Low Carb Crackers for Cheese, or Cover in Dark Choc for a Sweet Treat

This recipe was inspired by the fabulous Real Meal Revolution cook book by Tim Noakes et al.

I have changed the quantities a little and swapped out a few ingredients to simplify it.

These crackers are a life saver for me. They are a great butter carrier and are fab with dips and cheese. Gluten free, Grain Free and so easy to make.

They do include 1 unusual ingredient, psyllium husks, you can buy them from health food shops or online. They are a brilliant thing to have in your store cupboard as they are very versatile in a low carb kitchen.  Oh – and they might seem pricey, but a little goes a long way and they last for ages.

Don’t be afraid of using ingredients you might not have come across before. Open up your mind and your repertoire will benefit!


100g Linseeds (golden or brown)

40g Sunflower seeds

30g Sesame seeds

30g Pinenuts

2 tbls Psyllium husks

100ml Water

1/2 tsp Salt



Oven temp 150c


  1. Place all dry ingredients in a bowl and mix well.
  2. pour over the water and mix well.
  3. Tip onto a lined baking tray and smooth out with a spatula or place a sheet of parchment/cling film over the top and using a rolling pin roll out the mix until it is as thin as possible.
  4. Using a knife or pizza cutter, mark 12x squares into the cracker mix to make it easier to break up after they are baked.
  5. Bake middle shelf for 1 hour.
  6. Serve with butter, cheese, your favourite nut butter or slather with your favourite dip. You can also melt some high quality chocolate (I use 85% Cocoa) in the microwave for a minute and brush the crackers on both sides with the chocolate to make a wonderful sweet cracker to have with your coffee or tea. You can even dress them up with a sprinkling of pistachio crumbs and some dehydrated raspberry pieces. But that is entirely optional!




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