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–+ servings

Gluten-Free Low-Carb Lupin Crackers

Crisp, low-carb, high-protein crackers from lupin and almond flour with herbs de Provence. Naturally gluten-free and keto-friendly. Note: contains lupin and almond (see notes).
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 30 crackers
Course: Side Dish, Snack
Ingredients Method Notes

Ingredients
  

  • 100 g lupin flour 1 cup — ⚠ allergen, see notes
  • 30 g almond flour ¼ cup
  • 1 tbsp ground flaxseed
  • 1 tsp herbs de Provence or rosemary
  • 0.25 tsp sea salt
  • 60 ml water
  • 1 tbsp olive oil
  • Sesame or poppy seeds optional, for topping

Method
 

  1. Mix & knead: Preheat the oven to 175°C (350°F). Mix all the dry ingredients in a bowl. Add the water and olive oil and stir into a firm dough.
  2. Roll & score: Place the dough between 2 sheets of parchment. Roll to about 2 mm thick. Score into squares or use cookie cutters; top with seeds if using.
  3. Bake: Bake at 175°C for about 12–15 minutes, until golden and crisp. Cool completely to crisp up.

Notes

Coeliac notes
• Allergens: contains lupin (a legume allergen that can cross-react with peanut — avoid if peanut/legume-allergic) and almond (tree nut).
• Naturally gluten-free, low-carb and high-protein.
• Home cross-contact: clean bowl and parchment free of wheat flour. When a label is unclear, treat it as "not for me".

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