Cranberry Pumpkin Seed Crackers
Servings: 20 slices
Calories: 74kcal
These crunchy and flavorful keto crackers are packed with nuts, seeds, and warming spices for a perfect balance of sweet and savory. Made with almond flour, dried cranberries, pumpkin seeds, and a hint of cinnamon and turmeric, they’re an irresistible low-carb snack that’s perfect for any occasion.
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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
The number of slices will depend on how thinly you slice the baked loaf.
Store in a sealed container.
Nutrition
Serving: 1cracker | Calories: 74kcal | Carbohydrates: 5g | Protein: 4g | Fat: 6g | Fiber: 2g | Net Carbohydrates: 2g