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. Jane
    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.
  2. Jane
    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.
    Reply: #129
  3. Louise Jenkins
    Sooooooo Delicious!!!! Thank you!
  4. Louise Jenkins
    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,!
  5. Anne
    Hello, is it possible to freeze them?

    Thanks this recipe is realy good

    Reply: #142
  6. Monica
    Thank you for this recipe.. Keto just gets better. Crunchy, tasty, easy. mmmm x
  7. Nicky
    The ingredients in the video will be different because they made a different size batch.
  8. Mairi
    Do these freeze well?? I'd love to make a big batch and have them to hand every time I feel like I need something comforting!!
    Reply: #111
  9. Michele
    Why doesn't anyone in charge of this page reply to people's questions ?
    Reply: #110
  10. Kristin Parker Team Diet Doctor
    Hi Michele, I am brand new to the Diet Doctor team and that is primarily what I will be doing. We apologize that questions here have gone unanswered in the past.
  11. Kristin Parker Team Diet Doctor

    Do these freeze well?? I'd love to make a big batch and have them to hand every time I feel like I need something comforting!!

    Unfortunately, they may get soggy as they thaw.

  12. Nancy
    The recipe calls for 1/3 cup flax seeds and coconut oil. The video says 1 cup of flax seeds and olive oil. Which is correct?
    Replies: #113, #127
  13. Kristin Parker Team Diet Doctor

    The recipe calls for 1/3 cup flax seeds and coconut oil. The video says 1 cup of flax seeds and olive oil. Which is correct?

    Thank you for noticing that. I am asking our recipe team!

  14. carol
    Just made these as per recipe apart from the coconut oil, I used olive oil. They were lovely. Used a couple to break my fast.
  15. shannon
    Wow! This is really great recipe, and very forgiving. I used a combination of seeds and nuts I had on hand: roasted pumpkin seeds, a small amount of sesame seeds, sliced almonds, chia seeds and ground flax meal.

    I ended up checking it after 45 min and adding more time. I added 10 minutes, then flipped the cracker over and baked for another 10 min. I must not have rolled them quite thin enough. It crisped up more as it cooled.

    My carb count was pretty modest for the whole pan, going by net carbs as the ingredients I chose had lots of fiber to subtract.

    I had some with dip, then had more with a slice of gouda. I will definitely make again!

  16. marilyn
    BIG mistake to make these at night..I just could not stop eating them straight out of the oven.
    I kept to the recipe and used the olive oil version.
    Totally addictive!
  17. Carol Baker-Frett
    This is by far my favorite cracker recipe. So tasty and easy to prepare. I have them with dips or cheese slices. Soo good!
  18. claudia
    Has anyone tried grounding the flax seeds to make them more digestible ?
  19. USACarol
    Responding to claudia’s Question about using ground flax seeds... I use golden flax seed meal in place of the flax seeds, and the crackers came out perfect. Hope that helps.
  20. Jim
    My batch was way to liquidity (like stirring water)from the 1/3 cup for each of following flour and all seeds. +1 cup water + 1/4 cup oil + 1 tbsp fiber. Quantities are way different on associated video. Please update recipe thx
    Reply: #140
  21. melissa
    I would imagine that if you froze these you would need to reheat to crisp them up. I have not made these yet! But they sound very yummy and keto friendly.
  22. Allison
    Yes I just used olive oil instead - perfect!
  23. Allison
    Wowee... I've been looking for keto crackers for ages. So glad I took the plunge and did these. New favourite recipe! Love these for breakfast!
  24. Mrs Viviene Blake
    I made gift packs of these for Christmas - with the recipe included. EVERYONE loves them. Hint: After 30-35 minutes in the oven, take them out and mark into squares. Return to oven and continue to bake until they just start to turn golden-brown. Then turn oven off and leave them there to cool.
    In my oven, I find they cook more evenly a little higher than recipe says. I don't bother with a rolling pin and just smooth the surface of the top paper with my hands..... find I get a better sense of even thickness.
  25. Thitikan
    On the video didn't say anything about the almond flour but on the recipe mentioned 1/3 cup of almond flour, which one is correct please? Thank you.
    Reply: #126
  26. Kristin Parker Team Diet Doctor
    Follow the written recipe and instructions. Thanks for the heads up that the video doesn't match!
  27. Kate
    The recipe on the page and the recipe in the video are different, as stated on this page, right under the header Video and above the video itself. Try both and see which one you prefer.
  28. hmwalker
    Ratios are PROFOUNDLY wrong. I added all of the ingredients according to recipe and it was a bunch of nuts floating in water. Way way way too much liquid. I ended up adding 3 times the amount of almond flour and it finally formed a sort of paste that I was able to spread on the baking sheet. Please fix this or update it. Not sure how all the other people commenting made it work. It was like stirring water. They are in the oven now - waiting to see if it works out.
  29. Dee
  30. 1 comment removed
  31. Dee
    WE used the almond flour and followed the recipe not the video... need to cook a little longer.. this was our first batch but love the flavor just not very crispy
  32. Célia
    Hello dietdoctor teeam,
    Could you please let me know why are these keto and the sesame crispy bread only low carb?
    These have more fat content but they have the same carb content...
    Thank you!
    Reply: #133
  33. Kristin Parker Team Diet Doctor

    Hello dietdoctor teeam,
    Could you please let me know why are these keto and the sesame crispy bread only low carb?
    These have more fat content but they have the same carb content...
    Thank you!

