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
servingservings
Ingredients
- 1⁄3 cup 75 ml (40 g) almond flour
- 1⁄3 cup 75 ml sunflower seeds
- 1⁄3 cup 75 ml pumpkin seeds
- 1⁄3 cup 75 ml flaxseed or chia seeds
- 1⁄3 cup 75 ml 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
- Preheat the oven to 300°F (150°C). Mix all dry ingredients in a bowl. Add boiling water and oil. Mix together with a wooden fork.
- Spread out the dough thinly on a baking sheet lined with parchment paper.
- Bake on lower rack for about 45 minutes, check occasionally. Let dry for another 15 minutes, but pay attention as seeds are heat sensitive.
- Turn off the oven and let the dry in the oven. Break into pieces and spread a generous amount of butter on top.
Tip
Almond flour may be substituted with sesame-seed flour if you want to make the crackers nut free.
Video
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
91 Comments
The recipe nutrition says 1 carb per biscuit but I’d like to know more, calories, protein fat too please,. Thanks
It is too bad these could not be mass produced but I bet they would not hold up to packing and shipping.
Because I bought 15 lbs of seeds and have pounds of almond flour and psyllium seed husk powder, I prepackaged all the dry ingredients in sandwich baggies and placed in a larger ziplock. Now I just pull out a baggie and add water and oil to the mixture. I placed the baggies and all other seeds in my freezer so they don't get rancid.
Macros? Per serving size
Fats?
Protein?
Carbs?
Calories?
Nutrition
Ketogenic low carb
one piece
Net carbs: 3 % (1 g)
Fiber: 1 g
Fat: 85 % (6 g)
Protein: 11 % (2 g)
kcal: 61
Also, did anyone else find 1cup of water way too much? I only put in 1/4 cup and they turned out ok (very crumbly but tasty) is 1cup a mis print??
TIP: buy your seeds in bulk, then portion out the dry ingredients into bags, and write what wet ingredients to add on the outside of the bag. Then chuck the bags in the freezer. This stops the seeds going rancid and you have a perfectly portioned amount ready to bake!
TIP: Try adding different seasonings. Some favourites of mine: Rosemary and Salt, Garlic salt, Mixed dried herbs, Onion flakes, Chili Flakes, Pepper, Parmesan seasoning. Yummmmmmmm
TIP: When you start adding the cup of water you think that it's too much. But the dough eventually forms (it's like a thick gel), this is perfect for spreading between two sheets of baking paper.
I've been recommending the recipes on Diet Doctor on all the Keto pages and blogs I follow.....hope that's ok.
I don’t have it and $17 on amazon seems steep!
If i did buy it, what else would i use it for?
FYI: Psyllium adds a flavor similar to whole-wheat and a texture similar to whole grain flour in items prepared with it. Some Psyllium Powders can cause baked goods (bread, rolls) to turn a blue/purple hue the next day, but I haven't had it happen with NOW and Anthony's. Color change doesn't affect taste or quality. Good luck!
They are mighty tasty though! I added caraway seed and garlic powder to mine. Didn't have psyllium husk powder, so I added ground flax meal. The key was getting it the right thickness, which wasn't the easiest task. I also added hemp hearts instead of sunflower seeds. Cut some avocado as a topping instead of butter. Soooooo good!
If you find that your crackers bend instead of break, you can pop them in the oven again for5minutes at a time until the reach your desired crispness
My conclusion? Use baking paper to be able to get a sheet you can break into actual crackers. Don't use baking paper if you want a crunchy salad topper!
Also - I added fresh rosemary to the mix and it was yummy. I took the crackers to a wine and cheese night, and others thought they were great! Will defo make again.
The first time I thought because I didn't use the exact ingredients that perhaps it was me and not the recipe. Last time I only used one tray and they did crisp up but were thicker than I wanted. I had to add a lot more seeds last time because I didn't have the chia/flax seeds and used butter instead of the coconut oil.
Nope, it's the recipe. I had to double the amount of all the seeds and I added and extra 1/2 teaspoon of pysllium husk. The crackers are in the oven now but the texture was right on. I had to use 2 trays to get the thickness I wanted.