Keto seed crackers
Ingredients
- 1⁄3 cup 75 ml (40 g) almond flour
- 1⁄3 cup 75 ml (50 g) unsalted sunflower seeds
- 1⁄3 cup 75 ml (40 g) unsalted pumpkin seeds
- 1⁄3 cup 75 ml (50 g) flaxseed or chia seeds
- 1⁄3 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
- 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.
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.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
182 comments
The full nutrition information is listed under the Ingredients box. Click the Nutrition+ tab.
based on?
The nutritional information is for the written recipe.
Thanks.
That depends on the final weight of the crackers when you cook them.
Coconut flour is higher carb than almond flour and tends to have a strong coconut taste that many people do not care for.
I reuse the one piece of wax paper for all three pans.
This is an extremely adaptable recipe. Use seeds you like with flax and chia (as they help provide the binding) and any oil (I've used olive, avacado, coconut, etc--all good)!
Let sit for 10 mins or so -- this way chia/flax gel seems to come out.....binding.
The nuts and seeds have some fat but the bulk of it comes from the coconut oil.
1. It doesn't specify in the recipe, but I use already roasted/toasted pumpkin seeds and sesame seeds.
2. I think it helps to make sure the crackers are pressed out very thin. One recipe goes into a 17x13 inch pan. I use another piece of parchment on top to massage the dough all the way out to each edge of pan and remove top sheet of parchment for cooking.
3. I add 2-3 tablespoons of grated Parmesan. (not required, I just like the taste)
4. Oven temps often vary - you could get a thermometer and test yours. I cook mine an extra 5 minutes, 50 total.
5. After the 50 min, I take them out and turn the oven off. Using a pizza cutter, I score them into squares and return them to the oven to cool for at least an hour but often longer.
6. I let them completely cool, out of the oven, prior to storage.
I did substitute butter for the coconut oil and they came out delicious even thou the dough was liquidy. They were also a little crumbly. What did I do wrong?
You can add all kinds of herbs and spices. To make these cheesy, we pulse a couple of tablespoons of grated parmesan in a spice grinder until its like powder, and mix that in. You could add a tablespoon or two of taco seasoning as well to make spicy taco crackers.