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Low Carb Seed Crackers

Adapted from Diet Doctor


These make a crunchy tasty holder for some cheese or even just a bit of good butter!

A moderate sized cracker is still around 1 carb so you probably don’t want to snack on these by the handful.

The ingredient possibilities are limitless - use what you like and what you have in your pantry. Think chopped nuts, chili flakes......


Here’s how I made them (this time):


Preheat the oven to 300 Degrees F


In a medium mixing bowl I combined:

2 T (26 g) Almond Flour

1/3 C (48 g) Hemp hearts

1/3 C (54 g) Sesame seeds

1/3 C (60 g) Flax seeds

1/3 C (63 g) Chia seeds

1/3 C (61 g) Pumpkin seeds – roughly chopped

1 generous teaspoon smoked salt and Pepper to taste

2 T (16 g) Psyllium husk – powder form


I then melted 50 g of Coconut oil and put it in with the dry ingredients.

Then I added 1 C of boiled water

And stirred this all together until it began to gel and come together. This takes maybe 3- 4 minutes.


This is a good time to taste the mixture and correct the seasoning

Let the mixture sit in the bowl for a few more minutes – it should get quite glutinous (that's the psyllium working)


Now divide the ‘dough’ in half and put the first portion on a piece of parchment paper – cover it generously with another sheet of parchment and flatten out the dough – eventually roll it out into a thin disc – somewhere between 1/8 and ¼ of an inch thick.


If it’s too thick it will make a ‘bendy’ cracker and you won’t make 60 of them.

If it’s too thin the cracker will be so crispy it will crumble

So be Goldilocks and get it just right for you!


Repeat with the rest of your dough


Leave it on the bottom parchment sheet and slide a cookie sheet under it so you can get it in and out of the oven easily.

Bake for about 45 minutes but start checking it at about 38 – 40 minutes.

I usually flip over the discs at this point and then let them finish baking.


Sometimes (if my Goldilocks vibe is a little off and I rolled my dough a little too thick) I may leave the crackers in the oven while it cools down (carefully – you don’t want to burn those sensitive seeds!) – this dries out the crackers a little more.


Once they’re cool – this is the fun part – break them up into reasonable sized pieces and store in an airtight container – I store mine in the fridge, but if they are thin and dry enough you don’t need to.


Overall – when I make this recipe I make about 60 crackers (including the bits I tasted!) Each cracker has just over 1 gram of carbohydrate and nearly 3 grams of fat.


If it is important to you, I encourage you to enter your take of this recipe into your food tracker of choice, in order to get accurate macro’s. There can be so much variation in what you use and how much you use – maybe you added chopped nuts or nutritional yeast, or….




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