Dude. Just made these. Taste tested them plain and I'm happy (I'm super picky (and will never find a low carb bread that I can tolerate)). To everyone who appreciates Black Sheet Keto, please thumbs up, and use the share link to share his videos. We need to support all the wonderful people who bring us videos and recipes.
Man!! Score, and very simple. Great for my friends that are keto newbies (and for my husband 😂😜)! Thanks for such a simple recipe. I love your channel and really appreciate the product development that you do.
Thanks a lot! They are in the oven right now. I sprinkled some smoked paprika on them. Chips flavour. ;-) And thanks for the gram not only cups version! It makes the recipe really easy for me. Greatings from the Black Forest, Germany. ;-)
Hi… just made these, think I didn’t roll them quite thin enough or it may be because I added a few flavourings into the mix? I added ground turmeric,garlic granules & chilli powder. I MUST SAY I LOVE THEM 👏👏👏 not puffed up like yours were, but so crunchy…I’ll be making them again. Thank you so much !
Hi! I just want to share that these keep REALLY well. I made these some time ago and just finished them off today. They were still really good, after keeping them in a ziplock in the bread drawer. I'll make some more today.
Those looked so good and I loved the simplicity of ingredients. Since you mentioned Lupin flour, are you planning to do more simple recipes using that flour, and can you do some testing to see how it impacts glucose?
Omg!!! I miss my chips too!! Thanks so much, I'll try it tomorrow. I wanted to ask if I wanted to flavour them say chilli and citric acid for lemon would I sprinkle on with salt or after they have baked.
KUDOS to you, Tom! I made these crackers this morning and they are very good. I am so happy to have this recipe. No more buying very expensive Fat Snax crackers for me- now I can do it myself! I'd love to hear any further ideas you have on flavorings for the crackers. Also, I feel like you could make a crispy bread type thing too, from this. I think I might have added too much xanthan gum and I was using a scale and the xanthan didn't seem to be registering very well. I wonder how that would have affected it- crispier, less crispy? Thanks again- I will definitely be making these on the regular!
Funny you mention making a crispy bread thing, I figured this out because I screwed up trying to make a pita/flatbread kind of thing. I rolled it too thin and they tasted good, but weren't super rigid. That recipe was using 2 tsp xanthan gum, so I upped it to 3tsp AKA 1TBSP and it worked great. That bread recipe will be out here once it's done. I had an idea last night on how to make it better. For flavoring them, I just sprinkle seasoning on instead of salt. I have this 7 chili blend that is pretty awesome on them. For some scales, the lower measurements are hard to register. Because it doesn't pack that much, using a volume measurement might be easier. That or measure your flour, then add the gum without resetting the scale. Just do the math as you add it in. Sometimes that works better on some scales.
Hey,I tried this and mine stuck awful to the paper. Is there different grades of parchment paper? I actually scraped it off the 1st paper and did again. What did I do wrong. I want these. Help.. I'm new at this!
I'm going to make these tomorrow, Tom. Thank you! A few questions- how do you recommend storing them and how long do you expect them to keep? Also, do you think topping them with Everything But The Bagel seasoning before baking would work or would that seasoning just fall off? Thanks so much for the recipe!
Hey! For storing them, there's nothing perishable. Everything is totally shelf stable. So my rule of thumb is that to follow the storage and expiration information for the ingredients. In this case, everything stores in my pantry and I eat them long before it expires :) I would imagine it would stick. The salt sticks just fine. The dough itself is actually pretty sticky, you'll see when you make it. That's how we "glue" to almond flour together and make it crispy.
It's actually quite a bit of work to do, but I love the results. It takes 2 cameras, 3 production lights, a boom mic, and a green screen. Totally worth it though
I'm thinking that you might want to provide a Ko-fi and Paypal links in your video description and About Me page for those who wish to donate as a thank you for your recipes and videos.
I've actually thought about that, but I was worried it would looks bad since TH-cam pays me (although it's not much) for the ads they put on the videos.
@@blacksheepketo He may be referring to Heavenly Fan's french fries recipe. This is very close, almost exact. I think she was the first one to use large amounts of xanthan in a recipe, by mistake, and it worked out to be a wonderful surprise. People are coming up with some awesome variations.
