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.

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.

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246 comments

  1. Kerry Merritt Team Diet Doctor

    I have a question - aren't you always supposed to grind the flaxseed first for easier digestion and absorption? Or is this okay to just use flax seeds as they are? Thanks

    I believe that would be personal preference, but we haven't tested these with ground flax seeds.

  2. Ruthie
    Ok I just made these and they are GREAT. I used flax seed (some ground that I had), chia seeds, sesame seeds, some sunflower seeds, the psyllium, roasted lightly salted pumpkin seeds, almond flour and coconut oil. I sprinkled a little garlic powder (I'd do more) and very little salt - baked according to directions on parchment paper/large pan and they came out so crunchy and delicious, I couldn't wait I ate a few still sitting in the oven with some gouda -- I love the idea of buying seeds in larger amounts and dividing them into freezer bags in the correct amounts, just add water!

    For those whose dough was watery, maybe add 1/3 c. chia - chia really gels up more solid; I stirred hard for a minute or so and it thickened up enough to spread with a spatula on the parchment. Great recipe, thanks! No more $7 GF crackers for me!

    Reply: #203
  3. Crystal Pullen Team Diet Doctor

    Ok I just made these and they are GREAT. I used flax seed (some ground that I had), chia seeds, sesame seeds, some sunflower seeds, the psyllium, roasted lightly salted pumpkin seeds, almond flour and coconut oil. I sprinkled a little garlic powder (I'd do more) and very little salt - baked according to directions on parchment paper/large pan and they came out so crunchy and delicious, I couldn't wait I ate a few still sitting in the oven with some gouda -- I love the idea of buying seeds in larger amounts and dividing them into freezer bags in the correct amounts, just add water!
    For those whose dough was watery, maybe add 1/3 c. chia - chia really gels up more solid; I stirred hard for a minute or so and it thickened up enough to spread with a spatula on the parchment. Great recipe, thanks! No more $7 GF crackers for me!

    Thanks for sharing your tips!

  4. Cassidy
    These are amazing. Best crackers. Perfect reciepe 🙌
  5. Kelly
    Is it sunflower kernel (no shell) or seeds (shell)?
    Reply: #206
  6. Crystal Pullen Team Diet Doctor

    Is it sunflower kernel (no shell) or seeds (shell)?

    You will use just the kernels with no seeds.

  7. Ash
    Frustration, then success!

    The first time I made these I cooked them for 2 hours and then cooled them in the oven just to get them crisp. This time I opened the oven door every 10 minutes to let out lots of trapped steam, and they were nice and crisp in 40 minutes. I guess the ventilation in the oven makes a big difference.

    My other tip is that 1 tablespoon of ground psyllium husk powder = 3 tablespoons of whole psyllium husks, by weight.

    (Like others, I found that a single batch makes enough to cover 2 baking sheets.)

    Reply: #208
  8. Kristin Parker Team Diet Doctor

    Frustration, then success!
    The first time I made these I cooked them for 2 hours and then cooled them in the oven just to get them crisp. This time I opened the oven door every 10 minutes to let out lots of trapped steam, and they were nice and crisp in 40 minutes. I guess the ventilation in the oven makes a big difference.
    My other tip is that 1 tablespoon of ground psyllium husk powder = 3 tablespoons of whole psyllium husks, by weight.
    (Like others, I found that a single batch makes enough to cover 2 baking sheets.)

    Thank you for taking the time to share your tips!

  9. Cynthia
    When that happens I turn on oven again for up to 5 mins and let it cool. They turn out crispy everytime.
  10. Cynthia
    When that happens I turn on oven again for up to 5 mins and let it cool. They turn out crispy everytime.
  11. Maureen
    Could Avacado Oil be used instead of Coconut Oil?
    Reply: #212
  12. Kristin Parker Team Diet Doctor

    Could Avacado Oil be used instead of Coconut Oil?

    We have not tested these with avocado oil but that should work well.

    Reply: #242
  13. Naomi Boyce
    These are absolutely delicious! They satisfy my snack cravings and fill me up. Addictive nutty taste. Will definitely be making these a staple in my house. :)
    Reply: #214
  14. Kerry Merritt Team Diet Doctor

    These are absolutely delicious! They satisfy my snack cravings and fill me up. Addictive nutty taste. Will definitely be making these a staple in my house. :)

    Great! So glad you love them!