    Yes, it has to do with ratios. The higher fat makes these keto friendly.

  34. J D
    The % of daily fat requirement is way off. If a serving is 6 g fat and daily allowance under keto diet is >100 g (depending on your size and objective, then 1 piece or 6 g of fat does not equal 85% of daily target.
    Reply: #150
  35. Justheone
    I take them out 20 mins or so before they're ready and cut them with a cleaver (cos it fits well into the baking trays). Pizza wheel crushes far far too much. They break up easily into squares once cooked. There will be bits all over the place - I put them into a jar and sprinkle them over salads or toasted cheese on keto bread or sometimes just on top of the butter or cheese on a cracker. Sprinkle on soup too. It never goes to waste.
  36. Amber
    Using the recipe on the site (not the video), I also found the batter result soupy and as its baking it's giving off a lot of the coconut oil. Has been in the oven for about 30 minutes and I'm not feeling hopeful about them.
  37. Kay
    I thought grams was for dry ingredients and ML was for liquids. I'd rather measure in grams. Which is it?
  38. Kelly Haughton
    Mine are in the oven now...hoping for the best!
  39. Veneise
    These are my favourite keto cracker. The recipe is easy to follow and the crackers taste great. I have a small oven so had to make two batches. They go great with a charcuterie board or on their own with butter. They are a great cracker replacement.
  40. Annon
    Follow written not video. IMHO chia seeds not optional, they turn to a gel that really makes the dough work, I use psyllium husk powder from vitamin shoppe and all keto recipes from several diff sites work, I tried a diff source and turned purple and awful. Read the comments, great hints about flipping before final minutes, cutting before set/harden, etc. for me, I use second from bottom rack. Written instructions I get a very doughy thick blob a plop onto half sheet lined with parchment paper and spread dough as thin as can manage, I use flat hand to feel thickness. Once you get a good batch you can play with herbs, spices, oils in future ones. I personally make sure I use items not needing fridge. I do not like the taste out of oven, but next day the flavors of toasted seeds are beautiful. I always flip onto another unlined sheet to sit in hot but off oven to dry other side, I cut into more than 30 pieces so I can graze thru day but not go over macros. They are very satiating and makes it easy to semi fast/low calorie day. A richer taste is to use ghee over coconut solids. Depending on what i’m Pairing it with or taste buds want, I can run a batch with 1/4 teaspoon fennel, minced rosemary, thyme, parsley, just pick a spice or flavor or divide batch into parts and make each part a different flavor, experiment. Replace boiling water with a tea flavor that your tastebuds like with the cracker or just crush earl grey leaves in. This is a super fast easy recipe, the time is all for oven, so set loud timer and row, spin, lift, jog, etc until timer goes off ... win win.
  41. michelle cody
    You don't necessarily need to use coconut oil ,phyllium husk ,or almond flour to make these .. I make mine with just seeds and all that is needed to bind the mixture is the chia seeds as they become sticky when the water is added :)
  42. Evey
    Hi Anne, i make big batches and keep them in an airtight Tupperware containers for 3 months without any loss of crispness. Hope this helps!
  43. Genie
    Can this be made with coconut flour to make it but free for school? What would be the appropriate changes for this to work? Thanks.
    Replies: #144, #145
  44. Genie
    I mean ‘nut’ free.
  45. Kristin Parker Team Diet Doctor

    Can this be made with coconut flour to make it but free for school? What would be the appropriate changes for this to work? Thanks.

    This recipe has not been tested with coconut flour. Coconut flour is much "thirstier" than almond flour as well as being higher carb.

  46. Lynda
    Thanks for this wonderful recipe,
    My batter was very gooey so added another 2 tbsp almond flour. I used flaxseed meal instead of chia because I was running low. There is no coconut smell or taste. These are perfect. I’d serve to company, lite texture, lovely taste. My go to cracker recipe, plus it is easy to substitute seeds with. I had some pine nuts and no sunflower seeds, flax seed meal instead of flax seed.
  47. Katarzyna
    These are dangerous! I baked them yesterday - they survived 24 hours. Gone! My husband and son ate half. DELICIOUS.
  48. Betty
    I have made these over and over again using the written recipe. I sometimes add Montreal steak spice or onion and garlic powder for some nice flavors.
    I also score them half way through and they cut great, have even used a round cutter( small lid for a different shape).
  49. Angie
    I call these crackers crack b/c they're so addictive! I can't stop eating them. I let myself enjoy them freely when I am only having one meal a day. Otherwise, I need to be careful! Instead of coconut oil, I use fat drippings from a roast, or chicken fat from rendering chicken skins. To that I add a good amount of parmesan cheese and Italian spices. The rich flavour is phenomenal. Thanks for this amazing recipe!
  50. Jonny
    The nutrition values stated are not daily values. The cracker ratio is 85% fat.
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