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. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
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 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. ***As an Amazon Associate I earn from qualifying purchases.
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
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!
Pat
Could I use the spicy pumpkin seeds from brothersnuts.com or their garlicky walnuts? along with chia seeds? how would that taste?
Thank You.
Katrin Nürnberger
I don't know that particular brand. But any seeds will work.
Christina
WONDERFUL......I was worried they might burn, so I took them out early 25-26 minutes and let them cool and get crunchy. Sampled, of course. Then I put them back in the oven for 6 more minutes, took them out and ate some warm......soooo good. I used rosemary garlic seasoning......they were so good they did not need anything on them.
This is the absolutely best cracker I have ever made. THANK YOU
Liz
Simple to do Used ground linseed instead of almond flour
Instructions easy to follow
Delicious and very useful to have in the cupboard
Excellent
Vanya
Perfect and easy to make, as all your recipes that I have tried so far. Thank you!
Jan
Going to make these today! Have you tried using a sweet blend of spices? Maybe pumpkin spices and monkfruit?
Katrin Nürnberger
I have never tried this but it sounds like an interesting idea!
Jan
I made your original recipe and it was great.
Today I played around with your recipe. I decreased sunflower seeds to 1/2 cup. I added 1/4 cup Lily's Dark chocolate chips, 1 tsp cinnamon and 1 tbsp powdered monk fruit. It turned out great!
Thanks for all your delicious, healthy recipes!!!
Katrin Nürnberger
Glad you enjoyed it. And thanks for letting us know your tweaks! Love it 🙂
Wendy
Sesame seeds don't agree with me, do you have a suggestion on what I could sub these for?
Katrin Nürnberger
Hi Wendy, just use more of the other seeds or even use almond flour.
Debra
These are terrific! Both my husband and I love them. I pulsed the pumpkin seeds first until they were quite broken up, then pulsed the sunflower seeds a couple of times and left the sesame seeds whole. I decided to add more of everything and about 3 Tbls of flax meal, added more water and went with the nutritional yeast option. I was able to fill a 10 x 15 inch pan to about a 1/4 inch depth and used a 2 inch square cookie cutter for the pre-cut. These will be great for travelling and are a much healthier evening snack. I plan to try out all the variations and think I’ll do 2 pans next time! Thx for another great recipe!
Katrin Nürnberger
So glad you like them!
Debra
I forgot to mention, I also added 3 tbls of hemp seeds!
Linda
Thank you for this recipe, I had a fun time with these, I added other nuts, and mixed them all up, Then I added dill popcorn seasoning they were great, Thank you, again
Katrin Nürnberger
Sounds yum! These are great with all kinds of different seasoning or even torn-up nori.
William Heller
Sounds great. Haven't tried, but I'm sure they're delicious. Can I grind some of the bigger seeds or will it change the batter?
Katrin Nürnberger
If you grind some of the seeds you MAY need a little more water to be able to roll it out well.
Jodie
Easy, fail-proof recipe!