Go Back
A close up of oblong low carb crackers with sesame seeds sitting on a wire rack over a black background

Best ever low carb crackers

I can't believe it's taken me 10 years to work these out! Crisp, robust enough to spread butter onto and they taste great.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 24 crackers

Equipment

  • A square of baking paper NOT greaseproof paper
  • Baking sheet
  • Rolling pin

Ingredients
  

Dry ingredients

  • 43 g ground almonds
  • 8 g psyllium husk powder
  • ⅓ tsp baking powder
  • ¼ tsp fine sea salt
  • 20 g sesame or flax seeds or a mixture of the two

Wet ingredients

  • 3 ml cider vinegar
  • 61 ml boiling water

Egg white

  • 1 egg white

Instructions
 

  • Pre heat the oven to 170°c fan oven or gas mark 5.
  • Place your square of baking paper onto the baking sheet.
  • Put all the dry ingredients into a bowl.
  • Get your electric whisk ready. If you don't have one, briskly using a fork should do the trick.
  • Pour the egg white and then the cider/boiling water onto the dry ingredients and whisk immediately The mixture needs to thicken which takes about 30 seconds with the electric whisk.
  • Scrape down the sides with a spatula.
  • Place the ball of dough onto the baking paper/baking sheet.
  • Wet your rolling pin, or else the mix will stick to it. Roll it as thin as you can in all directions. Intermittently wetting the rolling pin if it pulls at the mixture.
  • It should be approx. 5ml thick or less. Score it into a grid of rectangles of about 6cm x 3cm. Don't worry about wavy edges, they still taste nice!
  • Place in the oven for 20 minutes.
  • Take them out and using a sharp knife cut along your original score marks and separate them out.
  • Return to the oven for a further 15 minutes (checking occasionally that they are not burning) until they have completely dried out.
  • Cool on a wire rack.
  • Store in an airtight tin for up to a week.