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prep time
50 min
cook time
15 min
ready time
1 h 5 min
Keto Vegan Seeded Biscuits
These crunchy vegan Keto biscuits are packed with healthy seeds and just a hint of ‘cheese’ flavor. Our low carb plant-based snack is prepared with ground almonds, coconut oil, a touch of low carb sweetener, crunchy chia seeds, pumpkin seeds, sesame seeds, and nutritional yeast. Once prepared, the biscuits are oven-baked until lightly golden, then left to cool completely and firm.
What is Nutritional Yeast?
Nutritional yeast is a type of deactivated yeast. It is commonly sold in the form of dried flakes and can be found in grocery stores and health food stores. Nutritional yeast has a flavor and smell similar to cheese while remaining entirely plant-based. It is a great vegan-friendly option for adding to sauces, dips, and baked goods. We have added one tablespoon of nutritional yeast flakes to our biscuit dough to add a tangy cheese flavor. You may add a touch more if you would like a stronger cheese flavor. Please be sure to adjust your macros to account for any changes made to the original recipe.
Serving Suggestions
These savory Keto biscuits make a great vegan cracker alternative. The biscuits can be topped with a plant-based spread or served as part of a low carb sharing platter with slices of vegan cheese and Keto-friendly berries. The biscuits would also make an excellent dipper for your favorite low carb sauces or vehicle for Keto-friendly chutney or relish. You will find an array of low carb dipping sauces and relishes in our sides section.
Net Carbs
2.2 g
Fiber
3.1 g
Total Carbs
5.3 g
Protein
5.3 g
Fats
24.1 g
250 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Erythritol
2 tsp
Almond flour
1.75 cup
Chia seeds
1 tbsp
Pumpkin seeds
1 tbsp
Sesame seeds
1 tbsp
Nutritional Yeast Seasoning
1 tbsp
Coconut oil
0.5 cup
Salt, sea salt
0.5 tsp
Black pepper
0.13 tsp
Recipe Steps
steps 4
1 h 5 min
Step 1
Bring the coconut oil to room temperature to soften. Add the softened oil to a mixing bowl along with the erythritol and the almond flour. Mix everything together well to combine. The mixture should start to form a soft dough that holds its shape. If your mixture feels too crumbly, you may add more oil as needed.Step 2
Add the sesame seeds, pumpkin seeds, chia seeds, salt, pepper, and nutritional yeast to the bowl. Mix/knead everything together well, incorporating the flavorings and seeds evenly throughout the almond dough. Cover the dough and refrigerate for 30 minutes.Step 3
Preheat the oven to 375 degrees Fahrenheit and line a large shallow oven tray with baking paper. Remove the savory biscuit dough from the fridge. Divide the dough into 9 even portions. Roll each portion of dough into a ball with your hands. Arrange the balls of dough across the lined oven tray. Leave at least an inch and a half gap between each biscuit to allow them to spread when cooking. Press each ball of dough down with your palm and shape into a round biscuit shape, roughly half an inch thick.Step 4
Transfer the tray to the oven. Bake the biscuits for 12-15 minutes until lightly golden all over. Set the biscuits aside to cool completely. The cookies will firm up once cooled but still may be slightly crumbly. Keep in an airtight container until ready to serve.
