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    Keto Seeded Crackers

    Print Recipe
    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.
    Collections
    appetizersnackdairy-freegluten-freevegetariankid-friendlyAmericanvegancracker
    Serves 8 Serving: 4 Crackers
    IMPERIAL | METRIC

    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
    IMPERIAL - METRIC
    Add to my Shopping ListGo to my Shopping List

    Nutritional Information

    Macros per serving

    • 226 Calories
    • 20g Fat
    • 7g Protein
    • 7g Total Carbs
    • 5g Fiber
    • 2g Net Carbs

    Make sure you’re testing for your individual food sensitivities and bio-individuality.

    Bio-Individuality

    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, 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!

    Keto-Mojo is a participant in some affiliate programs and some of the links above will generate a small commission if you make a purchase through a product link on our site. This is at no cost to you and all proceeds go directly to the nonprofit Ketogenic Foundation [501(c)3 pending] to assist with their mission funding education and research into the ketogenic diet and lifestyle. Keto-Mojo in no way profits from these links.

    Credits

    RecipeEric Lundy

    PhotographyErin Ng

    5 reviews

    5 responses to “Keto Seeded Crackers”

    1. Isabel says:
      6 months ago

      5 stars
      Great idea!

      Reply
    2. Rikki says:
      5 months ago

      OMG! These are soooo good. Easy to make too. I used a silpat baking mat and just spread the cracker “dough” out with a butter knife. Easy. I replaced the 3 T. coconut oil with 3 T. grass fed butter and they turned out great with a really nice buttery flavor. (Another bonus is no longer paying over $5 for a small bag of meh flaxseed crackers at WF anymore. These are so much better.) Thank you Keto Mojo!

      Reply
    3. Louise Brandt says:
      4 months ago

      5 stars
      DELICIOUS & EASY
      These crackers have a wonderful crunch and toasted flavor. Followed recipe as printed and left them overnight to dry in the closed oven – perfect! Strong enough for a soft dip or to spread pate.

      Thinking they could be crumbled for a cobbler topping or granola cereal…. hmmm.

      Reply
    4. Stephanie O Neill says:
      2 months ago

      5 stars
      Recently bought a keto mojo gki. It’s takes all the guessing work out and boy no wonder I wasn’t loosing weight.,my calculations were all wrong. This gives accurate reading so you know exactly when your burning body fat. Jut love all you receipies all delicious and macro all done up so no work involved .

      Reply
    5. Paige Ramsey-Hamacher says:
      1 month ago

      5 stars
      These are a staple in our household! I make 6-8 batches a month because they are so good.

      Reply

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