Before diagnosis, I was a major cheese and wine lover. My perfect afternoon would involve a group of friends, a nice bottle of pinot gris, a hot sunny day and an antipasto platter. Since becoming diabetic crackers and have been a big NO NO. They are unfortunately filled with carbs and vegetable oils, and I do not have the self-control to stop at one or two.

I have tried everything over the last couple of months; no crackers at all, cucumber for crackers, and nothing is the same as pilling a cracker with chutney, cream cheese, and gouda. It made sense to try out a low carb cracker recipe full of nutrients and good fats. So finally after fine tuning the recipe, here it is. I already know a few people excited to start making these!

Low Carb Crackers


1 1/4 cup of sesame seeds

1cup of mixed seeds. (I used a mixture of sunflower, pumpkin and linseeds)

100g of grated parmesan cheese

1 1/2 tbsp of psyllium husk

125mL of water

2 eggs

1 teaspoon of salt and pepper.


  1. Preheat the oven to 170degrees
  2. In a bowl mix together all dry ingredients
  3. In a smaller bowl mix water and eggs, and add to the bowl of dry ingredients.
  4. Spread mixture on a parchment sheet on a tray, depending on how thick you want the crackers. I prefer mine thin so I spread mine over 2 trays
  5. Bake for 20 minutes
  6. Remove from oven, and chop into desired size and shape
  7. Place back into the oven at 160 degrees for 20 minutes. Remember to keep an eye on them, no one likes burnt or browned crackers😛

If you are worried that the crackers are completely dried through you can leave the crackers in the oven with the door open while the oven cools down.


Love, Sam x

Published by Samantha Northcott