Low Carb Seed Crackers

Hello there beautiful people

I hope you’re all doing well. I’m currently trying my best not to pass out – what is going on with this heat??? Anyway, now that I’m home cooling off in front of the AC, I thought it a good time to write this post.

I’m often asked for low or lower carbohydrate alternatives for everyday yummy food. Now while I wholeheartedly believe that there is nothing wrong with carbohydrates, I too try to avoid refined carbs and go for wholegrain or even lower carbohydrate options many times myself.

These crackers are very very low in carbohydrates and very high in nutrients such as healthy unsaturated fats, minerals, vitamins and some fibre too. If you’re following a Keto diet , these are a good option. While I’m not a proponent of the Keto diet myself because it’s incredibly difficult to follow a Keto diet that is also a healthy diet, this could be a healthy addition. Not to mention, store bought varieties are really expensive!


2 cups Chia bia mix

1/2 cup Sesame seeds

1/2 cup pumpkin seeds

1 1/2 cups water

1 teaspoon dried herbs (i used oregano)


3 tablespoons Flaxseeds or Chia seeds


Start by preheating your oven to 180 degrees.

In a large bowl, mix all you seeds, water and seasoning. You’ll end up with a bowl full of wet seeds which may not seem right, but it is. I like using the Chia Bia seed mix because it’s ready to go as is – you could use just 3 cups of this Chis Bia, mix with 1.5 cups water and make these delicious crackers. All you have to do is add a couple of extra tablespoons of chia seeds or ground flaxseeds to make sure they hold together.

I like using Chia Bia together with black pumpkin seeds (for colour) and sunflower seeds (because they crisp up really nicely).

Allow this mixture to sit for about 10 mins.

Within these 10 minutes, the mixture of seeds and water will tighten into a loose dough. Here the chia seeds and / or flaxseeds will expands and become sticky holding everything together.

Here’s how to roll them out. Place 1/2 of this mixture on parchment paper (the size of your baking tray) and place another piece of parchment on top of the mix. Use a rolling pin to flatten the mixture which is sandwiched between parchment to avoid sticking.

Once your seed mix is flat and thin, place it on to your baking tray and use a sharp knife or pizza cutter to score. Place in the over and bake for approx 25 minutes until dry and crisp.

Repeat the process for the rest of the mix and bale.

Then remove from the oven, allow to cool and break apart at the scored ends and enjoy with your fave dip or on their own – so yum!

If you have any questions or requests for future blog posts, please leave them in the comment section below. Don’t forget to click on the ‘follow’ button below to stay updated on all the content I share here. Also, I do share a TON of recipes over on my fac ebook and instagram pages

Sarah’s Healthy Eats – @holisticnutritionninja

As always, if you do try them out, please let me know 🙂

Thank you for taking the time to be here and read this ❤

Until my next post, be well xXx


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