Healthy and moreish, these crunchy Turmeric Keto Seed Crackers are a nutritionally-packed satisfying snack.
When it comes to healthy snacking, store-bought options usually aren’t the best. More often than not they’re rammed with unnecessary fillers and preservatives which we could all do without.
That’s where these homemade seed crackers come in! These crispy keto crackers have a wonderfully nutty taste from the mixture of seeds and the turmeric and nutritional yeast give a subtle spicy cheesy undertone. Great for breakfast as well as the evening's cheese platter. Plus with absolutely no wheat or grains and with 1g of carbohydrate per serving they’re the ultimate low-carb treat. But a Keto diet is not required for these bad boys. Everyone loves them!
Prep: 15 mins
Cook: 1 hr
Makes: 30 Servings
40g ground almonds
90g seed mix (try and get one with sunflower and pumpkin seeds)
50g brown Linseed/Flaxseed
40g chia seeds
1 tbsp ground psyllium husk powder
1 tbsp, Nutritional Yeast Seasoning
½ tsp turmeric powder
1 tsp salt
Pinch of black pepper
50g coconut oil, melted
225ml boiling water
Preheat the oven to 150oC/gas mark 3.
Mix all dry ingredients in a bowl. Add boiling water and oil. Mix together with a wooden spoon.
Keep working the dough until it forms a ball and has a gel-like consistency.
Divide the dough in half (or thirds if you want really thin crackers). Place the dough on a baking sheet lined with greaseproof paper. Add another paper on top and using a rolling pin, firmly roll out the dough into a thin sheet. Depending on the size of your baking tray you can make two trays worth.
Remove the top layer of greaseproof paper and bake on the lower rack for 25 minutes. Remove from the oven and using a pizza cutter or knife, score them into squares or triangles (or whatever shape your heart desires)
Return them to the oven to bake for another 20-30 minutes, until fully dry, crisp, and golden.
Turn off the oven and leave the crackers to dry in the oven. Once dried and cool, store in an airtight container.
Make sure to check on your crackers occasionally once returned to the oven. Seeds are heat sensitive so pay close attention towards the end.
You can change the proportions of seeds used, if you wish, as long as you leave the total volume the same and don’t alter the chia seeds or water.
If you want to make a nut-free version of these crackers you can substitute sesame seed flour for the almond flour.
Experiment with fragrant herbs and spices like garlic powder, onion powder, thyme and basil
It’s up to you on how thick or thin you’d like the crackers. Thinner crackers will cook faster and be more delicate, but will also be more prone to breaking. Thicker crackers are better to use for scooping up dips.
For a more rustic look, bake the crackers for their full time and snap them into irregular pieces once cooled.
In order to maintain the crispiness of these crackers, store them in an airtight container. An old biscuit tin works a treat for this. Also make sure they are completely dried and cooled before storing.
Nutrition per serving:
Total carbs: 1g
Net carbs: 0g