  15. Joey
    Absolutely delicious!! I used the written recipe with Avocado oil, and subbed extra pepitas (pumpkin seeds), golden flax (forgot to grind them beforehand, but turned out great using whole!), chia, and added some hemp to make the correct overall seed quantities. Also used half almond flour, half walnut flour (experimenting). Wasn’t sure how the hemp seeds would fare, so only added ~1/6 cup (just under 40g), and it added a lovely, slightly nuttier taste and nice texture. Was a bit concerned about crisping, but took a chance and just used one sheet. Used my Breville Smart Oven Air (their largest multifunctional convection oven) - it fits a 1/4-sheet baking sheet - with a silicone liner...baked @ 300F for 45 minutes (with regular Convection on), let it sit for 15 minutes, then turned it out onto parchment/counter...THEN, put it onto a Breville airfry/dehydrate pan (basically a “perforated” rack that allows air to pass on all sides and used the airfry function @ 130F for an additional hour (just WAG-ing the time/temp and checking periodically). WOW - it was like a thick, crisp-bread (similar to melba toast, or Ryvita in Australia, but MUCH tastier, and better for you!). Will experiment more: spreading out to two or three sheets next time for thin-ness, cutting into even squares, adding dry herbs and/or cheese...plus, other seeds for variety. SO easy! TBH, I think it would have turned out just fine with skipping the airfry bit and letting it dry naturally in the oven, but this allowed crispness AND warmth, so my Camembert ooozed onto the crackers after spreading...yummy!
    Reply: #216
  16. Crystal Pullen Team Diet Doctor

    Absolutely delicious!! I used the written recipe with Avocado oil, and subbed extra pepitas (pumpkin seeds), golden flax (forgot to grind them beforehand, but turned out great using whole!), chia, and added some hemp to make the correct overall seed quantities. Also used half almond flour, half walnut flour (experimenting). Wasn’t sure how the hemp seeds would fare, so only added ~1/6 cup (just under 40g), and it added a lovely, slightly nuttier taste and nice texture. Was a bit concerned about crisping, but took a chance and just used one sheet. Used my Breville Smart Oven Air (their largest multifunctional convection oven) - it fits a 1/4-sheet baking sheet - with a silicone liner...baked @ 300F for 45 minutes (with regular Convection on), let it sit for 15 minutes, then turned it out onto parchment/counter...THEN, put it onto a Breville airfry/dehydrate pan (basically a “perforated” rack that allows air to pass on all sides and used the airfry function @ 130F for an additional hour (just WAG-ing the time/temp and checking periodically). WOW - it was like a thick, crisp-bread (similar to melba toast, or Ryvita in Australia, but MUCH tastier, and better for you!). Will experiment more: spreading out to two or three sheets next time for thin-ness, cutting into even squares, adding dry herbs and/or cheese...plus, other seeds for variety. SO easy! TBH, I think it would have turned out just fine with skipping the airfry bit and letting it dry naturally in the oven, but this allowed crispness AND warmth, so my Camembert ooozed onto the crackers after spreading...yummy!

    You're making my mouth water with your description!

  17. Diane N
    Delicious, addictive. Love the crispy, crunchy texture and nutty taste. Great with thin slice of pepperoni and chesse. Great with soups. Made 4 batches already. Highly recommend
    Reply: #218
  18. Crystal Pullen Team Diet Doctor

    Delicious, addictive. Love the crispy, crunchy texture and nutty taste. Great with thin slice of pepperoni and chesse. Great with soups. Made 4 batches already. Highly recommend

    Outstanding! I am so glad you enjoyed these enough to share your feedback!

  19. Lissa
    I’m confused - The recipe in the video has totally different proportions. (Not just scaled up - there are more of only *some* of the ingredients.) Now I’m not sure which recipe to use.
    Reply: #221
  20. J
    These were great!~ I ignored the video which had different ingredients and portions and went by the recipe exactly as is with coconut oil and baked per instructions. Left in cooling oven for over an hour. Very nicely crisp. Yum
  21. Kristin Parker Team Diet Doctor

    I’m confused - The recipe in the video has totally different proportions. (Not just scaled up - there are more of only *some* of the ingredients.) Now I’m not sure which recipe to use.

