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 Crackers17 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Seed Crackers
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- ยพ cup / 105g sunflower seeds
- ยฝ cup / 65g pumpkin seeds
- ยฝ cup / 72g sesame seeds
- 3 tbsp / 24g chia seeds
- 1 tbsp psyllium husk powder or 2 tablespoon psyllium husks
- ยพ 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
Beryl Feist
I dont like psyllium. What can I replace it with.
Katrin Nรผrnberger
Use ground flax in place of the psyllium husk powder. My guess is that you will need twice as much flax as psyllium.
Robyn
I love these crackers & use them all the time, thankyou.
Zahra Lee
Hi!!! Do you think itโs better to buy psyllium husk powder or wholeโฆI noticed a whole back out was in your bread recipe also but canโt remember which it was. Thank you!!!
Katrin Nรผrnberger
They are both as good. Although, if you buy whole psyllium you'll always have the option to grind it yourself to make psyllium husk powder.
Leigh
THANK YOU! This is by far my favorite recipe! I make at least a batch a week and haven't bought regular crackers for about 2 years now. They are always a huge hit at functions when I take them with a dip.alI I do differently is that I like to put Saran wrap over the crackers before I roll them out because I find it easier to see what's happening underneath. I also add parmesan cheese, garlic powder, chili powder, a little more salt. And I sprinkle tajin seasoning along with the everything bagel seasoning on top. I bake mine at 3:10 for an hour and I find that they come out perfectly.
Kathleen Lambrou
We love these thank you. I have type 2 diabetes and this is my go to recipe now. I have sometimes put in different seeds if I've run out of some and they are still lovely. Many thanks Kath from England
Charlotte
I made these and I look bed how they are actually crackers. But mine turned out too soft. Perhaps I needed to leave them in the oven longer. They are also a little bit tasteless. They needed some thing.Maybe some lime juice on them and some extra salt. Oh yeah I have I and lime juice and salt to my roasted pumpkin seeds and they are fabulous! So I might do the same to these crackers if I make them agin in the future.
Katrin Nรผrnberger
If they are soft, you need to bake them for longer. Or, roll them out thinner. Either way, all water should be evaporated and this makes them very, very crispy.
Wendy
Weekly staple in our house, absolutely the best keto cracker, makes a good snack when I really want crisps or other unhealthy snacks!
Angela
I absolutely LOVE these! Thank you SO much!
I added two tablespoons of nutritional yeast. Delish!