4 Serves
67 Mins
Combine the coconut flour, butter, deseeded and chopped jalapeno peppers, egg, and grated cheddar cheese in a food processor. Pulse the mixture until it forms a smooth, cohesive dough.
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Vitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
244 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
174 mg / 1,250 mgPotassium
369 mg / 4,700 mgSodium
515 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
14 g / 20 gCholesterol
72 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Transfer the dough onto a sheet of parchment paper and shape it into a tight log using your hands. Roll the log up securely in the parchment paper, twisting the ends to seal it like a cracker wrapper.
Place the wrapped dough log into the refrigerator for at least 30 minutes to firm up, ensuring it is easy to slice later.
Preheat your oven to 180°C. Unwrap the chilled dough log and use a sharp knife to cut it into even slices.
Arrange the slices on a baking tray lined with fresh parchment paper. Bake for 20 to 25 minutes, or until the crackers are firm and golden brown.
23
g13
g25
g
