Traveling Ketogenic Style: Guac and Almond Crackers
In last week’s post, I revealed my top 3 travel tips. One of my top tips is that when traveling by planes, trains or automobiles, it’s helpful (and healthful) to bring your own snacks.
I suggested my Easy Guac and Almond Crackers because both of these things can be eaten in a number of ways, without much fuss.
You can use the crackers for the guac, or cheese, or almond butter - get creative! The guac is fabulous with the crackers but also works well with cut up veggies or flax crackers, or hell, even off a spoon.
The guacamole will help you feel satiated and the crackers will give you the crunch you crave without the guilt. I suspect that once you try both of these snacks, you’ll end up making them more than you travel.
- 2-3 ripe avocados
- ¼ - ½ chopped red onion
- ½ tomato chopped
- Juice of ½ lime
- 1 tbsp of fresh cilantro
- Salt to taste
- Garlic powder to taste
- Optional chopped jalapenos to taste
Cut avocados and spoon out into a bowl.
Add onion, lime, salt, and cilantro and mash together.
Add tomato and jalapenos and mix.
Adjust seasonings to your liking and then refrigerate or eat immediately. If you have time to refrigerate it even for 30 minutes, it will give the flavors and opportunity to meld.
Low-Carb Almond Crackers
- 2 cups of almond flour
- One large egg
- ¾ tsp of salt
- ½ tsp of pepper
Preheat oven to 350.
Add all ingredients into a food processor and mix until it gets doughy - should only take about 10 seconds.
Put mixture onto one large piece of wax paper and put another sheet on top. Roll it out as thin as you can get it. It’s much easier to roll it out on a counter top or flat stove top versus a cookie sheet.
Place it onto a cookie sheet and remove the top piece of wax paper. Cut it into squares and sprinkle a little more salt on top.
Bake for 14-16 minutes. You can check it around the 12-minute mark and if some of the ends are crispy, you can take those out and continue baking the rest. You are looking for the crackers to become a golden brown.
If some of the middle parts aren’t quite crispy looking, you can put those back in to cook for a few more minutes.
If you want more recipes like this, check out my cookbook, Kickin’ It In the Kitchen Ketogenic Style.
Better yet, membership has its perks. With my Nourish, Grow and Thrive program, not only do you get both of my books, but every month my members get a Monthly Meal Planner with Shopping List. I add 1-2 new recipes to the mix every month... stuff I’ve actually tested on my family... all of them easy and keto-friendly. Click here to see what else is included.
I want to hear from you! Tell me what things you like to pack while traveling keto-style in the comments below.