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.
30 servingservings


  • 13 cup 75 ml (40 g) almond flour
  • 13 cup 75 ml (50 g) unsalted sunflower seeds
  • 13 cup 75 ml (40 g) unsalted pumpkin seeds
  • 13 cup 75 ml (50 g) flaxseed or chia seeds
  • 13 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 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.

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.


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.

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  1. Natasha
    wow, this is very good recipe! but I made about 1/3 of all ingredients, made a lot!
    the easiest way- to put mass on not-stick paper and cover it with non-stick paper and then shape it . Remove the top paper and bake. It took me about 30 min. I also added linseed seeds. Really great recipe, it is without egg. super healthy snack!
  2. Lesley
    Great tip Natasha with regards to using non-stick paper to shape it!
  3. Kat
    How should these be stored? Fridge or cupboard once in a container. Many thanks. Ps these are delicious.
  4. Jen
    Hi, I was wondering if there was a good alternative to psyllium husk? I live in the UAE and it's hard to get hold of. Thanks
    Replies: #21, #34, #36
  5. Annie
    I have made this several times now , and they are good !
    For some reason they work better in a traditional oven rather then fan ( although they seem damp initially in the former )
    I now pour them when they are quite liquid -by the time you have spread them neatly ( in an ocd manner for a couple of minutes with a rubber spatula on baking parchment) they firm up .
    Great snack with cup of tea or when you need a cracker !
    Thank you !
  6. Michele Lowcarber
    Confused recipe calls for sesame seeds not sesame seed flour, re: substitution tip. Also, When do you dry after baking in the oven? It says bake, dry 15 mins in oven, then turn off oven and dry again????? Please clarify for me. Thx!
  7. Frances
    This is a very similar recipe to the one found in Real Meal Revolution book. I've been making those for a couple of years now every week- so this recipe will make a welcome change! A couple of tips I could suggest. Firstly, once I've spooned the mixture in a line down the centre of the tray, I cover it with a piece of cling film slightly larger than the tray and then spread it to the edges with my hands. I find this easier than using parchment paper as I can see what I'm doing. Secondly, about halfway through cooking, I remove the part baked crackers onto a cutting board (still on the paper but out of the tin) and cut them into rectangular or square pieces using a pizza wheel. Then continue baking until crisp. They somehow look more professional that way. However, frequently I forget and they've gone beyond cutting!
    Reply: #17
  8. Michelle
    Can you make these with butter instead of coconut oil? I don't have any coconut oil on hand!
  9. Julia
    I have lots of coconut flour, but no almond flour. I often wonder if it really matters which is used for recipes calling for a flour?
    Reply: #18
  10. Sarah
    As others have said, it would help a lot to see measurements by weight, preferably in GRAMS, for these recipes.

    The conversion from ml is awkward, and so is a US option like 5 1/3 tablespoons.

    Once that is fixed, the ability to automatically adjust the number of portions will be even more convenient.

