of giving it a rectangular shape funnily enough I think it has a mainland u.s. shape like this is Washington this is California if you never be that went down there would be Florida like call me crazy but it looks a bit like US mainland fine now what I’m gonna do now is I’m not gonna give it shapes usually something crackers at least the ones that I’m used to it’s just square so here’s what we’re gonna do I’m gonna basically cut a grid we’re gonna give it poking holes and then we’re gonna bake it so let’s do the grid first I’m just gonna do it but I’m not actually then I’m gonna move it like it’s just gonna stay like that it’s just that supposedly then when it’s baked it will be and right to natural extract them I know it’s wishful thinking I don’t like to be awful we have 29 saltine crackers which I find interesting know the thickness is good even without meaning it I’m impressed I’m impressed no he’s good like 3000 okay da da da da da [Music] and we have even poked them which apparently have absolutely no useful part on that other than the fact that they will look like saltine crackers then just like these I’m gonna dare put them in the oven for 15-20 minutes till they turn golden let’s hope for the best and see how it goes right these are coming hot from the oven we’re gonna brush them with butter that used to be melted at the beginning of this recipe and then let’s let’s brush hold them while you brush them because not that easy [Music] trying to go over it again just so that all the butter is well used because it’s we’re gonna continue in the macros anyway so might as well have it right by the way if you’re wondering about the macros of these you find them all down in the video description below you open that and you’ll find the values that saltine cracker we sprinkle the sea salt to make them guess what salty currently do the amazing thing of all the recipes that you can make Christmas crack with is that despite the fact that they’re so thin again it’s sweet its sour its salty its savory it’s bad smoke dust it’s all the things here’s the real thing now your oven needs to be off but we’re gonna put this back for five minutes anyway and then see how they turn out first and foremost I need to repeat it it means repeating Murray I bow to thee because I have no idea how you came up to the conclusion that almond flour coconut flour but also hemp seed would have given this amazing texture and worked so well but you clearly knew what you were doing and I’m glad because usually even when I am inspired by other recipe or more likely when I come up with a recipe completely it takes me a lot of tryouts to do something good these I just trusted your recipe and it worked and thank you and tada I look at the right like it’s it’s crunchy its it has the salt on top of crystals it’s it’s so bread it’s scary and it’s so buttery it’s better the better the better notoriously so this is the real thing whether you actually don’t want to use it for Christmas crack or just with your cheese to dip is stuff make your camembert and try to put in its job the possibilities are endless actually good thing is down in the video description below you find that my version of the recipe but of course first and foremost Marie’s original recipe on our website so go check it out and also if you’re one of those who usually wonders who do you have actually the measurements in cups I don’t usually do that because I not comfortable enough for how much it varies from cups to grams but Marie’s original recipes in cups so that may help you as well so go check that out huge enormous thanks to my patrons because without their support I wouldn’t be able to put out two recipes per week and then all the research and everything else and they are actually the ones who decided to have this recipe out so again thanks so much guys for your support if you found this video useful share it with your friends because guess what now we can do something keto crackers oh my god they need to know and if it was useful to you specifically you then maybe put a thumbs up from the video subscribe to the channel and if you subscribe at that point why don’t you reign because that way every time I one of our videos is out you will be notified and you can come and see me I hope you like this video I will see you the next one thank you so much for watching deliciousness let me open it my god take them away from me [Music] you [Music]

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