Keto seed crackers

Keto seed crackers

A crispy keto seed cracker with a nice nutty taste of sesame seeds. Great for breakfast as well as the evening's cheese platter.
August 8 2016 recipe by , photo by , nutritional review by in Recipes, Bread

Keto seed crackers

A crispy keto seed cracker with a nice nutty taste of sesame seeds. Great for breakfast as well as the evening's cheese platter.
USMetric
30 servingservings

Ingredients

  • 1⁄3 cup (11⁄3 oz.) 80 ml (38 g) almond flour
  • 1⁄3 cup (12⁄3 oz.) 80 ml (45 g) unsalted sunflower seeds
  • 1⁄3 cup (1½ oz.) 80 ml (45 g) unsalted pumpkin seeds
  • 1⁄3 cup (2 oz.) 80 ml (55 g) flaxseed or chia seeds
  • 1⁄3 cup (12⁄3 oz.) 80 ml (50 g) sesame seeds
  • 1 tbsp 1 tbsp ground psyllium husk powder
  • 1 tsp 1 tsp salt
  • ¼ cup 60 ml melted coconut oil
  • 1 cup 240 ml boiling water
This recipe has been added to the shopping list.

Instructions

Instructions are for 30 servings. Please modify as needed.

  1. Preheat the oven to 300°F (150°C).
  2. Mix all dry ingredients in a bowl. Add boiling water and oil. Mix together with a wooden fork.
  3. Keep working the dough until it forms a ball and has a gel-like consistency.
  4. Place the dough on a baking sheet lined with parchment paper. Add another paper on top and use a rolling pin to flatten the dough evenly.
  5. Remove the upper paper and bake on the lower rack for about 40-45 minutes, check occasionally. Seeds are heat sensitive so pay close attention towards the end.
  6. Turn off the oven and leave the crackers to dry in the oven. Once dried and cool, break into pieces and spread a generous amount of butter on top.

Storing

In order to maintain the crispiness of these crackers you must store them in an airtight container. Also make sure they are completely dried and cooled before storing.

Substituting ingredients

If you want to make a nut-free version of these crackers you can substitute sesame seed flour for the almond flour. Or just try our recipe for sesame crisp bread.

If you don't have all sorts of seeds at hand - don't worry! As long as the total amount of seed use is the same as in the recipe you can use more of one sort and less of the other.

Want to spice things up a bit? Here's a recipe for great pumpkin spice seed crackers.

Serving suggestions

Only your imagination sets limits for how to serve these crispy bites. A nice butter spread and a slice of cheese goes a long way but don't stop there. Try sliced salami or your favorite ham and a generous wedge of Brie cheese or maybe our chicken liver pâte.

Top keto bread recipes

  1. Keto cornbreadKeto cornbread
  2. Keto BLT with cloud breadKeto BLT with cloud bread
  3. Keto garlic and rosemary focacciaKeto garlic and rosemary focaccia

More

You might also like

DD+ MEMBERSHIP
Healthy meal plans
Meal plans that work

Want to lose weight and improve your health? Try a ketogenic (keto), low-carb, or high-protein diet. Stay on track by following our nutritionally reviewed meal plans.

Low-carb recipes
1,333 💙 Low-carb recipes

Whether you’re looking for high-protein, strict keto, or liberal low-carb recipes, here you’ll find tons of tasty recipes to choose from. Discover our wide range of healthy recipes.

The Diet Doctor food policy
Our food policy

There are many thoughts and ideas about what foods are and aren’t part of a healthy diet. Learn more about what foods you can expect from our recipes.

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
1 2 3 4 5 6 7

321 comments

  1. 301
    Joey
    March 25 2022
    Leo, that is SO GREAT!! Congratulations on your success and thanks for sharing! I hope your journey is still continuing well; keep going, friend!
  2. 1 comment removed
  3. 303
    Mrs P
    May 5 2022
    Kristin Parker Team Diet Doctor
    March 22
    Is it possible to sub the psyllium husk?

    There is not usually a reliable substitute for psyllium in most baked goods.

    Psyllium husk seems to feature heavily in Diet Doctor baking recipes., I had an extremely bad reaction to the one time I ever used it, so I was hoping too that there was an alternative or it could be left out. (I 've never used it in my own baking recipes, and others I've used have never called for it.)

  4. 304
    Frances Miller
    May 25 2022
    I love these crackers so much that I can’t stop eating them. I like adding a bit of sesame oil, a splash of low sodium soy sauce and some cayenne to mixture. Also do the temperature lower and cook a bit longer, but that may just be my oven.
  5. 305
    Elaine
    June 12 2022
    I didn’t have any psyllium husk powder so searched the internet and found that a good substitute is xantham gum, which also goes gelatinous and holds the dough together. Worked a treat, first time I’ve made them 😃
  6. 306
    Lori Hatcher
    June 25 2022
    We are new to Keto, used to a more heavy carb diet such as breads, chips, pasta …you get the drill. Anyway these crackers are really delicious , easy to make, and are a great “ bridge” to quit crazy carbs. Love this recipe as is but in future will test out the variances in prior posts. Thanks! 😎
  7. 307
    Dawn
    July 20 2022
    These are great! Can't believe I've waited so long to try this recipe. I read through the comments and did add garlic powder, onion powder, and dried rosemary. I also had everything mixed and then added the boiling water and poured into a lined sheet pan. It was easy to spread and didn't have to haul out the rolling pin. Cooked on convection bake for 20 minutes, scored with pizza cutter, baked for another 20, and turned off the oven to let them sit a while. I ended up using melted butter because I was out of coconut oil, but they were still crispy. Also couldn't find the sunflower seeds I just bought, so subbed in hemp hearts. Can't wait to make again and tinker with spices.
    Reply: #308
  8. 308
    Reply to comment #307 by Dawn
    Kerry Merritt Team Diet Doctor
    July 20 2022