No idea who that is, but I'm not sure how that would work for a French fry. I feel like it'd be gummy. The trick when using large amounts of gum is that if it's not all the way dry, then it's sticky. I learned that making pasta a long time ago. Then again, I'd have to try it to know for sure. I've seen weirder things work! I do keep a notebook of the failures to prove pedigree on things though. This one actually started out as an actual Pita recipe that I rolled too thin. It wasn't quite stiff enough, so I upped the xanthan gum a bit more. I do, however, have plans to release the actual pita recipe once it's right. Edit: just looked up that recipe. It looks interesting, but I wouldn't call them that awfully similar. It uses almond flour, water, and xanthan gum sure. But the ratios are way different, there's no blending of flours, nor is there any form of oil in it. Its something I'd be willing to try though. My cauliflower fries are a huge pain to make compared to those.
@@blacksheepketo It's not gummy at all. I add salt and spices to her recipe for them and fry in shallow oil. They are really tasty. I'm going to try your pita recipe tomorrow, they look sensational!
Why did you think he did not come up with this recipes himself? Not everyone goes around watching every youtuber to copy their recipes. Of course some do but not all.
That was so simple! Thank you. May I also say I love the way you've set up your mini self in the corner while showing the recipe full screen
Dude. Just made these. Taste tested them plain and I'm happy (I'm super picky (and will never find a low carb bread that I can tolerate)). To everyone who appreciates Black Sheet Keto, please thumbs up, and use the share link to share his videos. We need to support all the wonderful people who bring us videos and recipes.
I love the way you describe and present your ingredients. Thanks for all your healthy recipes 👍🙏
I’m loving your recipes. Keep them coming
Subscribed! Not only are your recipes great...your presentation is as well. Good job and many thanks?!👍👍
I caught some “doctor” for an advertisement prior to your vid. He was ditching the keto diet. Lol...he was fat!
Man!! Score, and very simple. Great for my friends that are keto newbies (and for my husband 😂😜)! Thanks for such a simple recipe. I love your channel and really appreciate the product development that you do.
Boy oh boy these are great!!!! Thank you so much!
Thanks a lot! They are in the oven right now. I sprinkled some smoked paprika on them. Chips flavour. ;-) And thanks for the gram not only cups version! It makes the recipe really easy for me. Greatings from the Black Forest, Germany. ;-)
Hi… just made these, think I didn’t roll them quite thin enough or it may be because I added a few flavourings into the mix? I added ground turmeric,garlic granules & chilli powder. I MUST SAY I LOVE THEM 👏👏👏 not puffed up like yours were, but so crunchy…I’ll be making them again. Thank you so much !
These look really good I’m gonna try them! Thanks for giving us the cup versus grams versions that really helps me.
You're welcome. Just curious, where are you from?
We live in Arizona. 😀
I will give it a try today and I have to thank you too for mention cups AND grams because usually we work with grams in Germany! 🤗👍
I live in America but I like using the scale as well. :)
@@blacksheepketo i live in nigeria. And you have no idea how useful the gram measurement is.
I'm now hooked on your channel....wow, what GREAT recipes 👍 I'm mostly ketovore but these are great for my family and when I need some variety.
Hello NACHOS 🤩 Thank you so much. ☺
No problem 😊
Excited to try this recipe! Thanks!
Hope you enjoy
Hi! I just want to share that these keep REALLY well. I made these some time ago and just finished them off today. They were still really good, after keeping them in a ziplock in the bread drawer. I'll make some more today.
That's really great to hear! All of my batches were always eaten before I could really test it LOL
Thank you..Will try! 😊❤
Those looked so good and I loved the simplicity of ingredients. Since you mentioned Lupin flour, are you planning to do more simple recipes using that flour, and can you do some testing to see how it impacts glucose?
Thanks, seems like a goodie
I love them, but I'm biased :)
Just made them and they're delicious, crunchy like chips. thank-you
Omg!!! I miss my chips too!! Thanks so much, I'll try it tomorrow. I wanted to ask if I wanted to flavour them say chilli and citric acid for lemon would I sprinkle on with salt or after they have baked.
Thank you 🦋🎈
Nice, this is a major hack!
I wanna try this. Thanks so much
Please do!
Thanks!
Would psyllium husk work in place of xanthan gum?
Car wait to try this!!
Let me know what you think when you do!
KUDOS to you, Tom! I made these crackers this morning and they are very good. I am so happy to have this recipe. No more buying very expensive Fat Snax crackers for me- now I can do it myself!
I'd love to hear any further ideas you have on flavorings for the crackers. Also, I feel like you could make a crispy bread type thing too, from this.
I think I might have added too much xanthan gum and I was using a scale and the xanthan didn't seem to be registering very well. I wonder how that would have affected it- crispier, less crispy?
Thanks again- I will definitely be making these on the regular!