  11. melissa
    I tried baking these last night, and they stuck to the parchment paper. I had to throw two trays away!!! Does anyone else have this problem? Maybe I cooked for too long. They just weren't crisping up so I left them in there.
    Reply: #32
  12. Shehnila
    Can someone share their recent experience as to how these turned out? And what are some tips to avoid messing things up. Thanks
  13. Coby
    Made these today.
    Used broken linseed, works better.
    I've had it in the oven for about 60 min.
    They taste very well.
    Stored in a tupperware box with some leftover sugar in a teabag to absorb moisture.
    Made some earlier without the almond flower, coconut oli and psilyum husk and used cold water. Then you need to let us soak for at least 30 min.
    This recipe tastes ánd smells much better:-))
  14. Stephanie
    Mine went all crumbly? Had to throw it all out? Any tips?
    Reply: #38
  15. Maggie
    Crumbly and you threw them out? Put in a jar and use on salad, anything.
    Reply: #23
  16. Karen
    Awesome recipe!
    5 1/3 Tbsp = 1/3 cup; sometimes flipping to metric in the recipe can help by getting the mL measurement - here, 80 mL, which is on my 1/3 cup.
    I made the recipe as written, using half flax seed and half chia seed rather than to choose between them. I spread these with a silicone spatula easily. I just kept spreading just until I wasn't forming any holes, and then tidied up the edges so they were square. I used a very large pan to make 30 crackers (Just fits in my oven) and it spread to 17" x 12". If your pan is small, try using 2.
    I pulled them out at 45 min and used a pizza cutter to cut them into squares, put them back in for 10 min, then turned off the oven and let them and the oven cool.
  17. Theresa
    I've used your tip to take them out half way to cut them into squares and wanted to thank you--great tip. I like having a square or rectangular cracker instead of broken pieces--though they're delicious, either way. Great recipe :)
  18. MerryKate
    I know this is an old comment, but in case anyone else has this question, the two flours are not interchangeable. Coconut flour is higher in carbs than almond flour, but it also absorbs moisture, resulting in a far drier product.
  19. Karen RV
    Didn't coalesce for me. So of it dried, but crumbles. Some didn't dry enough.
    I think it is just too much water, plus I live in a humid climate.
  20. Robin
    Tried them yesterday as I'm looking for things that I can use on a road trip that don't have to go in the cooler. I did what you did, Karen, and used half and half chia and flax seeds, but otherwise followed the recipe exactly. I didn't spread them thin enough - some were a little thicker and chewier, but they were delicious. Even my adult kids and a neighbor's younger kids liked them very much. One thing I did was use a Silpat to make it a little easier to spread but they were still too thick - I'll do two sheets next time. I also used a pizza cutter and gently pre-scored the crackers before I cooked them so that they would break into more uniform shapes - that worked great! Will definitely be making them often!
  21. Tony
    Jen I ask a friend of mine who's a nutritionist an keto fan. She told me that flax seed powder works instead of psyllium husk. :)
  22. Karen T
    Thank you Tony for suggesting the flax seed powder instead of psyllium husk. I have a lot of flax seed powder and very little psyllium husk. Haven't tried it yet but will use the chia seeds with the flax seed powder. Can't wait to try it.
  23. suzanne
    If there was a like button i'd "LIKE"
  24. Robyn
    I LOVE these crackers and had no problem with the recipe. I, however, am not a big fan of the aroma and taste of coconut oil, so next time I will use avocado oil. Since going kept I have missed not having anything to put almond butter on, or a cheese slice, or cream cheese. Wonder how they would taste with quest???
  25. Vickie
    These turned out great first time following recipe exactly with chia seed option. Hubby and I had with cream cheese, smoked salmon & dill for lunch yesterday. I will definitely keep supplies on had to make these. It's nice to have a crispy crunch as a delivery mechanism for cheese and such.
  26. Crystal
    Can these be made with more almond flour so it is a little less seedy?
    Reply: #27
  27. angela
    I've made it using only sesame seed and substituted the other seeds with the same quantity of tiger nut flour and flax seed meal. It turned out beautifully
  28. Jan
    I'm going to try these. Bought a cheddar-bacon cheese ball at Farm Boy today :) Having a friend over tomorrow , also doing Keto :)
  29. Judi Gibbs
    I am confused because the ingredients in the video is not even close to the printed recipe. Mine are in the oven now but I don't think they will turn out properly. Shouldn't the video AND recipe be the same?
    Reply: #107
  30. Patricia B
    New to keto.
    Read all the comments.
    Can someone post a recipe for the crackers that really works? Please?
    Pat B
  31. Stacy Valentine
    Agree with Judi - video and list of ingredients are not the same - 1 cup of sunflowers in video but only a 1/3 Cup in list???
  32. Shelley
    I think you may have used the wrong kind of paper.

    I tried baking these last night, and they stuck to the parchment paper. I had to throw two trays away!!! Does anyone else have this problem? Maybe I cooked for too long. They just weren't crisping up so I left them in there.

