You won't believe how crispy these keto seed crackers are! They are packed with sunflower seeds, pumpkin seeds, sesame seeds and chia seeds. This cracker recipe is amazing for snacking or as part of a sharing platter or a cheese board. Only 1g net carbs per cracker!
Sticking to a keto diet is all about preparation. And I have to tell you, these seed crackers are my new secret passion.
They are easy to make, so crunchy and go with virtually everything, from sweet to savoury.
In the last few days, I've had them for breakfast, lunch and dinner!
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Why You'll Love Them
Nut free. Many keto cracker recipes contain almond flour but these crackers are completely nut-free. In addition to this, they are gluten-free, dairy-free and vegan.
Easy. You only need 6 simple ingredients plus water. And no special equipment is required either. Get out that mixing bowl, a fork, a rolling pin and you're golden.
Versatile. There are endless possibilities for variations! I have listed tons of ideas further down in the post on which herbs and spices you could add.
Crunchy! Stored in an airtight container, these crackers stay crispy for weeks. Plus, they are healthy - see the lowdown on the superfood ingredients:
Ingredients
- Pumpkin seeds - Also known as pepita seeds, pumpkin seeds are high in antioxidants. They are also one of the best sources of magnesium (source).
- Sunflower seeds - Apart from anti-inflammatory benefits, sunflower seeds are rich in healthy fats. They also contain vitamins and minerals that support the immune system (source).
- Sesame seeds - High in fibre, which is vital for digestive health. Sesame seeds may also help lower cholesterol (source).
- Chia seeds - AKA one of the healthiest foods on the planet! These tiny seeds are loaded with fibre, protein and omega-3 fatty acids (source).
- Psyllium husk - Psyllium husks are the husks from the seeds of the Plantago ovata plant. They are a prebiotic fiber, which is essential for a healthy gut.
Plus, you'll need sea salt and water.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Now to the best part. Seed crackers are incredibly easy to make!
Step 1: Combine all ingredients in a large mixing bowl. Mix well and let rest for 20 minutes so the mixture can thicken.
Step 2: Once the chia seeds and the psyllium have absorbed the liquid, the mixture takes on a gooey, gel-like consistency. Transfer your cracker "dough" onto parchment paper...
Step 3: ... and put another sheet of parchment on top. Roll out using a rolling pin or flatten with our hands into a thin layer. My mix covered a 30 x 40 cm baking sheet and I had a few offcuts which I baked on a second tray.
Step 4: Remove the top parchment and pre-cut into squares using a pizza cutter or a knife. Don't miss this step!
Step 5: Bake for about 1 hour until all water has evaporated and the keto crackers are lightly browned and crisp.
Katrin's Top Tip
The oven time will depend on how thick or thin you have rolled out the dough. If it's been rolled out thicker, you may need to add 10-15 minutes. If it's very thin, 1 hour may be too long. Just keep an eye on them!
Serving Suggestion
1. Enjoy the crackers with a dip such as this 4 ingredient guacamole, taramasalata or baba ganoush.
2. They could be part of a large mezze sharing platter or cheese board when you're having a crowd over.
3. Or treat them like a mini sandwich. Think avocado spread, butter, ham and cheese, cream cheese and smoked salmon or peanut butter and sugar free strawberry jam!
4. Seed crackers even work as part of a simple meal. We recently ate them with my keto egg salad and this keto chicken salad.
Variations
Here are ideas how you can customise the recipe:
Change the quantities of the seeds around or use whole flaxseed or poppy seeds, for example.
Gently toast the seeds before you mix the "dough" to elevate the taste. This can be done in a dry pan or the oven.
Use ground flax in place of the chia seeds or the psyllium husk powder. My guess is that you will need twice as much flax as psyllium.
Optional flavor add-ins:
- 1 teaspoon garlic powder and / or 1 teaspoon onion powder
- 2 teaspoon herbs such as thyme, oregano or rosemary
- 2 teaspoon zataar or everything bagel seasoning
- 1 teaspoon paprika and 1 teaspoon cumin
- 1 tablespoon nigella seeds or black sesame seeds
- 2 tablespoon grated parmesan or nutritional yeast flakes for a cheesy vegan cracker
- 2 chopped nori sheets
- 1 tablespoon olive oil
Storage
Once your keto seed crackers are cooled completely, store them in an airtight container at room temperature for up to 3 weeks.
