Module 8 · Breads
Crisp Herb Seed Crackers with Whipped Avocado
Crisp Herb Seed Crackers with Whipped Avocado is a keto bread with 2 g net carbs, 5 g protein and 11 g fat per serving (130 kcal). It serves 12 and takes 1 hour 15 minutes in total.
Thin, lacy seed crackers with a satisfying snap and a savoury herb finish. A cool avocado mash and peppery watercress make a simple, generous nibble.
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Allergens in this Ketogeni recipe: sesame. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 12 servings · Active time: 20 min · Total time: 1 h 15 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 2 g |
| Protein | 5 g |
| Fat | 11 g |
| Energy | 130 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 90 g organic flaxseed meal
- 40 g organic chia seeds
- 50 g organic pumpkin seeds, roughly chopped
- 35 g organic sesame seeds
- 20 g organic sunflower seeds, roughly chopped
- 1 tsp organic dried thyme
- 0.5 tsp organic garlic powder
- 0.75 tsp fine sea salt
- 240 ml warm water
- 1 piece organic avocado, ripe
- 1 piece organic lime, juiced
- 30 g organic watercress leaves
Step-by-step method
- Heat the oven to 160 C (320 F). Line two large baking trays with parchment so the crackers can bake in a single layer.
- Stir flax, chia, pumpkin, sesame, sunflower seeds, thyme, garlic powder and salt in a bowl. Pour in warm water and mix until every seed is coated.
- Leave the mixture until the chia and flax form a thick gel, about 10 minutes. It should hold together when pressed with a spoon.
- Divide the mixture between the trays. Cover each portion with another sheet of parchment and roll very thinly and evenly, about 2 mm. Peel off the top sheets and score into squares with a knife.
- Bake until the edges are dry and golden, about 30 minutes. Rotate the trays halfway through. Remove any crisp edge pieces and return the thicker centre pieces to the oven until dry.
- Cool the crackers fully on the trays; they crisp as they cool. Mash avocado with lime juice and a pinch of salt, then serve with watercress leaves.
Chef’s tips
- Even thickness matters more than perfectly straight edges; thin spots brown first.
- If the centre pieces bend after cooling, return them to the oven for a few more minutes.
- Let crackers cool completely before sealing so trapped steam does not soften them.
Variations
- Use organic rosemary and lemon zest instead of thyme and garlic.
- Add organic cracked fennel seed and a little chilli for a warmer flavour.
- Top with whipped goat cheese, cucumber ribbons and dill instead of avocado.
Storage
Keep fully cooled crackers in an airtight container for up to 1 week. Re-crisp briefly in a low oven if needed. Mash the avocado just before serving.
Questions and answers
How many net carbs are in Crisp Herb Seed Crackers with Whipped Avocado?
One serving has 2 g net carbohydrates, 5 g protein and 11 g fat (130 kcal). The recipe makes 12 servings. These figures are estimates; your own ingredients may differ.
Can I make Crisp Herb Seed Crackers with Whipped Avocado ahead, store or freeze it?
Keep fully cooled crackers in an airtight container for up to 1 week. Re-crisp briefly in a low oven if needed. Mash the avocado just before serving.
Which allergens are in Crisp Herb Seed Crackers with Whipped Avocado?
It contains sesame, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Crisp Herb Seed Crackers with Whipped Avocado vegan?
Yes. The recipe contains no meat, fish, eggs, dairy or other animal products.
Can I vary Crisp Herb Seed Crackers with Whipped Avocado?
Yes. Use organic rosemary and lemon zest instead of thyme and garlic. Add organic cracked fennel seed and a little chilli for a warmer flavour. Top with whipped goat cheese, cucumber ribbons and dill instead of avocado.