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.
August 8 2016 by , (Photo) in Recipes, Bread, Snack

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

  • 1⁄3 cup 75 ml (40 g) almond flour
  • 1⁄3 cup 75 ml (50 g) sunflower seeds
  • 1⁄3 cup 75 ml (40 g) 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

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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103 comments

  1. 51
    Amy
    February 27
    Also, how big is “a piece”??? Thanks!
    Replies: #76, #90, #93
  2. 52
    Sylvia
    March 14
    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. 53
    Teresa
    March 16
    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. 54
    Chrisa
    March 18
    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. 55
    Suzi
    March 19
    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. 56
    Cathie
    March 25
    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. 57
    Pam
    March 27
    Wow! These crackers are absolutely fantastic and delicious!! A crunchy cracker was THE one thing missing on keto.
  8. 58
    Pam
    March 27
    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. 59
    Dee
    March 28
    What are the nutritional facts on these?
    Macros? Per serving size
    Fats?
    Protein?
    Carbs?
    Calories?
  10. 60
    brenda
    April 2
    If you click on Nutrition + sign under the ingredient list it will show you..
    Nutrition
    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. 61
    CH
    April 2
    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. 62
    Pam
    April 4
    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. 63
    Reply to comment #60 by brenda
    Angie Throop
    April 6
    How much is a serving? Is it by size or ounces?
  14. 64
    Andrea Lissuzzo
    April 9
    Any suggestions for the parchment paper not adhering to the cracker? or to the keto pizza?
  15. 65
    Jen
    April 11
    Sooo good!! So easy to make! Thank you so much for this recipe
  16. 66
    Gillian
    April 14
    Can we have written recipie for crackers made in video how much sunflower seeds?
  17. 1 comment removed
  18. 68
    Erica
    April 16
    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. 69
    Kat in Oz
    April 20
    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. 70
    Peppy
    April 24
    I tried to figure out the serving size but can’t. Can anyone figure it out?
  21. 71
    Mary
    April 25
    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. 72
    Mira
    April 28
    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. 73
    Bethany
    May 12
    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. 74
    JoMo
    May 13
    Mine fell apart into granola as soon as I touched them...is this because I didn't use parchment paper? I just sprayed the cookie sheet. Also a little bitter
    Reply: #82
  25. 75
    julie
    May 18
    Very soggy, never crisper up??
  26. 76
    Reply to comment #51 by Amy
    Linda
    May 30
    Again...How many gram is a piece?
    Reply: #78
  27. 1 comment removed
  28. 78
    Reply to comment #76 by Linda
    Linda
    May 31
    Try 350o for coocking and cut in half the coconut oil.
  29. 79
    Luke
    June 11
    The ingredients in the blog don’t match the video?
  30. 80
    Jeri
    June 12
    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. 81
    Reply to comment #61 by CH
    Tanya
    June 24
    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. 82
    Reply to comment #74 by JoMo
    Cat
    June 25
    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. 83
    Bri
    June 27
    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. 84
    Dianne
    June 30
    My absolute favourite. I make several trays of these a week. I take pieces for lunch with mi ibell cheese or avocado.
  35. 85
    Nikki
    July 1
    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. 86
    Emma
    July 2
    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. 87
    Anika
    July 9
    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. 88
    Reply to comment #86 by Emma
    wilma
    July 15
    Same here.
  39. 89
    Archana
    July 29
    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. 90
    Reply to comment #51 by Amy
    Angie
    August 3
    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. 91
    Jan
    August 9
    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. 92
    Keith
    August 12
    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. 93
    Reply to comment #51 by Amy
    Bernadette
    August 16
    It says the number of servings at the top
  44. 94
    Natacha
    August 29
    Why are some of the ingredients and measurements different in the video than from the recipe??
  45. 95
    Simone Angelica
    September 1
    Made these twice now. Absolutely divine. First time I used coconut oil. This time rice oil. I prefer the rice oil version. I need to use about 20% less (instead of the measurement for coconut oil). Agree on the salt, also that I used a little less of the second time. Thanks for this. It is great and they are so tasty, I too, want to eat the entire batch every time (and everyone else here).
  46. 96
    Teresa
    September 13
    I have been making these for over a year now. I add thyme or other herbs for a different taste they are the best cracker with cheese platter, everyone that tastes them want the recipe. Easy and preparation is n 5 minutes. Love them.
  47. 97
    Misti
    September 15
    THESE ARE AMAZING!!! I'm new to the keto diet and having a very hard time finding recipes that work and taste good. These are both and more! My nutritionist saw them listed so many times in my journal that she asked about them and I raved so much over them, she instantly looked up the recipe and printed it right there to try for herself and share with her other patients!!!
    Then she mentioned that I could possibly add an egg and some shredded parmesan to help bind it together more and make it into a pizza crust!!! I'm trying that right as I type this and hope it turns out just as great as they do as crackers!!!

    I haven't tried adding herbs or anything to them yet but that's some ideas to think about cuz I can't imagine not making these just as soon as I run out again!

    Thanks again!!!

  48. 98
    Misti
    September 15
    PS... After the 45 mins of cook time, I remove them from the oven and GENTLY cut (DON'T SLICE...use a metal spatula or knife and press down as you go down the line) to make perfect squares - I'm kinda OCD and NEED to know exactly how many crackers I have (easier to count serving size/nutritional value, plus the cheese NEEDS to fit exactly on the cracker - and then return them to the oven to broil for 5-10 mins on high...CAREFUL TO WATCH THEM cuz I did burn them slightly once (still tasted great!). Sometimes the center crackers are a not as crispy, so I remove the outer ones and return the rest to the oven, turning the oven off at this time, but leave the door slightly open. Works every time!!!

    As a pizza crust, mentioned in my previous posted comment...OMGosh, they're amazing!!! I used 1/4 cup parmesan/romano shredded cheese - put through a mini pulse to 'grate' it and 1 large egg. I scooped out 1/4 of the batter to make mini round pizza crusts - ended up with 9 of them!

    PSS...use silicone mats to line your cookie sheets! I've NEVER had a 'sticking' issue, ever. God Bless everyone & good luck on your KETO/Low Carb journey!

  49. 99
    Raquel
    September 15
    Perfect. Fun. One bowl crackers. Just loved them. No more boxes crackers for this household!
  50. 100
    jan
    September 21
    Hi, I made these yesterday but they are soft and moist. What might I have done wrong and can I now dry them out somehow? I followed the written recipe rather than the video.
    Reply: #102
  51. 101
    Jane
    September 25
    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.
  52. 102
    Reply to comment #100 by jan
    Jane
    September 25
    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.
  53. 103
    Louise Jenkins
    October 5
    Sooooooo Delicious!!!! Thank you!
  54. 104
    Louise Jenkins
    October 5
    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,!
  55. 105
    Anne
    October 8
    Hello, is it possible to freeze them?

    Thanks this recipe is realy good

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