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
This recipe has been added to the shopping list.

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.

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.

You might also like

DD+ MEMBERSHIP

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
1 2 3 4 5 6

268 comments

  1. 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!
  2. Angela C
    Made these yesterday 4.17.21. I am experienced in making seed crackers. I usually do them in the dehydrator, and it's so hard to wait more than 24 hours for them to be finished. Therefore, it was so nice not to have to wait so long. They held together well. I made them as directed with no changes. They are "buttery" and delicious. I will enjoy them with guacamole. The next time I make them I will most likely ground perhaps 1/3 of the seeds. But honestly, they are wonderful "as is".
  3. Alison
    DELICIOUS homemade crackers that passed the kid test!
  4. Lindsay
    Just a quick question - it says 1g of carbs but nowhere does it say for how much of a serving? The recipe is set to 30 servings, should we assume it's 1g per serving? Thanks!!
    Replies: #255, #256
  5. Kristin Parker Team Diet Doctor

    Just a quick question - it says 1g of carbs but nowhere does it say for how much of a serving? The recipe is set to 30 servings, should we assume it's 1g per serving? Thanks!!

    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.

  6. wplogin-80447f3f-0c42-44ee-87fb-6022e56460ca

    Just a quick question - it says 1g of carbs but nowhere does it say for how much of a serving? The recipe is set to 30 servings, should we assume it's 1g per serving? Thanks!!

    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.

    Reply: #264
  7. Angela Pangela
    No, coconut oil becomes solid when cool, it helps with cohesion. Avocado won’t do that
  8. Julie Meunier
    Simply the best! Made these cracker dozens of time with different dried herbs and spices.
    Love them!
  9. Lesha
    These are awesome! After reading the comments next time(and there will definitely be a next time) I'm going to do the scoring and add some herbs. Really yummy, added a little cheese on top and ready to go.
  10. wplogin-80447f3f-0c42-44ee-87fb-6022e56460ca
    Made these for a second time using chia seeds instead of flaxseed. Everyone likes them much more this time around.
    Reply: #261
  11. Kristin Parker Team Diet Doctor

    Made these for a second time using chia seeds instead of flaxseed. Everyone likes them much more this time around.

    Thank you for the feedback and for the tip.

  12. Heather Vickery
    Heather I make these biscuits every week just love something with a crunch Thanks for recipe
  13. Marion Hera-gorr
    I love this recipe, I use less salt, and sometimes put herbs like rosemary in. I like to take it out about half way and score lines so it breaks into squares, 5 stars!
  14. Laura
    I'm still in the dark about how much a serving is. Since the crackers can be broken in different sizes, maybe weight should be used. What was used to determine the 1g of carbs? One ounce?
    Thanks for the help. Trying keto for the first time and getting my amounts clear is a challenge.
    Reply: #267
  15. Diana
    Followed the directions - mine are not crispy up. They seem a bit thick to me - I did roll them all the way to the edge of the sheet. Any advice would be appreciated. Thanks
    Reply: #266
  16. Kristin Parker Team Diet Doctor

    Followed the directions - mine are not crispy up. They seem a bit thick to me - I did roll them all the way to the edge of the sheet. Any advice would be appreciated. Thanks

    Depending on the humidity where you are, it could take a little longer time to cook and dry out all the way.

  17. Kristin Parker Team Diet Doctor

    I'm still in the dark about how much a serving is. Since the crackers can be broken in different sizes, maybe weight should be used. What was used to determine the 1g of carbs? One ounce?
    Thanks for the help. Trying keto for the first time and getting my amounts clear is a challenge.

    Thank you for your feedback. The recipe makes 30 servings. If you cut your batch into 60 pieces, then 2 is a serving.

    Reply: #270
  18. 1 comment removed
  19. Earle
    I wish the video did not jump-cut from the pan to the rack. It is only a few more seconds.
  20. Janet
    What size sheet pan are we supposed to use? I’ve got 3 different sizes, plus cookie sheets.
    And how thin are we aiming for? As thin as possible?
    Reply: #271
  21. Kristin Parker Team Diet Doctor

    What size sheet pan are we supposed to use? I’ve got 3 different sizes, plus cookie sheets.
    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.

  22. Janet
    I rolled my dough out to 15x9 and baked 45 min at 300°. So even thinner than you suggested.

    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.

  23. Cynthia
    These are wonderful! Made them to take on a road trip to try to stay on my low carb diet. The “dough” looks & feels gross, but don’t let that deter you. I had some I didn’t take with me that I left in a ziplock bag in my cabinet - just found the bag & they’re just as crispy & good as they were 3 weeks ago when I made them! They do not raise my blood sugar at all. Great recipe!!
  24. Yvonne
    Made these for the first time today, easy to do. Really enjoying with some cheese for lunch.
1 2 3 4 5 6

Leave a reply

Reply to comment #0 by