Crackers have been a mainstay in our house for as long as I can remember. In our pre-keto days, we’d load our shopping cart with multiple boxes of crackers that I assumed were healthy. Hey – they contain ingredients like whole grains, right? I knew they made quick, easy, and delicious snacks, but the problem was, I never looked for the added sugars or carb counts on the nutrition labels. Perhaps it’s because I never looked at nutrition labels. Then came keto, and now, of course, I read them all.
Once you try these seed crackers, I guarantee you’ll never go back to store brands. These keto seed crackers are an incredible replacement. In fact, they taste better than any cracker I’ve ever bought! Full of healthy seeds and amazing flavors, they hold up to soft cheese spreads and hard cheeses. Try them with our spicy keto guacamole, too! They are super-crispy, delicious, and simple to prepare. As soon as we run out, I make another batch.
I don’t like to fuss over tough recipes, and this one has minimal prep. Start by mixing the dry ingredients into a large mixing bowl; then add melted coconut oil and boiling water. Stir until the mixture forms a ball, and spread the cracker dough onto a parchment-covered baking sheet and bake. The only tough part: waiting until they’ve cooled and crisped in the oven!
You’ll be blown away when you compare the net carbs contained in these seed crackers to store brands, which average about 10 times higher!
Rosemary is my favorite herb to add to these crackers, but I’ve also have great results using dried oregano, basil, and Italian seasoning blends. Bring out a variety of cheeses, meats, or dips and you’ve got instant appetizers.
I store all my seeds in the freezer. Found out the hard way they go rancid within a couple of months, and I order most seeds from Amazon because they’re not always available at my grocery store.
Store crackers in sealed container in your pantry. No need to refrigerate. They stay fresh for a few weeks, but they won’t stay in the cupboard for long. : )
Yield is about 40 – 2 x 2-inch crackers per batch.
Keto friendly Multi Seed Crackers
Full of healthy seeds and amazing flavors, these delicious keto seed crackers handle hard cheeses just as well as soft, creating the perfect appetizer or snack.
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- 1/3 cup flaxseeds or chia seeds
- 1/3 cup sesame seeds
- 1/3 cup almond flour
- 1 tablespoon ground psyllium husk powder
- 1 teaspoon salt (Kosher or sea salt works great)
- 1 teaspoon freshly ground pepper
- 2 teaspoons dried rosemary (or your favorite dried herb or spice)
- 4 tablespoons melted coconut oil
- 1 cup boiling water
- 1/2 cup Grated Parmesan cheese
- Preheat oven to 300 degrees F and line 11 x 17-inch baking sheet with parchment paper.
- Mix all dry ingredients together in large bowl. Using wooden spoon, mix in melted coconut oil and 1 cup boiling water until the mixture forms a ball.
Spread out the dough in a thin layer to the edges of the baking sheet. A small pastry roller does a fantastic job. Your hands will do the trick as well.
- If you want uniform cracker size, score the batter with a pizza wheel or sharp knife. I divide batter lengthwise in eighths, and widthwise in fifths. If you prefer random sizes, forget about scoring.
- Bake on lower rack for one hour, turning the sheet halfway through for even browning. Turn the oven off and sprinkle grated Parmesan cheese on top of the crackers. Now back in the oven for one hour to let the crackers cool.
When cool, break into pieces and store in sealed container. Top with softened creamed cheese dips, guacamole, or my go-to dip - pimento cheese.
Made these yesterday! YUM
So glad you like them. One of my favs!
Is it 4 tbs + 1/4 cup coconut oil? And are the pumpkin seeds raw or roasted?
Dear Brandi, Thank you so very much for pointing out confusion over the coconut oil! Should say 4 tbs (1/4 cup) – meaning which ever measurement is easier for you. The recipe maker plug in I use wasn’t able to communicate the parenthesis. I scoop 1/4 cup coconut oil and place in glass container and microwave. Also, the pumpkin seeds I use are raw. Again, thanks for your help and for checking out the website! XO
I made these tonight and they are outstanding! I was so missing crackers and these are just perfect. Thank you for sharing your recipes, Joanie. I can’t wait to try them all.
This makes me so happy! Thank you, Michelle, for taking the time to let me know. Working on more!
Where do you find psyllium husk powder
Hi, Wendy! I bought mine at Kroger, so most likely at your grocery store. You can also buy on Amazon. Thanks for a great question!
Can’t wait to make these crackers, the look delicious!
Thanks, Cindy! I truly think you’re gonna love them!
I made them per the recipe but mine was very soupy and not able to form into a ball. I had to add close to a cup of flour to get the same consistency. Thoughts? Also, these (and many keto recipes) contain a LOT of saturated fat which has been proven to cause heart disease. More thoughts?
Hi, Karmen. Sorry you had difficulties with this! I’ve made these over 50 times without fail. This dough isn’t like bread dough, in that it’s on the wetter side. Perhaps you forgot to add the psyllium husk powder? You shouldn’t have to add any flour at all. This recipe contains coconut oil, which is primarily saturated fat, but as you probably know, has been shown to have many health benefits. And yes, many keto recipes are heavy on the fats. Keto isn’t for everyone, but it’s worked well for me. Thank you for visiting and all the best to you!
This recipe looks fabulous, so excited to give it a try! However, my husband is allergic to ALL nuts. Do you have a swap out suggestion for the almond flour?
Hi, Lisa, and thank you for a great question. I’ve not tried this, but the only suggestion I can make would be to use an all-purpose white flour in it’s place. This substitution would add an additional 27 net carbs to the entire recipe, adding about 1.5 additional carbs per cracker. Sorry I don’t have a better alternative! Stay well.
First of all…I LOVE your beautiful daughter, Amy. I watch her every morning to get my news!
Secondly…thank you SO much for this wonderful website. Your recipes are absolutely amazing.
Finallly…..I miss crackers so much and will definitely make these. My question is can you taste the coconut oil in these crackers? I am not a fan of coconut, but I realize that it may not even be noticeable as a taste in the cracker itself. If it is a noticeable taste, is there a substitute?
Thank you in advance.
Hi, Maureen! Aww, thank you so much for your kind comments. I’m so happy you’ve found recipes you love! Personally, I do not taste coconut flavor in these crackers. My husband absolutely hates the taste of coconut, and he said he doesn’t taste it either. But you can try using the same amount of melted butter instead. Hope that helps!
Joanie….thank you SO much for your very quick response. I plan to make these sometime this week after I get all the seeds. I couldn’t find all of them at my local grocers, so I am waiting on an Amazon order. I will reach out after I make them. Thanks for your hubbie’s input, too!!!
You’re more than welcome, Maureen! Let me know how the crackers work for you!