Keto almond & seed crackers
Crispy low‑carb almond and seed crackers — a savoury, crunchy keto snack ready in under an hour. Brilliant with cheese, dips or as a quick nibble.
These almond and seed crackers are the sort of snack that makes keto living feel generous rather than restrictive — nutty, crunchy and savoury. They take minimal hands-on time, and the psyllium gives a proper snap without any grainy aftertaste.
Make a batch for a low‑carb cheese board, pack a few in a lunchbox or dunk into guacamole. They keep well, so you can bake once and nibble all week.
Ingredients
- 150 g almond flour
- 80 g mixed seeds — use a roughly 50:50 mix of pumpkin and sunflower seeds
- 30 g sesame seeds
- 10 g psyllium husk
- 5 ml baking powder
- 5 ml dried rosemary — or 1 tbsp finely chopped fresh rosemary
- 5 ml fine sea salt
- 0 ml black pepper
- 2 eggs — use medium eggs
- 30 ml olive oil
Equipment
- rolling pin (or heavy bottle)
- baking paper
- baking tray
- wire rack
Instructions
Preheat the oven to 160°C fan/180°C conventional. Line a baking tray with baking paper.
Combine the dry ingredients in a large bowl: almond flour, mixed seeds, sesame seeds, psyllium husk, baking powder, dried rosemary, fine sea salt and black pepper. Stir until evenly mixed.
Whisk the eggs and olive oil together in a separate bowl until blended.
Pour the egg and oil mixture into the dry ingredients and mix with a spatula or wooden spoon until a sticky, slightly crumbly dough forms. Press the mixture together with your hands; it should hold when squeezed. If it feels too dry, press firmly — do not add extra flour.
Place the dough between two sheets of baking paper and roll out to a uniform 1.5 mm thickness. Transfer (with the top paper) onto the prepared baking tray. Using a sharp knife, score the dough into 16–20 crackers (you can do rectangles or squares) and prick each piece once with a fork to help steam escape.
Chill the scored dough on the tray in the fridge for 30 minutes to firm up — this helps clean break lines and prevents spreading in the oven.
Bake for 25 minutes at 160°C fan/180°C conventional. Check at 18 minutes — edges should be turning golden. If the centre still looks pale after 25 minutes, bake for a further 3–5 minutes, watching closely.
Remove the tray from the oven and transfer the crackers (on the paper) to a wire rack to cool completely — they will crisp as they cool. Once cool, break along the score lines and store.
Tips
- Roll between two sheets of baking paper to avoid sticking and to get an even 1.5 mm thickness — a ruler helps if you want precision.
- Score the crackers before chilling; chilled dough breaks cleanly along the lines so you get neat crackers rather than shards.
- If the tray browns unevenly, rotate it at the 12‑minute mark for an even bake.
- Store completely cooled crackers in an airtight container at room temperature for up to 7 days; refresh in a low oven (140°C fan) for 4–6 minutes if they soften.
- Make the dough, roll and score, then freeze the tray (unbaked) for up to 1 month — bake straight from frozen, adding a couple of minutes to the bake time.
Substitutions
almond flour → ground sunflower seeds, same weight
Stays closemixed seeds → extra sesame seeds and 20 g poppy seeds, same total weight
Stays closepsyllium husk → ground flaxseed, same weight (gives a slightly denser texture)
Noticeably differentolive oil → melted coconut oil, same volume (adds a faint coconut note)
Noticeably different
Nutrition
Per serving · estimated
- 230
- Calories
- 8 g
- Protein
- 2 g
- Carbs
- 21 g
- Fat
- 5 g
- Fibre
- 1 g
- Sugar
- 250 mg
- Sodium
FAQ
Can I make these nut‑free?
Yes — swap the almond flour for ground sunflower seeds (same weight). The crackers will be slightly darker and have a different flavour but remain low‑carb.
Why are mine floppy after baking?
Most likely they were rolled too thick or not baked/cooling long enough. Ensure 1.5 mm thickness, bake until evenly golden, and cool fully on a rack to crisp up.
Can I freeze the crackers?
Cooked crackers can be frozen in an airtight container for up to one month. Defrost at room temperature and refresh in a low oven if needed.
How do I get very thin, extra‑crisp crackers?
Roll to 1 mm instead of 1.5 mm and reduce bake time by 2–3 minutes — watch closely as they can burn quickly.
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