    Reply: #169
  33. Judith
    I'm getting a bit frustrated with the recipes. Rad the Seed Cracker recipe then watch the video. Totally different amounts of ingredients. WHICH DO I USE? I've been a subscriber for 18 moths, but there is not much "new" science comeing through. Thinking about cancelling.
  34. Russell Lee Fernandes

    It's extremely easily available. It's called SAT ISABGOL. 5 aed a packet.
    Maybe you might need to run it through a dry grinder for a finer powder.

  35. Dennis
    No nutritional macros shown
  36. Kye
    Chemists and health food shops have it as non branded but you may know it as Metamucil
  37. Tonya
    I have a similar recipe made with egg. Bake at 300 for 30 min. Use two cookie sheets with parchment. After 30 min I take them out turn the whole thing over then cut with pizza cutter then put back in the oven and turn it off. Leave till mostly cool then take them out and slide parchment and crackers off cookie sheets and leave on counter until completely cooled. If not crispy by then they need a little more drying time in a 200* oven. If you spread them nice and thin the last drying process shouldn’t be necessary.
  38. Ted S.
    Mine cooked up fine, but the crackers are also crumbly. They break apart too easily. I can't see them being used for dipping into anything.
  39. Marie M Ferraro
    I made these last week but I added more psyllium, they turned out beautifully, crunchy but didn't fall apart and they kept really well. I took them to a pot luck ad everyone loved them. No flax.
    Today I am making them and added mustard seed for heat and curry powder. I will be making these alot.
  40. Toni
    The first time I made these I accidentally left out the almond meal, have to say I like them more. Going to try it again with almond meal but as it was thicker it made it like a bit of a bread so will try halving the amounts.
    Really like these, I have been having them with cream cheese or cheese, basil n couple slices of cherry toms (only a couple). Will try adding some flavour like garlic and onion powder
  41. Lina
    Which recipe do i follow? The video or the written recipe?
  42. Sonya
    why are dry foods measured in ml? should be in mg?
  43. maryse
    the baked brie and seed crackers are just amazing, my favourite, i use abit of olive oil out of my homemade chargrilled capsicum, and when im a little naughty i put a tiny drizzle of honey, this recipe is the best.
  44. maryse
    ive made these crackers perfectly with out the flour in them, andif they go a little soft you can chrisp them up in the microwave. works great
  45. Julie
    I made these today. They are still in the oven for another 10 min. I watched the video, then went to this posted recipe, and when I added the water it was pretty runny, so I rewatched the video, and the quantities are completely different! I added more almond, sunflower and psyllium. I used a smaller cookie sheet, so they seemed thicker than I thought they should be. I also added garlic powder and onion flakes. I'll allow them to dry in the oven (turned off of course). My next batch, I'll use the measurements that the Video depicts and a larger jelly roll sheet.
    We love these. We make them using the 30 servings recipe (1/3 cup of seeds). We make 2 slight changes: we add the salt to the seed mixture and we use 3 Tbsp olive oil instead of 4 Tbsp coconut oil. We spread the mixture on a parchment lined baking sheet 11 1/2 " x 16 1/2" and bake for 40 minutes. We then remove them from the oven and transfer them to a larger baking sheet. We cut the crackers with a pizza cutter into 30 servings, and gently pull them apart into individual crackers. This creates space around each cracker. Back into the oven again for 30 more minutes to check for dryness. If ready, we turn off the oven and allow them to cool in the oven. This results in a durable cracker that we easily spread with cream cheese. Be flexible with the baking time as the time will change depending on the humidity in your home.
  47. Andrea
    I followed this recipe exactly and they turned out edible and tasty, but very oily and not at all crisp as others have said. The accompanying video has different measurements - uses more psyllium husk, more sunflower seeds and flax seeds, no almond flour, less oil, more water, I am going to try that one to see if it turns out crispy and holds together better... These do taste good, but they aren't really like crackers to me. No crack!
  48. Doina
    they're so good! i made it and i love it
  49. Karen
    I want to try it but wondering what the calories are. Thx.
  50. Amy
    I love these but I need to know the macros in grams as well as the calorie count. Thank you!
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