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.
30 servingservings


  • 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 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.


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.

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  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.
  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.
  27. Sue D
    How did everyone get theirs crispy, I baked them for 45 minutes at 300 and they are still soft? Tks
    Replies: #178, #192
  28. Kurt
    Here are my tips for crisp crackers...
    1. It doesn't specify in the recipe, but I use already roasted/toasted pumpkin seeds and sesame seeds.
    2. I think it helps to make sure the crackers are pressed out very thin. One recipe goes into a 17x13 inch pan. I use another piece of parchment on top to massage the dough all the way out to each edge of pan and remove top sheet of parchment for cooking.
    3. I add 2-3 tablespoons of grated Parmesan. (not required, I just like the taste)
    4. Oven temps often vary - you could get a thermometer and test yours. I cook mine an extra 5 minutes, 50 total.
    5. After the 50 min, I take them out and turn the oven off. Using a pizza cutter, I score them into squares and return them to the oven to cool for at least an hour but often longer.
    6. I let them completely cool, out of the oven, prior to storage.
  29. Camilla
    With everyone raving about these crackers I had high hopes for them. They are tasteless and I don't have a cold! They came out nice and crispy. I put a thin slice of cheese on one and prepared for deliciousness. I am so disappointed. Next time I'll have to add some seasonings to give them some flavor. Sad...
  30. Cynthia
    I don't know what I'm doing wrong, but it never turned into a dough ball. It's very loose & liquidy. Help!
  31. Cynthia
    Continued from above:
    I did substitute butter for the coconut oil and they came out delicious even thou the dough was liquidy. They were also a little crumbly. What did I do wrong?
    Reply: #196
  32. Tilly
    This is an awesome recipe, made very regularly in our household. We always use olive oil instead of coconut and use flax seeds, all other ingredients as written. The "dough" thickens quickly if left to stand for a few minutes before baking. I use the largest possible cookie sheet, baking paper on top, and then flatten the mixture out with another sheet of baking paper, using my hands to spread it as thinly as possible. Then get a butter knife (or table knife) and drag channels through the mixture to mark out the crackers. Bake for 40 minutes in a fan forced oven then turn the heat off but leave the fan on with the oven door a little open, to finish the drying process.

    You can add all kinds of herbs and spices. To make these cheesy, we pulse a couple of tablespoons of grated parmesan in a spice grinder until its like powder, and mix that in. You could add a tablespoon or two of taco seasoning as well to make spicy taco crackers.

  33. floralim905
    Just made a double batch today for the first time. These are the perfect keto crackers to have with cheese. So glad I now have a cracker and rice cake replacement. Yum!
  34. Terry
    I made these last week and they are a great cracker for cheese, liver pate or even for french onion dip. I also added garlic and onion powder which enhanced the flavour. Thanks DD for yet another great recipe
  35. Lorie Wacaster
    Made these for the first time today! Amazing!!!
  36. Ruth
    I love these but wanted a firmer version, more like crisp bread. So I substituted a small amount of the almond flour with konjac flour (1 and 1/3 tbsp) and it worked a treat without affecting the flavour! Yeah.
  37. Simon S
    Thin and crisp, good base to use for altering seeds - I used the chia option instead of flaxseed. I generally like a lot of salt but found 1 tsp made them too salty for me, as some others found. Will make again with half the salt. I also double checked all the seeds to ensure they weren't salted.
  38. Sandi Wood
    It was hard for me to spread anything on the cracker without breaking it. I discovered that if I use a spinach leaf as the spreading base, it does not change the flavor, and it makes it easy to build a tasty seed cracker appetizer without the crumbling.
  39. Urupikia
    yeah, I don't get that either, why the video measurements don't match the written recipe?
    Reply: #190
  40. Crystal Pullen Team Diet Doctor

    yeah, I don't get that either, why the video measurements don't match the written recipe?

    The video was made using the nut-free version with the substitution recommendation of using sunflower seeds in place of the almond flour. The notation for the substitution option is found under the video.

  41. Jane
    I used half the oil and water and it came out perfectly crispy (less chewy), which I prefer. Presumably, for keto, I have to remember to ensure I eat my extra fats on top 👍
  42. Jane
    I use half the oil and water, cook until the same shade of brown (watch near the end to avoid burning the bottom, add extra time as required) = perfectly crunchy 👍

    Love this recipe ❤

  43. fran
    help! the dough never got into a ball. what am i doing wrong??
    Reply: #194
  44. Kristin Parker Team Diet Doctor

    help! the dough never got into a ball. what am i doing wrong??

    I am sorry, I am not sure. The first step of troubleshooting would be to make sure you included all of the ingredients.

  45. Marie
    Really enjoyed these ! Next time I’ll add nature cheddar to the mix
  46. ajbeech
    Butter has quite a bit of water in it which might be why your dough was too wet.
    You could try ghee, which is the fat from butter. You can buy it or make it from butter.
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