These beautiful crunchy crackers are the perfect partner to a big glass of good red wine, plus paté or a cheeseboard, at Christmas (or at any other time for that matter). Made with just 5 ingredients, they are low-carb, keto, vegetarian and free of wheat, gluten, sugar and artificial sweeteners. But you absolutely won’t know from the taste that they are so virtuous, and non-low-carbers will love them too!
I find that with just a little advance organisational effort, I can take big food and drink occasions like Christmas in my stride while still following a low-carb lifestyle. So during the weeks between now and then, I’m posting several recipes and tips for fantastic festive things to eat and drink, so you can stick to a low-carb regime as much as you feel you want to. That means you can feel indulgent and enjoy Christmas, but limit any negative impact on your health goals at the same time. It neatly encapsulates what Santé Bon Viveur is all about!
If you know what gorgeous low-carb food you can enjoy, instead of all the carby stuff that the shops have laid in, then you’re going to have just as good a time as everyone else, but you won’t find that you’ve gained several pounds come January. And you can be unbearably smug as everyone else struggles to do up their trousers!
These crackers really do taste great, and will be enjoyed equally by people not on a low-carb diet. They are a Tom Kerridge recipe from his Dopamine Diet book, where he calls them Flaxseed Biscuits (US friends, you know, right, that in the UK we most commonly use the word ‘biscuit’ to mean both crackers and cookies? And btw we have no equivalent at all for what in southern US states you call a biscuit!).
These crackers have a texture and taste a bit like oatcake biscuits, but I find they are crunchier and more filling, and the crunchiness and flavour comes from low-carb seeds and nuts instead of oats.
Serve them with anything you’d usually have with a savoury cracker – cheese, paté, butter, humous, avocado etc. And if you have any left then they should keep at normal room temperature in an airtight tin for about a week.
Nutrition Count: Regular Crackers for Cheese vs Low-Carb Crackers for Cheese
I wanted to give you a meaningful swap comparison, so I’ve compared these low-carb crackers with not only oatcake biscuits – which I think they’re most similar to – but also cream crackers and digestive biscuits (similar to Graham crackers), which might be the things you’re actually substituting them for out of your Christmas biscuits for cheese variety tin.
So you can see that the low-carb crackers are only between 11%-20% of the carbs of the three biscuits that I’ve compared them with here.
And as with so many of the low-carb swap recipes I post, you’re switching some of the carb/sugar content in the original for healthy fats (and protein and fibre) in the low-carb version, hence the higher fat content in the latter.
The calories are greater, but you know that we are more concerned with carbs than calories on a low-carb regime. And the low-carb crackers are likely to fill you up quicker and mean you eat fewer crackers – and indeed, feel the need to eat less overall.
|Per Biscuit||Nairn’s Rough Oatcakes||McVitie’s Digestives||Jacob’s Cream Crackers||Low-Carb Crackers*|
* Figures calculated using verified product information on the MyFitnessPal database.
Health Impact of the Ingredients
These crackers are free of wheat, gluten, sugar and artificial sweeteners. They’re obviously not for people with an allergy to almonds.
The bottom line is that, with all these ingredients in combination, you’re removing sugar and substituting healthy fats like omega 3, plus protein and fibre. If you are vegetarian, or a carnivore who doesn’t like oily fish like salmon, then you need to make sure you have a vegetarian source, like flaxseed, of essential fatty acid omega 3 in your diet.
All of the ingredients are ones I’ve used in recipes before. So if you’re interested in more detail, please read in my other posts what I’ve said about the significant health benefits and impacts of the main ingredients – almonds, eggs, and flaxseed. I’ve published here a full blog post about zero-carb, zero-calorie, natural sugar-substitute erythritol. It covers what it is, its health benefits, how to cook with it, and where to buy it.
5-Ingredients Recipe for Low-Carb Crackers for Cheese & Paté
Prep time: 10 mins
Cooking time: 25-30 mins
Makes around 22 Crackers
- 4 large egg whites
- 20g/1½ tbsp erythritol natural sugar substitute (e.g. Sukrin – UK; Swerve – US)
- 150g/1 and ½ cups ground almonds
- 150g/1 and 1/3 cups ground flaxseed
- 15g/1 tbsp baking powder
- Pinch of salt
- Preheat your oven to 170°C/Fan 150°C/340°F/Gas 3.
- Line two baking sheets with baking parchment. Or save yourself the bother and use a silicon tray, which is already non-stick.
- Whisk the egg whites and erythritol together until they form stiff peaks (I use the egg whisk attachment on my food processor for this, but use a hand held whisk etc. if you prefer).
- With the egg whites in a medium-sized bowl, use a metal spoon gently to fold in the ground almonds and flaxseed, baking powder and salt, until all is mixed and forms a rough, grainy ball of dough.
- Put the dough between two sheets of baking parchment and roll it out with a rolling pin until it is about a ½cm thick.
- Remove the top parchment sheet. Use an approx. 7cm biscuit cutter to cut the rolled-out dough into biscuit shapes. Then carefully lift and place them on the prepared baking sheets. Keep re-rolling the scraps until all the dough is used up.
- Bake the crackers for 25-30 minutes until golden.
- Once out of the oven, leave the crackers on the baking sheets to cool for about 5 minutes. They will firm up as they do so. Then move them to a wire cooling rack to get properly cold.
- Serve them to accompany cheese, pâté, butter, humous, slices of avocado – or anything else that you enjoy with savoury biscuits.