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 sunflower seeds
  • 13 cup 75 ml pumpkin seeds
  • 13 cup 75 ml flaxseed or chia seeds
  • 13 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 are for 30 servings. Please modify as needed.

  1. 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.
  2. Spread out the dough thinly on a baking sheet lined with parchment paper.
  3. Bake on lower rack for about 45 minutes, check occasionally. Let dry for another 15 minutes, but pay attention as seeds are heat sensitive.
  4. Turn off the oven and let the dry in the oven. Break into pieces and spread a generous amount of butter on top.


Almond flour may be substituted with sesame-seed flour if you want to make the crackers nut free.


Keto seed crackers

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  1. Amy
    Also, how big is “a piece”??? Thanks!
    Replies: #76, #90, #93
  2. Sylvia
    Made these to the recipe but used 3 tbsp of melted coconut oil as I wasn't sure if US tablespoons are the equivalent of our dessertspoons in the UK. They came out super crunchy and absolutely delicious - I could have eaten the entire batch. The only thing I would change when I make them again is to add half as much salt as they were too salty (maybe because I used coarse sea salt). Thank you so much!
  3. Teresa
    These are awesome ??
    The recipe nutrition says 1 carb per biscuit but I’d like to know more, calories, protein fat too please,. Thanks
  4. Chrisa
    Aren’t seeds suppose to be soaked overnight? Are you using raw organic seeds or roasted ones? I’m confused as I thought seeds/nuts have to be soaked HELP!
  5. Suzi
    What is the nutritional information for these crackers please? They are so delicious but I want to know what I'm eating. Thank you ?
  6. Cathie
    Make these all the time, I use a pizza pan with holes in it and parchment paper / today’s batch I added some garlic powder and oregano - baking now smells wonderful. Forgot the almond meal, but oh well have forgot before. Experiment-can’t go wrong unless you throw away if not perfect-use on salads.
  7. Pam
    Wow! These crackers are absolutely fantastic and delicious!! A crunchy cracker was THE one thing missing on keto.
  8. Pam
    Also, I followed the written recipe not the one in the video. I used non virgin coconut oil that has no coconut flavor. I spread them out on a large jelly roll pan and the thinness was perfect.I found the instructions about "drying" confusing. But, this is what I did. After 45 minutes I turned off the oven and left door closed for 15 minutes. Then I opened the door and let cool in the oven. Perfectly crisp! No low carb cracker I have ever tried came close to the flavor and crispness of this cracker!!! Yum!

    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.

  9. Dee
    What are the nutritional facts on these?
    Macros? Per serving size
  10. brenda
    If you click on Nutrition + sign under the ingredient list it will show you..
    Ketogenic low carb

    one piece
    Net carbs: 3 % (1 g)
    Fiber: 1 g
    Fat: 85 % (6 g)
    Protein: 11 % (2 g)
    kcal: 61

    Reply: #63
  11. CH
    Any chance we can have the serving size for the macros you state?? It’s shows 1g net carb, but is that for a whole tray (probably not) or one cracker? How big (weight) should this cracker be for 1g net carb??? I’m a little in the dark at the moment.

    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??

    Reply: #81
  12. Pam
    One more tip. These crackers need to be in an airtight container. I first put them in a tupperware type container that did not keep them crisp after just one day. But when I put them in a canning jar with airtight lid they stayed crisp.
  13. Angie Throop
    How much is a serving? Is it by size or ounces?
  14. Andrea Lissuzzo
    Any suggestions for the parchment paper not adhering to the cracker? or to the keto pizza?
  15. Jen
    Sooo good!! So easy to make! Thank you so much for this recipe
  16. Gillian
    Can we have written recipie for crackers made in video how much sunflower seeds?
  17. 1 comment removed
  18. Erica
    Oh my goodness, these are the BEST crackers i have ever made. I don't add the almond flour and spread the dough out super thin to make two trays. I replaced the Chia/Flax seeds with Linseeds as that's what I had. AMAAAAAAAAAZING. Thanks so much for this awesome recipe.

    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.

