Low-carb pumpkin spice crackers

Pumpkiny goodness infuse every bite of these amazing low-carb crackers. Serve these up at your next cocktail party, and watch them evaporate!
Pumpkiny goodness infuse every bite of these amazing low-carb crackers. Serve these up at your next cocktail party, and watch them evaporate!


20 servingservings
  • 13 cup 75 ml coconut flour
  • 2 tablespoons 2 tablespoons pumpkin pie spice
  • ¾ cup 175 ml sunflower seeds
  • ¾ cup 175 ml flaxseed
  • 13 cup 75 ml sesame seeds
  • 1 tablespoon 1 tablespoon ground psyllium husk powder
  • 1 teaspoon 1 teaspoon salt
  • 3 tablespoons 3 tablespoons coconut oil, melted
  • 113 cups 325 ml water


Instructions are for 20 servings. Please modify as needed.

  1. Preheat the oven to 300°F (150°C). Mix together all dry ingredients.
  2. Stir and add water and oil. Stir well and let sit for 2–3 minutes.
  3. Spread out on a baking sheet lined with parchment paper and place in the middle of the oven. Bake for 30 minutes. Use a timer to keep track of time.
  4. Check the crackers. Bake for another 30 minutes and perhaps lower the heat towards the end.
  5. Make sure the crackers are dry. If not, let dry some more. Crack into pieces when cooled down. Keep in a tight-fitting container.


If you prefer nicely squared crackers, you can remove the baking sheet after 30 minutes and divide into squares with a sharp knife or pizza cutter. Put back in the oven. You can use any spices of your choice.

Feel free to mix it up with different seeds, too! Black sesame seeds make a spectacular visual presentation.

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  1. Gisele Fuhrer
    Hello Dear,

    I wonder if someone can help me to find the recipe from the pizza made with cauliflower dough? I saw it but do not remember the name of that pizza


  2. Kathleen
    Hi Gisele, here is the link for all the low carb pizzas, some of which use the cauliflower crust. Just scroll down for the toppings you want. https://www.dietdoctor.com/low-carb/recipes/pizza
  3. Mary
    Smell wonderful cooking, but I think I should have used a larger baking sheet. It is taking a long time for them to dry out. Probably I didn't spread them thin enough. Suggestion: it would be helpful to know what size pan should be used.
    Other than that, I took a taste of a crumb that fell off when I was cutting them after the first 30 minutes and they tasted great. Would be great with cream cheese.
  4. Mary
    Follow up on #3 post, took off the edges which dried out, but still drying out the center parts in a very low oven. Next time I will divide between two baking sheets so I can make them thin enough.

    On to the taste, I was unsure of a cracker with pumpkin spice. I was pleasantly surprised, it tasted good, especially with cream cheese. I think this would work nicely with any mild cheese or creamy cheese.

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