Funny you mention making a crispy bread thing, I figured this out because I screwed up trying to make a pita/flatbread kind of thing. I rolled it too thin and they tasted good, but weren't super rigid. That recipe was using 2 tsp xanthan gum, so I upped it to 3tsp AKA 1TBSP and it worked great. That bread recipe will be out here once it's done. I had an idea last night on how to make it better.
For flavoring them, I just sprinkle seasoning on instead of salt. I have this 7 chili blend that is pretty awesome on them.
For some scales, the lower measurements are hard to register. Because it doesn't pack that much, using a volume measurement might be easier. That or measure your flour, then add the gum without resetting the scale. Just do the math as you add it in. Sometimes that works better on some scales.
Yummm thank you
This looks pretty good, could it be used as a pizza crust if done a little thicker?
Now that’s a great idea,think I will try that myself!
If I grind coconut, will it become coconut flour?
Dude these are good. Do you happen to have your recipes entered into MyFitnessPal?
I use carb manager for tracking. They just recently let me start making my recipes public, but I think I'll do that going forward
I’lol definitely check that app out.
Hey,I tried this and mine stuck awful to the paper. Is there different grades of parchment paper? I actually scraped it off the 1st paper and did again. What did I do wrong. I want these. Help.. I'm new at this!
Do you think I can substitute xanthan gum to psyllium husk?
I'm going to make these tomorrow, Tom. Thank you! A few questions- how do you recommend storing them and how long do you expect them to keep? Also, do you think topping them with Everything But The Bagel seasoning before baking would work or would that seasoning just fall off? Thanks so much for the recipe!
Hey! For storing them, there's nothing perishable. Everything is totally shelf stable. So my rule of thumb is that to follow the storage and expiration information for the ingredients. In this case, everything stores in my pantry and I eat them long before it expires :)
I would imagine it would stick. The salt sticks just fine. The dough itself is actually pretty sticky, you'll see when you make it. That's how we "glue" to almond flour together and make it crispy.
@@blacksheepketo Great, thanks for your response, Tom! I have left the tab open for the recipe so I can make it tomorrow. I'll come and report back!
Ooooohhhhhh. ......Aaaaaahhhhh....lol, I was actually thinking that when you peeled off the parchment paper and it didn't stick!
I knew I wouldn't be the only one LOL
@@blacksheepketo lol, I always breathe a sigh of relief when it comes off nicely .
what if you stuffed these with cheese or ground beef ?
i'm gonna try the original recipe and make the stuffed versiontoo, i will give you my feed back :)
The camera work of your hands being separated from your body :)
It's actually quite a bit of work to do, but I love the results. It takes 2 cameras, 3 production lights, a boom mic, and a green screen. Totally worth it though
@@blacksheepketo I like it...it adds a touch of difference to other keto recipe channels. And the recipe looks good too :)
😋😋
what a handsome man!
Tom
I'm thinking that you might want to provide a Ko-fi and Paypal links in your video description and About Me page for those who wish to donate as a thank you for your recipes and videos.
I've actually thought about that, but I was worried it would looks bad since TH-cam pays me (although it's not much) for the ads they put on the videos.
😁👌👍✌🖖😎
Please credit the sources of your recipes.
I write them... They're all my creations. I also have a cookbook out. Not sure what you're trying to imply.
@@blacksheepketo He may be referring to Heavenly Fan's french fries recipe. This is very close, almost exact. I think she was the first one to use large amounts of xanthan in a recipe, by mistake, and it worked out to be a wonderful surprise. People are coming up with some awesome variations.
No idea who that is, but I'm not sure how that would work for a French fry. I feel like it'd be gummy. The trick when using large amounts of gum is that if it's not all the way dry, then it's sticky. I learned that making pasta a long time ago. Then again, I'd have to try it to know for sure. I've seen weirder things work! I do keep a notebook of the failures to prove pedigree on things though. This one actually started out as an actual Pita recipe that I rolled too thin. It wasn't quite stiff enough, so I upped the xanthan gum a bit more. I do, however, have plans to release the actual pita recipe once it's right.
Edit: just looked up that recipe. It looks interesting, but I wouldn't call them that awfully similar. It uses almond flour, water, and xanthan gum sure. But the ratios are way different, there's no blending of flours, nor is there any form of oil in it. Its something I'd be willing to try though. My cauliflower fries are a huge pain to make compared to those.
@@blacksheepketo It's not gummy at all. I add salt and spices to her recipe for them and fry in shallow oil. They are really tasty. I'm going to try your pita recipe tomorrow, they look sensational!
Why did you think he did not come up with this recipes himself? Not everyone goes around watching every youtuber to copy their recipes. Of course some do but not all.