, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Bread Keto seed crackers
Ingredients
- 1⁄3 cup (11⁄3 oz.) 80 ml (38 g) almond flour
- 1⁄3 cup (12⁄3 oz.) 80 ml (45 g) unsalted sunflower seeds
- 1⁄3 cup (1½ oz.) 80 ml (45 g) unsalted pumpkin seeds
- 1⁄3 cup (2 oz.) 80 ml (55 g) flaxseed or chia seeds
- 1⁄3 cup (12⁄3 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
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.
- Keep working the dough until it forms a ball and has a gel-like consistency.
- 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.
- 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.
- 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.
268 comments
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!
Yes, all of our recipes show the nutrition information per serving. The number of crackers in each serving will depend how small or large they are cut.
I weigh all the crackers together when they are cooled. I divide their total weight by the serving size of 30. I use that as a guide weight per serving using the DD nutrition information. I can throw a cracker on the scale and get a sense of how many servings it actually is.
Love them!
Thank you for the feedback and for the tip.
Thanks for the help. Trying keto for the first time and getting my amounts clear is a challenge.
Depending on the humidity where you are, it could take a little longer time to cook and dry out all the way.
Thank you for your feedback. The recipe makes 30 servings. If you cut your batch into 60 pieces, then 2 is a serving.
And how thin are we aiming for? As thin as possible?
You can use any sheet pan that's approximately 13x9". You want them to be pretty thin, though some people do prefer them thicker but the crackers may not end up as crispy.
They are still bendy. I’m putting them back in the oven at 300° on a rack now without parchment paper to try to dry them out the rest of the way.
I hope they come out they way they are supposed to.