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Ground raw sunflower seeds have so much of potential and they are cheap, healthy and lower in net carbs.

I have already shown you how to make the best keto bread with it as they are so light, soft, fluffy and crispy when toasted. See links here for keto buns or bread with ground sunflower seeds;

1. Keto Sunflower Seed Bread =
2. Keto Sunflower Yeast Bread =
3. Keto Sunflower Seed Buns =
4. Keto Sunflower Seed Buns (Vegan) =

I have also shown you how to use it to make keto cakes such as Lemon Blueberry Cake, Banana Cake and Lemon Cupcakes which turned out so soft and moist)

Ground raw sunflower seeds also makes incredibly crispy cookies like the Keto Chocolate Chip Cookies published here about a month ago. Now, I am showing you how to make these amazingly crispy and delicious seeded cookies with eggless and dairy free options. As usual, they are super easy to make without any equipment required.

Next week, I will show you how to use this same base to make into Keto Crackers which you can enjoy with your favorite spread. I especially love it with cream cheese so stay tuned.

The recipe can be viewed and printed at this link ;

[ Total Servings = 20 ]
Per Serving ;
Total Carb = 1.9 g
Dietary Fiber = 0.6 g
Net Carb = 1.3 g
Calories = 85
Total Fat = 8.1 g
Protein = 2.3 g

Ground Raw Sunflower Seeds = 150 g / 1 1/4 cup (You can also use the same amount of almond flour or ground walnuts, pecans or hazelnuts. Refer to the video on how to grind the sunflower seeds)
Baking Powder = 4 g / 1 tsp (If using double acting, reduce amount by half)
Salt = 2 g / 1/2 tsp
Unsalted Butter (softened) = 85 g / 3/8 cup (For dairy free option, you can use coconut or olive oil)
Egg (room temperature) = 1 large (For eggless option, you can use 1 flax egg = 7 g / 1 tbsp flax meal + 45 ml / 3 tbsp water. Mix together in a bowl and set aside to thicken)
Erythritol = 40 g / 3 tbsp (This is only mildly sweet so you can adjust accordingly. You can also use any other keto friendly sweetener.)
Vanilla Extract = 1 tsp (optional)
Lightly toasted seeds ;
Black sesame seeds = 36 g / 1/4 cup
White sesame seeds = 36 g / 1/4 cup
Pumpkin seeds = 64 g / 1 cup

1. Preheat the oven at 350F or 180C.
2. In a bowl, whisk the butter and sweetener until pale in color.
3. Add the egg, vanilla extract and whisk to combine.
4. Add the flour, baking powder, salt and mix with a spatula until a soft dough is formed.
5. Add all the toasted seeds and mix until well combined.
6. Use a 4 cm cookie scoop to scoop the dough onto a baking tray lined with parchment paper.
7. Lightly flatten the dough as they will not spread very much.
8. Bake for about 20 to 25 mins or until very browned. The key to make the cookies crispy is to bake them until dark brown in color. The oven may look smoky but don’t worry, they are not burnt. Let the cookies cool for about 5 minutes on the tray after baking then transfer to a wire rack to cool completely. The cookies will crisp up once cooled. If you find the cookies are not crispy enough, just pop back into the oven and bake for another 5 to 7 minutes or until crispy.
9. Store the cookies in an airtight container for a few weeks at room temperature. They can also be refrigerated and frozen. They taste great straight out of the fridge and freezer.
10. You can also freeze the dough for later use. Just shape them into balls, chill in the fridge and once hardened, place into bags and freeze. When you want to bake them, let them defrost for a bit on the kitchen counter then bake accordingly.

Title of music : Cuban Island
Music credit to : Ultimate Tracks
YouTube link ;

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