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seed and psyllium crackers with rosemary
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Seed Crackers with Psyllium

Crunchy, healthy, and low-carb, these flourless seed crackers with psyllium are packed with fiber, protein, and healthy fats.
Course cookies, Crackers, Snack, snacks
Cuisine homemade, low carb
Keyword almond, gluten free, gluten free crackers, low carb, seeds
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 6 portions
Calories 226kcal
Author missblasco

Equipment

  • Convection oven

Ingredients

  • ½ cup almonds ground
  • ¼ cup sesame seeds
  • ¼ cup flaxseeds
  • ¼ cup chia seeds
  • ¼ cup sunflower seeds
  • 2 tbsp psyllium husk
  • 1 cup water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a bowl, combine all seeds, ground almonds, and psyllium husk.
  • Add water and seasonings. Mix well until a thick dough forms. Let rest 10 minutes for the psyllium to absorb liquid.
  • Spread the dough evenly on the baking sheet, about ¼-inch thick.
  • Pre-cut into squares or rectangles with a knife or pizza cutter.
  • Bake for 30–35 minutes, until golden and crisp.
  • Let cool completely before breaking apart and storing.

Notes

  • Pre-cut the dough: This makes it easy to separate the crackers once baked.
  • Roll evenly: Spread the dough in a uniform thickness so all crackers cook evenly.
  • Cool completely: Let them cool on a rack before storing to maintain crunch.
  • Airtight storage: Keep in an airtight container for up to 4 days.
  • Flavor variations: Try adding paprika, thyme, turmeric, or chili flakes to switch up the taste.

Nutrition

Serving: 3units | Calories: 226kcal | Carbohydrates: 14g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 7mg | Potassium: 252mg | Fiber: 10g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 0.3mg | Calcium: 178mg | Iron: 3mg