They probably last longer, but never in my house!
More Keto Cracker Recipes
- Chia Seed Crackers20 Minutes
- Flaxseed Crackers30 Minutes
- Coconut Crackers20 Minutes
- Almond Flour Crackers17 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Seed Crackers
Ingredients
- ¾ cup / 105g sunflower seeds
- ½ cup / 65g pumpkin seeds
- ½ cup / 72g sesame seeds
- 3 tbsp / 24g chia seeds
- 1 tbsp psyllium husk powder or 2 tablespoon psyllium husks
- ¾ cup / 180ml water
- generous pinch salt to taste
Instructions
- Preheat the oven to 150C / 300F.
- Combine all ingredients in a bowl. Mix well and let rest for 20 minutes so the mixture can thicken.
- Transfer your cracker "dough" onto parchment paper and place another sheet of parchment on top. Roll out using a rolling pin or flatten with our hands into a thin layer. Transfer the parchment onto a baking tray. My mix covered a 30 x 40 cm baking tray and I had a few offcuts which I baked on a second tray.
- Now, remove the top parchment and pre-cut into squares using a pizza cutter or a knife. Don't miss this step!
- Bake for about 1 hour or until all water has evaporated and the keto crackers are lightly browned and crisp. Oven time will depend on how thick or thin you have rolled out the dough. Thicker crackers may need 10-15 minute more.
- Let cool completely before separating the crackers and storing.
Notes
- 1 teaspoon garlic powder and / or 1 teaspoon onion powder
- 2 teaspoon herbs such as thyme, oregano or rosemary
- 2 teaspoon zataar or everything bagel seasoning
- 1 teaspoon paprika or nigella seeds
- 2 tablespoon grated parmesan or nutritional yeast flakes
Rebecca
Loved them. I added garlic & onion powder. Delicious!
Marianne
So easy to make - sooooo tasty - and sooo good for you!
The family love them!
Cathy Koehler
Are there any substitutes for chia seeds? Or can they be left out? I don’t know what it is but anything with them makes us crazy they get stuck in our teeth
Katrin Nürnberger
The Chia seeds help the dough stick together. A good alternative to Chia is ground flax.
Heather
Is there a seed swap for the sesame seeds you would recommend that would use the same amount?
Katrin Nürnberger
You could use hemp seeds. Or, use more of the other seeds.
Tove
I tasted one, but then I had to taste three more. I love them!
Ann
I just love these!
Better than any crackers I ever bought or ate!
Always thinking about trying the other cracker recipes for a change but these are sooooo good!
Ines
I love it
Lyn
Fabulous recipe - thanks Katrin. These versatile crackers have become a staple in my household. I love that you can change up the flavours and usually make 2 batches, one thin for cheese/dip or a snack and the other abit thicker for topping of choice for breakfast/lunch. To ensure the thicker version is nice and crispy, once baked I leave them in the oven (with the door ajar) to cool and dry out. Also, as suggested in an earlier comment, I slightly blitz the sunflower and pumpkin seeds as I find it makes the mixture easier to flatten/roll.
Patrisha
I make these weekly, often tinkering with the recipe. They are brilliant, in fact I've yet to come across a recipe of yours that's not good. My most frequent tinker is to add a desert spoon of marmite to the water (using hot to melt the marmite then leave it to cool) and forego any additional salt. They're particularly good with Parmesan. Thank you
Katrin Nürnberger
That sounds delicious!
Ellen
Thinking could use miso paste or gojchang instead of the marmite to change the flavor? I also love adding fennel or caraway seeds.
Katrin Nürnberger
Great ideas!
Ellen
More thoughts to the above Marmite/miso/gojchang flavors : a tbsp or so of Peanut butter or PB powder, tahini paste???? for a more sesame forward flavor….the possibilities are literally endless!
Gloria
This crackers are easy to do and so delicious! They satisfies my need for bread completely. I do them in a regular base and change the seasoning
Katrin Nürnberger
Really happy that you are enjoying the recipe!