Craving, crunchy, crispy crackers on your low-carb diet? These herbaceous seed crackers are your satisfying solution! Pair them with your favorite low-carb dip recipe or enjoy them with cheddar cheese as a healthy snack. They would also make the perfect addition to a healthy charcuterie board at your next party.
Featuring a nutritious medley of pumpkin seeds, sunflower seeds, sesame seeds, ground flaxseeds, hemp seeds, chia seeds and poppy seeds, these low-carb crackers are packed with healthy fats. We also add fresh flavor with a blend of herbs, including dried thyme, dried basil and dried rosemary.
With just 129 calories and two grams of net carbs per serving, these Herbed Seed Crackers are almost too good to be true. They’re perfect for enjoying with a protein like meat or cheese.
Looking for a healthy dip recipe to enjoy with these Herbed Seed Crackers? The Palm Weight Loss Blog has plenty of nutritious and delicious options! Check out some of our favorites below:
- Roasted Eggplant Dip >
- 2-Step Spinach Dip >
- Creamy Avocado Pesto Dip >
- Roasted Garlic Avocado Hummus >
- Spicy Spinach and Artichoke Dip >
- Pesto Cilantro Dip >
If you need some more low-sugar snack ideas for your low-carb diet, we can help with that too! We put together a list of 14 healthy, low-carb snacks that are perfect for your weight loss plan. (Hint: Seeds are on the list!) Check them out here! >
This recipe is from the book, The New Keto-Friendly South Beach Diet, written by the creator of the South Beach Diet, Arthur Agatston, M.D.
Phase: Weight Loss Phase, Weight Maintenance Phase
Servings: Yields 6 servings (48 crackers total, 8 crackers per serving)
- 1 Healthy Fat
Ingredients:
- ¼ cup pumpkin seeds
- 2 Tbsp. sunflower seeds
- 2 Tbsp. sesame seeds
- 2 Tbsp. ground flaxseeds
- 2 Tbsp. hemp seeds
- ¼ cup chia seeds
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 1 tsp. dried rosemary
- 1 tsp. poppy seeds
- 1 tsp. coarse sea salt
Directions:
- Place 2 oven racks in the center of the oven and preheat it to 200ºF. Line 2 baking sheets with parchment paper and set aside.
- Combine all the ingredients, along with pepper to taste, in a small mixing bowl. Add 3⁄4 cup water and stir to combine.
- Set the mixture aside to soak for 15 minutes, until thick and uniform.
- After soaking, stir the mixture to combine. Divide evenly between the prepared baking sheets and press the mixture into even 1⁄8-inch-thick layers.
- Bake for 1 hour, until golden and crisp on top.
- Remove the baking sheets from the oven, keeping the oven on. Carefully lift the parchment paper and cracker dough from the baking sheets and flip them over, back onto the hot baking sheets. Slowly peel the parchment away to expose the bottom of the cracker dough. Return the baking sheets to the oven for another 30 minutes.
- Cool the cracker dough for 30 minutes and then break or cut it into crackers that are approximately 2 by 2 inches (about 24 crackers per sheet).
- Note: These crackers may be stored in an airtight container at room temperature for 4 to 5 days. For long-term storage, lay the crackers on a baking sheet in a single layer, with the crackers not touching, to freeze before storing them in a freezer-safe bag.
