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 (113 oz.) 80 ml (38 g) almond flour
  • 13 cup (123 oz.) 80 ml (45 g) unsalted sunflower seeds
  • 13 cup (1½ oz.) 80 ml (45 g) unsalted pumpkin seeds
  • 13 cup (2 oz.) 80 ml (55 g) flaxseed or chia seeds
  • 13 cup (123 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
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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.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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305 comments

  1. Joey
    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. Mrs P
    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. Frances Miller
    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. Elaine
    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. Lori Hatcher
    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. Dawn
    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. Kerry Merritt Team Diet Doctor

    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. Tina
    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. Lesley Seddon
    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. Kerry Merritt Team Diet Doctor

    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. Judy Williams
    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. Kerry Merritt Team Diet Doctor

    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!

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