These multi-seed crackers are downright delicious. They’re also totally customizable; mix in or swap the seed selection to include favorites like poppy seeds, chopped pine nuts, or other finely chopped nuts, recalculating the macros accordingly. Regardless, make sure you roll the dough evenly to ensure even cooking. Crackers keep in an airtight container for 1 week.
Keto Seeded Crackers and Goat Cheese
Ingredients List
- 6 Tbsp pepitas (pumpkin seeds)
- 6 Tbsp raw sunflower seeds
- 4 Tbsp golden flaxseed
- 2 Tbsp ground golden flaxseed meal
- 2 Tbsp white or black sesame seeds
- 2 Tbs fine almond flour
- 1 Tbsp hemp hearts
- 2 tsp psyllium fiber powder (like Bob’s Red Mill brand)
- sea salt
- 3 Tbsp coconut oil, melted
- 3/4 cups boiling water
- flaky salt, for finishing
Instructions
- Preheat the oven to 300°F (150°C). Adjust a rack to the lowest part of the oven. Lay a piece of parchment paper on a clean part of the counter.
- In a large bowl, combine the pepitas, sunflower seeds, flaxseed, flaxseed meal, sesame seeds, almond flour, hemp hearts, psyllium powder, and 1½ teaspoons salt. Mix in the coconut oil and boiling water to form a somewhat gelatinous dough ball.
- Scoop the dough out onto the prepared parchment paper. Cover it with a second piece of parchment and use your hands and a rolling pin to evenly flatten the dough into a 6-inch by 12-inch rectangle.
- Slide the dough and the top and bottom paper onto a baking sheet. Peel off and discard the top layer of parchment, sprinkle with the flaky salt, then bake the crackers on the parchment until somewhat firm and golden around the edges, about 30 minutes.
- Remove the crackers from the oven, use a pizza cutter or knife to slice the giant cracker into 32 (1-1/2 -inch) squares, then continue baking until crisp, another 20 to 25 minutes. Turn off the oven, then leave the crackers inside to thoroughly dry, 3 hours. Enjoy!
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Credits
RecipeEric Lundy
PhotographyErin Ng
5 reviews
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I’ve made this recipe three times, making modifications each time. I don’t like the coconut oil taste, and the amount of salt in the recipe is too much for my tastebuds. This last time, they are the best seed crackers I have ever tasted. Here are the changes I made to the recipe to make “Everything” Seed Crackers.
– I chopped up the pepitas and the sunflower seeds in a food processor.
– I added 2 T. poppy seeds, 1/4 t. garlic powder, 1/2 t. onion powder.
– I used only 1 t. salt and did not add flaky salt.
– I used olive oil instead of coconut oil.
– I rolled it as thin as I could so it’s much larger than 6″ x 12″. It practically covers my cookie sheet.
I baked them in the evening and left them in the oven overnight.
They are SO delicious! I haven’t calculated the macros, but hopefully the poppy seeds don’t add too many carbs. According to AI, 2 T. of poppy seeds add ~7.8 g fat, ~4.2 g carbs, ~3.2 G protein, and ~1.8 g fiber to the whole recipe.
Thanks very much for sharing your modifications to this recipe, Martha! We’re so glad you were able to create a version you love that’s still keto-friendly. Great job!
These are addictive!! Soooo good!
I love these crackers but they taste too much like coconut so I use butter. Best cracker ever. I mix up the nuts and seeds and flour with whatever I have on hand . I used more hemp less flax seed and they taste more nutty.
Thanks very much for the feedback and for sharing your modifications, Mary!
when do you add the finishing salt here?
Hi Brenda, Thank you for pointing out that this step is missing! Add the flaky salt in step 4, right after peeling off the parchment paper. The recipe has been updated with this information.
We love these crackers and they are super easy to make!
Couldn’t agree more!