These delightful keto cranberry pumpkin seed crackers are the perfect combination of sweet and savory, with just the right crunch. Packed with nuts, seeds and warming spices, they make a fantastic low-carb snack or accompaniment to your favorite cheese or dip.
The dried cranberries add a touch of natural sweetness, while the blend of almond flour and ground flax seed keeps them keto-friendly and gluten-free. Ideal for holiday gatherings, an addition to your cheese board or everyday snacking, these crackers are as nutritious as they are delicious!
These tasty cranberry and pumpkin seed crackers are twice baked to achieve the crispy texture. Rather like making biscotti, this is baked in a loaf tin, sliced and baked again. Almost a savory biscotti! Who needs expensive Artisan crackers when you can make your own!
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Why You Will Love This Recipe
This is a great way to make a homemade gourmet cracker that is enjoyable for many reasons:
- Perfect Balance of Sweet and Savory: These keto cranberry pumpkin seeds crackers bring together a delightful blend of flavors. The slight sweetness from the dried cranberries pairs beautifully with the savory herbs and spices, making each bite uniquely delicious.
- Packed with Nutrients: Loaded with healthy fats from almond flour, pumpkin seeds and sunflower seeds, plus fiber from flaxseed, these crackers are a nutritious choice that keeps you full and satisfied. The addition of turmeric also brings anti-inflammatory benefits.
- Crunchy and Satisfying: The combination of sliced almonds, seeds and almond flour creates a wonderfully crunchy texture. They're perfect for munching on their own or pairing with your favorite low-carb dip or cheese.
- Easy to Make: With a simple mix-and-bake method, this recipe comes together quickly. The dough is easy to handle, and scoring it before baking ensures evenly-sized crackers.
- Great for Any Occasion: Whether you’re prepping snacks for the week, entertaining guests, or looking for a holiday treat, these crackers fit the bill. They’re versatile enough to be served at gatherings or enjoyed as a quick snack.
Ingredients
This is what you need to make these tasty low carb crackers. Full of holiday flavors, you can add your own flourish to them.
- Almond Flour: A keto staple, almond flour is low in carbs and provides a buttery flavor that enhances the texture of the crackers. It adds a nutty richness and helps keep the crackers crisp.
- Ground Flaxseed: Rich in omega-3 fatty acids and fiber, flaxseed helps bind the dough together while adding a subtle nutty taste. It also boosts the nutritional content of the crackers.
- Sliced Almonds: These add an extra layer of crunch to the crackers, giving each bite a delightful texture.
- Pumpkin Seeds: A good source of magnesium and healthy fats, pumpkin seeds offer a slightly earthy flavor and a satisfying crunch.
- Sunflower Seeds: Mild in flavor, sunflower seeds provide additional texture and nutrient density, with vitamin E and healthy fats.
- Dried Cranberries: We use sugar-free dried cranberries as some dried cranberries are sweetened with sugar.
- Dried Thyme: This herb adds a gentle earthy flavor that pairs well with the cranberries and seeds.
- Dried Rosemary: Rosemary's fragrant, slightly pine-like taste adds depth and complexity to the crackers.
- Greek Yoghurt: Adds moisture and helps bind the ingredients together while contributing a slight tanginess.
- Baking Soda: Acts as a leavening agent, giving the crackers a light and airy texture.
- Turmeric: This spice not only adds a lovely golden hue to the crackers but also brings anti-inflammatory benefits and a subtle peppery flavor.
- Cinnamon: Adds warmth and a touch of sweetness, enhancing the flavor profile of the crackers.
- Nutmeg: Complements the cinnamon and gives the crackers a hint of cozy spice.
- Brown Sweetener: A low-carb sweetener mimics the flavor of brown sugar without adding carbs, balancing the savory and sweet elements in the recipe.
How to Make Cranberry Pumpkin Seed Crackers
This is a twice baked cracker.
Mix all ingredients into a dough.
Spread into a loaf tin and bake.
Set aside and cool.
Wrap and freeze.
Thinly slice.
Bake slices until crispy.
Recipe Tips
- Feel free to swap the pumpkin and sunflower seeds for other keto-friendly options like chia seeds, pecans, or hemp seeds to change up the flavor and texture.
- Allow the crackers to cool fully on the baking sheet to firm up. This helps them achieve the best texture and keeps them crispy longer.
- Baking time may vary depending on your oven and the thickness of the slices. Check the crackers after 20 minutes, and if they aren't fully crisp, bake for an additional 5 minutes or until golden brown.
- These can be made ahead by keeping the loaf in at the freezer stage of the recipe. Then all you need to do is slice and bake when you are ready for a cracker or two!
How to Store Crackers
To maintain crunchiness, store the crackers in an airtight container at room temperature for up to a week. If they start to soften, you can re-crisp them in the oven for a few minutes.
If the crackers start to lose their crunch, you can re-crisp them by placing them in a preheated oven at 300°F (150°C) for 5-10 minutes. Let them cool completely before storing again.
Freezing
You can freeze the crackers. Place them in a freezer-safe bag or airtight container with parchment paper between layers to prevent sticking. They can be frozen for up to 3 months. When you're ready to eat them, thaw the crackers at room temperature or re-crisp them in the oven for a few minutes.
More Low Carb Cracker
For those of you with a savory tooth, you may want to try these other keto crisp crackers:
Cranberry Pumpkin Seed Crackers
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Ingredients
- 1 cup almond flour
- ¼ cup ground flaxseed
- ½ cup sliced almonds
- ¼ cup pumpkin seeds
- 2 tablespoons sunflower seeds
- ½ cup dried cranberries unsweetened if available
- 2 tablespoons brown monk fruit sweetener or other low carb sweetener
- 1 cup Greek yogurt
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon baking soda
Instructions
Bake the Loaf
- Preheat the oven to 350°F (175°C). Line a 1lb loaf tin with parchment paper.
- in a large bowl, combine almond flour, ground flaxseed, sliced almonds, pumpkin seeds, sunflower seeds, thyme, rosemary, brown monk fruit sweetener, turmeric, cinnamon, nutmeg and baking soda.
- Add the Greek yogurt and dried cranberries to the dry ingredients. Stir until a dough forms.
- Spoon the mixture into the loaf pan, press down firmly and bake for 45-50 minutes until firm.
- Remove from the loaf tin after 10 minutes and cool.
Freeze the Loaf
- Wrap the loaf in clingfilm and freeze for at least 1 hour. Freezing the loaf makes it easier to thinly slice.
Bake the Crackers
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Remove the frozen loaf and with a sharp knife, thinly slice.
- Place the loaf slices on the prepared baking sheet and bake for 20-25 mins until firm. Flip over half way through cooking.
- Cool on a wire tray and you are ready to serve!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
