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.

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

  • 13 cup 75 ml (40 g) almond flour
  • 13 cup 75 ml (50 g) unsalted sunflower seeds
  • 13 cup 75 ml (40 g) unsalted pumpkin seeds
  • 13 cup 75 ml (50 g) flaxseed or chia seeds
  • 13 cup 75 ml (50 g) sesame seeds
  • 1 tbsp 1 tbsp (8 g) ground psyllium husk powder
  • 1 tsp 1 tsp salt
  • ¼ cup 60 ml melted coconut oil
  • 1 cup 225 ml boiling water

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.

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.

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.

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial
1 2 3 4

173 comments

  1. Eugenia
    We loved these! I baked them on a Silpat instead of parchment. After 35 minutes I took the tray out of the oven and, with a long chef knife, made impressions for the 30 squares. Then back in the oven until cooled. It was easy to neatly cut the squares. If you are thinking of making these..just do it. So quick and easy!
  2. Suzy
    Great recipe! I added a tablespoon of everything bagel seasoning. I rolled thin and had enough dough for two trays. Very crispy and flavorful.
  3. Clare
    My goodness, these crackers are great! Now I have something to dip into salsa or a little hummus when everyone else is eating corn chips. I love them.
  4. DiAnne
    What is the fat grams content per cracker?
    Reply: #155
  5. Kristin Parker Team Diet Doctor

    What is the fat grams content per cracker?

    The full nutrition information is listed under the Ingredients box. Click the Nutrition+ tab.

  6. Sonia
    The recipe listed on the website is completely different that the recipe depicted on the video! Which one is the nutritional information
    based on?
    Reply: #157
  7. Kristin Parker Team Diet Doctor

    The recipe listed on the website is completely different that the recipe depicted on the video! Which one is the nutritional information
    based on?

    The nutritional information is for the written recipe.

  8. Emily
    Has anyone made these with olive oil instead of coconut oil? Would the fact that olive oil is liquid at room temp change the final product much?
  9. 1 comment removed
  10. Anne
    Emily, I always use olive oil and mine are delicious. I'm not fond of coconut full stop so I can't bring myself to try using coconut fat. I also add garlic, black pepper and onion powders and some black onion seeds and replace pumpkin seeds for equal weight of other seeds. Only problem I have with these is getting some before my husband eats them all! I think this is a recipe where you can play around with flavours to your personal tastes.
  11. Christina
    I absolutely love these but does anyone know what the serving size is? I see that it’s supposed to be 30 pieces but I’m hoping for a gram weight seeing as they could be thinner or thicker.
    Thanks.
  12. Doris
    I’ve made these twice and absolutely LOVE them! Thank you for this fabulous recipe!
  13. Samantha
    How many grams is one serving?
    Reply: #164
  14. Kristin Parker Team Diet Doctor

    How many grams is one serving?

    That depends on the final weight of the crackers when you cook them.

  15. Lisa
    Hiya, these look great, just what I'm craving! Do you have a swap for the psylliam husk powder? Maybe xantham gum, or just omit?
  16. Jenna
    This recipe is humungous!... I rolled out 4 batches... I used the super seed mix from Bulk Barn, and they turned out fantastic
  17. Mariin
    Has anyone used coconut flour instead of almond?
    Reply: #168
  18. Kristin Parker Team Diet Doctor

    Has anyone used coconut flour instead of almond?

    Coconut flour is higher carb than almond flour and tends to have a strong coconut taste that many people do not care for.

  19. Holly A Bowers
    I don't use any paper. I put a blob of dough on the tray, put some wax paper out and roll it straight onto the pan.
    I reuse the one piece of wax paper for all three pans.
    This is an extremely adaptable recipe. Use seeds you like with flax and chia (as they help provide the binding) and any oil (I've used olive, avacado, coconut, etc--all good)!
  20. Holly A Bowers
    No you don't have to soak.
    Let sit for 10 mins or so -- this way chia/flax gel seems to come out.....binding.
  21. Angie
    These are the best! I just saw the nutritional breakdown. What makes up the fat content? Just worried these won’t help with my weight loss lol
    Reply: #172
  22. Kristin Parker Team Diet Doctor

    These are the best! I just saw the nutritional breakdown. What makes up the fat content? Just worried these won’t help with my weight loss lol

    The nuts and seeds have some fat but the bulk of it comes from the coconut oil.

  23. Merja
    I tried this recipe a fortnight ago and made exactly according to directions. It had too much salt for my liking so today I ventured again and made it with half the salt specified and they were really very nice. I really like the fact that I can have these crackers with cheese and not go over in carbs. Thanks for a great recipe, much appreciated!
  24. Jayne Gordon
    These are just what I was looking for! There are times when you just really need something crunchy. I make a cheese spread from grated cheddar (mature) butter and cayenne pepper, blitzed in the mixer until it's like pate, and it goes so well with these crackers. I added a little course ground black pepper to the dry mix for a little kick, it worked well. Thank you so much for giving me something to put my cheese on!
  25. Liz Crosby
    How long does everyone leave them in the oven for after the cooking time is up? Mine stayed in the oven for 1.5 hours and they were still a bit gooey in the centre?!
    Reply: #0
  26. Sharon Morgan
    Does anyone else find that these have a bitterness? If yes, how did you correct it? (Wondering if putting a bit of erythritol will offset the bitterness.) Absolutely love the texture and crunch, though. It is by far the best keto cracker I've found yet.
1 2 3 4

Leave a reply

Reply to comment #0 by