    You can follow either recipe as they are both good. The video team is working to shoot a new video to more accurately reflect the written recipe.

  22. Ada
    I bought 150 grams of similar crackers for $7.00. Found this recipe and practically recreated them for a fraction of the cost! So versatile. Thank you for sharing! I added everything bagel topping. I think I will try chipotle chili powder next time for a kick.
  23. Laurie
    I am also confused. The recipe calls for 1/3 cup of sunflower seeds but the video calls for 1 cup, also the video adds olive oil but that is not an ingredient listed. Which is correct?
    Reply: #224
  24. Kristin Parker Team Diet Doctor

    I am also confused. The recipe calls for 1/3 cup of sunflower seeds but the video calls for 1 cup, also the video adds olive oil but that is not an ingredient listed. Which is correct?

    The video is being re-filmed. Please follow the written directions.

  25. Laurie
    Also the flax seed amounts don't agree
  26. Weaver
    Oh my goodness these are wonderful. I added a little powdered garlic and onion and this could be a problem. They were super easy to make and so yummy. Thank you!
  27. Henni
    Love these!I've been on keto/low carb for 5 yrs and have tried many many recipes on this site with zero disappointments.(Thanks Diet Doctor I'm down 28 lbs and at my hold point mainly due to your recipes). One thing I have truly missed and until now found no low carb substitute for is the crunch of a crisp cracker with cheese.Problem solved! I followed recipe as stated with 1 exception.First time I made I rolled out on 1 sheet pan and found they never became crisp(too thick).Second time I opted for 2 sheet pans and they are perfect!Yes it's a tad time consuming getting them super thin but so worth it.Addicted!Especially yummy with jalapeño cream cheese.
    Reply: #229
  28. 1 comment removed
  29. Kristin Parker Team Diet Doctor

    Love these!I've been on keto/low carb for 5 yrs and have tried many many recipes on this site with zero disappointments.(Thanks Diet Doctor I'm down 28 lbs and at my hold point mainly due to your recipes). One thing I have truly missed and until now found no low carb substitute for is the crunch of a crisp cracker with cheese.Problem solved! I followed recipe as stated with 1 exception.First time I made I rolled out on 1 sheet pan and found they never became crisp(too thick).Second time I opted for 2 sheet pans and they are perfect!Yes it's a tad time consuming getting them super thin but so worth it.Addicted!Especially yummy with jalapeño cream cheese.

    Thank you for your feedback. I am glad this recipe has filled a gap in what you were looking for!

  30. Sonia
    For those wondering if the recipe works with coconut flour the answer is yes. I've made this recipe many times as written and it's great. This weekend I was out of almond flour so I substituted 2 tablespoons of coconut flour and instead of 1/3 cup of flaxseeds I use 1/4 cup of ground flax. The crackers came out great.
  31. Mary
    Hello, keto people, my seed crackers are yummy but crumble, good to spread on yogurt but what can I do to improve the result.
    Reply: #232
  32. Kristin Parker Team Diet Doctor

    Hello, keto people, my seed crackers are yummy but crumble, good to spread on yogurt but what can I do to improve the result.

    It is possible they were over baked.

  33. Jill
    The video posted with this recipe is not the same recipe. In the video they do not use almond flour, they have increased the amt for sunflower seeds and flaxseeds, substituted olive oil for coconut and increased the boiling water amt. I followed the video directions and the crackers turned out really well.
  34. Catherine
    Excellent !! I have made 3 times and my whole family love them. I added about 30g caraway seeds to the last lot which were amazing ! Quite a different yummy flavour. ... next batch I will try out the avocado oil idea...
    Reply: #235
  35. Kerry Merritt Team Diet Doctor

    Excellent !! I have made 3 times and my whole family love them. I added about 30g caraway seeds to the last lot which were amazing ! Quite a different yummy flavour. ... next batch I will try out the avocado oil idea...

    So glad your family loves them!

  36. Ian
    Are there any recipes for plain crackers without all the seeds?
    Reply: #237
  37. Crystal Pullen Team Diet Doctor

    Are there any recipes for plain crackers without all the seeds?

    You might try rolling out the fathead dough found in this recipe. You would need to roll it out very thinly, score it and watch carefully as it bakes.