    These are great! Can't believe I've waited so long to try this recipe. I read through the comments and did add garlic powder, onion powder, and dried rosemary. I also had everything mixed and then added the boiling water and poured into a lined sheet pan. It was easy to spread and didn't have to haul out the rolling pin. Cooked on convection bake for 20 minutes, scored with pizza cutter, baked for another 20, and turned off the oven to let them sit a while. I ended up using melted butter because I was out of coconut oil, but they were still crispy. Also couldn't find the sunflower seeds I just bought, so subbed in hemp hearts. Can't wait to make again and tinker with spices.

    Awesome! So glad you love them!

  9. 309
    Tina
    August 27 2022
    The first time I made these crackers, I mis-remembered/misread the recipe between computer screen and measuring dry ingredients, and used both chia seeds and flaxseed, although the recipe clearly states one or the other. However, it was a happy accident and now that's how I always make them! Delicious! And, even though there is 1/3 cup more of the dry ingredients, there's no need to make any adjustments to the other items.
  10. 310
    Lesley Seddon
    August 31 2022
    Tried this recipe four the first time today. It’s brilliant! I’ve been longing for something like a cracker and these definitely fit the bill. Would melted butter work instead of the coconut oil? I found the coconut oil a little overpowering.
    Reply: #311
  11. 311
    Reply to comment #310 by Lesley Seddon
    Kerry Merritt Team Diet Doctor
    August 31 2022

    Tried this recipe four the first time today. It’s brilliant! I’ve been longing for something like a cracker and these definitely fit the bill. Would melted butter work instead of the coconut oil? I found the coconut oil a little overpowering.

    Hi, Lesley! Yes, you should be able to sub melted butter for the coconut oil.

  12. 312
    Judy Williams
    September 7 2022
    Very good of you to share your seed cracker recipe for free. I’m most grateful, it’s really scrumptious. Thanks. Judy
    Reply: #313
  13. 313
    Reply to comment #312 by Judy Williams
    Kerry Merritt Team Diet Doctor
    September 7 2022

    Very good of you to share your seed cracker recipe for free. I’m most grateful, it’s really scrumptious. Thanks. Judy

    So glad you love them!

  14. 314
    Kerri
    October 24 2022
    I love these crackers so much I make them every weekend and have given some to friends.
    I cut the water back to 3/4 cup and have to use a little extra almond flour. Delicious!
    Reply: #315
  15. 315
    Reply to comment #314 by Kerri
    Kerry Merritt Team Diet Doctor
    October 24 2022

    I love these crackers so much I make them every weekend and have given some to friends.
    I cut the water back to 3/4 cup and have to use a little extra almond flour. Delicious!

    These are definitely a favorite! So glad you love them!

  16. 316
    Emily
    October 26 2022
    I love these crackers and have made them multiple times. THANK YOU for including weights, that makes it so much easier to swap out different seeds/nuts.

    The trick is to spread them out to the right thickness on the sheet before baking. Too thin and you can barely pick them up, too thick and they're chewy and gummy. I've just had to experiment through trial and error, so if it doesn't work out for you the first time, make note and give it another shot with the necessary changes.

    I love the crackers as-is (maybe a little more salt than the recipe calls for). My husband thinks they're bland, and fortunately it's really easy to add different seasonings to customize them to your liking.

    Replies: #317, #318
  17. 317
    Reply to comment #316 by Emily
    Emily
    October 26 2022
    Also need to add, I usually have to use two baking sheets to spread the "batter" to the right thickness.
  18. 318
    Reply to comment #316 by Emily
    Kerry Merritt Team Diet Doctor
    October 27 2022

    I love these crackers and have made them multiple times. THANK YOU for including weights, that makes it so much easier to swap out different seeds/nuts.
    The trick is to spread them out to the right thickness on the sheet before baking. Too thin and you can barely pick them up, too thick and they're chewy and gummy. I've just had to experiment through trial and error, so if it doesn't work out for you the first time, make note and give it another shot with the necessary changes.
    I love the crackers as-is (maybe a little more salt than the recipe calls for). My husband thinks they're bland, and fortunately it's really easy to add different seasonings to customize them to your liking.

    Thanks so much for the feedback, Emily! Glad you love them!

