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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.
Servings: 8 One Serving: 4 crackers
Ingredients
- 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!
Nutritional Information - Macros
- 226 Calories
- 20g Fat
- 7g Protein
- 7g Total Carbs
- 5g Fiber
- 2g Net Carbs