Spiced Wattleseed Crisps

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Recipe by Naomi Sherman



Thin, crispy and gently spiced.

This is how it rolls in my world. I started making these low carb, grain and sugar free crisps as buttery, coconut crisps – almost ANZAC like in flavour.

Halfway through the process, I found myself thinking that they might be nice as chocolate instead, and then considering the addition of delicious wattleseeds…and then adding a drop of Cassia oil for that final depth of flavour.

Buttery, coconut crisps they’re not.

Incredibly tasty, they totally are, and at just over 1 gram of net carbs per crisp, you can indulge in a couple with your coffee.



  • 60 grams of butter

  • 70 grams of Swerve or sweetener of choice

  • 2 teaspoons of molasses

  • 1/4 teaspoon of xanthan gum

  • 25 grams of almond meal

  • 25 grams of desiccated coconut

  • 10 grams of raw cacao powder

  • 1 Tablespoons of roasted wattleseeds

  • 1 drop of Cassia oil (optional)


  • Pre-heat oven to 170 degrees C
  • Place butter, wattleseeds, sweetener and molasses in a saucepan on the stove and melt over a gentle heat.
  • Continue heating until all of the sweetener has dissolved and then let it sit for five minutes.
  • Take the xanthan gum and sprinkle it over the surface, very quickly whisking it in to avoid lumps.
  • Add all other ingredients and mix well. The mixture will thicken slightly after a few minutes, so don’t worry if it seems thin.
  • Place spoonfuls of mixture on a lined baking tray, leaving about 5cm of space in between for crisps to spread. Roll each spoonful into a ball and then flatten with your fingers.
  • Bake for 10-15 minutes, keeping a very close eye on the edges to make sure they don’t burn.
  • Let crisps cool fully on the tray once it’s out of the oven.
  • You can eat them as is, or finish with a drizzle (or dunk) of dark chocolate.