These easy seed crackers contain only about 15 grams of carbs for the entire tray – great for those following the LCHF lifestyle. Even if you’re not banting, they’re crunchy and surprisingly tasty – especially when loaded with ripe camembert and tomato jam! The recipe comes to us from new low carb cook book, Low Carb is Lekker.

Serves: 6-8


1⁄2 cup ground almonds
1⁄2 cup flax meal
1⁄2 cup mixed sunflower, flax, sesame and pumpkin seeds
Optional: 2 Tbsp poppy seeds
3 Tbsp grated Parmesan cheese or 1 cup grated Cheddar cheese
1 large, finely grated baby marrow
A sprinkle of your favourite mixed herbs or spices
4 Tbsp boiling water
1 free-range egg
1 tsp psyllium husks


Preheat the oven to 180 °C. Butter a baking tray. Mix all the ingredients together and roll out thinly on the prepared baking tray. Mark into squares. Bake for 20–25 minutes until brown and crispy. Allow to cool in the switched-off oven. Break into pieces and serve. Store what you don’t use in an airtight container. Yields a platter for 6–8 guests at about 15 g carbs for the entire tray.

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