Low Carb Almond Seed Crackers
Low Carb Almond Seed Crackers
A great recipe for a seed cracker helps keeps me on the straight and narrow with my low carb lifestyle. It means that get to enjoy foods such as cheese platters and wonderful dips and nibbles. This Low Carb Almond Seed Crackers recipe is delicious and is sure to become a favorite of yours. It is a really easy recipe to make and the resulting cracker compliments lots of foods. Try them simply with cheese or pate or serve them with your favorite dip. They have quite a neutral flavor so this makes them really versatile. My carb loving friends absolutely love these as well. I love to have a constant supply of these, which is why I make a reasonably large sized batch of them.
These crackers have an almond base so if you are after a nut free version you might want to make these linseed based Low Carb Seed Crackers. The flavors of both of these crackers is quite different. If you find that linseed can be a little strong in flavor then these almond based crackers might be a better choice for you. I personally find that I still like to make both recipes as they both make brilliant crackers. If I ever feel that I am consuming too many nuts, I make these linseed based, ‘nut free,’ version of Low Carb Seed Crackers.
Making Low Carb Almond Seed Crackers
Follow the best method for rolling out mixtures that are lacking in gluten and can be a little hard to handle. The images below will help guide you.
How To Serve Low Carb Almond Seed Crackers
Try these simply served with your favorite dip recipe or on a cheese or antipasta platter. They are also fantastic served with Low Carb Zucchini Hummus, Guacamole or Low Carb Chilli Con Queso.
- 200 gms almond meal/almond flour
- 2 tablespoons Chia Seeds
- 2 tablespoons sesame seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons pepita seeds
- 2 tablespoons poppy seeds
- 1 egg
- ⅓ cup water
- 1 teaspoon mild/sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- Preheat oven to 160 C/ 325 F fan forced
- Mix all ingredients together and let sit for 10 minutes as chia seeds swell.
- Spoon ½ the mixture onto the centre of a sheet tray sized piece of baking paper. Place another piece of paper on top and roll out the mix using a rolling pin till about 3mm thick.
- Using a knife, cut into desired shapes, taking care to just press the knife into the mix, not moving the knife back and forth through the dough (or it will tear.)
- Bake at 160 C/325 F fan forced for approx 10-15 minutes. Turn over and break along cut lines and return to the oven for a further 10-15 minutes or until baked through and thoroughly dried out.
- Allow to cool before storing in an airtight container for approximately 2 weeks.
- You can switch the sesame seeds, pumpkin seeds, pepita seeds or poppy seeds for other seeds in the same quantities.
16 thoughts on “Low Carb Almond Seed Crackers”
A great recipe. Love them with cheese.
Sorry for my ignorance, but does this make 10 or is it 10 per serve, how many should this actually make? Thanks Carolyn 🙂
This recipe makes a lot of crackers but will depend on the size you make them. I usually cut them about 2cm x 2cm or 1 inch square and get about 90-100 crackers but your amount might differ if you make them thicker and larger, or smaller. Regardless though, the nutritional calculations were based on 1 of 10 serves.
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