Keto Seeded Crackers
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.
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, 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.
Credits
RecipeEric Lundy
PhotographyErin Ng
Gotta try it! I have inulin powder, can this be used in place of psyllium fiber powder? Also, is there sub for hemp hearts, or can it safely be omitted? Thanks!
Hi Tracey, You can try inulin powder, but keep in mind that it may cause some digestive distress. And yes, the hemp hearts can be omitted if you don’t have any on hand.
Should the pepitas also be raw like the sunflower seeds?
Thanks. This recipe looks delicious, and and having these snacks will be super helpful! I hope it’s okay that I already gave it 5 stars.
Thanks for your question, Molly. Raw pepitas would be best, yes. Thank you for giving it 5 stars in advance of making them! We hope you enjoy them.
Hello! I’m allergic to all sort of nuts. Can you suggest a good substitute for almond flour/powder?
Hi Daniela, You could try coconut flour, although you may need to include a bit more coconut oil to achieve the same texture.
can one substitute the psyllium fiber powder for ??. my GI tract doesn’t do well with it. ty
Thanks for your question, Karen. You could replace the psyillium fiber powder with an equivalent amount of almond powder, although the texture may be different. Best of luck!
Vraiment irrésistibles! Meilleursvque les craquelins commerciaux semblables! Bravo et un gros merci!
hello de France. Testé et adopté : une recette facile et peu de temps à y consacré. Quel délice !
Merci pour cette recette à garder précieusement. Je vais e congeler quelques uns pour voir si c’est possible.
1000 mercis
Catherine
Merci beaucoup, Catherine!
Delicious!!! But I had to bake it little longer to make it crispy and crunchy. Thanks for the wonderful recipe, it’s definitely a keeper!
I’m making a second batch of this recipe, adding cinnamon, rosemary and dried goji berry to the original for fun. Love it.
Oh, that sounds like a delicious variation! Thanks for sharing 🙂
Love these crackers! So tasty and good.
These are awesome crackers!!! And soooo easy to make. This is my 4th batch and switched different seeds for a change of pace. Added some cayenne pepper and some dehydrated garlic and that made them very very yummy. Not that the original recipe isn’t super great. Thanks so much keto mojo for being part of my journey.
These are a staple in our household! I make 6-8 batches a month because they are so good.
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 .
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.
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!
Great idea!