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 low carb seed crackers are my new secret passion.
In the last few days, I've had them for breakfast, lunch and dinner!
They are gluten-free, vegan, super easy to make and stay extra crispy for weeks.
Many keto cracker recipes contain almond flour but these crackers are completely nut free.
Ingredients

Check out the superfood ingredients and their benefits:
- Pumpkin seeds - Also known as pepita seeds, pumpkin seeds are high in antioxidants such as cartenoids and vitamin E. Antioxidants help reduce inflammation. 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 that are linked to good heart health. 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 and reduce heart disease risk (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.
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!
Serve with
1. Enjoy the crackers with a dip such as 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 in 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 super seed crackers are cooled completely, store them in an airtight container at room temperature for 3 weeks.
Related recipes
- Crispy Chia Seed Crackers20 Minutes
- Keto Flaxseed Crackers - 0.3g net carbs!30 Minutes
- Cheese Coconut Crackers20 Minutes
- Paleo Almond Low Carb Crackers17 Minutes
Tried this recipe? Give it a star rating below!
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Recipe

Keto Seed Crackers Recipe
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
- 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
Jill
This is the best recipe I’ve tried and believe me I’ve tried many. I do give the pumpkin seeds a quick blitz in my coffee grinder just to break them a little. Also add some miso paste in the water. Yummy
Zelie Hilton
These are excellent! I like to add a good teaspoon or so of caraway seeds to the mix for a change too.
Katrin Nürnberger
That sounds delicious!
Chris
My crackers always come out soft / spongy.
Do I need to cook for longer?
Thanks!
Katrin Nürnberger
Yes. Either make them thinner or bake them longer. Eventually, all the water will be evaporated and they will be crunchy.
Liz
These are my go to cracker recipe especially my husband and my lower carb lifestyle. Family not on low carb enjoy them as much as we do and I always end up making double.
I have now slowly started to experiment with different flavours.
Alix Singleton
These have saved me in so many times as an emergency snack with eggs or a salad or cheese. Also it’s financially intelligent!
Cotk
Have you tried grinding the seeds up before making the crackers? If so, did you like the results?
Katrin Nürnberger
I haven't tried it. But it should work as well. See if you need to add a little more water as you are changing the consistency.
Rose Hasham
Made these today. Turned out really good
Ruth
This is an easy recipe, just remember it takes a while in the oven. My 3 year old loves these with peanut butter or with cream cheese and everything bagel seasoning!