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.
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
252 comments
I believe that would be personal preference, but we haven't tested these with ground flax seeds.
For those whose dough was watery, maybe add 1/3 c. chia - chia really gels up more solid; I stirred hard for a minute or so and it thickened up enough to spread with a spatula on the parchment. Great recipe, thanks! No more $7 GF crackers for me!
Thanks for sharing your tips!
You will use just the kernels with no seeds.
The first time I made these I cooked them for 2 hours and then cooled them in the oven just to get them crisp. This time I opened the oven door every 10 minutes to let out lots of trapped steam, and they were nice and crisp in 40 minutes. I guess the ventilation in the oven makes a big difference.
My other tip is that 1 tablespoon of ground psyllium husk powder = 3 tablespoons of whole psyllium husks, by weight.
(Like others, I found that a single batch makes enough to cover 2 baking sheets.)
Thank you for taking the time to share your tips!
We have not tested these with avocado oil but that should work well.
Great! So glad you love them!
You're making my mouth water with your description!
Outstanding! I am so glad you enjoyed these enough to share your feedback!
You can follow either recipe as they are both good. The video team is working to shoot a new video to more accurately reflect the written recipe.
The video is being re-filmed. Please follow the written directions.
Thank you for your feedback. I am glad this recipe has filled a gap in what you were looking for!
It is possible they were over baked.
So glad your family loves them!
You might try rolling out the fathead dough found in this recipe. You would need to roll it out very thinly, score it and watch carefully as it bakes.
Wendy, see our dairy free guide for many options https://www.dietdoctor.com/low-carb/recipes/dairy-free
I have not tried freezing this recipe. Let us know if you try it.
Suggest to roll out thin and pre cut squares, instead of breaking into random pieces after baking.
So when tray is completely cools u and crack along the pre cut lines
Thank you for your feedback and notes!
Therefore 1 piece is approx 110cals.
If you break yours up into say 10g crackers then just count the amount of crackers this gives you and divide 1640 by the amount you have. Hope this helps x
Great tips for personalization! Thanks for sharing.
The health benefits are just the Cherry on top, because the taste is just amazing.
I added a 1/3 cup of Parmesan and about half of that in dried diced garlic, and after opening the dough on the baking sheet I also sprinkle Parmesan on top.
Eat with guacamole and the pair is perfect.
Thank you for the receipt. Amazing.
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.