  38. Wendy
    made these for my husband today and they turned out absolutely perfect!!!! crispy and flavorsome . thanks very much . I do not have dairy, therefore is there any dairy substitutes I can use instead ? thanks
    Reply: #239
  39. Crystal Pullen Team Diet Doctor

    made these for my husband today and they turned out absolutely perfect!!!! crispy and flavorsome . thanks very much . I do not have dairy, therefore is there any dairy substitutes I can use instead ? thanks

    Wendy, see our dairy free guide for many options https://www.dietdoctor.com/low-carb/recipes/dairy-free

  40. Audrey
    Has anyone ever frozen these crackers? If so how did it turn out?
    Reply: #241
  41. Crystal Pullen Team Diet Doctor

    Has anyone ever frozen these crackers? If so how did it turn out?

    I have not tried freezing this recipe. Let us know if you try it.

  42. maureen
    i have used olive oil and works great! So I am sure avacado would work great too. I also add herbs and garlic powder. Great!
  43. Am
    Just made these keto crackers and they are soooo good!
    Suggest to roll out thin and pre cut squares, instead of breaking into random pieces after baking.
    So when tray is completely cools u and crack along the pre cut lines
  44. doug clark
    I made mine and the mix was a little watery so I thickened and was still able to spoon and smooth on the tray rather than roll. Anyway I left them at a thickness of around 5mm and cooked. They needed about an extra 10 minutes than the recipe and came out closer to cookies than crispbreads. If I made them again I would leave the mix thinner on the tray and add less water. They were still nice and I would make them again.
    Reply: #245
  45. Kristin Parker Team Diet Doctor

    I made mine and the mix was a little watery so I thickened and was still able to spoon and smooth on the tray rather than roll. Anyway I left them at a thickness of around 5mm and cooked. They needed about an extra 10 minutes than the recipe and came out closer to cookies than crispbreads. If I made them again I would leave the mix thinner on the tray and add less water. They were still nice and I would make them again.

    Thank you for your feedback and notes!

  46. Ainsley
    I have cut mines into 15 decent equal pieces counting up all the calories it’s roughly 1640 calories

    Therefore 1 piece is approx 110cals.

    If you break yours up into say 10g crackers then just count the amount of crackers this gives you and divide 1640 by the amount you have. Hope this helps x

  47. Ellie Barlow Williams
    5 Stars delicious crisp crackers! Just made these. Followed recipe as written, and added a couple shakes of dried rosemary, marjoram, and a scant teaspoon of garlic powder. Things seemed alarmingly runny so I added an additional teaspoon of psyllium husk powder, and then the "dough" pulled together into a ball. Yay! I thoroughly scored the sheet of crackers with a pizza-roller before baking. LOVE. THESE. CRACKERS.
    Reply: #248
  48. Kristin Parker Team Diet Doctor

    5 Stars delicious crisp crackers! Just made these. Followed recipe as written, and added a couple shakes of dried rosemary, marjoram, and a scant teaspoon of garlic powder. Things seemed alarmingly runny so I added an additional teaspoon of psyllium husk powder, and then the "dough" pulled together into a ball. Yay! I thoroughly scored the sheet of crackers with a pizza-roller before baking. LOVE. THESE. CRACKERS.

    Great tips for personalization! Thanks for sharing.

  49. 1 comment removed
  50. Leo
    I know it is just one element of the whole thing I’ve done to control my colesterol. But when I started eating this crackers my total colesterol was 311 and my LDL 242, about eight months later, total is 180 and LDL 115.
    The health benefits are just the Cherry on top, because the taste is just amazing.
    I added a 1/3 cup of Parmesan and about half of that in dried diced garlic, and after opening the dough on the baking sheet I also sprinkle Parmesan on top.
    Eat with guacamole and the pair is perfect.
    Thank you for the receipt. Amazing.
  51. Annie H
    My favourite addition for flavour is Nigella seeds (aka onion seeds, black caraway, black cumin, kalojeera, kalonji or kalanji) A couple of teaspoons is enough. I usually do this by eye. Whenever I share these with guests these ones are the favourites. I also use olive oil instead of coconut oil. I like to grind some of the basic seed mix and leave some whole.
    I only make these when I am sharing a meal because I find it hard to stop eating them. All low carb breads, crackers, cakes, and any food that is sweetened at all, trigger my overeating. I really wish they didn't!
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