  19. 319
    Squeaky
    January 19
    Hi there! Can you tell me what size of pan is used in the little video ? It seems to be exactly the right size for the amount of dough this recipe makes. It looks like a jelly roll pan, or is it a 1/4 sheet? That would be useful to help people get the right thickness. I can’t wait to try these as I am sure they will be a fraction of the cost to make than similar product I can buy here.
    Reply: #320
  20. 320
    Reply to comment #319 by Squeaky
    Kerry Merritt Team Diet Doctor
    January 20

    Hi there! Can you tell me what size of pan is used in the little video ? It seems to be exactly the right size for the amount of dough this recipe makes. It looks like a jelly roll pan, or is it a 1/4 sheet? That would be useful to help people get the right thickness. I can’t wait to try these as I am sure they will be a fraction of the cost to make than similar product I can buy here.

    The pan used is equivalent to a US jelly roll pan which is 15-1/2" x 10-1/2" in size.

    Reply: #323
  21. 1 comment removed
  22. 322
    BeeH
    January 22
    I made these seed crackers, they are delicious!!. I first baked them at 290 because of a review that someone had left advising to make them a lower temperature but longer time. It was definitely her oven, because I have to bake them at 300 for 5 more minutes. After that I followed the recipe, let them cool in the oven and then cracked them in pieces. I couldn't stop eating them!!!.. I had to put them away in an airtight container, otherwise I would have eaten them all!. My husband loved them too they are the best crackers I have ever made so easy! so nutritious!.. I will make them over and over. I have bought sunflower seeds, pumpkin seeds and I already have chia and sesame seeds. I now have enough leftover ingredients to make at least two more batches. The reason I was looking for a seeds crackers recipe was because I have psyllium husk powder and didn't know what to do with it. I'm so glad I'm going be able to use all of the ingredients I already have. five ⭐⭐⭐⭐⭐+
  23. 323
    Reply to comment #320 by Kerry Merritt
    Squeaky
    January 22
    Thank you Kerry. I thought so!
  24. 324
    Anne
    March 8
    I love these crackers but sometimes they turn out not crispy - I mitigate by toasting them, but can’t figure out what I’m doing wrong - I typically bake at 300deg for 40 min then cool in oven for a couple of hours before taking them out….any other tips and tricks to ensure a crispy cracker greatly appreciated!
  25. 325
    BettyS
    March 8
    Fantastic Seed Crackers. Just made 2 days ago & I have to stop myself from eating all of this at once. Plus these are so good for me and I don't realize it as I'm eating them.
    Now mine are not crispy, but they are solid and tear-a-partable. But that does not take away from just how good these are. {I added nothing to this recipe, no added flavors, etc. - maybe later or maybe not add anything later, they are so good without anything estra}. I did bake these in my convection oven which is not as wide as a regular oven, so next time & definitely yes, I will bake these again - I will half the dough {should make them thinner} & bake half at a time which should give me a crispy seed cracker - if not, it will not keep me from making and eating these. It is a good thing I cook for myself because I don't have to 'share' any. LOL
    Reply: #326
  26. 326
    Reply to comment #325 by BettyS
    Kristin Parker Team Diet Doctor
    March 8

    Fantastic Seed Crackers. Just made 2 days ago & I have to stop myself from eating all of this at once. Plus these are so good for me and I don't realize it as I'm eating them.
    Now mine are not crispy, but they are solid and tear-a-partable. But that does not take away from just how good these are. {I added nothing to this recipe, no added flavors, etc. - maybe later or maybe not add anything later, they are so good without anything estra}. I did bake these in my convection oven which is not as wide as a regular oven, so next time & definitely yes, I will bake these again - I will half the dough {should make them thinner} & bake half at a time which should give me a crispy seed cracker - if not, it will not keep me from making and eating these. It is a good thing I cook for myself because I don't have to 'share' any. LOL

    Great review, thank you for sharing!

  27. 327
    M NEACE
    March 11
    Just made these for the first time and they are amazing! I will be making these often. The only variation was I used flaxseed and chia and not sesame. Crispy and delicious and all healthy ingredients. I tried them with butter as suggested and wow!! So good. This is going to become a staple in our house, I'm sure of it!
  28. 328
    Jocelyn
    May 1
    Love these crackers but can’t find the nutritional values to add into my keto app.
  29. 329
    BeaH
    May 4
    If I try this recipe? Boy yeah of course I did! like 15 times already! I cannot stop eating them they're crispy,they are delicious and for some reason maybe I shouldn't say this but the psyllium powder and chia are keeping my stomach very happy if you know what I mean?🫢
    I have made it so many times that I can do it without a recipe in front of me, I was baking them at 310 for about 50 minutes but I went back to the original recipe because they come out as crispy. I kept the recipe simple with no variations. However, I have one concern since I'm eating them almost everyday for lunch, I just did a little bit of research and coconut oil raises your good cholesterol- HDL- but nonetheless it raises both the LDL (bad) as well. Any thoughts?🙁🤔
    Reply: #330
  30. 330
    Reply to comment #329 by BeaH
    Amanda
    May 12
    Often when they test for LDL they look at overall LDL but it’s only the small LDL particles that are associate with heart disease. Did the test separate large and small?
1 2 3 4 5 6 7

Leave a reply

Reply to comment #0 by

.