Dukkah Almonds

These dukkah almonds are deeply aromatic, crunchy, and savory, with warm notes of coriander, cumin, and fennel balanced by toasted sesame. The result is a fast Egyptian-inspired snack with rich nuttiness and plenty of texture, perfect for nibbling or sprinkling over simple keto dishes.

Nutrition · per serving

507kcal

18.3gProtein

18.6gCarbs

43.4gFat

10.5gFiber

2 servings

Ingredients

7 items

Nut and seed mix

whole almonds160 g

sesame seeds20 g

Dukkah spice blend

coriander seeds12 g

cumin seeds6 g

fennel seeds4 g

fine sea salt3 g

black pepper1 g

Tips

•For a finer, more traditional dukkah texture, crush everything by hand in a mortar and pestle rather than using a processor.
•Store in an airtight jar for up to 1 week at room temperature, or longer in the fridge for maximum freshness.
•Serve over cucumber slices, avocado, or unsweetened coconut yogurt for a keto-friendly appetizer.
•If your sesame seeds brown too quickly, lower the heat immediately; burnt sesame will dominate the blend.

Steps

1
Preheat a dry frying pan or skillet over medium-low heat. Measure all ingredients so they are ready to toast; keeping the heat moderate prevents the seeds from scorching and turning bitter.
2
Add the coriander seeds, cumin seeds, fennel seeds, and black pepper to the dry pan. Toast for 1-2 minutes, shaking the pan often, until fragrant. Tip them into a mortar or spice grinder immediately so they do not continue cooking in the hot pan.
12 g coriander seeds6 g cumin seeds4 g fennel seeds1 g black pepper
3
Add the sesame seeds to the same pan and toast for 1 minute, stirring constantly, until lightly golden. Transfer to a plate to cool slightly.
20 g sesame seeds
4
Add the whole almonds to the pan and toast for 5-6 minutes over medium-low heat, stirring often, until they smell nutty and are lightly colored in spots. Cut or crush one almond to check: the center should be warm and crisp, not raw-tasting.
160 g whole almonds
5
Grind the toasted coriander, cumin, fennel, black pepper, and fine sea salt to a coarse texture. Dukkah should stay slightly rough, not powdery, for the best crunch.
12 g coriander seeds6 g cumin seeds4 g fennel seeds3 g fine sea salt1 g black pepper
6
Roughly chop or pulse the warm almonds until they are in small uneven pieces, then combine them with the toasted sesame seeds and the ground spice mix. Toss thoroughly so every piece is coated.
160 g whole almonds20 g sesame seeds12 g coriander seeds6 g cumin seeds4 g fennel seeds3 g fine sea salt1 g black pepper
7
Let the dukkah almonds rest for 2 minutes so the flavors settle, then serve warm or at room temperature as a keto snack or crunchy topping.

Origin & History

Dukkah is an Egyptian spice-and-nut mixture traditionally served as a dip with bread and olive oil. Its exact composition varies by household and region, but it commonly includes nuts, sesame, coriander, and cumin. This almond-forward version keeps the classic flavor profile while leaning into a crisp, keto-friendly snack style.

egyptian keto almond sesame snack toasted vegan

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Dukkah Almonds

Steps

Preheat a dry frying pan or skillet over medium-low heat. Measure all ingredients so they are ready to toast; keeping the heat moderate prevents the seeds from scorching and turning bitter.

Add the coriander seeds, cumin seeds, fennel seeds, and black pepper to the dry pan. Toast for 1-2 minutes, shaking the pan often, until fragrant. Tip them into a mortar or spice grinder immediately so they do not continue cooking in the hot pan.

12 g coriander seeds6 g cumin seeds4 g fennel seeds1 g black pepper

Add the sesame seeds to the same pan and toast for 1 minute, stirring constantly, until lightly golden. Transfer to a plate to cool slightly.

20 g sesame seeds

Add the whole almonds to the pan and toast for 5-6 minutes over medium-low heat, stirring often, until they smell nutty and are lightly colored in spots. Cut or crush one almond to check: the center should be warm and crisp, not raw-tasting.

160 g whole almonds

Grind the toasted coriander, cumin, fennel, black pepper, and fine sea salt to a coarse texture. Dukkah should stay slightly rough, not powdery, for the best crunch.

12 g coriander seeds6 g cumin seeds4 g fennel seeds3 g fine sea salt1 g black pepper

Roughly chop or pulse the warm almonds until they are in small uneven pieces, then combine them with the toasted sesame seeds and the ground spice mix. Toss thoroughly so every piece is coated.

160 g whole almonds20 g sesame seeds12 g coriander seeds6 g cumin seeds4 g fennel seeds3 g fine sea salt1 g black pepper

Let the dukkah almonds rest for 2 minutes so the flavors settle, then serve warm or at room temperature as a keto snack or crunchy topping.

Origin & History