  19. Kat in Oz
    I've made there today, I have a very small type electric oven so the pan was a little smaller than recommended but they have turned out fine if a little thicker. So good to have a 'cracker' type of thing to have with cheese.

    I've been recommending the recipes on Diet Doctor on all the Keto pages and blogs I follow.....hope that's ok.

  20. Peppy
    I tried to figure out the serving size but can’t. Can anyone figure it out?
  21. Mary
    Is there a sub for Psyllium husk powder?
    I don’t have it and $17 on amazon seems steep!
    If i did buy it, what else would i use it for?
  22. Mira
    You might be able to substitute flaxseed meal or chia seed meal, but you should research whether it's a 1:1 substitution (I haven't tried this yet). As for price, you can buy a small NOW Foods Psyllium Husk Powder, 12 oz. container, via Vitacost, Amazon, Walmart, etc. Price ranges from $7.39 non-org. or 11.39 organic and higher. Search for the product on the web to check prices because Amazon is not always cheapest. I bought a small size because I wasn't sure how much I'd use over six months.

    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!

  23. Bethany
    I don't know serving size either... I guess we will all have to add all the ingredients' totals of macros and total weight, and then do some lovely arithmetic...

    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!

  24. JoMo
    Mine fell apart into granola as soon as I touched this because I didn't use parchment paper? I just sprayed the cookie sheet. Also a little bitter
    Reply: #82
  25. julie
    Very soggy, never crisper up??
  26. Linda
    Again...How many gram is a piece?
    Reply: #78
  27. 1 comment removed
  28. Linda
    Try 350o for coocking and cut in half the coconut oil.
  29. Luke
    The ingredients in the blog don’t match the video?
  30. Jeri
    These crackers are delicious! I make a double batch and spread it over three cookie sheets to keep them thin and get the crispness that I crave. I've added parmesan cheese to the mix and that turns out really 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

  31. Tanya
    I live in Aus and found that all the 1/3 cup sizes are right but I switch the recipe to metric when I get to the coconut oil and water, so 3 tablespoons of coconut oil and 225 ml of boiling water is the perfect combination.
  32. Cat
    I spread my batch over two different baking trays. An old one with baking paper, and a wizz bang nonstick new one without baking paper. The mix didn't stick to the old tray with paper, whereas the mix stuck to the new tray without baking paper.
    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.

  33. Bri
    Okay listen up you guys these crackers are the BEST. I followed the recipe exactly, except instead of sesame seeds I used more sunflower seeds. Also used foil instead of parchment paper and it stuck a little bit but peeled off pretty neatly. ANYWAYS. These crackers. Y'all. They are heavenly. 10/10 recommend. 5 stars on Yelp. Superb little crackers.
  34. Dianne
    My absolute favourite. I make several trays of these a week. I take pieces for lunch with mi ibell cheese or avocado.
  35. Nikki
    Has anyone tried subbing olive oil or avo oil for coconut oil? I hate the flavor of coconut oil, but am interested in making these. Yes, I’ve tried “unflavored” coconut oil, I can still taste coconut.
  36. Emma
    When I made these the mixture was like runny soup?? The cup of boiling water was far too much for the other ingredients and looked nothing like the texture in the video. I had to add loads more seeds to make it work. What am I doing wrong??
    Reply: #88
  37. Anika
    For people wanting to keep them crisp, put in airtight container with lid (any plastic container with an air tight lid) or ziploc baggie with a dry tea bag. They stay crisp for days like that. In or out of fridge doesn't matter.
  38. wilma
    Same here.
  39. Archana
    Second time making these.

    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.

  40. Angie
    There’s an option at the top right of the recipe that says “30” servings. If you click on it, it gives you the option to chose different sized servings, so the recipe amounts must change.
  41. Jan
    Serving size - I would think if once the crackers are baked, if you weighed the entire batch, divided it by 30, you would get the serving size. I was going to do this, but in my excitement to taste these, I forgot🙀 oh well, I will next time, cause these are so good, there will definitely be a next time :)
  42. Keith
    Are they supposed to be crisp when cooking has finished or after the 15mins of being left in the oven when cooking time is up.
  43. Bernadette
    It says the number of servings at the top
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