Artichoke and Spinach Dip

Low Carb Almond Seed Crackers

A great tasting recipe for low carb almond seed crackers lets you enjoy appetizers such as dips, cheese and crackers on a low carb lifestyle.
Course Appetizer, Baking, Dips and Starters, Low Carb Cooking 101
Cuisine Diabetic Recipe, Gluten Free, Keto, LCHF, Low Carb
Keyword almond crackers, crackers, gluten free crackers, keto crackers, low carb crackers
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10
Calories 262kcal


  • 200 gms /7 oz almond meal
  • 2 tablespoons Chia Seeds
  • 2 tablespoons sesame seeds
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pepita seeds
  • 2 tablespoons poppy seeds
  • 1 egg
  • 1/3 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.


Serving: 1serve | Calories: 262kcal | Carbohydrates: 7g | Protein: 11g | Fat: 22g | Fiber: 4g