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 75 ml (40 g) almond flour
  • 13 cup 75 ml (50 g) sunflower seeds
  • 13 cup 75 ml (40 g) 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

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. Keep working the dough until it forms a ball and has a gel-like consistency.
  3. 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.
  4. Remove the upper paper and bake on the lower rack for about 45 minutes, check occasionally. Seeds are heat sensitive so pay close attention towards the end.
  5. 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.

Video

Keto seed crackers

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116 comments

  1. Jane
    I love these and make them so much decided I would figure out the weight per serving. The total cooked batch using flax seeds weighed 285 grams. Divide that by 30 servings (as per the recipe) each serving would be 9.5 grams per serving (and have 1 net carb). Now you can weigh your crackers and be confident of the serving size. Man, these are good hot out of the oven with Kerrygold.
  2. Jane
    Jan since they are already cooked, if it were me I would try putting them back in the oven at 300 for maybe 15 or 20 minutes depending on how soft they are. Check the bottoms for a darkish golden brown colour. Then I would turn off the oven and leave the oven door open a bit. I normally do this for about 15 minutes. I find if I store them in a glass container with an airtight lid they keep very well. Hope this helps.
  3. Louise Jenkins
    Sooooooo Delicious!!!! Thank you!
  4. Louise Jenkins
    Love these! I turned them over before I cut them and put back in the oven for around 10 mins. so they will be krispy. So so good! Thank you,!
  5. Anne
    Hello, is it possible to freeze them?

    Thanks this recipe is realy good

  6. Monica
    Thank you for this recipe.. Keto just gets better. Crunchy, tasty, easy. mmmm x
  7. Nicky
    The ingredients in the video will be different because they made a different size batch.
  8. Mairi
    Do these freeze well?? I'd love to make a big batch and have them to hand every time I feel like I need something comforting!!
    Reply: #111
  9. Michele
    Why doesn't anyone in charge of this page reply to people's questions ?
    Reply: #110
  10. Kristin Parker Team Diet Doctor
    Hi Michele, I am brand new to the Diet Doctor team and that is primarily what I will be doing. We apologize that questions here have gone unanswered in the past.
  11. Kristin Parker Team Diet Doctor

    Do these freeze well?? I'd love to make a big batch and have them to hand every time I feel like I need something comforting!!

    Unfortunately, they may get soggy as they thaw.

  12. Nancy
    The recipe calls for 1/3 cup flax seeds and coconut oil. The video says 1 cup of flax seeds and olive oil. Which is correct?
    Reply: #113
  13. Kristin Parker Team Diet Doctor

    The recipe calls for 1/3 cup flax seeds and coconut oil. The video says 1 cup of flax seeds and olive oil. Which is correct?

    Thank you for noticing that. I am asking our recipe team!

  14. carol
    Just made these as per recipe apart from the coconut oil, I used olive oil. They were lovely. Used a couple to break my fast.
  15. shannon
    Wow! This is really great recipe, and very forgiving. I used a combination of seeds and nuts I had on hand: roasted pumpkin seeds, a small amount of sesame seeds, sliced almonds, chia seeds and ground flax meal.

    I ended up checking it after 45 min and adding more time. I added 10 minutes, then flipped the cracker over and baked for another 10 min. I must not have rolled them quite thin enough. It crisped up more as it cooled.

    My carb count was pretty modest for the whole pan, going by net carbs as the ingredients I chose had lots of fiber to subtract.

    I had some with dip, then had more with a slice of gouda. I will definitely make again!

  16. marilyn
    BIG mistake to make these at night..I just could not stop eating them straight out of the oven.
    I kept to the recipe and used the olive oil version.
    Totally addictive!
  17. Carol Baker-Frett
    This is by far my favorite cracker recipe. So tasty and easy to prepare. I have them with dips or cheese slices. Soo good!
  18. claudia
    Has anyone tried grounding the flax seeds to make them more digestible ?
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