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!
Jump to:
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!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
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
- 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
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!!!
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!
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
William Heller
These were great. Can I grind some of the bigger seeds next time 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!