Low Carb Seeded Crackers
Crunchy, wholesome, and perfect for snacking, these Low Carb Seeded Crackers are the ultimate guilt-free treat. Packed with nutrient-dense chia seeds, flaxseeds, pumpkin seeds, sesame seeds, and sunflower seeds, this recipe combines superfoods with almond flour and psyllium husk for an extra dose of fiber and protein. These gluten-free, keto-friendly crackers are lightly seasoned with garlic powder and salt for a savory flair, while olive oil lends them a crisp texture. Perfectly golden and oven-baked, they make a delicious accompaniment to dips, cheese plates, or simply enjoyed on their own. Ready in under an hour and simple to prepare, these homemade crackers are the perfect addition to your low-carb lifestyle!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds
- 3 tablespoons Sunflower seeds
- 3 tablespoons Sesame seeds
- 3 tablespoons Pumpkin seeds
- 1 cup Almond flour
- 2 tablespoons Psyllium husk
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 1 cup Water
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine chia seeds, flaxseeds, sunflower seeds, sesame seeds, and pumpkin seeds.
Add almond flour, psyllium husk, salt, and garlic powder to the seeds mixture and mix well to combine.
Add water and olive oil to the dry ingredients and mix until a thick dough forms. Allow the mixture to rest for about 5 minutes to let the psyllium husk and chia seeds absorb the liquid.
Place the dough on the prepared baking sheet. Place another sheet of parchment paper over the dough and use a rolling pin to roll the dough out evenly until it's about 1/8 inch thick.
Remove the top layer of parchment paper and use a knife or a pizza cutter to score the dough into squares or rectangles of your desired cracker size.
Bake in the preheated oven for 35-40 minutes or until the crackers are golden brown and crispy.
Remove from the oven and let the crackers cool completely on the baking sheet. Once cooled, break them along the scored lines into individual crackers.
Store the crackers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 27.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2401 mg | 104% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 5.4 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 891 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
