Low Carb Tortilla’s

Low Carb Crackers RS CC

Almond Crackers.

  • Servings: 8
  • Difficulty: Easy
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There are a number of low carb tortilla chip recipes out there. These fabulous biscuits were made from the recipe on the Sweet as Honey site. I did change the seasonings a little and I changed the method by putting everything in a bowl and mixing without pre-soaking the chia seeds. The result was fantastic and I kept the biscuits in a container for several days with them staying crisp. Perfect for serving with Pesto, Red Capsicum Dip, or homemade Tatziki.  Excellent Recipe, highly recommend you try it. 


Credit: foodfactsforhealthyeating.com


  • 1 tbsp chia seeds
  • 1 cup almond meal
  • 1/2 tsp cumin powder
  • 2 tsp onion powder
  • 2 tsp salt
  • 1 tbsp nutritional yeast 
  • 1/4 cup water
  • 1 tbsp olive oil


  1. Preheat an oven to 200c. Get a pizza tray ready and 2 pieces of non-stick parchment paper as large as the tray. 
  2. Add all the dry ingredients to a bowl. Mix to combine and add water & oil. Keep mixing until the dough firms up and the chia seeds begin to swell. Scrape the dough onto the middle of a piece of non stick parchment paper. Cover with the second piece and use a rolling pin to roll thinly. Remove the top layer of paper and place the bottom layer onto the pizza tray. Use a sharp knife to cut the pieces of dough into smaller shapes, either rectangles or triangles.  
  3. Pop the tray into the oven and cook until the biscuits are browned, crisp and dried. Mine took about 10 minutes to become browned and I needed to turn the tray every so often to get even colour. 
  4. Once browned remove from the oven and let cool on the bench. Store in an air tight container on the bench. If you have kept them for a few days and you want to crisp them up you can re-heat them in the oven. 


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